Meatloaf With Gravy
A hearty and savory plant-based meatloaf made with black beans, potatoes, and oats, baked to perfection and served with rich gravy. It’s firm, flavorful, and the ultimate vegan comfort food.
- Prep Time: 20 min
- Cook Time: 50 min
- Total Time: 1 hr 10 min
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Vegan
Ingredients
2 large potatoes (peeled, or sweet potato)
1 Tbsp oil
⅔ cup onion (chopped)
2 medium-sized celery stalks (chopped)
3 garlic cloves (minced)
½ Tbsp onion powder
¾ tsp sea salt
½ tsp caraway seeds
½ tsp ground cumin
½ tsp dried thyme
½ tsp smoked paprika
⅓ tsp red pepper flakes
Black pepper (to taste)
1 Tbsp soy sauce (tamari, or coconut aminos)
1 Tbsp balsamic vinegar
2 (15 oz) cans black beans (or kidney beans, about 500 g when drained and rinsed)
½ cup walnuts (chopped or sunflower seeds for a nut-free version)
1 cup oats (preferably instant oats)
2 Tbsp tomato paste
Instructions
- Chop the potatoes, transfer them to a pot with salted water and bring to a boil. Cook over medium heat for about 15 minutes or until tender, then drain. Transfer back to the pot and mash with a potato masher (don’t use a food processor or blender).
- Preheat the oven to 375 degrees F (190 degrees C).
- Meanwhile, heat 1 tbsp oil in a skillet or pan over medium heat and add chopped onion. Fry for about 3 minutes, then add garlic, celery, all spices, soy sauce, and balsamic vinegar and fry for a further 3-5 minutes. Stir occasionally. Add beans and turn off the heat after one minute.
- Transfer the bean/veggie mixture to the pot with the mashed potatoes and add tomato paste, oats, and chopped walnuts. Then, Use the potato masher or your hands to mix everything together.
- Line an 8-inch or 9-inch loaf pan with parchment paper (including an overhang) and put the meatloaf mixture into the pan. Press it down firmly.
- Bake the vegan loaf for 40-50 minutes, then remove from the oven and allow to rest for at least 15 minutes before removing it from the pan. For the firmest results, refrigerate for at least 3 hours or overnight before serving.
Notes
- For a firmer loaf, ensure potatoes are well-drained and use instant oats. Chilling is essential for clean slices.
- Serve with mushroom gravy or a maple tomato glaze.
- Leftovers make excellent sandwiches. The loaf freezes well for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 259 kcal
- Sugar: 8 g
- Fat: 8 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 11 g
Find it online: https://cleanvegankitchen.com/meatloaf-with-gravy/