The meatloaf with potatoes is the quintessential Sunday dish. In this vegetarian version, I used plant-based ground meat to recreate that homely flavor we love so much, without sacrificing the classic texture. The secret to making it irresistible? A boiled potato in the mixture that keeps it moist and tender, preventing it from drying out in the oven. Served with crispy rosemary potatoes, it’s a complete second course that will win over even the most skeptical palates!
If you’re looking for more vegan recipes, try Lentil Meatloaf or the Cannellini Bean Meatloaf, they are delicious and nutritious. Even the vegetable ragù is very tasty and versatile, perfect for filling some egg-free crepes. Lastly, try the chocolate cake without butter, milk, or eggs, it’s super soft.
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OTHER VEGETARIAN MEATLOAF RECIPES
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the veggie meatloaf with potatoes
- 14.1 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
Preparation of the veggie meatloaf with potatoes
Start by peeling the potatoes. Steam one or two of them. Cut the remaining ones into cubes or regular wedges and soak them in cold water to remove the starch. Meanwhile, finely chop the celery, carrot, and onion.
In a large bowl, work the plant-based ground meat (pea protein-based), the chopped celery, carrot, and onion mix together with the boiled potato mashed with a fork. Add garlic and chopped parsley to add flavor. Adjust salt and pepper to your taste. This mixture will remain light and flavorful thanks to the quality of the plant-based ingredients.
Mix everything well until you get a compact mixture. Expert tip: lightly wet your hands with water; this will allow you to shape the meatloaf without the ground meat sticking to your fingers, achieving a perfect cylindrical shape and a smooth surface.
Place the meatloaf in a baking tray lined with parchment paper. Arrange the cubed potatoes around it and season with extra virgin olive oil, salt, and rosemary. Bake at 356°F (180°C) for about 50 minutes, until the potatoes are golden and the meatloaf is well cooked.
Tips, Variations, and Storage
TIPS AND VARIATIONS
Intense flavors: If you want a more pronounced flavor, you can add a teaspoon of smoked paprika or some nutritional yeast flakes (which gives a cheese-like taste but is 100% vegan).
Hidden vegetables: You can enrich the inside of the meatloaf by adding some fine peas or pre-blanched carrot cubes: they will give a beautiful touch of color to the slice.
The crust: For an even more inviting surface, brush the meatloaf with a thin layer of mustard or oil before baking; it will help the breadcrumbs create a delicious crust.
Essential rest: Once out of the oven, do not cut it immediately! Let the meatloaf rest for at least 10 minutes covered with a sheet of aluminum foil. This will allow the juices to redistribute, making the slices perfect and not crumbly.
Essential rest: Once out of the oven, do not cut it immediately! Let the meatloaf rest for at least 10 minutes covered with a sheet of aluminum foil. This will allow the juices to redistribute, making the slices perfect and not crumbly.
STORAGE
In the fridge: The veggie meatloaf with potatoes keeps well in the fridge for 2-3 days, sealed in an airtight container.
How to reheat: To prevent it from drying out, reheat it in the oven covered with a sheet of aluminum foil or in a pan with a drop of water or vegetable broth to revive it.
In the freezer: If you used fresh (not thawed) ingredients, you can also freeze the meatloaf, either raw or cooked. In the latter case, let it thaw slowly in the fridge before reheating it.
Frequently Asked Questions
How do I prevent the meatloaf from crumbling?
The secret is patience! Never cut it right out of the oven. Let it rest for at least 10-15 minutes: the vegetable fibers and the potato starch in the mixture need time to stabilize to “seal” the slice.
Can I prepare it in advance?
Absolutely yes. You can shape it the day before and keep it in the fridge wrapped in cling film, or cook it and heat it up at the moment. In fact, the next day it’s almost better because the flavors blend more.
What if I can’t find plant-based ground meat?
You can create a similar base by blending legumes (lentils or black beans) with some sautéed mushrooms to give that “umami” flavor, or use rehydrated soy granules in vegetable broth.
Can I cook it in a pan?
Yes, but with caution. In a pan, it tends to break more easily when you turn it. If you choose this cooking method, make sure to lightly coat it in flour on the outside to create a “shell” and use a non-stick pan with a good oil base.
