Description
This savory vegan meatloaf is a delightful plant-based alternative that will impress even the most discerning holiday guests. Packed with a flavorful blend of nuts, seeds, vegetables, and aromatic spices, it delivers a hearty and comforting main dish that is both nourishing and delicious. Finished with a tangy, slightly sweet glaze, this meatloaf bakes to perfection with a satisfying texture and rich taste, making it a standout centerpiece for any festive meal.
Ingredients
Scale
Meatloaf Base
- 1.25 cups mixed nuts (cashews, walnuts, pecans), raw or roasted
- 0.25 cup sunflower seeds (or pumpkin seeds)
- 2 tsp oil or vegetable broth (for sautéing)
- 1 cup onion, chopped (shallots as alternative)
- 4 cloves garlic, chopped (or garlic powder)
- 1 cup mushrooms, chopped (cremini or white mushrooms)
- 1 cup butternut squash, cubed (or sweet potato)
- 2 tsp Italian herbs (thyme, sage, rosemary, oregano)
- 1 tsp smoked paprika
- 0.75 tsp poultry seasoning (or additional thyme or sage)
- 0.5 tsp black pepper
- 0.25 tsp cinnamon
- 0.25 tsp nutmeg
- 0.5 tsp onion powder
- 0.5 to 0.75 tsp salt (adjust as needed)
- 2 tbsp soy sauce or tamari (or coconut aminos)
- 2 flax eggs (2 tbsp flaxseed meal mixed with 5 tbsp water)
- 0.67 cup breadcrumbs (gluten-free if needed)
Glaze
- 0.25 cup ketchup
- 1.5 tbsp soy sauce or tamari (or coconut aminos)
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- 0.5 tsp garlic powder
- 1 tsp sriracha (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) to prepare for baking the meatloaf later.
- Toast the nuts and seeds: Spread the cashews and sunflower seeds on a baking sheet and toast them at 325°F (160°C) for 5 minutes to enhance their flavor and crunch.
- Process nuts and seeds: Pulse the toasted nuts and seeds in a food processor until they reach a coarse meal consistency, providing texture to the meatloaf base.
- Sauté the vegetables: Heat oil or broth in a pan over medium heat. Add the chopped onion and garlic and sauté for 2 minutes until fragrant. Then add the chopped mushrooms and cook just until softened.
- Combine squash and vegetables: Add the cubed butternut squash to the sautéed mixture and mash everything together until well combined.
- Add spices and wet ingredients: Stir in the Italian herbs, smoked paprika, poultry seasoning, black pepper, cinnamon, nutmeg, onion powder, salt, and soy sauce or tamari. Mix thoroughly to distribute the flavors.
- Incorporate flax eggs and breadcrumbs: Add the flax egg mixture and breadcrumbs to the vegetable and nut blend. Mix well until the mixture holds together, forming a thick batter.
- Shape and bake initial loaf: Transfer the mixture to a parchment-lined baking pan and shape it into a loaf. Bake in the preheated oven for 25-30 minutes.
- Prepare the glaze: While the loaf bakes, combine ketchup, soy sauce or tamari, maple syrup, apple cider vinegar, garlic powder, and optional sriracha in a bowl, stirring until smooth.
- Apply glaze and continue baking: Remove the meatloaf from the oven and spread the glaze evenly over the top. Return it to the oven and bake for an additional 20-30 minutes until cooked through and glaze is set.
- Cool before serving: Allow the meatloaf to cool for about 15 minutes after baking to firm up and make slicing easier.
Notes
- You can substitute butternut squash with sweet potato for a slightly different sweetness.
- Gluten-free breadcrumbs can be used for dietary restrictions.
- Shallots can replace onions for a milder flavor.
- Garlic powder can be used instead of fresh garlic for convenience.
- Adjust salt levels according to taste and dietary needs.
- Sriracha in the glaze is optional and can be omitted for a milder flavor.
- For a soy-free version, substitute soy sauce or tamari with coconut aminos.
- Ensure flax eggs are well mixed and rested for activation before adding.
- Letting the meatloaf cool properly helps maintain its shape when slicing.
