"Better Than Beef" Meatless Meatloaf

Despite having no beef in it, Chef John's "meatloaf" is super savory thanks to caramelized brown onions that add a meaty texture and flavor. With just enough binder to keep it together, it's slightly crumbly, but still melt-in-your-mouth tender and moist.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 2 hr 10 mins
• Calories: 367 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons olive oil
• 2 teaspoons Worcestershire sauce
• 2 tablespoons ketchup
• 4 tablespoons olive oil
• 2 large eggs, beaten
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons Dijon mustard
• 2 teaspoons kosher salt, divided
• 1 cup grated Parmigiano-Reggiano cheese
• 2 teaspoons beef base (such as Better than Bouillon®)
• 0.25 teaspoon dried thyme
• 0.25 teaspoon dried oregano
• 0.25 cup water
• 0.25 cup diced celery
• 0.5 cup diced yellow onion
• 0.5 cup fine dry bread crumbs
• 2 pounds brown mushrooms, sliced
• 1 cup cooked black lentils
• 0.667 cup rolled oats

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.

Step 2

Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.

Step 3

Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.

Step 4

Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.

Step 5

Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.

Step 6

Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.

Step 7

Bake in the center of the preheated oven until firm to the touch, about 1 hour.

Step 8

Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).

Step 9

While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.

Step 10

Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.

Step 11

Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.

Step 12

Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.