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So remember that Chunky Portabella Veggie Burger I shared with you guys? Well let me tell you what.. that recipe has gone on to get worldwide attention and has fast become one of the most gawked, favorited, pinned and shared recipes on the net. Thing is it wasn’t all vegans and vegetarians either! You meat lovers, the people that must eat meat raved over this thing. You fooled your carnivore steak lover with it and when they asked for their 2nd or 3rd helping you told them they were eating all veggies. Trust me I know, I got the same reaction from folks. The look of “NUH UH!” was priceless!
“But this is too awesome to not have meat in it! It takes just like beef!” Fooled ya didn’t I! Told ya that thing rocked! Well this veggie meatloaf is right up there with it being equally awesome!
After posting that recipe I had to work on a meatless meatloaf recipe. For you.. and for me. The requests came pouring in asking how to make one. Now you’ll see this recipe differs from the veggie burger as this, like traditional meatloaf, has more binder (bread/breadcrumbs) but what’s awesome about this recipe is that it’s not heavy. That meatloaf doesn’t sit in the bottom of your stomach.
As you can see this thing is beyond loaded with veggies. It’s funny as it looks like my normal meatloaf. But the taste… OMG the flavor is incredible! Thanks to the addition of the steak seasoning and such this has a beefy taste but when you bite down and that spicy ketchup glaze hits your tongue you wanna talk about a flavor explosion!
Seriously if I could have just had a plate of the glaze I would have been happy BUT add in this veggie meatloaf and WOW!
No seriously.. WOW! 
It’s funny when people think what vegetarian food tastes like. Most people assume that it tastes like grass or fake meat. Like they eat veggies but try to make it taste like chicken or beef. Why? If you’ve never had a real vegetarian meal (and I’m not talking salads either) try this. It’s so unbelievably delicious that you won’t want the meat. This can stand on its own. No I’m not promoting everyone go vegetarian (as I love meat AND BACON) but I also like to mix it up a bit; have a variety if you will. Plus if your kids refuse to eat veggies you can make this and they are none the wiser. This truly is spectacular and you HAVE to try it!
Ultimate Mushroom Veggie Meatloaf
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Ingredients
Veggie Meatloaf
- 3 1/2 cups chopped portabella mushrooms
- 2 cups chickpeas, drained and divided
- 1 cup chopped broccoli florets (make the pieces small – not minced but not chunky)
- 1 cup shredded zucchini
- 4 Xl eggs
- 2 tablespoon Montreal Steak Seasoning
- 1/2 cup chopped onion (make the pieces small – not minced but not chunky)
- 2 tablespoon minced garlic
- 2 tablespoon Worcestershire (regular or vegetarian as regular contains anchovies)
- 1/2 cup chopped red peppers (make the pieces small – not minced but not chunky)
- 1 1/2 cup unseasoned bread crumbs (regular or gluten free)
- 3 slices wheat (or white) bread torn into small pieces (can use gluten free)
- 2 tablespoon milk
- 3 tablespoon spicy ketchup glaze
Spicy Ketchup Glaze
- 1 cup ketchup
- 2 tablespoon soy sauce
- 1 teaspoon hot sauce (tabasco)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup brown sugar
- 2 tablespoon white vinegar
- 1 tablespoon liquid smoke
Instructions
- Preheat oven to 350F, rack in the middle.
- Line a rimmed large baking sheet with parchment paper and lightly spray.
- Make the spicy ketchup glaze by adding all ingredients in a bowl, mixing and setting aside.
- Place 1 cup of chickpeas in a bowl and using a masher, mash them until they form a chunky paste.
- In a large bowl add the mushrooms, whole chickpeas, mashed chickpeas, broccoli, zucchini, peppers, onions, garlic and steak seasoning; mix to combine.
- Add in the eggs, Worcestershire, bread crumbs, milk and ketchup glaze and using your hands, mix until combined. The mixture will be very wet.
- Slowly add in the bread pieces until the mixture holds shape.
- Place the mixture in the center of your parchment paper.
- Using your hands, form a loaf that is about 15” long, 6-7” wide, and about 2 1/2” tall. You want the meatloaf to be smooth and to have more rounded edges. You want it pressed tightly together.
- Bake the veggie meatloaf for 25 minutes.
- Remove from the oven and brush with a thick layer of the spicy ketchup glaze.
- Bake for another 10 minutes, remove from the oven and brush with another thick layer of the glaze.
- Bake for a final 10 minutes or until the glaze is thick and dark in color.
Notes
Don’t buy the steak seasoning! Make your own! You can find the recipe for Montreal Steak Seasoning here!
I am vegetarians an and loved this! A lot more f prep butt well worth it. I will definitely make again. Thank you
★★★★★
So happy you loved it Deborah! Thank you!
Best Kitchen Wishes!
Seriously….OMG, this mushroom veggie loaf was exemplary, thank you! I couldn’t believe how outrageously delicious the ketchup sauce was (made with my homemade ketchup), it was the like the cherry on top. At first I was concerned following the recipe there wouldn’t be enough flavor but your Montreal steak seasoning was spot on…whew.
The loaf was accompanied with garlic mashies and succotash and paired with a white wine from Vigne Chigi, a yummy Pallagrello with distinct tropical notes!
Bravo to you TKW~
★★★★★
Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben’s Wild Rice.
Thank you so much!
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That looks delicious! I just made chicken and gravy last night.
★★★★★
Hello, I am a cook that works for a scratch kitchen for a hospital…I was looking for a recipe like this, for a client that is vegetarian and allergic to soy…i made a test batch, and realized I needed to add 1 more egg, salt and parmesan cheese…and it came out really good, and I will let you know how it cones out for the client…
This recipe was listed under 5 Simple Vegan meatloafs and this isnt Vegan!
I never said it was. Whomever listed it was made the mistake. You should address it with them.
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Made this exactly as written except I used chili garlic sauce as that’s what I had on hand and I used foraged oyster mushrooms. Using an old linen kitchen towel, I squeezed all the moisture out of the mushrooms, zucchini, onions, and peppers. Having done so, I needed nothing but the bread crumbs (ie, no additional bread). Baked in a loaf pan. Delicious! Will most definitely make again.
★★★★★
So happy you loved it! Oh I love the idea of chili garlic sauce! YUM!!!
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I wanted so much to love this, but unfortunately it was a fail. I followed the directions exactly, but it never firmed up, and after all of the baking, it was like mush, unable to be cut or even lifted out of the pan. The overwhelming flavor was bread crumbs and bread, and it just didn’t work at all.
★
Aw Sara I’m so sorry you didn’t like this. Mushrooms are ‘odd’ as one batch will have almost no water and others will have a ridiculous amount of water. When you formed it, was it nice and tight or was it still loose? I’ve made this several times and the amount of bread crumbs truthfully varies to the mixture (again due to the water content of the mushrooms) but I still average at least a 1 1/4 cups of breadcrumbs.
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“Plus if you’re kids refuse” that should be “your”. You’re = you are
How does “Plus if you are kids refuse” sound?
Typos happen and can be missed. Thank you for catching this! I’ll update when I’m done in the test Kitchen.
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Approximately how many does this serve? Can it be frozen? Cooked? Not cooked? Thanks!
Hi Dawn!
Serves 4-6 depending on how big you slice it. It can be frozen but you must cook it first.
Best Kitchen Wishes!