Roasted Vegetable Meatloaf

Upgrade your average-tasting meatloaf to the Hungry Planet Roasted Vegetable Meatloaf dish. Made with fresh vegetables, plant-based beef, and plant-based pork, this meatloaf has an abundance of protein, fiber, but far fewer calories!

  • 25 min

    Preparation
  • 100 min

    Cooking
  • 125 min

    Total time
  • 4

    Servings
  • Expert

    Level
  • 15

    Ingredients

Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • 2½ cups onions, yellow
  • 2 cups celery, diced
  • 1⅔ cups carrots, peeled, diced
  • 3⅓ tablespoons garlic clove, finely minced
  • 2½ cups mushrooms, white, raw
  • 2 cups peppers, sweet, red, raw
  • 2 tablespoons olive oil
  • 1½ pound Hungry Planet Beef™ Plant-Based Ground
  • 8 ounce Hungry Planet Pork™ Plant-Based Ground
  • 1 tablespoon kosher salt
  • 1⅛ teaspoons black pepper, ground
  • 2¼ teaspoon vegan Worcestershire sauce
  • ½ cup ketchup
  • 4 tablespoons mustard, prepared, yellow
  • 2 tablespoons brown sugar, packed

Instructions:

  • Step 1.

    Preheat oven to 425°F. Wash, peel, and cut the onions, celery, carrots, mushrooms, and peppers into 1-inch pieces. Place on a roasting rack and lightly coat with olive oil. Roast the vegetables for 25 minutes, stirring occasionally. Remove from oven and allow to cool. Transfer to the refrigerator and cool completely. Note: This can be done a day in advance.

  • Step 2.

    Preheat oven to 350°F. Place beef and pork into a large bowl. Season with salt, pepper, Worcestershire, and mix thoroughly. Gently fold in the chilled roasted vegetables until evenly mixed. Shape into a meatloaf, either using a large bread pan or freeform. Place on a roasting pan that is lined with parchment paper. Roast until an internal temperature of 165°F is achieved, approximately 1 hour.

  • Step 3.

    Combine the ketchup, mustard, and brown sugar in a small mixing bowl. Brush onto the meatloaf during the final 15 minutes of roasting.

  • Step 4.

    After baking, let cool for 5 minutes before slicing. Be sure to make delicious meatloaf sandwiches the next day with the leftovers for an easy lunch or snack.

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