“Better Than Beef” Meatless Meatloaf: A Savory, Plant-Based Delight

This “Better Than Beef” Meatless Meatloaf is an absolute game-changer! Made with brown mushrooms, lentils, and a delicious blend of seasonings, this loaf mimics the savory, meaty texture and flavor of traditional meatloaf, but without any beef. The caramelized onions, earthy mushrooms, and spices create a dish that’s tender, moist, and full of flavor, making it a perfect plant-based alternative to the classic comfort food.

Quick Benefits

• Savory and Satisfying: Despite being meatless, this meatloaf is packed with rich, umami flavors from mushrooms, lentils, and savory seasonings.
• Vegetarian-Friendly: This recipe offers a delicious plant-based alternative to traditional meatloaf, ideal for vegetarians or anyone looking to cut down on meat.
• High in Protein: Lentils and mushrooms provide a hearty dose of plant-based protein, making this a satisfying meal.
• Customizable: You can tweak the ingredients to suit your preferences, such as swapping the Parmigiano-Reggiano with a dairy-free cheese for a vegan version.

Essential Ingredients

Here’s what you’ll need to make this mouthwatering meatloaf:

For the Meatloaf:

• 4 tablespoons olive oil: For sautéing the mushrooms and onions.
• 2 pounds brown mushrooms, sliced: Adds the rich, meaty texture and earthy flavor to the loaf.
• 2 teaspoons kosher salt: Seasoning to enhance the flavors.
• ½ cup diced yellow onion: Adds sweetness and depth of flavor.
• ¼ cup diced celery: Adds freshness and a slight crunch.
• 2 tablespoons tomato paste: Contributes a rich, savory depth to the flavor.
• 2 teaspoons beef base: A plant-based beef substitute, such as Better Than Bouillon®, provides a meaty flavor.
• ¼ cup water: Helps to soften the mixture and combine the ingredients.
• 1 cup cooked black lentils: Offers protein and a hearty texture to replace ground beef.
• 2 large eggs, beaten: Acts as a binder to hold the loaf together.
• 2 tablespoons soy sauce: Adds saltiness and umami flavor.
• 2 teaspoons Worcestershire sauce: Contributes a tangy depth of flavor.
• 1 teaspoon onion powder: Adds a subtle, savory flavor.
• 1 teaspoon garlic powder: Enhances the overall savory profile.
• 1 teaspoon freshly ground black pepper: For a touch of heat and seasoning.
• ¼ teaspoon dried oregano: Brings a herbal, earthy note to the loaf.
• ¼ teaspoon dried thyme: Adds an aromatic depth.
• 1 pinch cayenne pepper: Optional for a bit of heat.
• 2 tablespoons ketchup: Adds a touch of sweetness and richness.
• ½ cup fine dry bread crumbs: Helps bind the ingredients and adds texture.
• ⅔ cup rolled oats: Adds fiber and helps with binding.
• 1 cup grated Parmigiano-Reggiano cheese: Adds richness and flavor.
• 2 teaspoons olive oil: For greasing the foil and adding flavor.

For the Glaze:

• 2 tablespoons ketchup: For sweetness and richness.
• 2 tablespoons Dijon mustard: Adds tang and sharpness.
• 2 tablespoons brown sugar: Provides a touch of sweetness and caramelization.

Preparation Steps

1. Preheat the Oven: Preheat the oven to 375°F (190°C). Grease a loaf pan generously with olive oil.
2. Sauté the Mushrooms and Onions: Heat 4 tablespoons of olive oil in a large skillet over high heat. Add the sliced mushrooms and 1 teaspoon of kosher salt. Cook until the mushrooms are browned and their juices have evaporated, about 10 minutes. Add the diced onion and cook until softened, another 5 to 7 minutes.
3. Add Other Ingredients: Stir in the diced celery, tomato paste, and beef base. Cook and stir for about 3 minutes, until the tomato paste begins to toast. Stir in the water and turn off the heat. Let the mixture sit for 3 minutes.
4. Process the Mixture: Transfer the mushroom mixture to a food processor. Add the cooked lentils and pulse until finely chopped but not pureed. Transfer to a large mixing bowl.
5. Mix the Meatloaf: To the mushroom-lentil mixture, add the beaten eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
6. Bake: Transfer the mixture to the prepared loaf pan and wrap it with foil. Bake in the preheated oven for 1 hour, then remove the foil and place the loaf back on the baking sheet. Grease the foil with 2 teaspoons of olive oil.
7. Make the Glaze: While the loaf is resting, make the glaze by whisking together ketchup, Dijon mustard, and brown sugar.
8. Glaze and Finish Baking: Invert the loaf onto the foil, spread the glaze over the top, and bake at 450°F (230°C) for 15 to 20 minutes until the glaze is cooked on and caramelized.
9. Serve: Remove from the oven, let it cool for 10 to 15 minutes, and slice into 6 servings. Serve with mashed potatoes, green beans, and gravy for a complete meal.

Health Benefits

This “Better Than Beef” Meatless Meatloaf offers several health benefits:

• High in Protein: Lentils and mushrooms provide a substantial amount of plant-based protein, which is essential for muscle repair and overall body function.
• Rich in Fiber: The oats and lentils contribute dietary fiber, which helps with digestion and maintaining healthy cholesterol levels.
• Low in Saturated Fat: By using mushrooms and lentils instead of beef, this recipe is lower in saturated fat, which can contribute to heart health.
• Vitamins and Minerals: The vegetables, such as onions and celery, as well as the herbs, provide small amounts of important vitamins like vitamin C, and minerals such as calcium and iron.

Serving Suggestions

• With Mashed Potatoes: Serve with creamy mashed potatoes for a comforting and classic pairing.
• Green Beans: Add some sautéed green beans on the side for a healthy, crunchy contrast.
• Gravy: Pour some mushroom or vegetable gravy over the meatloaf for extra flavor.
• Salad: Pair with a fresh green salad to balance out the richness of the loaf.

Creative Variations

• Vegan Version: For a vegan version, substitute the eggs with a flaxseed or chia egg, and use a dairy-free cheese instead of Parmigiano-Reggiano.
• Spicy Version: Add diced jalapeños or extra cayenne pepper for a spicier version of this meatloaf.
• Gluten-Free: Use gluten-free breadcrumbs and oats to make this recipe suitable for those with gluten sensitivities.
• Herb Variations: Experiment with different herbs, such as rosemary or parsley, to change the flavor profile.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
• Freezing: This meatloaf can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil, then place it in a freezer-safe container. When ready to serve, thaw overnight in the fridge and reheat in the oven.

Pro Tips

• Let It Rest: Allow the meatloaf to rest before slicing to ensure it holds together better and stays moist.
• Evenly Coat with Glaze: Be generous with the glaze to ensure every bite has that sweet, tangy flavor.
• Don’t Overmix: When combining the ingredients, avoid overmixing to keep the texture light and tender.

Frequently Asked Questions

1. Can I make this meatloaf ahead of time?
Yes! You can assemble the meatloaf, wrap it tightly, and refrigerate it for up to 24 hours before baking. Just add the glaze before the second round of baking.

2. Can I substitute the lentils with something else?
Yes, you can use other beans, such as black beans or chickpeas, as a substitute for lentils. Just make sure they are cooked and mashed properly.

3. Can I skip the glaze?
Yes, the glaze is optional. If you prefer a simpler version, you can skip the glaze or replace it with your favorite sauce, such as BBQ sauce.

4. Is this recipe spicy?
No, the recipe is not inherently spicy. However, you can add more cayenne pepper or diced chili peppers to increase the heat if desired.

This “Better Than Beef” Meatless Meatloaf is the perfect hearty, plant-based meal that’s rich in flavor and satisfying enough for even the biggest meatloaf fans. Enjoy this delicious, savory alternative for dinner tonight!

Print