If you’re anything like me, you may be one of those vegans who miss the classic comfort food recipes from your childhood. I have happy memories of meatloaf night, watching my mom mix up the ingredients and breathing in the onion, worcestershire sauce, ground mustard-infused aromas that signify this captivating meal. With a little help from Beyond Meat’s burger patties and some ingenuity with my mom’s classic meatloaf recipe, I’ve created a new, mouth-watering vegan loaf recipe. In fact, it’s so good that it may fool meat eaters into thinking it’s real meatloaf. My kids absolutely devoured it, and sadly, there were no leftovers for vegan loaf sandwiches. So if you’re craving a taste of home, give my Homestyle Vegan Loaf recipe a try.
Kid approved? YES! Hannah loved it!
Baby approved? YES! Parker loved it too, I cut his up into bite-size baby bites. He started eating Homestyle Vegan Loaf at 11 months old.
Homestyle Vegan Loaf
Ingredients
- 4 Beyond Meat burger patties
- 1 Vegan Egg (2 tablespoons Vegan Egg and 1/2 cup cold water)
- 2 slices of gluten free bread, ripped up into tiny pieces (I use Little Northern Bakehouse)
- 1 tablespoon vegan worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1 clove garlic, minced
- 1 onion, chopped
- ketchup
Takes , serves 3-4 people.
Instructions
- Set oven to 375.
- In a large mixing bowl, whisk Vegan Egg with cold water until it thickens a bit. Add all ingredients, except the ketchup, and gently fold together.
- Line a small loaf pan with parchment paper and pour mixture in. Bake for 45-60 minutes.
- Remove vegan loaf from pan, slice, and serve with ketchup. Or if you like your vegan loaf more dry, slice into 2 inch thick pieces and lay on parchment paper on a baking sheet and bake for 10 more minutes. (I skip this optional step and serve it straight from the loaf pan.)
This recipe was inspired by Beyond Meat’s Vegan Meatloaf recipe.
The Little Veggie Kitchen 