Name: Vegan Meatloaf
Total time: 1 hour 30 minutes
Yield: 8 servings
Ingredients: ½ cup ketchup; 2 Tbsp. organic sugar; 1 Tbsp. apple cider vinegar; 1 Tbsp. hot chili sauce (such as sriracha); ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 2 Tbsp. vegetable oil; 8 oz. crimini mushrooms, trimmed, sliced ½" thick; 2 medium onions, sliced ½" thick; 2 Tbsp. ketchup; 2 Tbsp. soy sauce, preferably low-sodium; 2 Tbsp. vegetable bouillon paste (preferably Better Than Bouillon); 1 Tbsp. garlic powder; 2 tsp. dried oregano; 2 tsp. freshly ground pepper; 2 tsp. yellow mustard; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 2 8.8-oz. packages precooked brown rice or 1¾ cups cooled cooked brown rice; 1 15-oz. can pinto beans, rinsed; ¾ cup quick-cooking oats

Photograph by Isa Zapata, Food Styling by Mieko Takahashi

In a world of processed meat substitutes, this vegan meatloaf feels decidedly old-fashioned. Made with hearty, wholesome ingredients like pinto beans and brown rice, it’s proof that simple actually is best. A few clever choices make this faux meatloaf extra appealing: Deeply caramelized mushrooms and onions are rife with umami and sweetness, while brown rice brings nubby texture, subtly evoking ground meat. (White rice doesn’t have quite the same sturdiness as brown, so don’t be tempted to swap it in.) Vacuum-sealed bags of precooked brown rice are widely available and extra convenient. The oats and beans are powerful binders, yielding a loaf that slices beautifully. You can enjoy any leftovers by browning slices in an oiled skillet for crispy slabs that are excellent in sandwiches.

What you’ll need

Vegetable Bouillon Paste
$12 At Amazon
Food Processor
$70 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Large Skillet
$69 At Amazon

Recipe notes

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