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Not-Meatloaf, a veggie variation (Twelve Months of Healthy Eating)

December 9, 2013 By Johnna 9 Comments

This post contains affiliate links. See my disclosure for more information.

Whoohoo!  The end of my Twelve Months of Healthy Eating Project is getting close!

The November recipe in the Healthy Eating Calendar was for Turkey Meatloaf.  How appropriate with Thanksgiving.  I knew this one was going to be a challenge for me to modify, since I’ve never been a fan of nut loaf, lentil loaf or any of the other vegetarian variations on meatloaf.  The only one I’ve ever liked was in the Amy’s frozen meal and I haven’t had it in over 4 years.

november calendar

So off I went, trying to find a variation of meatloaf that I like.   It took a bit of practice…Ok, so maybe more than a bit of practice. There were four failures along the way and then three tests of the final recipe to make sure I liked it.  We’ve been eating a lot of not-meatloaf.  And I’m still arguing over who gets the leftovers.  It’s pretty darned good stuff!

Not Meatloaf In Johnna's Kitchen

This Not-Meatloaf can be made in two sizes:  a standard 9 x 5 loaf pan to make one big meatloaf (which slices nicely for meatloaf sandwiches) or eight mini loaves.  You can use either the separate mini pans or a handy pan like this one that has eight minis all in one.  I like to make the minis, serve two for dinner, two for next-day leftovers and freeze the remaining four for another time.

Print

Not-Meatloaf, a veggie variation

Author Johnna

Ingredients

  • 2 stalks celery , finely chopped
  • 1 small yellow onion , diced
  • 2 cloves garlic , minced
  • 1 teaspoon grapeseed or olive oil
  • 2-15 ounce cans garbanzo beans , drained and rinsed
  • 2 large eggs
  • 1 1/4 cups gluten-free oats
  • 1/2 cup finely chopped walnuts
  • 1/2 cup cooked lentils (I use Melissa's steamed lentils)
  • 3 Tablespoons gluten-free soy sauce , Tamari or Bragg's Aminos
  • 2 Tablespoons ketchup (or 1 Tablespoon ketchup and 1 Tablespoon gluten-free BBQ sauce)
  • 1 Tablespoon yellow mustard (prepared mustard, not mustard powder)
  • 2 teaspoons dried parsley or 2 Tablespoons fresh parsley , finely chopped
  • 2 teaspoons poultry seasoning
  • Additional Ketchup and BBQ sauce for top (1/4 cup to 1/2 cup)

Instructions

  1. Preheat oven to 375 degrees.
  2. In a small skillet, saute celery, onion and garlic with oil until onions are transparent.
  3. In a large mixing bowl, mash the garbanzo beans with either a fork or a potato masher.
  4. Add all other ingredients, except the additional ketchup and bbq sauce for the top.
  5. Stir well to combine. Prepare baking dish with cooking spray or oil of your choice.
  6. Press mixture into either a standard size loaf pan OR eight mini pans.
  7. It is important to compact the mixture tightly or it will not slice after cooking.
  8. Top with additional ketchup or ketchup/bbq sauce mix. For a standard loaf size, I use a total of 1/4 cup. For the eight minis, I use a total of 1/2 cup.
  9. Bake at 375 degrees, 55 to 65 minutes for standard loaf size, 35 to 40 minutes for minis.
  10. Allow to cool for 5 minutes before removing from pan to serve.

Santa hasn’t dropped by with plane tickets to the last island yet, so I’m guessing I’ve got just one more month to go in the Healthy Eating calendar project.  Unless someone drops by Fausto’s and brings back a 2014 calendar for me, it’s just December that remains.  It’s going to be a tough one, as December is bagels topped with salmon, eggs, cream cheese and herbs.  Got any suggestions?

Here are the other months in my Healthy Eating calendar project:

January: Hummus Wrap with spicy orange cashew creme

February: Pumpkin Kale crockpot chili

March: Spinach Artichoke Panini

April: Weeknight Vegetable Stir Fry

May: Double Bean Salad

June: Double Blueberry Shakes

July: Mini Tomato Basil Pizzas

August: Dairy-Free Raspberry Ice Cream

September: Pesto Stuffed Mini Potatoes

October:  Hearty Mushroom and Veggie Soup

 

This post contains affiliate links for products I personally own, use and believe in.  Should you click on the links and purchase these items, I may receive a small percentage commission.  By purchasing via links in my blog posts, you are helping me earn a few pennies to buy a bunch of kale, a pound of flour or a new spatula.  This allows me to continue producing high-quality, free content including original recipes.  I appreciate your support!

Filed Under: In the Kitchen Tagged With: dairy-free, gluten-free, vegetarian

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Comments

  1. Deborah says

    December 9, 2013 at 10:00 AM

    Love the pan! I already added it to my Amazon cart. Your recipe looks good. I will be trying it soon. Thanks.

    Reply
    • Johnna says

      December 9, 2013 at 11:40 AM

      Thanks, Deborah! I hope you love the pan. It gets lots of use in my kitchen, especially this time of year. It’s perfect to bake mini loaves of quick breads to share with neighbors and friends.

      Reply
      • Deborah says

        December 9, 2013 at 4:27 PM

        I just noticed the eggs in the recipe. Do you think EnerG Egg Replacer or flax eggs would work?

        Reply
        • Johnna says

          December 9, 2013 at 9:47 PM

          I haven’t tried it with an egg replacer yet. Our hens aren’t laying much in this brutal cold so I may have to soon! If I had to choose a place to start, it would be with flax eggs. If you try it, share with us how it turns out!

          Reply
  2. Shirley @ gfe & All Gluten-Free Desserts says

    December 10, 2013 at 8:20 AM

    What an accomplishment on doing all these months! I admit that I’d missed a few of these posts so I wasn’t sure where you stood. I think I’ll tell hubby that we have to go to KW to pick up a calendar for you. ๐Ÿ˜‰ Do you think that will fly? ๐Ÿ™‚

    Since I’m such a fan of chickpeas, I know I’d love these Not Meatloaves!

    Shirley

    Reply
    • Johnna says

      December 11, 2013 at 1:20 PM

      Thanks for your kind words, Shirley. It has been such a fun series and I’ve thought many times about that fun trip to Key West and all of the terrific people I bumped into there. I would really appreciate it if you would make a trip to Key West to get next year’s calendar for me, but think it would be even more fun if I could tag along. ๐Ÿ˜‰

      Reply
      • Shirley @ gfe & All Gluten-Free Desserts says

        December 12, 2013 at 9:46 AM

        Yes, it would be much more fun for sure! Let me go see if there are any reasonable spots left on the airlines for this Christmas. ๐Ÿ˜‰

        Shirley

        Reply

Trackbacks

  1. Curried Shoestring Sweet Potatoes - In Johnna's Kitchen says:
    April 18, 2014 at 11:24 AM

    […] little garnish atop a dish, use the smaller of the blades. A little nest of them perched atop a meatless meatloaf is darling. Keep a really close eye on the thinly cut ones while baking, as they will burn in the […]

    Reply
  2. 250+ Freezer Meal Recipes - Sarah Titus says:
    January 26, 2019 at 10:06 AM

    […] No-Meat Loaf […]

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sidebarWelcome! I'm Johnna and this is my kitchen... You'll find gluten-free food, fun and travel here, from original recipes to travel and dining recommendations along with tips on simply having fun. Pull up a chair, join me at my kitchen table! Read More

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