Fat-Free Vegan Meatloaf & Mashed Potatoes Recipe

Written by Lindsay Nixon

All hail to the mighty mock meatloaf! This is one of my husband's favorite recipes and for good reason -- it tastes like the real deal. I've served this meatloaf to my parents, in-laws and best friend, all who give it a big thumbs up! It's an adaption of a recipe I stumbled across years ago... I think on Compassion Over Killing's website.


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Serve it with my creamy mashed potatoes and awesome brown gravy!

Mock Meatloaf Recipe

Servings: 12

Description:

My famous mock meatloaf, though it's not actually mine... it's an adaption of a recipe I stumbled upon years ago. It's awesome! Serve with whipped mashed potatoes and brown gravy. 

Ingredients:

  • 1 package Gimme Lean (Beef-Style)
  • 3 tbsp ketchup
  • 2 tbsp yellow mustard
  • 1 small onion, diced
  • 1 cup whole wheat bread crumbs
  • ¼ cup non-dairy milk
  • 1 tbsp low sodium soy sauce (optional)
  • 1 tbsp basil

Instructions:

Preheat oven to 350F. Place a large sheet of foil in a standard bread pan, enough to make a tent over top. Mix 3/4 cup bread crumbs with other ingredients. Add remaining 1/4 cup bread crumbs for a firmer meatloaf. Place meatloaf into pan, smothering the top with extra ketchup if desired. Bake for 1 hour and 30 minutes, or until the outside is brown and the inside is firm and no-longer loose (it may be done in an hour if you have a particularly hot oven or dark pan). 

Posted on October 22, 2008

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