Mushroom-Walnut Meatless Loaf with Ketchup Glaze

This Mushroom-Walnut Meatless Loaf w/ Ketchup Glaze is hearty, healthy and full of flavor. It will keep the vegans and non-vegans at the table together.

Course Main Course

Cuisine American, Vegan

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 228kcal

Author Melissa Huggins

Equipment

Loaf Pan
Large Skillet
Large Mixing Bowl

Ingredients

Ketchup Glaze:

½ cup ketchup
2 tablespoons mustard
3 tablespoons brown sugar
½ teaspoon apple cider vinegar
¼ teaspoon salt

Meatless Loaf

2 ½ tablespoons ground flaxseed + 6 tablespoons water (for flax egg)
2 tablespoons grapeseed oil (or preferred cooking oil)
1 medium red onion , diced
3 stalks celery , diced
3-4 cloves garlic , minced
12 oz cremini mushrooms , finely chopped or minced (about 4 cups)
2 cups cooked rice
1 cup cooked potatoes , mashed
¾ cup rolled oats (gluten-free if preferred)
⅓ cup breadcrumbs (gluten-free if preferred)
¾ cup walnuts , pulsed in food processor into a loose meal (or finely chopped)
3 tablespoons tomato paste
1 ½ teaspoons dried thyme
1 ½ teaspoons dried parsley
1 teaspoon ground sage
1 teaspoon dried rosemary
2 tablespoons vegan worcestershire sauce
1 ½ teaspoons salt , more to taste
Fresh cracked pepper , to taste

US Customary - Metric

Instructions

Ketchup Glaze:

To make the glaze, mix all ingredients together in a small bowl. Mix well & set aside.

Meatless Loaf:

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.
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 large pan, heat the oil over medium heat. Sprinkle with salt. Sauté onion & celery over medium heat for 5-6 minutes, until onions are slightly browned and celery is softened.
Add garlic, thyme, rosemary, parsley, and sage. Sauté for 1 minute.
Turn heat up to medium-high and then add the mushrooms. Cook until they have released all their liquid and the pan and mushrooms are mostly dry. About 6-8 minutes.
Transfer the cooked mushroom mixture to a large bowl. Add the mashed potatoes, breadcrumbs, flax eggs, rice, rolled oats, walnuts, tomato paste, Worcestershire sauce, salt & pepper. Combine all ingredients really well, using hands if necessary. Give a quick taste to see if it needs any more seasoning, 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.
Bake for 30-40 minutes, until heated through. If you would like to crisp the glaze a bit, turn the 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.

Notes

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.

I pulse the mushrooms a few times in a food processor to get them finely chopped and make life easier. Be careful not to over process or they will be mushy. If you have a small processor, you may need to chop in two batches.

If you only have whole flaxseed, you can grind the seeds in a coffee grinder.

Mashed Potatoes: make extra and serve them alongside 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.

This makes the perfect holiday loaf. Even your non-vegans friends will love it.

Nutrition