Recipe · Plant-based

Vegan mushroom meatloaf

Name: Vegan Mushroom Meatloaf
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1/2 cup ketchup; 2 tbsp organic sugar; 1 tbsp apple cider vinegar; 1 tbsp hot chili sauce, such as sriracha; 1/2 tsp kosher salt; 2 tbsp vegetable oil; 8 oz cremini mushrooms, or swap in chestnut or oyster mushrooms, sliced 1/2 inch thick; 2 medium onions, sliced 1/2 inch thick; 2 tbsp ketchup; 2 tbsp soy sauce, preferably low-sodium; 2 tbsp vegetable bouillon paste; 1 tbsp garlic powder; 2 tsp dried oregano; 2 tsp freshly ground pepper; 2 tsp yellow mustard; 1 tsp kosher salt; 1 3/4 cups cooked brown rice, cooled (or two 8.8-oz packages precooked); 1 15-oz can pinto beans, rinsed; 3/4 cup quick-cooking oats

Browned mushrooms and onions give this plant-based loaf its savory depth, with brown rice, pinto beans and oats for body and a sweet, spicy glaze on top.

Prep 25 minCook 1 hrTotal 1 hr 50 min

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Directions

Glaze

Stir the ketchup, sugar, vinegar, chili sauce and salt together in a small bowl and set aside.

Meatloaf

Heat the oven to 375°F with a rack in the middle.
Warm the oil in a large skillet over medium-high heat. Add the mushrooms and onions and cook, tossing now and then, until soft and golden brown, 5 to 7 minutes.
Stir in the ketchup and soy sauce and keep cooking, stirring often, until the soy sauce cooks off and the ketchup darkens, about 2 minutes. Let the mixture cool for 10 minutes.
Pulse the mushroom mixture in a food processor with the bouillon paste, garlic powder, oregano, pepper, mustard and salt until it's finely chopped and nearly a paste. Scrape it into a large bowl.
Pulse the rice in the processor until the grains are about the size of sesame seeds, and add it to the bowl. Pulse the beans into a coarse purée and add them too, along with the oats. Mix until everything is evenly combined.
Shape the mixture into a log about 10 by 5 inches on a parchment-lined baking sheet and smooth the surface. Brush half of the glaze over the top and sides.
Bake until the glaze looks matte, 20 to 25 minutes. Brush on the rest of the glaze and bake 20 to 25 minutes more, until the glaze is set and the center is hot.
Let it rest for 15 minutes before slicing.

Adapted from a recipe by Shilpa Uskokovic for Bon Appétit.

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