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SideChef
Recipes
Not Your Mother's Meatloaf
Recipe

14 INGREDIENTS • 7 STEPS • 1HR 15MINS

Not Your Mother's Meatloaf

5.0
6 ratings
This meatloaf might look a little boring, but one bite will show you its anything but! Hot & savory, your Mother will be asking for YOUR recipe.
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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
This meatloaf might look a little boring, but one bite will show you its anything but! Hot & savory, your Mother will be asking for YOUR recipe.
1HR 15MINS
Total Time
$1.92
Cost Per Serving
Ingredients
Servings
4
US / Metric
Lentils
2 1/2 cups
Lentils, cooked
Yellow Onion
1
Garlic
2 cloves
Walnut
3/4 cup
Walnut
Egg Replacer
3
Egg Replacer
or Flax Eggs
Tomato Paste
1/4 cup
Tomato Paste
or Ketchup
White Wine Vinegar
1 Tbsp
White Wine Vinegar
Kosher Salt
1 pinch
Nutrition Per Serving
VIEW ALL
Calories
789
Fat
16.7 g
Protein
41.5 g
Carbs
127.9 g
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Not Your Mother's Meatloaf
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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C). Finely chop the Shiitake Mushrooms (2 cups) and Yellow Onion (1). Chop the Fresh Spinach (1 cup), Fresh Parsley (1/2 cup), and Walnut (3/4 cup).
step 1 Preheat the oven to 350 degrees F (180 degrees C). Finely chop the Shiitake Mushrooms (2 cups) and Yellow Onion (1). Chop the Fresh Spinach (1 cup), Fresh Parsley (1/2 cup), and Walnut (3/4 cup).
step 2
Mix the Egg Replacer (3) with water and whip together until it’s frothy.
step 2 Mix the Egg Replacer (3) with water and whip together until it’s frothy.
step 3
Add the onion, mushrooms, parsley, spinach, walnuts, Garlic (2 cloves), Nutritional Yeast (3/4 cup), Panko Breadcrumbs (1 cup), Lentils (2 1/2 cups), egg replacers, 2 tablespoons of Tomato Paste (1/4 cup) and Kosher Salt (1 pinch) into a large bowl.
step 3 Add the onion, mushrooms, parsley, spinach, walnuts, Garlic (2 cloves), Nutritional Yeast (3/4 cup), Panko Breadcrumbs (1 cup), Lentils (2 1/2 cups), egg replacers, 2 tablespoons of Tomato Paste (1/4 cup) and Kosher Salt (1 pinch) into a large bowl.
step 4
Mix everything well until all the ingredients are incorporated and everything starts sticking together. Take a bread pan, and spray it with oil. Mold the loaf into the pan and make sure it’s spread evenly so it cooks evenly too.
step 4 Mix everything well until all the ingredients are incorporated and everything starts sticking together. Take a bread pan, and spray it with oil. Mold the loaf into the pan and make sure it’s spread evenly so it cooks evenly too.
step 5
Mix the remaining tomato paste, White Wine Vinegar (1 Tbsp) and Maple Syrup (1 Tbsp) in a small bowl for the glaze.
step 5 Mix the remaining tomato paste, White Wine Vinegar (1 Tbsp) and Maple Syrup (1 Tbsp) in a small bowl for the glaze.
step 6
Spread the glaze on top of the loaf and place in the oven for 50-60 minutes.
step 6 Spread the glaze on top of the loaf and place in the oven for 50-60 minutes.
step 7
When you remove it from the oven, let it cool for a bit before cutting and serving.
step 7 When you remove it from the oven, let it cool for a bit before cutting and serving.
Tags
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Beans & Legumes
Dairy-Free
American
Lunch
Shellfish-Free
Dinner
Mushrooms
Vegan
Vegetarian
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