Vegetarian Meatloaf

1 day ago 2

Democracy Dies successful Darkness

3.8 (13)

If you wanted to fool a nutrient eater into eating thing vegetarian, this tender loaf could bash it: It's packed with savory flavor, acknowledgment to mushrooms, sun-dried tomatoes and miso. Tempeh and walnuts adhd much spirit and hearty texture.

Serve with mashed potatoes and a salad. Leftovers marque large sandwiches.

Ingredients

measuring cup

Servings: 8 (makes 1 9-by-5-inch loaf)

2 tablespoons unsalted butter
1 ample yellowish onion, finely chopped (about 2 cups)
2 ribs celery, finely chopped (about 1/2 cup)
2 tiny carrots, scrubbed well, past finely chopped (about 1/2 cup)
2 tablespoons reddish miso paste
8 ounces cremini mushrooms (with stems), finely chopped
1/2 mean greenish doorbell pepper, seeded and diced (1/2 cup)
8 ounces plain tempeh, crumbled
1 cupful sun-dried tomatoes (dried oregon oil-packed), finely chopped
1 cupful finely chopped walnuts
3/4 cupful ketchup
1 spoon Dijon-style mustard (may substitute English oregon yellowish mustard)
1 cupful plain dried breadcrumbs
2 ample eggs, beaten
1 spoon Spanish smoked paprika (pimenton)
1/4 cupful half-and-half
1 tablespoonful low-sodium soy sauce
1/4 spoon blistery sauce, specified arsenic Tabasco
1 spoon cracked achromatic pepper
1 tablespoonful maple syrup (may substitute sorghum syrup)

Nutritional Facts

Per serving

Calories
350
Fat
19 g
Saturated Fat
5 g
Carbohydrates
35 g
Sodium
610 mg
Cholesterol
55 mg
Protein
15 g
Fiber
4 g
Sugar
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table," by Justin Fox Burks and Amy Lawrence (Thomas Nelson, 2013).

Tested by Joe Yonan.

Published January 6, 2015

Updated March 15, 2026