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Homemade Mock Meatloaf

Written by Amy Snyder | April 11, 2011

Too much meat or too much filler can ruin a meatloaf, but this vegan version gets the balance just right.

Meatloaf and Mashed Potatoes

The base of the recipe consists of a combination of vegan beef crumbles (any brand will work), oats, bread crumbs, and a mix of liquid and spices. It may be tempting to skip the Worcestershire sauce if you don’t already have a vegan version on hand, but don’t do it—the sauce adds a savory richness that cannot be achieved with other ingredients. Finding vegan Worcestershire sauce is easy anyway, and several grocery-store brands are accidentally vegan. Just be sure to read the label and leave anything that says “anchovies” on the shelf.

Enjoy!

Mock Meatloaf

Loaf ingredients

2 14-oz. packages of vegan beef crumbles, defrosted
1/4 cup oats
1/4 cup bread crumbs
3 Tbsp. ketchup
1 tsp. vegan Worcestershire sauce
1 cup diced onions
4 cloves garlic, minced
1 tsp. minced jalapeño
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper

Sauce ingredients

1/2 cup ketchup
1 Tbsp. brown sugar
1/2 tsp. vegan Worcestershire sauce

  • Preheat your oven to 375°F.
  • In a large mixing bowl, stir all the loaf ingredients until well combined.
  • Add the mixture to a greased 7-inch loaf pan, cover with aluminum foil, and cook for 30 minutes.
  • In a small mixing bowl, combine all the sauce ingredients.
  • Remove the loaf from the oven, uncover, top with the prepared sauce, and cook for an additional 30 minutes.

Makes 8 servings

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  • Barbara Rogers says:

    I made a meat loaf today before seeing this recipe. I used the vegan crumbles and made it like an original meat loaf. I used eggs, onions, green peppers, oats, crackers, catchup. Topping was ketchup and brown sugar. I will make it again.

  • Kimberly Killian says:

    I have made this meatloaf a bunch of times. My family loves it! I make extra sauce for dipping. It also tastes better on the second day! Much more firm and easier to cut into slices but the hot messy firsts are great too! Don’t be stingy with the spices.

  • Ashley-P says:

    Hey Retsina! You should use both since fresh ingredients and dried have different flavors. Let us know how it turns out! :)

  • Retsina says:

    I purchased all of the ingredients to make this meatloaf and I’m anxious to try it. My question is: Why is garlic listed in the meatloaf recipe TWICE? Does the powdered garlic really belong in with the sauce ingredients? Someone please help.

  • Sherrie says:

    I made this and unfortunately didn’t care for it. It was really dry and crumbled when I tried getting it out of the pan. It was okay the next day(still crumbly)when I made into a sandwich. Will not make again.

  • Leena says:

    Made this last night. Delicious!

  • Ana Soares says:

    Thanks for the idea!
    I’ve just made my own with a few changes, but it turned out great!
    Take a peak, if you like: https://www.facebook.com/photo.php?pid=31325351&l=36ef443a6a&id=1493653420

  • Amy-C says:

    TJ – crumbled tempeh will work as a substitute for veggie crumbles. You may need to add a little more liquid or sauce because tempeh is drier than crumbles.

  • TJ says:

    Can I make this with crumbled tempeh? I try to steer clear of mega processed and/or unfermented soy.

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