My Mama’s meatloaf is the stuff of legends.
Relegated to elementary lunchroom horror stories and sitcom fodder, meatloaf tends to get a bad wrap, but I promise you, my Mama’s meatloaf will change the opinion of even the staunchest of meatloaf opponents.
That all being said, this isn’t my Mama’s meatloaf.
Because, well, the elimination diet doesn’t allow for red meat. Let alone a full pound of ground cow. So this technically shouldn’t be called “meatloaf” at all. It really should just be called “loaf”. But that sounds disgusting. Who wants to just eat “loaf”?
So why did I wax on poetically about my Mama’s meatloaf if I’m not going to make it for you? Because this vegan version of the American classic is adapted from the simplistic genius of Mama’s recipe. I used two different types of beans, oats, and sunflower kernels to approximate the texture of the meatloaf and then filled it with all kinds of delicious flavors. The best part about Mama’s meatloaf is the
brown sugar molasses and ketchup glaze that goes over top of the meatloaf and gets all gooey and caramelized.
Is this a replacement for a nice, piping hot slice of meatloaf from my Mama’s kitchen? No. But it’s a pretty good vegan and gluten-free approximation. And completely delicious piled high next to a place of mashed potatoes and steamed green beans. I was really quite happy with the results of this one. The loaf held its form well, it was a little bit gooey and a little bit crumbly (just like “real” meatloaf). The real test of meatloaf? How’s it hold up to the next-day sandwich test?
Well, I’d say it passed with flying colors.
Someday I’ll share my Mama’s recipe with you, but for now, you’ll have to try your hand at the vegan version.
Two Bean Meatless Meatloaf
Adapted from my Mama
The two different types of beans help the texture approximate regular meatloaf. The pinto beans become smooth and creamy, while the chickpeas tend to keep some of their shape. Try experimenting with other types of beans to find your perfect combo.
For the Glaze:
- 1/2 cup ketchup
- 2 tablespoons molasses
- 1 teaspoon chili powder
- 2 tablespoons mustard
- 1/4 cup water
For the meatloaf:
- 1 cup oats
- 1 small onion, diced
- 1/2 large green pepper, diced
- 2 cloves garlic
- 1/2 cup sunflower kernels
- 1 can chickpeas, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 2 tablespoons vegan Worcestershire sauce
- Salt and pepper, to taste
- Preheat oven to 375°.
- In a small bowl, whisk together all glaze ingredients. Set aside.
- In a food processor, pulse the oats until chopped well, but not into a powder.
- Add onion, green pepper, garlic and sunflower kernels and pulse again until well combined.
- Add in chickpeas, pinto beans, chili powder, Worcestershire, salt and pepper. Pulse until beans are almost nearly pureed. Leave a little bit of texture.
- Spoon bean mixture into a greased loaf pan and even out.
- Pour glaze over bean mixture.
- Bake for 30-35 minutes or until glaze is caramelized and loaf is solid.
What are your favorite toppings for a meatloaf sandwich?
I like to go simple and just put on a whole crapton of mustard. Yum!