MELANIE’S MEATLESS ‘MEATLOAF’
Melanie’s Meatless ‘Meatloaf’! How’s that for alliteration? I swear I don’t pair reader’s submissions with names of the recipes. It really was Melanie who sent me her meatless meatloaf recipe…which by the way is also gluten free, grain free and egg free…as well as being, of course, meat free. This new trend, shall I call it, on Sea Salt Galley Kat, has sparked some very interesting vegan/vegetarian recipes for me to try…and couldn’t we all benefit from less animal protein from time to time?
It’s not been an easy transition for me. Planning is key and until I get some core recipes under my belt…all tested and approved…it’s far too easy to fall off my veggie wagon…as witnessed recently at my daughter’s birthday when I made a variety of compliant and not at all compliant dishes. That birthday cake alone had enough sugar, eggs and butter to feed a village. But oh my, was it ever tasty!
After that weekend of over-indulgence however we were back on track with Melanie’s creation. Filled with yummy veggies, lentils and the secret ingredient buckwheat..which apparently unlike it’s name isn’t wheat related at all but is a relative of rhubarb…and gluten free of course….as are so many ultra nutritious foods that have been around for several thousand years.
So on to Melanie’s recipe…
I made the first round and baked it in our conventional oven in a standard sized loaf pan to make sure all results were share-worthy for my Peeps. It makes enough for six generous servings and as we are finding with plant based eating, our usual portions are more than satisfying with no lingering cravings. I froze the remainder for future meals that I’ll be able to pull out when I don’t feel like cooking.
When serving meaty meals, I usually cook a side mashed potato, baked sweet potato, pasta or rice with a vegetable but with this meal I found that a side of something green – salad or cooked green beans, peas or edamame (which is what I served because they are more protein rich) was more than enough for us. It does however give the impression of real meatloaf when served with mashed potatoes and some green peas.
On the protein topic, I did a little research and found that 1 lb of lean ground beef has 65 gm protein and I would usually, in my past life use 2 lb ground meat in a recipe for meatloaf. So that’s 65 times 2 = 130 gm for the whole shebang. Divide that by 6 servings and you have 22 gm of protein per meaty meatloaf serving. See where I’m going with this? The nutritional values for one serving of this meatless meatloaf comes to a grand total of 24 gm protein not to mention that wonderful fibre and other good stuff. Now remember, I’m no expert…never was, nor will be, but if this is even close to reality, I think this meatless thing is looking pretty darned good.
The second round I baked in my Omnia stove top oven with the same delicious results. With the Omnia silicone liner it was easy to decant the loaf, spread the tomato glaze and once cooled it was super easy to slice the remainder for another meal. I even served slices reheated between toasted burger buns with some greens for another meal. Who doesn’t enjoy a hot meatloaf sandwiches with rich gravy? Want a tasty mushroom gravy that’s perfect with a slice of meatloaf?…click here
I also have a really easy recipe for tomato sauce if you are interested. It does have butter in it so there I go again off my vegan game but it has just two ingredients and I freeze small portions which were convenient for the half cup of tomato sauce in this recipe. You could use ketchup of course but I really like the sweet and tangy results of Melanie’s recipe. You can find my tomato sauce recipe here
Keep those recipes coming folks. Almost anything is on the table to try in my tiny galley but if you have more of those meatless, vegetarian or vegan ones for me to try, I’m there! Gluten free ones too, please, although I find this much more challenging that meatless especially when it comes to baking. But with the number of family and friends who are gluten intolerant (or in some cases, just intolerant..haha), I’ll need to up my game in that area too.
Thanks again Melanie. This one is a keeper!
Melanie’s Meatless Meatloaf
- Fry pan
- Food processor
- loaf pan If using a conventional oven
- Omnia stove top oven for the oven-less (optional if you have a conventional oven)
- Small saucepan
- 1 Cup Buckwheat groats With enough hot water for soaking
- 2 Tbsp Olive oil
- 2 Medium Carrots Sliced (about 2 cups)
- 2 Celery stalks Chopped
- 4 Cloves Garlic Chopped
- 1 Small Onion About 1/2 cup chopped
- 2 Cups Mushrooms Chopped
- 1 Can Brown lentils Drained, about 2 cups
- 1/4 Cup Water
- 1 Tbsp Bragg soya aminos You can sub regular soya sauce but I find Bragg brand has much less sodium. If you can find it coconut aminos will work well too.
- 1/2 Tsp Dried thyme
- 1/2 Tsp Dried basil
- 1 Tsp Paprika
- Salt and pepper to taste
- 1/2 Cup Basic tomato sauce
- 2 Tbsp Maple syrup
- 1 Tbsp Cider vinegar
- 1 Tbsp Bragg soya sauce Or as above, coconut aminos, regular soya sauce or tamari
- 2 Tsp Corn starch
- Cover buckwheat with hot water and set aside for at least 30 minutes until softened.
- While buckwheat is soaking heat oil in large fry pan (*see Galley Kat Notes below)
- Add onion, garlic, carrots and celery and saute for about 4-5 minutes untils lightly browned and softened
- Add mushrooms, seasonings and continue to saute until mushroom juices are reduced and mixture is nicely browned.
- Remove pan from heat and dump in drained lentils. Stir to combine
- Add the mixture to your food processor and blend with a couple of pulses. Leave some texture.
- Dump veggie and lentil mixture back into fry pan to save on extra bowls.
- Drain buckwheat well and add to food processor with 1/4 cup fresh water.
- Take the mixture for a spin until you have a fairly smooth paste. It doesn’t have to be really smooth.
- Add buckwheat to the veggie mixture and stir well to combine.
- To make sure the mixture held together well, I lined the loaf pan with parchment paper then added the mixture to the loaf pan tamping down well.
- If using the Omnia stove top oven I would suggest using the silicone liner or line the baking pan with foil for easy removal after baking.
- For conventional oven users, bake in a pre-heated 400 ° F (204 ° C) for about 40 minutes
- For Omnia stove top users, bake covered on a pre-heated base plate on medium for about 40 minutes
- While the loaf is cooking, mix the glaze ingredients together in a small sauce pan. In our boat galley I have just the one burner so this step I would do first then set it aside to bake the loaf.
- Over medium heat whisk mixture until it thickens. Set aside to add the glaze once the loaf is cooked.