Melanie’s Meatless Meatloaf

Servings: 6 Servings
Calories: 407kcal
Author: www.seasaltgalleykat.com
A very tasty and meaty meatless meatloaf. Nothing with a face or a mother was sacrificed for this totally satisfying dish and it’s gluten free as well
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Equipment

  • 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

Ingredients

  • 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

Tomato glaze

  • 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

Instructions

  • 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.

Notes

Galley Kat Notes
*To save time you can skip sautéing the veggies which would mean eliminating the oil and dirtying another pan as after about 40 minutes of oven time they will be cooked well enough but I found this added much more flavour to the overall dish, the heavenly aromas permeating throughout the galley were intoxicating and it serves the purpose of evaporating some of the veggie juices.  My husband dropped in for a peak and said: “oh my that smells SO good!” Enough said?

Nutrition

Calories: 407kcal | Carbohydrates: 75g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Sodium: 285mg | Potassium: 1089mg | Fiber: 26g | Sugar: 9g | Vitamin A: 3688IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 7mg