Meatloaf has always been a favorite around our house. My kids never understood people who didn’t like it. The vegans, however, missed it after the switch. With the advent of Beyond Beef®, that’s over! But enough nattering, the recipe (such as it is) is below…
Vegan Beyond Meatloaf Recipe
1 Package Beyond Beef®
½ Medium onion, diced
⅔ Sleeve saltines, finely ground
1/4 cup Just Egg egg replacer (or blended tofu with black salt)
Salt and pepper to taste
Ketchup to taste
Mix ingredients except ketchup. Knead briefly and create a loaf.
Bake at 350 until meat thermometer approaches the temperature you would use for ground beef. About 10 minutes before the end of cooking, add ketchup. Let stand for 5-10 minutes to settle, slice and serve.
It ends up looking and tasting surprisingly similar to a standard ground beef loaf. I’ve added an image below of both to compare, so don’t go on if you don’t want to see that!
My family loves meatloaf and mashed potato meals, but the vegans tend to gaze sadly at the loaf. I’ve made loafs in the past using prepared vegan meats, but this was my first try for meatloaf from non-prepared ingredients and it came out quite delicious!
1 container extra firm tofu
1/2 cup almonds
1/2 cup TVP crumbles
1/2 cup almonds
1 sleeve wheat saltines (or 1.5 cups wheat bread crumbs)
1/4 cup sundried tomatoes
1/2 tsp chili powder
1/2 tsp turmeric
1/4 cup nutritional yeast
1/2 tsp sea salt
1/2 tsp ground black pepper
4 T olive oil
Food process or blend crackers to a fine powder. Add almonds, TVP, and sundried tomatoes and continue to blend/process until a consistently fine mix. Mix in the spices.
Remove tofu from package and let drain.
Crumble tofu into a bowl and add 2 T olive oil. Mix in the dry ingredients. Combine well.
Press into a loaf pan (this should about 1/2 fill the pan to the top). Spread remaining olive oil over the top.
Cover with foil and bake at 375* for 40-45 minutes. If desired, remove foil and add some ketchup to the top and then return to oven for an additional 5-10 minutes.
Serve with mashed potatoes (use soy or rice milk, vegan butter, and/or vegan cream cheese to blend) or on sandwiches.