A traditional meatloaf evokes comfort and the contentment of a full belly. This recipe stays true to meatloaf’s roots and flavors, recreating that hearty texture with our plant-based ground meat and Druids Grove Burger Binder.
Ingredients
- Plant-Based Meatloaf:
- 1 Small Carrot, Finely Diced
- 3 Stalks Celery, Finely Diced
- 1 Small Onion, Finely Diced
- Plant-Based Meat 454g (1 lb)
- 7g (1 ¼ tsp) Salt
- 5g (1 tbsp 1 tsp) Garlic Powder
- 6g (1 tbsp) Dried Mustard
- 1.5g (¾ tsp) Black Pepper
- 5g (1 tbsp) Fresh Thyme, Chopped
- 12g (3½ tbsp) Burger Binder
- 400g (14 oz) Water
- Ketchup Glaze:
- 500g (1 pint) San Marzano Tomatoes
- 240g (1 cup) Brown Sugar
- 240g (1 cup) White Vinegar
- 7.5g (1 ½ tsp) Salt
- 1 Pinch Ground Clove
- Neutral Flavored Oil for Caramelizing
Equipment
- Stand Mixer
- Blender
- Heavy Bottomed Skillet
- Sheet Pan Lined with Baking Paper
- Sauce Pot
Timing
Active Time: 25 Minutes
Total Time: 1 Hour
Yield
1 Loaf
-
mix burger binder
To pre-hydrate the burger binder, in a blender add the 400g of water and begin to blend on medium speed until it creates a vortex. Slowly sprinkle in the 12g plant based burger binder and blend until thickened. This will have a lot of air bubbles. This is fine to use immediately as the air bubbles will dissipate during the mixing process.
Important: This creates more than the amount required for one recipe of meatloaf. Measure out 75g of the thickened burger binder for this recipe and refrigerate the rest for future uses with our plant based sausages or plant based chikn nuggets recipes.
-
Caramelize Mirepoix
Heat a heavy bottomed skillet over medium heat and add oil once hot.
Add the finely chopped carrot, celery, and onion. Reduce heat to low.
Cook on low heat for 30 minutes or until soft and caramelization begins.
-
Season Meat & Combine
In the bowl of a stand mixer add the plant based meat, salt, garlic powder, dried mustard, black pepper, and fresh chopped thyme.
Mix on low until combined. Then add the caramelized mirepoix, and mix until all are combined.
Add the 75g of pre-hydrated burger binder to the mixer and mix until just combined.
On a sheet pan lined with baking paper form the mixture into a meatloaf. Place it in a nonstick loaf pan. Refrigerate this for 1 hour.
-
Prepare Ketchup Glaze
Preheat oven to 350°F.
In a sauce pot add the san marzano tomatoes, sugar, vinegar, salt, and clove.
Bring to a simmer and cook until reduced by 1/2 and thickened. About 30 minutes.
-
Cook Meatloaf & Serve
Brush the ketchup glaze over the top of the meat loaf and place it in the oven.
Cook the meatloaf for 30 minutes or until it reaches an internal temperature of 165°F. This is to ensure the burger binder has activated. Glaze the meatloaf every 10 minutes.
Cool for 10 minutes before slicing and serving.
Summary
Recipe Name
Home Style Plant-Based Meatloaf
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (3)
July 1, 2020 2:05 pm
[…] Link: Kitchen Alchemy DIY Plant-Based Meat Simmer in Sauce Plant-Based Meatballs Home Style Plant-Based Meatloaf Plant-Based Bulgogi Stir Fry K-Town […]
December 13, 2021 7:24 pm
Your ingredients list “1 small carrots”. Do you mean 1 small, single carrot, or perhaps a small bag of carrots?
December 17, 2021 4:26 pm
This is one singular carrot. If you prefer more carrot you can use more than one. This recipe is flexible and customizable when it comes to the vegetables.