My Mama’s meatloaf is the stuff of legends.
Relegated to elementary lunchroom horror stories and sitcom fodder, meatloaf tends to get a bad wrap, but I promise you, my Mama’s meatloaf will change the opinion of even the staunchest of meatloaf opponents.
That all being said, this isn’t my Mama’s meatloaf.
Because, well, the elimination diet doesn’t allow for red meat. Let alone a full pound of ground cow. So this technically shouldn’t be called “meatloaf” at all. It really should just be called “loaf”. But that sounds disgusting. Who wants to just eat “loaf”?
So why did I wax on poetically about my Mama’s meatloaf if I’m not going to make it for you? Because this vegan version of the American classic is adapted from the simplistic genius of Mama’s recipe. I used two different types of beans, oats, and sunflower kernels to approximate the texture of the meatloaf and then filled it with all kinds of delicious flavors. The best part about Mama’s meatloaf is the
brown sugar molasses and ketchup glaze that goes over top of the meatloaf and gets all gooey and caramelized.
Is this a replacement for a nice, piping hot slice of meatloaf from my Mama’s kitchen? No. But it’s a pretty good vegan and gluten-free approximation. And completely delicious piled high next to a place of mashed potatoes and steamed green beans. I was really quite happy with the results of this one. The loaf held its form well, it was a little bit gooey and a little bit crumbly (just like “real” meatloaf). The real test of meatloaf? How’s it hold up to the next-day sandwich test?
Well, I’d say it passed with flying colors.
Someday I’ll share my Mama’s recipe with you, but for now, you’ll have to try your hand at the vegan version.
What are your favorite toppings for a meatloaf sandwich?
I like to go simple and just put on a whole crapton of mustard. Yum!