Vegetable Meatloaf
An all-veggie entrée for your Meatless Monday menu.
Ingredients
- 1 (335 g) zucchini
- 2 (250 g) medium red bell peppers, seeded and quartered
- 1 yellow bell pepper, seeded, quartered
- 5 small garlic cloves, peeled
- 2 ounces (30 ml) extra virgin olive oil
- 1 pound (450 g) mushrooms, sliced
- ¾ cup (180 ml) ketchup
- ¼ cup (60 ml) white balsamic vinegar
- ½ cup (40 g) nutritional yeast
- ½ cup (50 g) oat flour
- ¼ cup (25 g) rolled oats
- 1 large egg
- 3 Tablespoons fresh parsley leaves, chopped
- 1 Tablespoon sprigs fresh thyme leaves
- 2 teaspoons salt, optional
- 1 teaspoon ground black pepper
Directions
- Secure lid and remove lid plug.
- Select Variable 3.
- Turn machine on, take zucchini pieces and drop them one by one through the lid plug. You may need to use your tamper to push them into the blades. Remove zucchini and place in separate bowl.
- Repeat step three with pepper and garlic.
- Heat a large sauté pan on medium high heat. Add olive oil and allow to heat. Add mushrooms and cook until tender and all liquid has evaporated.
- Add pepper, zucchini, fresh thyme leaves and garlic to the mushroom. Cook until all liquid has evaporated.
- Add balsamic vinegar and allow to reduce by half.
- Add ketchup, oats, oat flour, yeast and parsley to mixture and stir to combine. Remove and allow to cool for 15 minutes.
- Add egg, mix to combine.
- Prepare an 8 x 4 loaf pan with parchment paper and baking spray. Add mixture to the loaf pan.
- Place loaf pan in preheated 350 degree oven and cook for 45 minutes.
- When done allow to cool for an hour and slice into 10 portions.
- To serve, line baking sheet with parchment and place potions onto baking sheet. Bake at 350 degrees for 10 minutes or until warm through. Serve immediately.
Chef's Notes
If you prefer a more dense loaf, use the same chopping method for the mushrooms and follow the recipe the same. For vegan loaf, omit the egg and use an egg substitute.
Nutrition Information
| Serving Size | 2 slices |
| Amount Per Servings | |
| Calories | 300 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Cholesterol | 35 mg |
| Sodium | 960 mg |
| Total Carbohydrate | 38 mg |
| Dietary Fiber | 7 g |
| Sugars | 17 g |
| Protein | 14 g |
Vegetable Meatloaf is rated
out of
5 by
6.
Rated 5 out of
5
by
Pretty Pescatarian from
Adjustably Delicious!
This recipe takes some time, but isn't exactly labor intensive. It takes time to cook things down, cook it, and let it cool. Definitely not a quick meal, but worth it. I did a couple things differently. I couldn't find white balsamic vinegar so I used Worcestershire sauce instead. I also added a serrano pepper to the bell peppers for a kick, and used smoked paprika while cooking down the vegetables. The smoky flavor really adds a meaty dimension. To top it all off figuratively and literally, I made a topping of mustard, ketchup, and brown sugar which I added on top with ten minutes of cook time left. I wanted it to be as close to beef meatloaf as I could get it, and I was more than impressed.
Date published: 2019-04-29
Rated 4 out of
5
by
slk0711 from
Very good
Very tasty, I like the added ketchup and like that there are no beans in it. Seems like every vegi recipe I try has beans in it!! lol!!
I also made the oat flour using the dry blending container. Love it!!
I only had 1/2# of mushrooms and added one large can of mushrooms at the very end, tasted great. As another reviewer mentioned the recipe doesn't say when to add the oil and salt and pepper, I omitted the oil and used about 1 tablespoon butter to saute the mushrooms (more flavor) and added the salt and pepper at the end.
Date published: 2018-03-05
Rated 5 out of
5
by
Love to Cook Mary from
Really Delicious
In the directions, there is no mention of when to add the olive oil, salt & pepper. also, be careful when chopping the yellow pepper - turns to juice in seconds!
Date published: 2017-07-23
Rated 5 out of
5
by
TammyP from
Really good!
I missed adding the olive oil, because it was left out of the directions (please edit to correct this!), but enjoyed making this recipe. It was one of the first things I tried in my Vitamix, and helped me learn some of the many things it can do besides delicious smoothies. I didn’t have white balsamic vinegar on hand, but subbed in a mix of regular balsamic and white wine vinegars, which worked fine. I will certainly make this again. It was tasty, and the texture was really good.
Date published: 2019-07-21
Rated 1 out of
5
by
Cass123 from
Didn’t taste good
I’ve tried a few vegetarian options with my Vitamix and this one was rather complicated. Perhaps I’m just very bad a cooking lol. But the texture and the taste of this after it was finished- was completely unappetizing. It was a very disappointing result because I was so hoping I would enjoy it.
Date published: 2019-07-28
Rated 4 out of
5
by
MIGirl from
Great veggie loaf, could use an additional protein
This recipe came out great (with a few tweaks). I love making oat flour with my dry container - so simple and economical!
Recipe note: Others have adressed some issues, but I have one additional concern. The recipe calls for a zucchini, and later in the instructions you put zucchini pieces in the blender. There are no instructions regarding slicing the zucchini. I cut it into eighths and it worked well.
As a life-long vegetarian, I have made hundreds of veggie loaves. This recipe is solid. I tweaked it as follows.
1. There were a lot of vegetables stuck in the blender. I used the scraper blade - but still ..
To clean the blender, I blended the eggs (I added two large) with the ketchup (actually I used home-made barbecue sauce for a bit more zing) in the Vitamix. This helped clean out more of the veggie pulp. I added them after the veggies had cooled.
With the extra egg, I needed more dry ingredients. I added 4 T. gluten flour and 1/4 c. pea protein. This added the missing protein component for a balanced veggie loaf. Without these specialty ingredients, you could add beans, cheese, tofu, or other protein rich vegetarian (or vegan) ingredients.
Note: You can also add protein as a side dish. Since this loaf is vegetable rich, a cheese sauce, a hummus spread, a tofu dip, etc. could be used as a protein compliment.
Note 2: I used the suggestion from one of the reviews above to make a barbecue sauce, mustard, and agave sauce to brush the loaf at the 35 minute mark. It was an excellent suggestion!
Date published: 2021-12-13
