This vegan meatloaf is so good it could easily be served in a restaurant. Yet it uses cheap, everyday ingredients and comes together very quickly. Each serving costs less than $1/£1.
1TeaspoonOf My Homemade Vegetable Stock PowderOr 1 Teaspoon Bouillon Powder Or ½ Stock Cube.
1TeaspoonOf My Homemade Italian SeasoningOr ½ Teaspoon Of Basil, ½ Teaspoon Of Oregano, And ½ Teaspoon Parsley.
Glaze
2TablespoonsTomato Puree or Tomato Paste
2TablespoonsMaple Syrup
1TablespoonRed Wine Vinegar
Instructions
Add all of the ingredients for the vegan meatloaf to a food processor and process until everything is still a little bit chunky. If you don’t want to use a food processor you can mash the beans, chop the vegetables very finely, and mix the ingredients in a large bowl.
Line a loaf pan (at least 8.5 x 4 .5 x 2.5) with parchment/ greaseproof paper and press down the mixture into the pan.
Mix the glaze ingredients together in a small bowl and spread it across the top of the loaf.
Bake at 180C/ 350F for 1 hour.
Leave the loaf pan on top of a wire rack to cool for 15 minutes.
Lift out the loaf using the parchment paper and slice it into 8 slices. Each serving contains 2 slices.
Notes
Storage: This recipe keeps for up to 4 days in the fridge in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by wrapping it in kitchen foil and warming it up in an oven or air fryer.