Wheat Loaf No Meat Meatloaf
Discover a hearty, plant-powered twist on a classic comfort food with this Wheat Loaf No Meat Meatloaf recipe! Packed with protein-rich cooked wheat berries, lentils, and rolled oats, this vegan meatloaf offers a satisfyingly wholesome texture and robust flavor. The secret lies in its medley of ingredients, including aromatic sautéed garlic and onions, smoky paprika, and a hint of thyme, all brought together with a flax egg for perfect hold. Topped with a tangy ketchup and mustard glaze, this loaf bakes to golden perfection in just an hour. Serve it warm with your favorite sides or enjoy it as a star dish for meal prep. Ideal for family dinners or plant-based gatherings, this recipe is a savory, filling, and deliciously meat-free take on an all-time favorite.
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Recipe Information
Ingredients
- 2 cups Cooked wheat berries
- 1 cup Cooked lentils
- 1 cup Rolled oats
- 0.5 cup Breadcrumbs
- 1 medium Carrot, grated
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 3 tablespoons Soy sauce or tamari
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 0.25 cup Ketchup
- 1 teaspoon Mustard
Instructions
Preheat your oven to 375°F (190°C). Grease a standard loaf pan and set it aside.
In a small bowl, mix the ground flaxseed and 5 tablespoons of water. Let it sit for 5 minutes to form a flax egg.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the cooked wheat berries, cooked lentils, rolled oats, breadcrumbs, grated carrot, sautéed onion and garlic, soy sauce or tamari, tomato paste, thyme, smoked paprika, black pepper, and salt. Mix well.
Add the flax egg and remaining tablespoon of olive oil to the mixture. Stir until everything is well combined and the mixture holds together when pressed.
Transfer the mixture to the greased loaf pan. Pack it down firmly and evenly.
In a small bowl, mix together the ketchup and mustard. Spread this glaze evenly over the top of the loaf.
Place the loaf pan in the oven and bake for 50-60 minutes, or until the top is firm and golden brown.
Once baked, let the meatloaf cool in the pan for 10 minutes before removing and slicing.
Serve warm with your favorite sides or refrigerate for leftovers. Enjoy!
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5431 mg | 236% | |
| Total Carbohydrate | 260.8 g | 95% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 30.4 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2344 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
