Protein Stuffed Meatloaf RecipeProtein Stuffed Meatloaf RecipeProtein Stuffed Meatloaf Recipe
This protein stuffed meatloaf believes more is more, because hidden fillings keep life interesting.
Savory layers surprise politely, protein shows commitment, and dinner finally has depth.
Bake this when comfort wants drama, structure, and a little mystery.
Protein Stuffed Meatloaf Recipe
A hearty vegan meatloaf packed with plant protein and a flavorful vegetable stuffing that adds texture and indulgence.
Ingredients
For the Meatloaf
- Vegan ground protein soy or pea-based: 400 g
- Rolled oats: ½ cup
- Unsweetened soy milk: ½ cup
- Onion finely chopped: ½ cup
- Garlic minced: 1½ tsp
- Tomato paste: 2 tbsp
- Soy sauce: 1 tbsp
- Olive oil: 1 tbsp
- Smoked paprika: 1 tsp
- Black pepper: ½ tsp
- Salt: ¾ tsp
- Ground flaxseed: 1 tbsp
- Water: 3 tbsp
For the Stuffing
- Mushrooms finely chopped: 1 cup
- Spinach chopped: 1 cup
- Vegan mozzarella-style shreds: ½ cup
- Olive oil: 1 tsp
- Garlic powder: ½ tsp
Instructions
- Preheat oven to 180°C and lightly grease the loaf pan.
- Mix flaxseed with water and rest five minutes until thickened.
- Sauté mushrooms and spinach with olive oil and garlic powder for 3 minutes, then cool slightly.
- Combine protein base, oats, onion, garlic, milk, flax mixture, tomato paste, oil, soy sauce, and spices evenly.
- Press half the mixture into loaf pan, add stuffing evenly, then cover with remaining mixture.
- Bake for 45 minutes until firm, rest five minutes, then slice carefully.
Notes
Nutritional Values (Per Serving)
- Calories: 345 kcal
- Total Fat: 9 g
- Saturated Fat: 1.8 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 28 g
Vitamins & Minerals (Per Serving)
- Iron: 26%
- Calcium: 20%
- Potassium: 18%
- Magnesium: 15%
- Vitamin B6: 16%
Additional Notes / Tips
Chill before slicing for cleaner layers, add sun-dried tomatoes for intensity, or glaze lightly for dramatic presentation.
