All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is my first attempt at a vegan meatloaf. I was determined not to use lentils or other distinctly NOT beefy ingredient – so I opted for Beyond Meat’s wonderfully versatile Beef-free Crumble. I also could not use eggs so I needed some other ingredient to bind things. Aquafaba (the liquid in a can of chick peas) is all the rage these days as an egg replacer – so I tried that. My results were actually very good. The only thing I would change is that I pureed all the ingredients & that left the meatloaf soft & without enough texture – so – I will recommend a different method in this post.
I used that rich & thick BBQ sauce – but you can use your own favorite – or make your own. The only other thing that I did – which was a pain in the ass but necessary for photos – was use a terrine pan to bake the meatloaf. I wanted the end result to be DEEP – and look hefty in photos. You do not have that concern so just use a regular loaf pan. Finally, I guess I have never had traditional meatloaf because that sugary, ketchup topping that seems standard is news to me. I wasn’t going to use any but changed my mind – basically for the color it added in the photos. If a brown sugar-ketchup topping sounds gross or unnecessary to you – blow it the fuck off.
Ketchup Brown Sugar Glaze
1/2 cup ketchup (or additional BBQ sauce)
1 TBS Dijon mustard
1 TBS vegan Worcestershire sauce (optional)
2 TBS light-brown sugar
Whisk the ingredients together
Easy Vegan Meatloaf
2 (9 oz) bags of beefy crumbles
1 (15 oz) can chick peas & their liquid (UPDATE 11-30-15– several folks complained their meatloaf is too wet/soft when done. Maybe drain & reserve the liquid from the can to add only if you feel your meatloaf is too dry before putting it in the oven.)
1/2 cup panko or other bread crumbs (UPDATE 11-30-15 – likewise – maybe add more bread crumbs or some flax or chia seeds to aid in binding – if you feel the “meat” is too wet. It should be like a raw meatball – moist but can hold its shape)
1/2 small onion – diced
2 celery stalks – chopped
2 garlic cloves – chopped
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 TBS crushed red pepper
1/4 cup BBQ sauce (plus more for topping)
1/4 cup Bloody Mary mix (or tomato juice) or 1/2 small tomato – diced
1 TBS fresh thyme – removed from stems
1/4 cup fresh parsley – chopped (plus more for garnish)
First of all – ignore my photos of the terrine pan with the little ramekin holding my meatloaf in shape. Just use a regular loaf pan.
Heat the oven to 375 degrees.
In a large saute pan, heat a 1-2 TBS or so of olive oil & saute the onion & celery until soft. Add the beefy crumbles & heat through. Add the garlic & heat for another minute. Mix in the panko or bread crumbs. Set aside.
In a food processor – puree the chick peas & their juice.
Add the salt, pepper, onion powder, garlic powder, smoked paprika, crushed red pepper, BBQ sauce and Bloody Mary mix (or tomato juice or tomato). Blend. Add about 1/2 of the beefy crumble mix from the pan & blend. Add this mix from the food processor to the saute pan & mix in with the remaining, in tact beefy crumble mixture.
Grease a loaf pan (or treat it with cooking spray) and put the meatloaf mixture in it. Top with BBQ sauce.
Put it in the oven for 45-60 minutes or until it begins to brown & is cooked through. If you are using the ketchup glaze – make it while the meatloaf cooks & add it at about the 30 minute mark. You need not use all of it & can serve the extra as a dipper or a fresh coat when the meatloaf comes out of the oven.
Let it sit a solid ten minutes before cutting into it. Garnish with parsley & serve.
LEFTOVERS ALERT!!! Make a meatloaf sandwich or a sloppy Joe or use the meat to stuff bell peppers or make a beef ragout pasta sauce or layer some in a lasagna. Why not make chili? So many ways to re-purpose this stuff!