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    The Best Vegetarian Meatloaf (also Vegan and Gluten-Free)

    June 10, 2019

    I love Beyond Meat products and with good reason. (FYI, none of my posts are sponsored!) The Beyond Burger products are the closest thing you will get to an awesome tasting plant-based meatless dish. Some of you might think that the fat derived from plant based sources is the same as animal based products – but it’s just not true. Here is an article from Harvard Health on the subject. https://www.health.harvard.edu/heart-health/plant-based-fats-better-for-the-heart-than-animal-fats.

    Enough lecturing already – let’s get cooking!

    Since going meatless (because of autoimmune and inflammation issues) my husband really missed his meatloaf.  I have always had success at creating recipes with Beyond Meat products, so why not try meatloaf? I will say that it turned out great – mixed up just like regular hamburger and I did not use a loaf pan like most cooks, I just shaped it into a loaf form in a large Pyrex glass dish.  I always glaze my meatloaf with a bit of extra ketchup on top for just a bit of sweetness. It maintained the shape and also got slightly crispy around the edges.

    I hope you will love it just as much as we did. And the leftovers are just as amazing!!

     

    The Best Vegetarian Meatloaf (Also Vegan and Gluten-Free)

    Ingredients:

    6 Beyond Burger Meat patties, thawed if frozen

    1 1/2 cups old fashioned rolled oats (we like Bob’s Red Mill)

    1 onion, diced

    1 egg (or use an egg replacer if you are vegan).  You can also skip this entirely and add a bit more oats and bread crumbs for binding.

    1 cup Ketchup plus 1/2 cup for glaze

    2-3 Tablespoons Worcestershire sauce (or more depending on your taste), Use a vegan brand if you are vegan

    1/2 teaspoon Cajun seasoning

    1/2 tsp garlic powder

    1 cup bread crumbs (we used gluten free)

    salt and pepper to taste

    1 Tablespoon Gochuhang Sauce (optional, but I love it)

    Directions:

    Thaw the Beyond Meat Patties in the microwave on the defrost setting (if frozen). In a large mixing bowl, add all ingredients (save 1/2 cup ketchup for the glaze) and incorporate together (hands are best for this!)  Spray a medium sized glass baking dish with Pam cooking spray. Add the meatloaf mixture and shape into a firm loaf form.  Add the remaining ketchup to the top.

    Bake at 375 degrees for 30 minutes. Let cool before slicing.

    Enjoy!

    The Best Vegetarian Meatloaf (Also Vegan and Gluten-Free)
    Prep Time
    10 mins
    Cook Time
    30 mins
     
    Servings: 6
    Author: Gay Van Beek for Canterbury Cottage Designs
    Ingredients
    Ingredients:
    • 6 Beyond Burger Meat patties thawed if frozen
    • 1 1/2 cups old fashioned rolled oats we like Bob’s Red Mill
    • 1 onion diced
    • 1 egg or use an egg replacer if you are vegan. You can also skip this entirely and add a bit more oats and bread crumbs for binding.
    • 1 cup Ketchup plus 1/2 cup for glaze
    • 2-3 Tablespoons Worcestershire sauce or more depending on your taste, Use a vegan brand if you are vegan
    • 1/2 teaspoon Cajun seasoning
    • 1/2 tsp garlic powder
    • 1 cup bread crumbs we used gluten free
    • salt and pepper to taste
    • 1 Tablespoon Gochuhang Sauce optional, but I love it
    Instructions
    Directions:
    1. Thaw the Beyond Meat Patties in the microwave on the defrost setting (if frozen). In a large mixing bowl, add all ingredients (save 1/2 cup ketchup for the glazand incorporate together (hands are best for this!) Spray a medium sized glass baking dish with Pam cooking spray. Add the meatloaf mixture and shape into a firm loaf form. Add the remaining ketchup to the top.
    2. Bake at 375 degrees for 30 minutes. Let cool before slicing.