"BETTER THAN BEEF" MEATLESS MEATLOAF

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Thanks to caramelized brown onions, there's some real magic going on in this meatless meatloaf! Despite having no beef in it, it's super savory with a meaty texture and flavor. With just enough binder to keep it together, it's slightly crumbly, but still melt-in-your-mouth tender and moist. Serve with mashed potatoes, green beans, and gravy.

Provided by Chef John

Categories     Meatloaf

Time 2h25m

Yield 6

Number Of Ingredients 26

4 tablespoons olive oil
2 pounds brown mushrooms, sliced
2 teaspoons kosher salt, divided
½ cup diced yellow onion
¼ cup diced celery
2 tablespoons tomato paste
2 teaspoons beef base (such as Better than Bouillon®)
¼ cup water
1 cup cooked black lentils
2 large eggs, beaten
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 pinch cayenne pepper, or to taste
2 tablespoons ketchup
½ cup fine dry bread crumbs
⅔ cup rolled oats
1 cup grated Parmigiano-Reggiano cheese
2 teaspoons olive oil
2 tablespoons ketchup
2 tablespoons Dijon mustard
2 tablespoons brown sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
  • Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
  • Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
  • Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
  • Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
  • Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
  • Bake in the center of the preheated oven until firm to the touch, about 1 hour.
  • Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
  • While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
  • Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
  • Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
  • Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 37 g, Cholesterol 73.7 mg, Fat 17.9 g, Fiber 6.2 g, Protein 18.4 g, SaturatedFat 4.6 g, Sodium 1547 mg

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