epicurious3.8
Vegan Meatloaf
A hearty vegan meatloaf made with ingredients you can pronounce. Brown rice and canned beans bring beefy texture, backed up by earthy umami from mushrooms.
👥 8 Servings⏱️ Prep & Cook: 1h 30m👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●oven
- ●food processor
- ●spatula
- ●baking sheet
- ●knife
📝 Preparation Steps
1
Glaze
2
Stir ½ cup ketchup, 2 Tbsp. organic sugar, 1 Tbsp. apple cider vinegar, 1 Tbsp. hot chili sauce, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in small bowl until combined; set glaze aside.
. organic sugar2 Tbsp. apple cider vinegar1 Tbsp. hot chili sauce (such as sriracha)1 Tbsp
3
Meatloaf and Assembly
4
Place a rack in middle of oven; preheat to 375°. Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Cook 8 oz. crimini mushrooms, trimmed, sliced ½" thick, and 2 medium onions, sliced ½" thick, tossing occasionally, until softened and golden brown, 5–⏱️ 7 minutes. Add 2 Tbsp. ketchup and 2 Tbsp. soy sauce, preferably low-sodium, and cook, stirring often, until soy sauce is evaporated and ketchup has darkened in color, about ⏱️ 2 minutes. Let cool ⏱️ 10 minutes.
. vegetable oil2 Tbsp. crimini mushrooms, trimmed, sliced ½" thick8 ozmedium onions, sliced ½" thick2. ketchup2 Tbsp. soy sauce, preferably low-sodium2 Tbsp
5
Transfer mushroom mixture to a food processor. Add 2 Tbsp. vegetable bouillon paste, 1 Tbsp. garlic powder, 2 tsp. dried oregano, 2 tsp. freshly ground pepper, 2 tsp. yellow mustard, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; pulse, scraping down sides as needed, until mixture is finely chopped and almost a paste. Transfer to a large bowl.
. vegetable bouillon paste (preferably Better Than Bouillon)2 Tbsp. garlic powder1 Tbsp. dried oregano2 tsp. freshly ground pepper2 tsp. yellow mustard2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
6
Add two 8.8-oz. packages precooked brown rice or 1¾ cups cooled cooked brown rice to food processor and pulse until grains are about the size of sesame seeds; add to large bowl with mushroom mixture. Add one 15-oz. can pinto beans, rinsed, to food processor and pulse, scraping down sides as needed, until a coarse purée forms; add to large bowl. Add ¾ cup quick-cooking oats to large bowl; mix with a rubber spatula until ingredients are evenly distributed.
8.8-oz. packages precooked brown rice or 1¾ cups cooled cooked brown rice215-oz. can pinto beans, rinsed1
7
Transfer meatloaf mixture to a parchment-lined rimmed baking sheet and form into a roughly 10"x5" log; smooth surface. Brush half of reserved glaze over top and sides.
8
Bake meatloaf until glaze looks matte, 20–⏱️ 25 minutes. Brush remaining glaze over. Bake until glaze is set, surface is tacky, and a tester or paring knife inserted into the center of meatloaf comes out hot, 20–⏱️ 25 minutes. Let rest ⏱️ 15 minutes before slicing.
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