Vegetarian Meatloaf 8.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Jan 7, 2015

If you wanted to fool a meat eater into eating something vegetarian, this tender loaf could do it: It's packed with savory flavor, thanks to mushrooms, sun-dried tomatoes and miso. Tempeh and walnuts add more flavor and hearty texture.

Serve with mashed potatoes and a salad. Leftovers make great sandwiches.

Make Ahead: The unbaked loaf can be refrigerated for up to 1 week or frozen for up to 3 months. Defrost before baking.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes one 9-by-5-inch loaf

Ingredients
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped (about 2 cups)
  • 2 ribs celery, finely chopped (about 1/2 cup)
  • 2 small carrots, scrubbed well, then finely chopped (about 1/2 cup)
  • 2 tablespoons red miso paste
  • 8 ounces cremini mushrooms (with stems), finely chopped
  • 1/2 medium green bell pepper, seeded and diced (1/2 cup)
  • 8 ounces plain tempeh, crumbled
  • 1 cup sun-dried tomatoes (dried or oil-packed), finely chopped
  • 1 cup finely chopped walnuts
  • 3/4 cup ketchup
  • 1 teaspoon Dijon-style mustard (may substitute English or yellow mustard)
  • 1 cup plain dried bread crumbs
  • 2 large eggs, beaten
  • 1 teaspoon Spanish smoked paprika (pimenton)
  • 1/4 cup half-and-half
  • 1 tablespoon low-sodium soy sauce
  • 1/4 teaspoon hot sauce, such as Tabasco
  • 1 teaspoon cracked black pepper
  • 1 tablespoon maple syrup (may substitute sorghum syrup)

Directions

Preheat the oven to 350 degrees.

Melt the butter in a 12-inch skillet over medium-high heat. Add the onion, celery and carrots; cook, stirring occasionally, until the onion is translucent and beginning to brown, about 10 minutes. Remove from the heat; stir in the miso until incorporated.

Scrape the mixture into a large bowl. Add the mushrooms, bell pepper, tempeh, sun-dried tomatoes, walnuts, 1/4 cup of the ketchup, mustard, bread crumbs, eggs, smoked paprika and half-and-half. Work the mixture together with your hands until well combined.

Lightly pack the mixture into a 9-by-5-inch loaf pan. Bake for 25 minutes, until the top is browned.

While the loaf is baking, make the glaze: Whisk together the remaining 1/2 cup ketchup, the soy sauce, hot sauce, pepper and maple syrup in a small bowl. Brush the top of the loaf with the glaze; return the loaf to the oven to bake for 10 minutes. Brush another coat of glaze on top; bake for a final 10 minutes.

Serve thick slices straight from the pan; or let the loaf cool slightly, then carefully invert the pan just enough to remove the loaf and place the loaf glazed side up on a platter. Pass the remaining glaze at the table.

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Recipe Source

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.

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