Meatless Meatloaf is Made from Walnuts and Mushrooms

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Meatless meatloaf gets it’s meaty flavor from vegetable protein crumbles, walnuts and mushrooms and it’s not too bad!

Well, it’s been about two years now that my husband and I, along with the kids on occasion became vegetarian.  My husband leans towards vegan, and I do the best I can at mealtime.  I have sorted through tons of recipes and have found a few things that closely resemble our favorites, and one of them is meatloaf.  It seems to get its meaty flavor from walnuts and probably the mushrooms.  This version which combines a variety of recipes is the best I’ve gotten it so far. (Just wish I’d taken a prettier photo – next time!)

meatloaf2Ingredients:

  • 1 Tbsp. olive oil or coconut oil
  • Non-stick spray
  • 1 carrot
  • 1 celery stalk
  • 1 small Spanish onion
  • 2 cups mushrooms
  • 2 tsp. minced garlic
  • Salt and pepper
  • 2 slices wheat bead
  • 1 cup walnuts
  • 24 oz. Smart Ground veggie protein  crumbles
  • ½ cup oats
  • ½ cup ketchup
  • 2 Tbsp. parsley
  • 24 oz. favorite tomato sauce

Instructions:
1. Preheat your oven to 375 degrees and prepare your meatloaf pan with a non-stick spray.

2. Begin by dicing the carrot, celery and onion.  Dice the amount of onion that is right for your family’s tastes.  Dice up the mushrooms as well.  Keep in mind, if you prefer Portobello, shiitake or cremini mushrooms, use what you like.

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3. Heat olive oil in a skillet on medium and add the dices carrots and celery and cool for about 2 minutes.

4. Add the diced onion next and keep the mixture cooking, stirring now and then for another 3 minutes or so.

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5. Next, add the mushrooms, minced garlic and salt and pepper to taste.  Stir the mixture for another 2 minutes checking for the liquid from the mushrooms to have been cooked off.

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6. In a food processor, (I have a blender and it doesn’t work very well for this.) combine the bread and the walnuts to create a coarse meal texture and put in a large mixing bowl.

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7. Add the Smart Grounds, oats, ketchup and parsley and mix well.  Add the cooled veggie mixture and mix well.  It won’t pull together like a true meatloaf will, but do the best you can.

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8. Transfer the mixture to your loaf pan and mold it into a loaf shape.

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9. Bake it for 30 minutes and cover the loaf with your favorite tomato sauce.  Return to the oven for another 15 minutes until a knife inserted in the center comes out HOT!

10. Allow the loaf to sit for 5 minutes before serving.

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We always have meatloaf with mashed potatoes and corn.  We put a dollop of mashed potatoes in the center of our plates, add a slice of meatloaf with some added tomato sauce and top it off with corn.  We then take our forks and mix it all up into a pink potatoey, corny mixture that you can form into shapes.  My daughter loves for me to make Mickey Mouse out of hers and for the longest time she thought meatloaf was called “Mickey”.  Well we now call it “Featloaf” because it’s “Fake” meat and we all get a real chuckle out of that.

Shari

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