Description
This savory vegan meatloaf is a delicious, plant-based alternative perfect for holiday dinners or any special occasion. Made with a hearty mixture of nuts, seeds, vegetables, and flavorful spices, it offers a satisfying texture and rich taste that will impress both vegans and non-vegans alike. Finished with a tangy, sweet glaze, this meatloaf is comforting, healthy, and sure to become a new favorite.
Ingredients
Scale
Nuts & Seeds
- 1.25 cups mixed nuts (cashews, walnuts, pecans) (raw or roasted)
- 0.25 cup sunflower seeds (can substitute with pumpkin seeds)
Vegetables
- 1 cup onion, chopped (shallots can be used for a milder taste)
- 4 cloves garlic, chopped (or garlic powder as substitute)
- 1 cup mushrooms, chopped (cremini or white mushrooms recommended)
- 1 cup butternut squash, cubed (can substitute sweet potato)
Spices & Seasonings
- 2 tsp Italian herbs (blend of thyme, sage, rosemary, oregano)
- 1 tsp smoked paprika
- 0.75 tsp poultry seasoning (or extra thyme/sage)
- 0.5 tsp black pepper
- 0.25 tsp cinnamon
- 0.25 tsp nutmeg
- 0.5 tsp onion powder
- 0.5 to 0.75 tsp salt (adjust to taste)
- 0.5 tsp garlic powder
Other
- 2 tsp oil or broth (for sautéing vegetables)
- 2 tbsp soy sauce or tamari (for mixing into meatloaf, use coconut aminos for soy-free)
- 2 flax eggs (2 tbsp flaxseed meal mixed with 5 tbsp water)
- 0.67 cup breadcrumbs (use gluten-free if needed)
Glaze
- 0.25 cup ketchup
- 1.5 tbsp soy sauce or tamari (same as above)
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1 tsp sriracha (optional, for heat)
Instructions
- Preheat oven: Set the oven temperature to 350°F (180°C) to prepare for baking the meatloaf.
- Toast nuts and seeds: Spread cashews and sunflower seeds on a baking sheet and toast at 325°F (160°C) for 5 minutes until aromatic, then let cool slightly.
- Process nuts and seeds: Place the toasted nuts and seeds into a food processor and pulse until you achieve a coarse meal texture, being careful not to over-process into a powder.
- Sauté vegetables: In a pan, heat oil or broth over medium heat. Add chopped onion and garlic and sauté for about 2 minutes until fragrant. Add chopped mushrooms and continue cooking briefly.
- Combine with squash: Add the cubed butternut squash to the sautéed vegetables and mash gently to incorporate and soften the mixture.
- Add seasonings and binders: Mix in Italian herbs, smoked paprika, poultry seasoning, black pepper, cinnamon, nutmeg, onion powder, salt, 2 tbsp soy sauce or tamari, flax eggs, and breadcrumbs until fully combined.
- Shape and bake: Transfer the mixture to a parchment-lined loaf pan or baking dish. Shape into a meatloaf and bake in the preheated oven for 25-30 minutes.
- Prepare glaze: While the meatloaf is baking, combine ketchup, soy sauce or tamari, maple syrup, apple cider vinegar, garlic powder, and sriracha (if using) in a small bowl to create the glaze.
- Apply glaze and finish baking: Remove the partially baked meatloaf from the oven. Spread the glaze evenly over the top, then return it to the oven for an additional 20-30 minutes to set the glaze and finish cooking.
- Cool before slicing: Once done, remove the meatloaf from the oven and let it cool for about 15 minutes before slicing to allow it to firm up and make serving easier.
Notes
- You can substitute the butternut squash with sweet potato for a slightly different flavor and texture.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- For a soy-free version, replace soy sauce or tamari with coconut aminos.
- Sriracha is optional and can be omitted or replaced with another hot sauce for different heat levels.
- Flax eggs act as a binder in place of eggs, making this recipe vegan.
- Shallots can be used instead of onions for a milder taste, and garlic powder can be used if fresh garlic is unavailable.
- Adjust salt amount according to your preference or dietary needs.
