Vegan BBQ Meatloaf
A beautiful home cooked vegan version of meatloaf that’s sure to satisfy your toughest critics. Serve with mashed potatoes or oven baked potato wedges.
Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Vegan BBQ meatloaf
Vegan BBQ Meatloaf
A beautiful home cooked vegan version of meatloaf that’s sure to satisfy your toughest critics. Serve with mashed potatoes or oven baked potato wedges.
Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Vegan BBQ meatloaf
Ingredients
  • 1, 15 oz. can low sodium black beans rinsed and drained (or 1 1/2 cups homemade )
  • 1/2 block tempeh original soy, sliced
  • 1/3 yellow onion chopped
  • 2 carrots peeled and chopped
  • 3 cloves garlic chopped
  • 1/3 cup sun-dried tomatoes (soaked in warm water to soften)
  • 1/3 cup seeded Kalamata olives cut in half
  • 2 Tbl red wine (optional)
  • 1/2 cup cornmeal
  • 3 Tbl ground flaxseeds
  • 1 tsp sea salt and pepper to taste
BBQ Sauce (or use your favorite store-bought)
  • 1 6 oz can tomato paste
  • 1/2 cup water
  • 1 tsp sea salt
  • 1 Tbl garlic powder
  • 1 Tbl yellow mustard
  • 1 Tbl maple syrup
  • 2 Tbl balsamic vinegar
  • 2 Tbl unsulphured regular molasses
  • 2 Tbl sauce from a can of chipotle peppers in adobo sauce. This is pretty hot so use accordingly.
Instructions
  1. Preheat oven to 350 degrees. Spray a 9 x 5″ loaf pan with oil or use parchment paper.
BBQ Sauce
  1. Add all of the ingredients to a bowl and whisk until combined. Can be made ahead of time.
Meatloaf
  1. Saute onion, carrots and garlic in 1/4 cup water until water has evaporated and the veggies are mostly tender.
  2. Add 1/2 of the black beans, the tempeh and cooked onion mixture to bowl of a food processor. Pulse a couple of times.
  3. Add the cornmeal, flaxseed, softened sun-dried tomatoes, olives and 1/2 cup BBQ sauce, salt and pepper. Pulse the processor, scraping the sides to make sure all is mixed. Don’t over process.
  4. Mash the rest of the black beans slightly with a fork and add them to the processor bowl. Pulse to just combine, leaving some bigger pieces of the beans.
  5. Pour the mixture into the loaf pan and spread to all corners with a spatula, flattening the top.
  6. Let sit for about 20 minutes to let the cornmeal absorb some of the moisture.
  7. Spread 1/4 cup BBQ sauce on top.
  8. Bake 60 minutes or until firm. Check the top as it cooks to make sure it’s not burning. Add foil if it’s getting too brown.
  9. Let sit for 30 minutes so that it firms up.
Nutrition Facts
Vegan BBQ Meatloaf
Amount Per Serving
Calories 204 Calories from Fat 41
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 0.8g 4%
Cholesterol 0mg 0%
Sodium 361mg 15%
Total Carbohydrates 31.7g 11%
Dietary Fiber 8g 32%
Sugars 3.4g
Protein 10.5g 21%
Vitamin A 19%
Vitamin C 9%
Calcium 8%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com