This is a wonderful vegan meatloaf recipe for feeding a crowd during the holidays. Hearty and savory enough to satisfy meat eaters and healthy enough to get us through the holidays without putting on a few extra. If you don't want to serve it with gravy, it would also be fantastic topped with some sautéed mushrooms.
Country ‘Meatloaf’ with Gravy
- Prep Time: 45 mins
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
Description
Recipe can be halved to serve 3 to 4 people. If halving, bake in an 8-by-4-by-3-inch loaf pan for 30 minutes covered, then 15 more minutes uncovered. Adapted from the New York Times
Ingredients
- !Meatloaf
- 3 tbsp. olive oil
- 1 large onion, diced
- 2 large carrots, diced
- 2 cups celery, diced
- 8 cloves garlic, minced
- 2 tsp. dried thyme
- 2 tsp. dried basil
- 2 tsp. dried parsley
- 2 (8 oz.) packages tempeh
- ½ cup soy sauce or Braggs
- ½ cup vegetable broth
- 1 cup cooked brown rice, warm
- ½ cup bread crumbs
- Sea salt and freshly ground black pepper
- !Gravy
- 2 tbsp. canola oil
- 1 large onion, roughly chopped
- ¼ cup nutritional yeast flakes
- ½ cup flour
- 2 cups water
- 3 tbsp. soy sauce
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- Sea salt and freshly ground black pepper
Instructions
- Preheat oven to 350°F. Lightly grease a 10x5x3 inch loaf pan.
- Heat oil over medium-high heat in a large deep-sided skillet or dutch oven and sauté onion, carrots and celery until soft, about 15 minutes. Stir in garlic, thyme, basil and parsley. Let cook a few more minutes. Crumble the tempeh into the skillet and add soy sauce and broth. Reduce heat to medium and cook for about 5 minutes, stirring often. Transfer the mixture to a large bowl.
- Add warm brown rice and bread crumbs to the bowl and mix thoroughly with a large spoon. The more you mix it and mash it, the better it will hold together when you bake it. Season with salt and pepper.
- Transfer the mixture into the prepared loaf pan and pack it down very firmly using the back of a spoon. Cover the top of the pan with foil. Bake for 45 minutes, covered, then remove foil, and bake for an additional 15 to 20 minutes. Remove from oven and let rest for 5 minutes before unmolding. Run a knife around the edges of the cooked loaf to loosen, then flip onto a serving plate to unmold. Slice and serve.
- For the gravy: In a medium saucepan, heat oil over medium-high heat and sauté onion until soft. Add nutritional yeast and flour, and stir for about 1 minute. Add water, soy sauce, thyme and garlic powder. Continue to cook, whisking continuously, until mixture is very thick. Transfer gravy to a blender and purée until smooth. Adjust seasonings, and add salt and pepper to taste.
Nutrition
- Serving Size: 8
- Calories: 328
- Sugar: 4
- Sodium: 1387
- Fat: 15
- Carbohydrates: 34
- Fiber: 7
- Protein: 15
- Cholesterol: 0
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Good article. I absolutely love this site. Continue the good work!
I made this recipe for Thanksgiving dinner and it was outstanding. Everyone loved it, even the non-vegetarians! I couldn’t find tempeh in the grocery store so substituted Yves Veggie Ground Round and it worked very well. The dish is very filling so we had lots of leftovers. The gravy is also delicious and tastes like real turkey gravy. Fabulous recipe! Thank you 🙂
★★★★★
Hi! Does the tempeh amount meant 2 8oz packages, or 2 packages totalling 8oz? Thank you!
16 ounces total! Sorry that wasn't clear. Let us know how it goes!