Marie’S Ultimate “Meatloaf”

This comforting vegan meatloaf is a clever twist on the classic comfort food, utilizing textured vegetable protein for a hearty, substantial base. Infused with aromatic marjoram and fresh herbs, it offers a savory, umami-rich flavor profile that mimics traditional meat dishes without the animal products. The addition of corn and tomato sauce provides moisture and a slight sweetness that balances the earthy notes of the vegetable protein. Perfect for weeknight dinners, potlucks, or meal prepping, this dish is both budget-friendly and incredibly satisfying. It holds up well when sliced and pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad.

Cooking Method: Baking

Cuisine: Middle Eastern

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 45.7

Dietary: Gluten-free, Vegetarian

Description

This comforting vegan meatloaf is a clever twist on the classic comfort food, utilizing textured vegetable protein for a hearty, substantial base. Infused with aromatic marjoram and fresh herbs, it offers a savory, umami-rich flavor profile that mimics traditional meat dishes without the animal products. The addition of corn and tomato sauce provides moisture and a slight sweetness that balances the earthy notes of the vegetable protein. Perfect for weeknight dinners, potlucks, or meal prepping, this dish is both budget-friendly and incredibly satisfying. It holds up well when sliced and pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad.

Ingredients

1 package Burger 'N' Loaf (Harvest Original All-Vegetable Protein)
1 large Onion, chopped
1 medium Bell pepper, chopped
0.5 cup Celery, chopped
1 large Garlic clove, minced
1 teaspoon Dried sweet marjoram
1 tablespoon Parsley, chopped
0.5 cup Cream-style corn
1 can (8 oz) Tomato sauce
10 crackers Saltine crackers, crushed

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Spray a standard loaf pan with non-stick cooking spray.
3
In a large mixing bowl, combine the Burger 'N' Loaf vegetable protein, chopped onion, bell pepper, celery, and minced garlic.
4
Add the dried marjoram, chopped parsley, cream-style corn, tomato sauce, and crushed Saltine crackers to the bowl.
5
Mix all ingredients thoroughly until well combined and the mixture holds together.
6
Transfer the mixture to the prepared loaf pan and press down firmly to compact it evenly.
7
Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set.
8
Let the loaf cool in the pan for 5-10 minutes before slicing and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 45.7kcal

% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.8g4%
Cholesterol 13.2mg5%
Sodium 115.2mg5%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.1g1%
Sugars 0.8g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe was originally created by Marie Hill for the South Texas Vegetarian Society.

For a gluten-free version, substitute the Saltine crackers with gluten-free cracker crumbs or panko.

Ensure the vegetable protein is well-drained if it comes in a wet form, though most dry packages require no draining.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Keywords: vegan, meatloaf, vegetarian, plant-based, soy protein, marjoram, comfort food, main dish, healthy, easy dinner, budget friendly, high protein

Read it online: https://www.chefs-mate.com/recipe/maries-ultimate-meatloaf/