Meatiest Meatless Meatloaf

The Meatiest Meatless Meatloaf we’ve tried, and this one is full of protein! This hearty dish is sure to win over any non-believers in plant-based proteins. Serve with creamy mashed potatoes and roasted green beans or peas.

Ingredients

Serves: 6-8 Time: 1 hour 20 minutes

Meatiest Meatless Meatloaf

• 3/4 cup textured vegetable protein
• 2 bay leaves
• 3 cups water
• 1 cup cooked red lentils
• 1/2 cup vegetable broth
• 2 Tbs tomato paste
• 3 Tbs soy sauce
• 2 Tbs olive oil
• 1 Tbs smoked paprika
• 1 tsp paprika
• 1 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 1 tsp onion powder & garlic powder
• 1/2 tsp black pepper
• 1 tsp cumin
• 1 tsp oregano
• 1/4 tsp salt
• 3/4 cup finely diced yellow onion
• 1/2 medium bell pepper, finely chopped
• 2 -3 cloves garlic, minced
• 1/2 cup panko bread crumbs
• 1 cup vital wheat gluten

Glaze

• 1/2 cup ketchup
• 1/2 Tbs brown sugar
• 1 Tbs dijon mustard
• 1 tsp apple cider or white vinegar
• Dash of salt

Directions

1. In a medium pot, bring 3 cups of water to a boil with the bay leaves.
2. Once boiling, stir in the textured vegetable protein (TVP), turn off the heat and allow it to hang out for 10 minutes. Preheat the oven to 350º.
3. Meanwhile, in a large bowl, mash together the cooked lentils and vegetable broth, stirring well.
4. Then, add in the tomato paste, soy sauce, oil, and seasonings. Mix together well.
5. When the TVP has cooked, drain with a fine mesh strainer and press of the excess liquid using a big spoon or while wearing kitchen gloves (wait until the TVP has cooled enough to handle).
6. Then, mix the TVP into the large bowl along with the onion, pepper, garlic, and bread crumbs.
7. Finally, add in the vital wheat gluten, but fold in with clean hands, kneading together for about 5 minutes until a ball of “dough” is formed.
8. Prepare a sheet of aluminum foil, about 18 inches long, and then add a piece of parchment paper of the same length on top. Spray the parchment with cooking oil or lightly dab with oil and a paper towel.
9. Transfer the meatloaf ball to the center of the parchment on top of the foil and shape into a loaf, about 8 inches long by 3 inches wide.
10. Make sure each side of the loaf is evenly flat, then wrap the parchment/foil over the loaf. Transfer to a baking sheet.
11. Place the loaf in the oven and bake for 30 minutes. Then, carefully flip the loaf onto the opposite side and bake for another 20 minutes. Then, flip again, unwrap but do not remove the foil. Bake again for 10 more minutes so the loaf gets a little crispy.
12. While this baking is happening, mix together the glaze in a bowl and set aside.
13. After the 10 minutes of unwrapped baking, carefully transfer the loaf to a nonstick baking mat or another tray with parchment paper. Coat the top of the loaf with the glaze, return to the oven and bake for 20 more minutes.
14. Remove from the oven once fully baked, allow it to cool for 10 minutes before cutting and serving.
15. Serve with desired sides and enjoy!

Nutrition Information

Nutrition Disclaimer

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