How to Make a Vegan Meatloaf

It isn't quite the same meatloaf as Mom used to make, but your family will love the tasty vegan version of this traditional mealtime favorite. A vegan meatloaf is low in fat, high in fiber and just plain delicious for vegans and non-vegans alike. You can even use the leftovers for a delicious meatloaf sandwich the next day.

Difficulty:

Moderate

Instructions

Things You'll Need

• Loaf pan
• 3/4 cup lentils, uncooked
• 1/2 cup uncooked brown rice
• 1/2 cup wheat germ
• 1 1/2 cups dry vegan bread crumbs
• 1/2 cup egg substitute
• 1 large onion, chopped
• 1 tsp. dried thyme
• 1 small can diced tomatoes, drained
• 2 tsp. hot sauce
• 2 tbsp. ketchup
• 1 tbsp. soy or tamari sauce
• 1/3 cup shredded mozzarella cheese substitute
• Cooking oil
• 2 lbs substitute burger crumbles
• 1-1/2 cups vegan bread crumbs with Italian seasoning
• Egg substitute equal to 2 eggs
• 3/4 cup water
• 1/3 cup ketchup
• 1 envelope dry soup mix, onion, garlic or onion

Healthy Vegan Meatloaf

1. Preheat the oven to 325 degrees.

2. Cook the brown rice and lentils as directed on the package.

3. Mash the cooked lentils in a large mixing bowl. Add wheat germ, bread crumbs, rice, egg substitute, onion, thyme, tomatoes, ketchup, soy sauce (or tamari sauce) and cheese substitute.

4. Pack the meatloaf mixture tightly into an oiled loaf pan.

5. Cover and bake for 1 hour.

Italian-Style Vegan Meatloaf

1. Preheat the oven to 350 degrees.

2. Combine all of the ingredients in a large bowl and mix well.

3. Press into an oiled loaf pan.

4. Bake for 30 minutes.

Tips & Warnings

• Leftover meatloaf makes a great filling for tacos. Just substitute the crumbled vegan meatloaf for ground meat and add your favorite taco ingredients. Use grated vegan cheddar cheese substitute in place of cheese.