Looking for the perfect meatless meal? This Mushroom-Walnut Meatless Loaf w/ Ketchup Glaze is hearty, healthy & full of flavor. It will keep the vegans & non-vegans at the table together.
Growing up, one of my favorite meals was meatloaf, potatoes & green beans. My mom would make this dish often and I would always look forward to it. It was the perfect comfort meal. I went crazy for that sweet & tangy ketchup glaze, too. I knew she was making it right away, because the house smelled wonderful! After going vegan, I really missed this dish, but when I really thought about it, it wasn’t the meat that was comforting my taste buds & senses back then…it was the texture, taste and aroma, I craved. Meat by itself, just smells & tastes gross…especially, when it’s raw. So a Meatless Loaf was in my future.
I made this Meatless Loaf with mushrooms to capture that “meaty” texture, and I used most of the same veggies, herbs & spices of a classic meatloaf recipe. You won’t be missing a thing!
Mushrooms will do the trick every time, and I use them often to replace the meat-like texture. These Lentil Mushroom Tacos are very popular with my non-vegan friends, and they look forward to taco night at our house.
To make this an extra hearty meal, I also added some cooked rice, rolled oats & mashed potatoes. Together, these ingredients add a nice bite-y texture and will make the loaf tender and moist. One piece will surely fill you up and leave your tummy happy. This meatless loaf won’t leave you feeling hungry or unfulfilled, because it’s hearty, satisfying and full of flavor.
Also, you will get a nice dose of protein, fiber, vitamins & minerals, too. This can easily be made into a gluten-free meal – I just used GF oats and bread crumbs. Sounds like a keeper to me.
Ok, let’s talk about that delicious ketchup glaze for a minute…
It’s made up of mustard, brown sugar, vinegar, salt and of course, ketchup. Combined, these ingredients create a sweet, savory & tangy flavor. During the baking process, it gets bubbly, gooey and caramelized. My mouth is watering just thinking about it. It’s heavenly!
On top of all that goodness, this savory Meatless Loaf makes fabulous leftovers. You can side it with a tofu scramble, add it to a burrito, use it for a hearty pasta sauce, or make a classic sandwich with it. The options are endless. You can freeze this loaf up to 2-3 months or refrigerate for 4-6 days.
This pairs nicely with some sautéed green beans and buttery mashed potatoes. Since this recipe already contains potatoes, just make a little extra for serving on the side, too. If you don’t like green beans, you can use your favorite vegetable or maybe a big salad. You really can’t go wrong.
Also, this makes the perfect holiday loaf, so you can leave that Tofurkey at the store. That rubbery ball will have most meat eaters running for the hills and we don’t want that. This savory loaf, will really impress your guests…vegans and non-vegans alike. It’s a win-win situation.
So, are you ready to give this Mushroom-Walnut Meatless Loaf a try? Let’s do this!
I’d love to hear from you
If you make this Meatless Loaf, I’d love to get your feedback. You can leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
This Mushroom-Walnut Meatless Loaf w/ Ketchup Glaze is hearty, healthy & full of flavor. It will keep the vegans & non-vegans at the table together.
- 1/2 cup ketchup
- 2 tablespoons mustard
- 3 tablespoons brown sugar
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 2 1/2 tablespoons ground flaxseed + 5 tablespoons water (for flax egg)
- 1 1/2 tablespoons olive oil
- 1 medium red onion , diced
- 3/4 cup celery , diced
- 3 cloves garlic , minced
- 3 1/2 cups cremini mushrooms , finely diced (*see note for cleaning method)
- 2 cups cooked rice
- 1 cup cooked potatoes , mashed (*see note)
- 3/4 cup rolled oats (gluten-free if preferred)
- 1/3 cup breadcrumbs (gluten-free if preferred)
- 2 tablespoons Arrowroot Powder
- 1/2 cup walnuts , finely diced (I pulse them in the food processor for smaller pieces)
- 3 tablespoons tomato paste
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried parsley
- 1 teaspoon ground sage
- 1 teaspoon dried rosemary
- 1 tablespoon vegan worcestershire sauce *see note
- 1 1/2 teaspoons salt , more to taste
- Fresh cracked pepper , to taste
To make the glaze, mix all ingredients together in a small bowl. Mix well & set aside.
Preheat the oven to 375 degrees fahrenheit.
Mix the water and flaxseed meal together in a small bowl, set aside for at least 10 minutes (this makes 2 flax eggs). It will gel up slightly.
Prepare a loaf pan by lining with parchment paper. Lining the pan makes it so much easier to remove after cooking. Here is a quick video on how to line a loaf pan with parchment paper. Set aside.
In a small bowl, mix the tomato paste, worcestershire sauce, thyme, rosemary, parsley, sage, salt & pepper. Set aside.
In a large pan, heat the oil over medium heat. Sprinkle with salt. Sauté onion & celery over medium heat for 4-5 minutes, until onions are slightly browned and celery is softened.
Add the mushrooms & garlic and sauté until the mushrooms are tender, about 4-5 minutes Let mushrooms release their liquid and cook it down. *See note.
Transfer the cooked mixture into a large bowl. Add the mashed potatoes, breadcrumbs, flax eggs, arrowroot powder, rice, rolled oats, walnuts and mixture from the small bowl. Combine all ingredients really well. Give a quick taste, to see if it needs any more salt or pepper, add as needed.
Place mixture into your lined loaf pan. Press down firmly so it molds into pan. Brush top of loaf with the ketchup glaze (you might have some left over, save it to serve at the table).
Bake for 25-30 minutes, until heated through. If you would like to crisp the glaze a bit, turn broiler on for 2-3 minutes. Be careful not to burn.
Let the loaf cool for about 10 minutes before trying to remove from pan. Use the paper to pull it up and onto your serving dish. Let sit for another 5-10 minutes before serving. This helps firm it up more.
*Cleaning Mushrooms: use a damp paper towel or a soft brush to clean each mushroom. Or, you can lightly rinse the mushrooms with water, but don't soak them. Pat dry when done. Mushrooms are like sponges and will absorb a lot of water.
*Sautéing Mushrooms: sometimes the mushrooms can produce too much water for this recipe. Use the largest pan you have and make sure it's nice and hot before adding the mushrooms to the celery & onion. You should hear a little sizzle. If they still produce water, you can drain the excess water out into your sink. Or, you can cook the mushrooms longer to reduce the liquid. If you decided to cook them longer, turn the heat up a little bit and cook uncovered. It should cook down in 5-6 minutes.
* If you only have whole flax seed, you can grind the seeds in a coffee grinder.
* Suggestion For Mashed Potatoes: Make extra and serve them along side of the meatless loaf. This meal also goes well with green beans, carrots or a big salad.
*Make the rice the night before and leave in the fridge. This will cut your prep time down.
*Worcestershire isn't typically vegan, but there are vegan versions to choose from. I purchase Annie's or Edward & Sons and there are others on the market. Make sure to read the labeling before purchase.
*You can freeze this loaf for 2-3 months or refrigerate for 4-6 days.
* This makes the perfect holiday loaf. Even your non-vegans friends will love it.