Bon Appetit

18 minutes ago

Vegan Meatloaf

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Yield: 8 servings

A hearty vegan meatloaf made with ingredients you can pronounce. Brown rice and canned beans bring ...

• TOTAL TIME

  1 hour 30 minutes

In a world of processed meat substitutes, this vegan meatloaf feels decidedly old-fashioned. Made with hearty, wholesome ingredients like pinto beans and brown rice, it’s proof that simple actually is best. A few clever choices make this faux meatloaf extra appealing: Deeply caramelized mushrooms and onions are rife with umami and sweetness, while brown rice brings nubby texture, subtly evoking ground meat. (White rice doesn’t have quite the same sturdiness as brown, so don’t be tempted to swap it in.) 

Vacuum-sealed bags of precooked brown rice are widely available and extra convenient. The oats and beans are powerful binders, yielding a loaf that slices beautifully. You can enjoy any leftovers by browning slices in an oiled skillet for crispy slabs that are excellent in sandwiches.

Ingredients

8 servings

GLAZE

½

cup ketchup

2

Tbsp. organic sugar

1

Tbsp. apple cider vinegar

1

Tbsp. hot chili sauce (such as sriracha)

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

MEATLOAF AND ASSEMBLY

2

Tbsp. vegetable oil

8

oz. crimini mushrooms, trimmed, sliced ½" thick

2

medium onions, sliced ½" thick

2

Tbsp. ketchup

2

Tbsp. soy sauce, preferably low-sodium

2

Tbsp. vegetable bouillon paste (preferably Better Than Bouillon)

1

Tbsp. garlic powder

2

tsp. dried oregano

2

tsp. freshly ground pepper

2

tsp. yellow mustard

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

2

8.8-oz. packages precooked brown rice or 1¾ cups cooled cooked brown rice

1

15-oz. can pinto beans, rinsed

¾

cup quick-cooking oats

Preparation

1. GLAZE

   Step 1

   Stir ½ cup ketchup, 2 Tbsp. organic sugar, 1 Tbsp. apple cider vinegar, 1 Tbsp. hot chili sauce, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in small bowl until combined; set glaze aside.

2. MEATLOAF AND ASSEMBLY

   Step 2

   Place a rack in middle of oven; preheat to 375°. Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Cook 8 oz. crimini mushrooms, trimmed, sliced ½" thick, and 2 medium onions, sliced ½" thick, tossing occasionally, until softened and golden brown, 5–7 minutes. Add 2 Tbsp. ketchup and 2 Tbsp. soy sauce, preferably low-sodium, and cook, stirring often, until soy sauce is evaporated and ketchup has darkened in color, about 2 minutes. Let cool 10 minutes.

   Step 3

   Transfer mushroom mixture to a food processor. Add 2 Tbsp. vegetable bouillon paste, 1 Tbsp. garlic powder, 2 tsp. dried oregano, 2 tsp. freshly ground pepper, 2 tsp. yellow mustard, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; pulse, scraping down sides as needed, until mixture is finely chopped and almost a paste. Transfer to a large bowl.

   Step 4

   Add two 8.8-oz. packages precooked brown rice or 1¾ cups cooled cooked brown rice to food processor and pulse until grains are about the size of sesame seeds; add to large bowl with mushroom mixture. Add one 15-oz. can pinto beans, rinsed, to food processor and pulse, scraping down sides as needed, until a coarse purée forms; add to large bowl. Add ¾ cup quick-cooking oats to large bowl; mix with a rubber spatula until ingredients are evenly distributed.

   Step 5

   Transfer meatloaf mixture to a parchment-lined rimmed baking sheet and form into a roughly 10"x5" log; smooth surface. Brush half of reserved glaze over top and sides.

   Step 6

   Bake meatloaf until glaze looks matte, 20–25 minutes. Brush remaining glaze over. Bake until glaze is set, surface is tacky, and a tester or paring knife inserted into the center of meatloaf comes out hot, 20–25 minutes. Let rest 15 minutes before slicing.