As a child, I hated meatloaf. Along with spaghetti bolognese, shepherd’s pie and chicken cacciatore, it was one of the few dishes we had on rotation for mid-week dinners. Don’t get me wrong, I loved my mother’s cooking, but this was one meal I couldn’t get on board with.
To me, meat was never meant to resemble bread. The concept of squashing minced beef into a baking tin and cooking it into a slab was far from appetising. Since I’ve grown up—and I now cook for myself—meatloaf is never on the menu. That is unless it’s Monday where the meatloaf comes meatless in my household.
This recipe is packed full of vegetables, making it high in fibre and protein. It requires a bit of time to cook and cool but it’s fairly effortless, perfect for those mid-week nights where you just cbf.
1 (335 g) zucchini, cut into 5 cm (2-inch) pieces
1 (200 g) red capsicum, seeded and quartered
1 (200 g) yellow capsicum, seeded and quartered
5 garlic cloves
60 ml (2 ounces) olive oil
450 g (1 pound) mushrooms, sliced
180 ml (¾ cup) ketchup
60 ml (¼ cup) balsamic vinegar
40 g (½ cup) nutritional yeast
50 g (½ cup) oat flour
20 g (¼ cup) porridge oats
1 large egg
3 Tablespoons (10 g) chopped parsley
1 Tablespoon fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper
If you would like a more dense loaf, you can use the same chopping method for the mushrooms and follow the same recipe. If you would like to make this vegan, omit the egg or use an egg replacer.
*We used a Vitamix C-Series high-performance blender.