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%
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.