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“A vegetarian, though not vegan meatloaf that I love. Its a pretty new recipe, one that was invented last night, so feel free to deviate. But, we've already eaten it all :) Deceptively simple, even if the ingredient list is long. Many of the measurements aren't exact, and can be adjusted to taste and preference. Easiest to make with two people.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven for 375 degrees
  2. Once you've powdered the bread, work in milk, then eggs, then tomato paste, 1tb olive oil, then meat loaf flavor packet.
  3. Once the mix has reached an even consistency add the defrosted ground beef substitute.
  4. Once the "beef" is incorporated, add the 1/4 cup of beef broth.
  5. Saute the onion, carrots and celery in a frying pan until they've softened to your preferred consistency for recipes like stews.
  6. Add garlic powder, marjoram, salt, pepper, oregano, red pepper flakes, allspice, cinnamon all to taste (about a dash or two of each).
  7. Finally, to the now seasoned veggies add 1 tsp apple cider vinegar before incorporating them into the beef/bread/egg mixture.
  8. Add the 1/4 cup brown sugar to the now combined vegetables and "beef" mixture, mix well and spatula into a greased 4'' by 8'' loaf pan.
  9. Combine the glaze ingredients (broth, mustard, ketchup, brown sugar).
  10. Pour over the loaf, cover with tin foil.
  11. Bake for 45 minute.
  12. Remove foil.
  13. Bake another 15 min or until you achieve the consistency you desire.
  14. Allow to cool.
  15. Dig in! Pairs well with green beans and garlic bread!

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