My mom didn’t cook all that often when I was growing up, though there are a few dishes I remember her making. And I am on a mission to recreate the ones I remember so that I can eat them again! Gomazio and Red Chicken is are just a few of my favorites that she used to make, but today is dedicated to Meatloaf. Or as she and thousands of Gettysburg (College) University students and alumni call it: “Meatload” from The Lincoln Diner in Gettysburg, PA.
As most of you know, I made the switch to a plant-based diet due to an allergy. It’s also why I started this blog. So many vegan blogs I discovered at the time I made the switch were incredibly intimidating. Using ingredients that I’d never worked with, heard of, or even tasted! How am I supposed to satisfy my craving for a bacon cheeseburger with texturized vegetable protein or seitan? That doesn’t even sound appetizing to me! So I set out on a mission to create recipes with trusted products and a little innovation, that didn’t make the switch seem so hard.
Meatloaf: That’s Definitely NOT Plant-based or Vegan
Yes, Meatloaf. Not “Lentil Loaf”. Not “Seitan Loaf” or “Chickpea Loaf”… MEATLOAF! A moist, loaf of Beyond meat topped with a sticky ketchup based glaze. Serve it up with mashed potatoes and you’ve got the classic retro dinner.
Trying the Beyond Burger for the first time (see the video here), I knew it was destined for something more. It screams “Use me! Create with me!” every time I see it in the store. The first thing that came to mind, on the first night I tasted it, Meatloaf. And for some reason, on this mildly stormy day in February, I am not just craving it… I need it. RIGHT NOW!
Making Meatless Meatloaf
While choosing how to flavor my meatloaf, I have to turn to “Joe Burgers”. Joe Burgers are the creation of a friend of my dad’s, and godfather of my sister, Joe. His Joe Burger creation is the only way I knew how to make a burger for most of my early life. Onion soup mix, a can of diced tomatoes and some other spices are the way he makes flavorful, juicy burgers every time. This is one (of many) of the recipes I can remember that Joe shared with me when I was younger. Thanks for teaching me a few things in the kitchen Joe!
To make this meatless meatloaf, I stir together 2 packages of Beyond Burgers with a can of diced tomatoes, bell pepper, onion, onion soup mix, Panko breadcrumbs and a egg replacer binder before shaping it into a loaf. Ketchup, mustard, and brown sugar combine to make the perfect, slightly sweet, glaze. Is your mouth watering yet? Don’t forget to save your leftovers for meatloaf sandwiches. In my opinion, meatloaf sandwiches are the best part of meatloaf!
- 2 packages Beyond Meat, Beyond Burger (4 patties total)
- 1 package Simple Organic Onion Dip Mix
- Ener-G egg replacer mixed with water to make equivalent of 1 egg
- 1 cup Green Bell Pepper, diced
- 1/2 cup Yellow Onion, diced
- 1-15 oz can Fire Roasted Diced Tomatoes, drained
- 1/2-3/4 cup Panko Breadcrumbs
- 1/3 cup Ketchup
- 2 TBSP Brown Sugar
- 1 TBSP Dijon Mustard
- Preheat oven to 375 degrees F.
- Mix all meatloaf ingredients well and place on a parchment lined sheet pan. Shape firmly into a loaf.
- Mix ingredients for topping and spread on loaf.
- Bake for 1 hour.
One last thing, I just want to give a quick shoutout to new readers that found me from the DailyBurn Chat this morning! I hope you find that my recipes let you feel like you’re indulging even though most of my recipes are lower calorie and all are cholesterol free! See you in chat!