Vegan Leftover Meatloaf

Vegan Leftover Meatloaf. Delicious, hearty, juicy and spicy. And what's more, so easy to make and use all those leftovers from the fridge!

Another vegan meatloaf, you say?

Well, not the ordinary one. By ordinary, I mean not with lentils and stuff, rather with what you can find among your leftover containers in the fridge and your spice rack. To be clear, I do love red lentil meatloafs and they are great. I have one of those pending in my prepare folder but for this holiday I chose this one.

Why? Because it’s holiday season and you’ll cook all kinds of stuff and surely there’ll be leftovers of any kind. And a little pot of this and a cup of that, and nothing much to it.

But there is much with this little loaf.

Apart from the fact that it’s delicious, hearty, juicy and spiced with all kinds of stuff you like, it’s really simple to make on a busy schedule. By the time the oven is hot, you’ll throw everything in the bowl, spice it, taste it, form it and there you go.

Vegan Leftover Meatloaf. Delicious, hearty, juicy and spicy. And what's more, so easy to make and use all those leftovers from the fridge!

Vegan Leftover Meatloaf. Delicious, hearty, juicy and spicy. And what's more, so easy to make and use all those leftovers from the fridge!

As for the leftovers. I have a nice Leftover Basil Pesto & Bean dip that you might find handy these days. As for the veggies on the side, I made some green peas with carrot by the Green Peas & Carrot Stew recipe, which is also a nice and simple side dish. If you like your meatloaf with some mashed potatoes, then you’ll like this Red Lentil Mashed potatoes. And if you’re into some desserts, check out my Vegan Carob & Cranberry Roll!

So how do you make it? Here it goes:

Vegan Leftover Meatloaf
serves 4

1c cooked polenta
1c cooked rice
1 small can of beans (400g)
1 carrot
1/2 c diced cellery root or parsley, or kohlrabi, or parsnip
1 clove garlic
5 sundried tomatoes
2 tbsp dried mushrooms, soaked and drained (optional)
2 tbsp oil
1,5 tsp salt
2 tsp provansal herbs or something similar like thyme, oregano or so
1/3 tsp ground pepper
1 tsp smoked red paprika
4 tbsp rice flour (or plain)
ketchup or tomato sauce (optional)

Heat your oven up to 180°C/375 F. Line the baking sheet with baking paper. I used wider sheet but you can use bread loaf tin if you want the loaf to be higher.
You just blend everything together till it’s nicely combined but few bigger pieces are ok. Taste the spices, adjust if needed.
Form the loaf with wet hand. You can put some ketchup over the top. I didn’t.
Bake it for nice 40 mins or till it gets a nice, crispy crust.
Serve immediately along with some nice veggies. You can put some ketchup or tomato sauce over the top. Leftovers can be stored in the fridge for up to 2 days.

Vegan Leftover Meatloaf. Delicious, hearty, juicy and spicy. And what's more, so easy to make and use all those leftovers from the fridge!

Vegan Leftover Meatloaf. Delicious, hearty, juicy and spicy. And what's more, so easy to make and use all those leftovers from the fridge!

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