Sunday lunch used to be meatloaf with potatoes. Easy, delicious, just like my mom used to make it. On Sunday mornings, my dad would take us to visit his mother, and on the way back, we would be welcomed by the aroma that reached us on the stairs. I haven’t eaten meat for 32 years, but the memories remain, and you can’t imagine my joy when I found plant-based ground meat in the supermarket’s refrigerated section. I rushed home and immediately prepared my vegan meatloaf with potatoes, and everyone loved it. Easy and quick to prepare, with a nice fresh salad, we dined with pleasure and remembered grandma. If you like or simply want to try more plant-based dishes, also try the lentil meatloaf or the cannellini bean meatloaf; they are delicious and nutritious. Also, the vegetable ragù is very tasty and versatile, perhaps for stuffing some egg-free crepes. To finish, try the chocolate cake without butter, milk, and eggs, it’s so soft.
Let’s get to work and prepare the vegan meatloaf with potatoes.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz plant-based ground meat
- 1 carrot
- 1 onion
- 1 celery stalk
- to taste salt and pepper
- 1 tbsp chopped parsley
- 2 cloves garlic
- 1 boiled potato
- 2.2 lbs Potatoes
- to taste Extra virgin olive oil
- 1 tbsp dried rosemary
Tools
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- Baking Tray
Preparation of the Vegan Meatloaf with Potatoes
Chop celery, carrot, and onion. Also chop parsley with garlic. Peel a large potato and steam or boil it. Mash it while it’s still hot.
In a bowl, mix the vegan ground meat with the potato, vegetable mix, salt and pepper, chopped parsley, and garlic, mixing first with a fork and then with your hands.
Peel the potatoes and cut them into chunks after washing them. Season them with oil, salt, pepper, and rosemary. Shape the meatloaf with your hands and place it on a baking tray lined with parchment paper. Add the potatoes all around. Another generous drizzle of oil and bake at 355°F, static, for about 50 minutes. Serve.
Storage
You can store the meatloaf in the fridge for a couple of days. Stored potatoes are not ideal.
