When I first started blogging, I tried making vegetarian meatloaf by adapting a recipe for Chicago Diner’s famous (and delicious!) veggie burgers. It didn’t work out very well, but I had to post about it because it was part of a cooking challenge I was participating in. Somehow, this failed attempt at vegetarian meatloaf became one of my more popular posts with Google.
Because I grew up Catholic and Catholics feel guilty about everything, I couldn’t help but feel horrible about this. I’m not of the opinion that traffic is traffic and I like to know that the people who are coming to my blog from a search engine are actually finding what they need. So I vowed that I would come up with a successful vegetarian meatloaf recipe! One that was made with healthy, natural ingredients. It took a few attempts, but I’ve finally come up with something that I think is pretty darn good.
This recipe is adapted from Give Them Something Better’s vegan sausage recipe, via Thrifty Veggie Mama. (Oh yes, that’s right, this meatloaf is vegan too!) My problem before was trying to make my meatloaves too big–vegetarian meatloaf is better on a smaller scale. So for this recipe, I made them in muffin tins and they turned out perfect. Triumph! Redemption! Victory! (Etcetera.)
A vegetarian (and vegan) meatloaf recipe that uses oats and other natural ingredients. The cayenne gives this recipe a sausage-like kick, but if you'd rather do without the spiciness, feel free to omit it or sub in 1/4 tsp. of black pepper instead.
- cooking spray
- 3 1/2 c. water
- 1/4 c. Bragg’s liquid aminos
- 1/4 c. nutritional yeast
- 2 tbsp. olive oil
- 2 tbsp. onion powder
- 1 tbsp. maple syrup
- 1 tbsp. dried sage
- 1 tbsp. Italian seasoning
- 1 garlic clove, crushed
- 1/2 tsp. cayenne
- 3 1/2 c. oats
- 1/2 c. prepared pasta or marinara sauce
- Preheat oven to 350 degrees. Spray 16 muffin tin cups with cooking spray.
- Place all ingredients except oats and sauce in a large saucepan and bring to boil. Add oats and remove from heat. Cool for 5 minutes.
- Divide oatmeal mixture into 16 muffin cups. Top each cup with a spoonful of pasta sauce.
- Bake for 45 minutes or until browned on edges and solid (if you try to lift a loaf out of the tin and it falls apart, it needs to cook longer).