Vegetable "Meat" Loaf Recipe (2024)

Vegetable "Meat" Loaf Recipe (1)


Rating: 3 stars


It's good - I am not a vegetarian but like the crunch from the nuts, meat like texture of the mushrooms, flavor from vegetables and vodka in sauce really worked HOWEVER needs more flavor - add another herb such as thyme, a table spoon of worcshire sauce, maybe some ginger. and squeeze in lime when you cook the onions and asparagus

Vegetable "Meat" Loaf Recipe (2)


Rating: Unrated


This might help.

Vegetable "Meat" Loaf Recipe (3)


Rating: Unrated


A "Cup" is a very precise measurement very commonly used in cooking.In this case, exactly236.5882mLIf it were in Metric, then most of the internet cooks like me would have to try to figure out how to measure it, since we don't think or have measuring devices forMilliliters. It is assumed that if you use a different system, that you will do the conversion as needed.Oh, and "Teaspoon" and "Tablespoon" are also precise measurements. Google "Teaspoon to ML conversion" if you want to be precise.

Vegetable "Meat" Loaf Recipe (4)


Rating: 5 stars


This is a decent recipe, we enjoyed it. I followed the recipe completely, other than step one with baking the peppers and the peeking and all that. I'll be making this again.

Vegetable "Meat" Loaf Recipe (5)


Rating: 5 stars


this is the best "meatloaf" I have ever tasted... we have been putting it into our homemade red sauce and are receiving praises for "the best sauce ever!" Thank you for sharing this one... it is a keeper!

Sharon Campbell

Vegetable "Meat" Loaf Recipe (6)


Rating: 5 stars


Love this recipe! The only change I made to the recipe was to sub water chestnuts for the walnuts due to an allergy, but mine came out firm and absolutely delicious! I did all the chopping in my mini food processor, so it wasn't as time consuming as some other reviewers mentioned. This one is definitely a keeper!

Vegetable "Meat" Loaf Recipe (7)


Rating: 5 stars


Being relatively new to the vegetarian lifestyle, I was anxious to try this recipe. I too agree with the prep time, but with the use of a food processor, it really wasn't bad. The flavor of the mushrooms and walnuts gave the dish a very nice texture and flavor.

Vegetable "Meat" Loaf Recipe (8)


Rating: 5 stars


Fantastic! I am shifting toward a vegetarian diet, and this makes it sooooo easy! I cooked this for my parents, and when I told my dad (as he asked for seconds) that there wasn't any meat in it, he said, "There's no meat in here? Really?" Very flavorful and great texture. Will definitely become a staple for me!

Vegetable "Meat" Loaf Recipe (9)


This took me 2.5 + hours to make. I didn't use cheese (i'm dairy-free), so it fell apart a bit and needed more salt. Nuts gave it a good texture. It was filling. My boys didn't like it. It was worth making once. But i probably won't make again.

Vegetable "Meat" Loaf Recipe (10)


Rating: 1 stars


Bleh. Unless you really really really really love mushrooms, do not make this. It was terrible and no one in my family took more than a few bites. We had to find something else to have for dinner and it was so late because this took FOREVER to make. The "15 min" until the liquid evaporates from the mushrooms was almost an hour. I was miserable, frustrated, and hungry after making this.

Vegetable "Meat" Loaf Recipe (11)


Rating: 5 stars


We loved this! Definitely worth the preparation! I used half the mushrooms the recipe calls for and used about a cup of cooked red quinoa instead. Texture and taste were perfect and the quinoa adds a little extra protein for veggie-eaters!!

Vegetable "Meat" Loaf Recipe (12)


Rating: 5 stars


This is an intense recipe. In the end, it's worth the effort. To cut down on time, try to purchase some of the ingredients already chopped. Also more breadcrumbs may be needed. Hubby was quite pleased and could not tell it was all veggie. That made him like this even more. Definitely let this sit after baking. Served mine a little too soon and it crumbled. If you have a true meatloaf pan with a built in lift tray, use it!

Vegetable "Meat" Loaf Recipe (13)


Rating: 4 stars


This was super awesome for a "meatloaf". I didn't have enough mushrooms so I added some zucchini and yellow squash as substitute and it was outstanding. There was a lot of work effort to make this, but I don't own a food processor so had to do all the mincing by hand. Would deff make this again. It was even just as good the next day reheated.

Vegetable "Meat" Loaf Recipe (14)


Rating: 4 stars


This was tasty, but time consuming to make. I left out the asparagus, but only because I didn't have any on hand. It was better the second day and made a great "meatloaf" sandwich.

Vegetable "Meat" Loaf Recipe (15)


Rating: 5 stars


This is a winner! Made exactly as directed and it was really good. I couldn't imagine making this without a food processor. So much prep, but end result is worth it.

Vegetable "Meat" Loaf Recipe (16)


Rating: 5 stars


I love this! I did a few things different though. I didn't have enough mushrooms, I only had about a half pound, so after sautéing the mushrooms and the onion/asparagus mixture, I used the food processor to chop up two and a half stocks of celery and 1/4 of a Mexican yellow pepper (for spice), sautéed until most of the water was gone. I also added a pablano pepper like someone suggested (prepared the same as the bell peppers) and did 1/2 cup wheat germ and 1/2 cup bread crumbs instead of just a single cup of bread crumbs. It turned out so delicious and moist. It's a long process so next time I think I'll make a double or triple batch and freeze the extras. Really enjoyed it though. You wouldn't know it wasn't meat unless you asked. I'm not a fan of traditional meat loaf, but my boyfriend loves it. This is the perfect solution! Will definitely become one of my staples!

Vegetable "Meat" Loaf Recipe (17)


Rating: 5 stars


Outstanding recipe! Mildly labor intensive, but totally worth the effort. Complex, delicious flavor, great texture and very satisfying. Will definitely make this recipe again and again. A good recipe to play with too. I'm thinking of trying it southwest style with flecks of corn, jalapeno and some smoked paprika and chipolte. Delicious!

Vegetable "Meat" Loaf Recipe (18)


A bit time-consuming, but this was very good...although, I have to admit I liked it much better warmed up the next day! I think it was too "mushroom-y" tasting the first day, but after the flavors blended it's quite good. I was afraid it wouldn't keep its shape, but the texture is very nice. I like the slight crunch of the walnuts and loved the bits of asparagus!

Vegetable "Meat" Loaf Recipe (19)


Rating: 4 stars


I loooooveee this recipe. I made it for the first time and it was delicious. I made two, one as the recipe says and another one to which I added extra vegetables I had in the freezer and instead of panko breadcrumbs I added wheat germ. The one I made following the recipe came out really really dry but the second I altered came out moist. If you are following the recipe to a T I recommend less bread crumbs but no doubt this one will be a staple in my house. It is a hassle at first to make it but I think it will be just second nature the second and on.

Vegetable "Meat" Loaf Recipe (20)


Rating: 4 stars


Enjoyed this recipe, but it is more time consuming than I thought. I made a chicken casserole in addition to this dish for non vegetarians and one guest preferred this recipe! It is tasty, very light.

Vegetable "Meat" Loaf Recipe (21)


Rating: 5 stars


This recipe is fabulous, true it is time consuming, but the end result is worth it. I just sauteed the peppers and onions (and used some pablanos for extra heat) I made it for a vegetarian friend, and I've made a new loaf every time the old one is gone... a keeper!

Vegetable "Meat" Loaf Recipe (22)


Rating: 5 stars


Yes, it takes some work to get this prepared but it is definitely worth the effort. I used chili sauce as a top dressing. I have shared this recipe with several friends.

Vegetable "Meat" Loaf Recipe (23)


Rating: 5 stars


We loved this! Great flavor and really had the consistancy of meat. It was a bit of work but worth it. I used the food processor (since I had it out for the mushrooms) to chop the onions, walnuts and peppers. This saved some time!

Vegetable "Meat" Loaf Recipe (24)


Rating: 4 stars


This was a fantastic dish. A bit time consuming, but worth the time. My family loved it, will defintely make this one again.

Vegetable "Meat" Loaf Recipe (25)


Rating: 4 stars


This takes a lot of work but all the ingredients really come out in the dish. I'm not a big mushroom eater but I enjoyed this. My step-son is vegetarian, loves mushrooms and he might finish the entire loaf tonight! So if you really love mushrooms you will probably love this!

Vegetable "Meat" Loaf Recipe (26)


Rating: 5 stars


This is a delicious loaf. My meat eating husband even loved it. It takes a little time, but the fresh taste is worth it.

Vegetable "Meat" Loaf Recipe (27)


Rating: 4 stars


Really great "meat" loaf. However, it was way too time consuming. Thinking about it now, I would have just steamed the peppers and not roasted them. It would have cut a lot of time from the prep. Next time, I would use seasoned breadcrumbs and not panko. Other than that, it was delicious and even my husband, the meat king, LOVED it! I would definitely make it again.

Vegetable "Meat" Loaf Recipe (28)


Rating: 1 stars


I was disappointed with this recipe, especially considering how long it took to make. I'm a vegetarian and was excited about this, but we ended up using it as a mushroom pate instead of a meal.

Vegetable "Meat" Loaf Recipe (29)


Rating: 5 stars


I loved this recipe! The taste was savory and satisfying, two things not always achieved in meatless recipes! There was a lot of prep, as others have mentioned, but the steps were easy. I was home with a sick baby and was able to spread out the steps. I don't mind lots of steps if you can do them separately, rather than needing to do everything at once. The only change I made was using baby portabello mushrooms since they were on sale. I highly recommend this, even for devoted carnivores!

Vegetable "Meat" Loaf Recipe (30)


Rating: 5 stars


This is just delicious. As others said, prep was time-consuming, but it was most definitely worth the work. Love the addition of the chopped walnuts; I don't think it would have been nearly as good without the texture they added. Every ingredient added something to the great earthy flavor. The only change I made was in the topping. I didn't have any vodka or vegetable broth, so I substituted cold coffee for the liquid -- tasty!

Vegetable "Meat" Loaf Recipe (31)


Rating: 5 stars


This was delicious, and hubby liked it a lot!! It was a bit time consuming - but recipe was easy to follow, and you could work on a couple of steps at a time. Doing some of the prep, say cooking the vegetables the night before, like CAcook suggests, would be a great idea. Thanks - it's a keeper!

Vegetable "Meat" Loaf Recipe (32)


Rating: 5 stars


Delicious & way better than expected. It even smelled good cooking in the oven! I will make this again for sure! Definitely a weekend dish as the prep time is a bit much.

Vegetable "Meat" Loaf Recipe (33)


Rating: 5 stars


Kind of tedious to put together but the results were well worth it. One of those dishes that always tastes better after it sits for a bit. It was so delicious to put a slice of this on some sour-dough bread and slather it with mustard. It was truly a comfort food minus the ground-beef. I cannot wait to make it again!!

Vegetable "Meat" Loaf Recipe (34)


Rating: 5 stars


I LOVED this recipe. Made it today, had it for lunch. I agree that it took a while to do all the prep but in the end was worth it. It doesn't taste anything like traditional Meatloaf, but it was still really amazing. I used mostly baby bella mushrooms since I like their "meaty" consistency and chopped them up in my Ninja blender...worked great! Served it with mashed cauliflower. Definitely a keeper.

Vegetable "Meat" Loaf Recipe (35)


Rating: 4 stars


This is a great recipe! Lots of flavor which we really liked. I made this during the week, and although it was easy to follow, I felt it took some time to make. Next time I will prep everything the night before (peppers, onions, mushrooms). I will make this again for sure!

Vegetable "Meat" Loaf Recipe (36)


Rating: 4 stars


This is delicious. Don't be put off by the ingredient list -it all comes together and is very tasty. I followed most of the steps exactly, except that I cooked the asparagus and onions longer, with a lid and some water for a while, so that they would be tender. However, I think the savory taste comes from the little things, such as roasting the peppers. And it didn't take as long to prepare either, if you start on the next step while the previous steps are in progress. Once it's in the oven, you can relax! It was worth it!

Vegetable "Meat" Loaf Recipe (2024)


What is the secret to the perfect meatloaf? ›

Use high-fat meat.

The leaner the meat, the dryer and grainier the meatloaf. For an all-beef meatloaf, always use a higher-fat cut, at least 15 percent. For a meatloaf made with a leaner beef or turkey, consider mixing in some ground pork and/or veal in order to achieve a moist, tender meatloaf.

What ingredient keeps meatloaf from falling apart? ›

When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

Should you cook vegetables before adding to meatloaf? ›

Vegetables are a wonderful addition to meatloaf — they add both flavor and texture — but it's best to use cooked vegetables instead of crunchy raw veggies.

What is the basic meatloaf formula? ›

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

Why do you put milk in meatloaf? ›

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

Should I cook my meatloaf covered or uncovered? ›

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

What not to put in meatloaf? ›

Onions, garlic and celery do pose one problem though: they don't cook down easily. Little bits of crunchy onion or celery or potent, hot garlic will spoil the comforting aspect of eating meatloaf.

What happens if you put too much eggs in meatloaf? ›

Fewer eggs will create a denser and firmer meatloaf that will be more compact and easier to slice, but more eggs can create a more tender and light texture that allows the meatloaf to melt in your mouth.

What is the best binder for meatloaf? ›

If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes! However, bread is still the best choice of all the potential options.

Should I saute onions before adding to meatloaf? ›

I later learned how I could avoid this problem and make a fully smooth meatloaf by pre-cooking any vegetables, especially the onion, before adding them to the ground meat. This way the meatloaf gets the flavor without the rawness -- a method from the smart people at Cook's Illustrated.

Why do you put ketchup on meatloaf? ›

Whether you slather a thick layer of ketchup on top of the meatloaf before it goes into the oven, add a few tablespoons to the ground meat mixture, or serve extra ketchup on the side, this tangy-sweet, umami-rich condiment balances out the richness of the beef, making it an essential part of the dish.

Should you drain meatloaf? ›

Cool before slicing: Let the loaf cool for at least 10 minutes before serving. If you baked your meatloaf in a loaf pan, carefully drain off the liquid fat before transferring the meatloaf to a cutting board. Cut into thick slices and serve.

What is the secret to a great meat loaf? ›

The Secrets to a Perfectly Moist Meatloaf
  • 01 of 07. Fat Is Your Friend. ...
  • 02 of 07. Vegetables Are Your Other Friends. ...
  • 03 of 07. Use Enough Filler. ...
  • 04 of 07. Do Not Over Mix or Compress the Meat. ...
  • 05 of 07. Slow and Low Is the Way to Go. ...
  • 06 of 07. Use a Digital Thermometer to Determine Doneness. ...
  • 07 of 07. Let Your Meatloaf Rest.
Jan 18, 2023

What makes meatloaf fall apart? ›

The most common reason as to why your meatloaf may fall apart is that it doesn't have enough binding agents, like eggs and breadcrumbs. These ingredients are key because they're what makes the meat mixture stick together and stay together while it cooks.

How to make a Bobby Flay meatloaf? ›

  1. Preheat oven to 425°F.
  2. Heat the oil in a large sauté pan over high heat. ...
  3. Whisk together the eggs and herbs in a large bowl. ...
  4. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
  5. Bake the meatloaf for approximately 1 to 1 1/4 hours.


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