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.
Two Bean Meatless Meatloaf
This vegan version of the American classic is made with two different types of beans to create the perfect meatloaf texture.
Ingredients
For the Glaze:
- 1/2 cup ketchup
- 1/4 cup water
- 2 tablespoons molasses
- 2 tablespoons mustard
- 1 teaspoon chili powder
For the meatloaf:
- 1 cup oats
- 1 small onion, diced
- 1/2 large green pepper, diced
- 2 cloves garlic
- 1/2 cup sunflower kernels
- 1 can chickpeas, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 2 tablespoons vegan Worcestershire sauce
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°.
- In a small bowl, whisk together all glaze ingredients. Set aside.
- In a food processor, pulse the oats until chopped well, but not into a powder.
- Add onion, green pepper, garlic and sunflower kernels and pulse again until well combined.
- Add in chickpeas, pinto beans, chili powder, Worcestershire, salt and pepper. Pulse until beans are almost nearly pureed. Leave a little bit of texture.
- Spoon bean mixture into a greased loaf pan and even out.
- Pour glaze over bean mixture.
- Bake for 30-35 minutes or until glaze is caramelized and loaf is solid.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 303Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1370mgCarbohydrates: 48gFiber: 8gSugar: 14gProtein: 12g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
What are your favorite toppings for a meatloaf sandwich?
I like to go simple and just put on a whole crapton of mustard. Yum!
