Vegan Meatloaf

Meatloaf was a staple in my home growing up. I loved my mom’s meatloaf, served with warm mashed potatoes, sweet corn kernels, and a salad. I have tried replicating her meatloaf, so fondly remembered, but a lentil loaf didn’t cut it – at all! Then I discovered a packaged ground meat substitute. Viola! My husband (who shies away from vegan foods) could not tell the difference. In fact, his exact words were, “That’s a keeper!”. Enjoy…

Ingredients

2 packages Impossible Meat

1/2 cup celery, diced

1/2 cup onions, diced

1/2 cup breadcrumbs

4 Tbsp. ketchup

2 tsp. garlic powder

2 tsp. vegan Worcestershire Sauce

2 tsp. onion powder

1/2 tsp. salt

1/2 tsp. pepper

Directions

Preheat oven to 400 degrees F. Spray a rectangular casserole dish with Canola oil.

Sautee the celery and onions in a non-stick skillet until tender. Set aside to cool.

In a bowl, mix the Impossible Meat, breadcrumbs, ketchup, garlic and onion powder, Worcestershire sauce, salt, and pepper. Add the cooled celery and onions and stir to combine.

Form a loaf shape and gently place in the casserole dish. Bake for 35 – 40 minutes, or until browned.

Brush some ketchup or barbeque sauce on top, if desired, or serve with gravy.

Serves 6

Mushroom Gravy:

¼ olive oil

1 c. thinly sliced mushrooms

1 small onion, diced

2 Tbsp. Soy sauce

salt to taste

2 Tbsp. all-purpose flour, or as needed

1 c. vegetable stock

1 pinch of salt and ground black pepper

1 pinch fresh thyme leaves, to taste

Step 1

Heat oil over medium heat in a saucepan until you see swirls or ribbons at the bottom. Stir in the diced onions and mushrooms. Season with salt and pepper. Sautee until slightly browned, about 5 minutes.

Step 2

Add the vegetable broth and soy sauce. Stir to combine. Slowly add the flour, a little at a time, stirring briskly for about 5 minutes. If too thick, add more stock. Reduce heat to medium-low, and simmer until thickened, about 15 minutes, stirring often.