Did you grow up enjoying meatloaf as a family tradition? There are some foods that just feel comfortable and meatloaf is one of them. And, when it’s served with a veggie and mashed potatoes, it completes the picture – and the feelings of comfort.
Not only that, but I love BBQ and Vegan BBQ Meatloaf sauce if amazing! A lot of recipes use lentils, but to save time, this uses canned black beans. You can always use 1 1/2 cup fresh is you have them.
I think you’ll enjoy this slightly spicy version of meatloaf. I’ve tried many meatloaf versions (and veggie burgers) that just don’t cut it. They either fall apart or the flavor is bland, but this version won’t be disappointing.
Although the addition of olives seems strange, it’s a great way to add flavor, yet you can’t really taste the olives in the finished product. The sun-dried tomatoes and wine also add a “beefy” note.
You won’t want to miss this plant-based dinner recipes:
- Acorn Squash Stuffed with Quinoa
- Easy Chana Masala With Chickpeas & Yams
- Enchilada Casserole
- Lentil Shepherd’s Pie
- Vietnamese Tofu Noodle Bowl
I love to serve this with mashed potatoes and be sure to include the skins if they’re organic. That’s where most of the nutrition lies. Top with mushroom gravy (you can leave out the mushrooms if you want). I’ve served it with Brussels sprouts sweetened with a few raisins.
You could also make this recipe into burgers! I hope it meets your expectations.
I’d love to hear your feedback in the comments below for this Vegan BBQ Meatloaf! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking