Pecan Meatless Veggie Packed Meatloaf With Cranberry Sauce

Due to a fair amount of emails and messages regarding the meatless meatloaf that Tom and I had for Thanksgiving yesterday, and though responding to everyone individually is awesome, I thought I’d share it for anyone else who was interested. It is an adapted version of Susan Voisin’s recipe (which is inspired by the Comfort Loaf from Robin Robertson) and I do plan on giving both versions a try some time, since this one blew my socks off. It’s gluten free, super filling, and out of this world when paired with cranberry sauce.

What You Need

☑ 1 can organic cranberry sauce
☑ 1 medium sweet potato (or one pre-cut and washed package)
☑ 3 shallots
☑ 2 celery stalks
☑ 10 baby carrots (1 medium carrot)
☑ 1 1/2 tsp minced garlic (2 cloves)
☑ 1 19-ounce can navy beans (or any white beans), drained
☑ 1 lb package (456 grams, 16 ounces) extra-firm tofu
☑ 2 Tbsp nutritional yeast
☑ 2 Tbsp soy sauce
☑ 2 Tbsp tomato paste
☑ 1/4 cup fresh parsley, packed
☑ 1/2 Tbsp thyme
☑ 1 tsp rosemary
☑ 1 tsp ground mustard
☑ 1 1/2 teaspoon salt
☑ 1 tsp paprika
☑ 1 tsp liquid hickory smoke (optional)
☑ 1 cup chopped pecans (extra if you want to sprinkle some on top or have them on the side for people to add separately)
☑ 3/4 cup panko

What You Do

1.) Wash the sweet potato and then cook it (microwave 6 min, steam or bake). Then peel it. Alternatively for busy holidays to save time you can get a package of the prewashed & cut sweet potato and use that. You just pierce it with a fork and microwave it and you’re done.

2.) Mince shallots, celery and carrots. I just pop these in the food processor and give it a good whirl. Then add a little bit of oil (optional) and the minced garlic to a large skillet or pan and add your minced veggies and cook on medium heat for 6-10 minutes until they become soft. Then add the navy beans to the pan and mash lightly with your spoon or spatula.

3.) While that’s happening, put all other ingredients (save the panko and pecans) in a food processor or blender and puree. Add pecans and pulse a few times, then transfer to a large bowl and add the panko and cooked veggies & beans. Stir until fully combined.

4.) I baked mine in a bread maker, but to use the oven simply spoon the mixture onto a prepared baking pan and shape it into a loaf (or use a loaf pan) and bake at 375F for 25-35 min (or until top is browned).

5.) Let stand for 5-10 minutes, then top with more pecans and serve, or serve with pecans and cranberry sauce on the side. Seriously, it sounds weird (or maybe it doesn’t) with the cranberry sauce, but it’s really, really delicious. Try it!