Members Only Vegan Meatloaf
Hearty vegan meatloaf made with TVP, lentils, and vital wheat gluten. Smoky paprika, thyme, and a sweet mustard glaze give it that classic 80s meatloaf flavor. Sliceable, not crumbly, and even better in a sandwich the next day.
Ingredients
- 3/4 cup textured vegetable protein
- 2 bay leaves
- 1 cup overcooked brown or green lentils see note
- 1/2 cup vegetable broth
- 2 tablespoons tomato paste
- 3 tablespoons tamari or soy sauce
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika not spicy
- 1 1/2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup vital wheat gluten
- 3/4 cup grated or very finely chopped yellow onion
- 1/2 cup storebought breadcrumbs
For the glaze:
- 1/3 cup tomato paste
- 3 tablespoons water
- 1/4 cup brown sugar
- 1 tablespoon smooth dijon mustard
- 1/8 teaspoon nutmeg
- Pinch salt
Instructions
- In a small pot, bring 3 cups of water to boil with 2 bay leaves. Turn off the heat, mix in the TVP and let it sit for about 10 minutes until soft and spongy. Pour into a fine mesh strainer and let cool. Remove bay leaves.
- Preheat oven to 350 F.
- In a mixing bowl mash the lentils into a puree then add the vegetable broth. You can also, if you prefer, simply puree lentils with vegetable broth in a blender then add to the bowl. Mix in the tomato paste, tamari, and olive oil and beat until the tomato paste is incorporated. Add the smoked paprika, rub the dried thyme between your fingers and add along with the onion powder, garlic powder, pepper and salt.
- When the TVP is cool enough, press it against the strainer to release as much moisture as possible. Add it to the mixing bowl and mix well, mushing it up to make sure it soaks up the liquid.
- Lightly mix in the chopped onion and breadcrumbs. Add vital wheat gluten and use your hands to knead for about 2 minutes, then form into a ball. You might want to wear kitchen gloves for that to keep your hands fresh and clean.
- Spray an 18-inch sheet of tin foil with cooking oil. Place the ball of meatloaf in the center of the tinfoil, and form it into an 8x3 inch loaf that is rectangular and as flat as you can make it on all sides. Wrap the tin foil around the loaf and transfer to a baking sheet.
- Ok, now comes an important part about flipping so pay attention. Bake for 30 minutes then flip upside down and bake for another 20 minutes. Then flip again to the original position. This time, unwrap the tin foil. Bake for 10 more minutes just to get it a little crusty.
- While all this baking is happening, make the glaze. Simply vigorously mix all ingredients for the glaze together in a mug, using a fork to do the mixing. Set aside.
- After the loaf bakes with the tin foil open, you are going to transfer it to parchment. So place the baking sheet somewhere safe where it won’t burn you or anything (on the stovetop works for me) and layout a kitchen towel as close as possible.
- Use oven mitts or towels to lift the loaf in the tin foil onto the towel. Now line the baking sheet with parchment and spray it with cooking oil. Use a wide spatula to get the loaf back onto the parchment lined sheet. Pour the glaze all over and use the back of a spoon to make sure you get it good and coated.
- Place back in the oven and bake for 20 minutes. Remove and let cool slightly before slicing serving!
Tried this recipe?Let us know how it was!
