"Better Than Beef" Meatless Meatloaf - Food Wishes
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- Опубліковано 27 січ 2022
- You’ll be the judge of whether this delicious meatless meatloaf is really, “better than beef,” but it’s definitely cheaper, better for you nutritionally, and probably better environmentally, which are just some of the reasons I hope you give this a try soon. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/834...
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
Many years ago when I was a teen I went with my neighbor to take his angus to a small local slaughter house for "processing", I could never unsee or unhear what went on in there. I've never eaten beef since. Thanks Chef John for giving another healthy flavorful alternative.
Except the beef base is still cow. They had to slaughter the cow to make that beef paste he used in this recipe
"But we never let the food win"
Most inspirational quote.
👕 t-shirts!
Chef John is like the Bob Ross of food. You never know where he’s going with it but in the end a pure masterpiece. I listen to him on repeat as my meditation.
Except for the hair.
👍👏👏👏
Apart from Bob Ross having created masterpieces, sure. I thought of him as having created faux-meatloafs.
You're absolutely right!!
I think I'd go nuts. Bob Ross actually had a soothing voice and spoke normally. This guy sings his sentences in the exact same way every time. Very monotonous and unnecessary.
You can replace the beef base with some miso paste for a vegetarian but still very meaty tasting loaf or filling. This is great to put in some pastry.
Better Than Bouillon makes a "No Beef Base" I don't know if the base is vegan but it is vegetarian. The No Chicken Base is very good also and I have used with homemade vegetable stock to make gravy for American thanksgiving dinner with fried tofu.
@@TrishaMaybe Would you care to share the recipe to your gravy? 😊
BTB also makes a vegetable bouillon.
clever ideas from you, i was also going to use beyond bouillon vege base.. and egg replacer for the egg
@@TrishaMaybe I believe the Better Than Bouillon "no beef" is vegan. I've given some jars of that and the "no chicken" flavor to both my vegan cousin and brother-in-law, and I know they will have thoroughly scrutinized the ingredients, and they both love it. I also use it a lot when cooking for my vegetarian daughter, and sometimes just in place of the regular non-vegetarian versions if I run out. The taste is honestly very close. I make a similar meatloaf to this, which also includes some "blackened" eggplant and beans instead of the lentils, and a bit more breadcrumbs rather than the oatmeal - probably less healthy, but it makes a mixture which is visually almost indistinguishable from meatloaf, and very tasty.
Back in the day (70s) The meatless meatloaf we used was ground pecans and Gruyere cheese, in place of the parma and lentils. The bind was great. We also soaked the oats in a 1/4 cup of milk before working with the onion. By switching the cheeses, grains and nuts, you can create many meat flavors and switch seasonings to create sausages. Just a blast from the past.
@Sunny Day Thanks I just copied and pasted what you wrote for my recipe book. In the 70's I ate McDonalds and such. My mom also fed me TV dinners non stop in the 60's. I wish I lived in your neighborhood then.
Ooooh!
Kudos to Chef John for the shout-out to the late, great Meat Loaf! (Rest in Peace) "Two outta three ain't bad......"
That was my favorite!
I made this recipe last night but I did switched two ingredients. One, I used better than bouillon vegetarian beef flavor and I used a vegan Worcestershire sauce. It was a big hit, everyone loved it.
This recipe is a keeper in my book
For actual vegetarians the beef concentrate could be easily swapped with Better Than Beef brand bouillon, Marmite, miso, or a vegan beef stock cube dissolved in the splash of water added! To make it vegan I would sub aquafaba (chickpea water) for the eggs, nutritional yeast for the parm, and use vegan Worcestershire or extra soy sauce! Maybe a touch of vegan Hoisin too. Easy peasy ☺️
👏👏👏
I noticed how chef John avoids the green beans in his tasting session. 😄
I know! 😂 just like home!
If you don't have or don't want to use beef base, well Marmite works just as well, gets you those exact beefy, meaty umami flavours whilst being actually vegetarian/vegan.
Chef John! My boyfriend caught me falling asleep to your videos the other day. Best way to fall asleep is to listening to recipes. I attribute this to why I cook so well 😆
Wow...Cheif John, I made this Meatless Meat Losf tonight for supper. This is a GREAT recipe. Only I didn't have black lentils. (I used drained and rinsed Bush Black Beans instead of the lentils.) Even my carnivorous Husband liked this recipe. We will definitely be making this again, loved it Thank you for your videos they are easy to follow and are always delicious. Happy Cooking Everyone...
Wow...I made this last night for dinner and EVERYONE loved it. Before we'd even finished, I was getting questions about when I'll be making it again. Making it vegetarian was very simple and the end result was fantastic. For those wondering, I made a paste of a vegetarian broth powder and just enough water to make it workable as a soft solid (< 1 tsp of water). Of course, I also swapped in Bragg's Liquid Aminos for the Worcestershire sauce, although you could also use one of the vegetarian versions of it that are now available.
True to Chef John's important insight, I remembered to spray the aluminum foil then got distracted and never did it. We're supposed to emulate our heroes, right?
Thanks for another great recipe Chef!
Chef John, using oat flour in place of the bread crumbs AND oats might make the texture less crumbly. Just wait at least 30 minutes (a rough estimate) to let it hydrate before baking. I have found that replacing bread crumbs with the same volume of oat flour tends to work fine.
I also like using oats/oat flour in meatloaf. I usually toast first then blitz in the processor to break them down. Cheers!
@@bierbrauer11 thanks for adding that point. Toasting the oats before making the flour makes a huge difference.
Really? No floury texture?
@@RubyTwilite it has a different texture but definitely not floury. Mostly I appreciate the nutty flavor and somewhat softer texture.
@@bierbrauer11 Thanks!
LOVE this recipe!
SUPER SECRET tip: with the ingredients in this meatless meatloaf...
1 tablespoon of you favorite instant coffee (the use of instant is very important). It'll bring a char-broiled/ hearty dark note in the background to the bite. I would add it with the bread crumbs when preparing this dish to be baked.
Thanks for sharing this recipe!
Interesting! Thank you! I would add in roasted and grated beet and use farro instead of oatmeal and black beans instead of lentils.
Maybe a touch of Liquid Smoke? For that roast flavor?
Cool idea
Nice idea, thanks for the tip
Please do more plant based dishes!! This is amazing! Thank you so much
I second this motion! PLEASE CHEF JOHN, DO MORE PLANT STUFF!
Thanks for this! We're not vegetarians, but we're trying to eat a few meatless meals a week. Glad to have more recipes to use from a trusted source.
LOL "I pretended that didn't bother me." Oh, the woes of mistaking garlic salt and garlic powder. You are always such a joy to watch and listen to. I can't make 98% of what you make due to my fibromyalgia but it still inspires me. :)
I don't think I'd try this as a loaf, but I'm interested in using this base in mini muffin tins for hors d'oeuvres or as a filling in puff pastry (perhaps even browning the crumble in a hot oven first) evoking British sausage rolls.
That, or using it as a base for cottage pie.
Oh those are both very good ideas. Thanks.
yep I was thinking, i fpossible idk, I'd totally fry or bake this almost like a falaffel
@@Inzykinz meatless meatballs over marinara sauce ❤️
How about as a filling for hand pies/pasties?
Love how Chef John carefully avoids the green beans when digging into the shroomloaf. :D
I was gonna tell Chef John to "EAT YOUR GREEN BEANS!"... But you bet me to it. ;-)
Shroomloaf! hahahaha ;)
They are there only for the obligatory photos that he takes.🤣🤣
My veggie "meat loaf" or regular meatloaf glaze is ketchup, balsamic vinegar and maple syrup. give that a shot! it's fantastic.
Recipe? 💙
2 glugs a gloop and a gloop.
Thank you! I will try it tomorrow. 😊
You sure you didn't confuse it with the recipe for sticky toffee pudding?! 🤣
@@ohnoyce sounds so much like the way I cook, though I must add "knobs", "dashes" and "swirls". But never "hints".
I appreciate alternative ideas. Prices are getting crazy. Thank you Chef John.
I LOVE your videos. May I add a suggestion to those of us that ARE vegetarians, Better than Boullion makes a WONDERFUL No Beef - Beef flavored Base. I use this often in my cooking. 🙏 this is close to my Fooled You Meatless Recipe for all beef replacement. 😋
I’d love to have your recipe if you have time to share it.
Chef John , just how you made the indentation in the mash and filled it with gravy was so slick and cool and absolute genius. ❤❤❤❤❤
That's the traditional way to do it in the US, going back decades....ALWAYS use the ladle to make the gravy well when plating mashed potatoes! 🍗🥔🍽️
@@suzannes5888 didn't do this as a child in England. All those wasted years !!!!
@@lindainparis7349 weird we do the same thing here in Canada
@@AmokCanuck Had mashed potatoes at school so stiff I played noughts and crosses on it. Couldn't swallow the stuff.No gravy. Was allowed to leave it in spite of not having written parental permission. I only got interested in cooking when studying in France
Just like the cooks did it in elementary school for us.
Mother Nature was in a good mood, when She created mushrooms. This, definitely, goes on the "to do" list!
God is good.
@@creativespace3077 Nope, mushrooms arose as a method to break down the meters-thick piles of trees that, before the arrival of fungus, had nothing capable of consuming them. Those piles of trees are where coal and some other organic fuel comes from! Don't cheapen it down to somebody making it! Nature's solutions to its own problems are infinitely more beautiful, and much less disprovable.
I love mushrooms. Good grocery stores have a bigger selection of fresh and dried.
I’m an omnivore but I love meatless content, thank you Chef John!
Great Meatloaf reference, “two outta three ain’t bad.” RIP you rocking’ balladeer. Thanks, Chef John!
So happy to see veggie recipes here dear Chef John! Please more! :)
Great Meatloaf pun- 2 out of three ain't bad... Thanks Chef John! always love these videos!
love how chef john is simply refusing to eat the green beans haha
Cool recipe, have made similar things with different outcomes. One thing I do recommend is adding a fat, approximately the same percentage as the beef would have. I freeze coconut oil, grate it and add it in the "mince". This adds pockets of fat to the end result, gets much better that way. Also sticks less :D
Another home run for Chef John! I’m definitely going to give this a try! Looks delicious! 😋 R.I.P. Marvin Lee Aday a.k.a. Meat Loaf who passed away on 1/20/22.
I could make this vegan very easily! :D More recipes like this please!!!!!!!!!!
I would love to see more of these kind of recipes on your channel!
8:20 The good ole "potato well and gravy deposit" in one single motion?!?? Incredibly skilled as always by Chef John. 👏👏👏
Made this and it was tasty! It fell apart when I took it out of the pan but I was able to put it back together in a rather ugly fashion and ketchup covers all sins.
It was much firmer in the fridge the next day and we made meatloaf sandwiches with sourdough fried in butter with thick slices of extra sharp cheddar cheese. It's amazing as a sandwich!
We're also using it as a beef substitute for spaghetti sauce tonight.
Did you taste the oats? I'm worried they'd add a floury flavor and I'd spend all that time cooking down mushrooms for nothing.
@@RubyTwilite Nope I didn't notice the oats at all. I did leave it in the fridge overnight before cooking it but I'm not sure if that's all that important with how much cook time this gets.
i have been making and eating a mushroom and lentil based meat alternative for quite a while. usually we add some walnuts in there too. most often we use it to make lasagna or burritos
Yes quite common in the vegetarian world..n no beef base needed
Why?
@@dianew7058 definitely doesn't hurt it flavour wise though for those who aren't vegetarian
@@Tridd666 'why'what are you asking?
@@Tridd666 Dont engage them man. Beta screeching is the worst.
Your video definitely makes me hungry, the ingredients sound so wonderful.
I love the way Chef John says “fer Esh ly” ground or chopped.
Long time subscriber here. Appreciate you so much my guy. chef jhon you've helped me alot throughout these years.
You can also mix some walnuts with the rolled oats and pulse it a few times in a food processor before adding it to the shrooms
I could definitely make a vegan spin on this! Thanks
Wonderful presentation 🙂thank you!
Definitely going to cook this. Another great easy recipe, thank you!
Cannot wait to try. I just made your meatless meatballs for the second time. Outstanding!! 👏🏼👏🏼 And I’m a meat lover. 👍🏼
If you want a stronger mushroom flavor (and happen to live near a Target store) they have - in their spice section - a powdered mushroom which is absolutely amazing.
Powdered mushroom? Sounds magic - just try not to inhale!
I buy a big bag from my Asian market and have it a jar nearby as I prep to add to nearly everything I make. Discovered this trick from a vegan you tube channel. It is also amazing as a boost to homemade veggie broth.
@@thejulieb Absolutely!
I haven't tried it yet, but I've seen recipes where they take a dried mushroom and micro-plane it.
Similar concept.@@kimshanna
This looks fantastic! I’m trying this over the weekend
Thanks Chef John! This one is a must try. Looks delicious!
I audibly went "Ooooh!" on the dipping the ladle into the mashed potato and forming a gravy pool. Good move!
You could possibly change the beef base to something like Marmite if you need it to be truly vegetarian.
Yes! Finally chef John!
I waited for recipes like that from you!!!
Thank you for sharing an awesome recipe like this. We're thinking about giving this a try sometime! 💖
Thank you SOOOO much for a veggy variant (without the beef stock/sauce). Please give us more substitudes. Love your style
You can use Vegemite or Marmite as a substitute for the beef paste but be careful with the salt.
@@imperfectpairing2000 Vegemite is actually a really good idea, thanks.
Not sure where you are located but, Better than Bouillon makes a non-beef bouillon paste that is amazing and a great sub here. Also, mushroom powder is a perfect addition to lentil based veggie meatloaf like this. Amazon is a great source for both as well as Asian markets for the mushroom powder. 😊
My mom would always put bacon strips and ketchup on the top of her meatloaf. This looks awesome
I was thinking this would be awesome with bacon on top . . .
Chef John you are inspirational. I can really play with this recipe. It looks like a good substitute for ground beef. I am already imagining the possibilities. Thank you!
thank you I have been waiting for some decent 'alternative' recipes from you!!!
Aaww thanks for the Meat Loaf reference. RIP.
Seems like we're the only two people in the comment section who got the reference lol. I can't name any of his work, but I do know that he exists. R.I.P.
Yeah!!! 👍👍👍👋🙏
Love this, as a vegetarian, I only need to modify few ingredients!
I probably shouldn't say why I don't want to eat meat anymore, but to find I can still have meatloaf and from your recipe collection, Chef John, fills me with joy. I can't wait to try it. Thank you so much.
India has the most number of vegetarians and vegans. They too experiment with number of substitutes, specially vegetarian restaurants.
One of my trips to India, a friend of mine took me to a restaurant in Southern India and ordered Pulav/Pilaf and was just perfect tastes wise and meaty mouth fill and it had mutton like pieces. Upon enquiring we were told that the mutton like pieces were of a unriped Jack Fruit!
I request Chef John to experiment a vegetarian pilaf with Jack fruit!
Just yesterday I bought 4 packs of mushrooms to keep on hand in the freezer, and today I now know what I'm going to do with them! Cheers 🍻
I did not know you could freeze mushrooms! Do you have to cook them first?
@@debby8428:
No, I just leave them in their store packaging and put two packs at a time into 1 gallon freezer bags, squeeze the air out and presto. There is really no need to pre-thaw them either if you are just cooking them. They thaw so quickly in whatever dish you are making. Just keep in mind that if you freeze them they will only be good for cooking. You would not want thawed mushrooms in a salad for example.
Cheers 🍻
@@Finite-Tuning Thank you!!!
@@Finite-Tuning I do the same, frozen mushrooms so useful. Likewise frozen sliced onions if you don't have time to chop. Also dried shitake mushrooms to be rehydrated with wine. And frozen grains of corn which can be used as is in salads, they self-thaw so quickly.
Always love watching you! Thank you for the meatless option!♥️
Thank you! I’ve been trying to perfect my meatless loaf.
I hate mushrooms but for the fact that I can't get enough of Chef John's videos, I watched the whole process anyway. I appreciate him doing experiment recipes and letting us join him in his journeys. I love the fact that he's not so "above" all of us that he admits when he needs to tweak a recipe.
Just from the title of this video... Someone got lied to
Part of me wants to try this but the last time I fed my family something meatless they loved it until I told them and they haven't forgiven me since. With that being said guess who's pushing their luck?!
Making this tomorrow and veganizing it. Thanks, CJ
Mushrooms are my favorite thing. I like to eat them, cook with them and pick them.
I’m not a vegetarian but my stomach was growling watching you tear into that my friend.
This looks Delicious 🤤 a must try!
This will be on my list of to try dishes!
As someone who eats mostly vegetarian meals, I like dishes like this meatless meatloaf recipe and can't wait to try it. I'm wondering if adding TVP and/or Nutritional Yeast to the recipe would take it to another level. I thoroughly enjoy your episodes. No wonder you have over 4 million subscribers. Please keep the recipes coming. Thank you.
Looks interestingly tasty. Unfortunately it'd never get finished in my kitchen as I'd never be able to resist to temptation to drop a steak or pork chop in with the browned mushrooms and have it that way.
Me too!!! A big knob of butter and a spoon of Better Than Bouillion Roasted Beef Base is how I usually make them.
Those very well sauteed mushrooms and onions looked great by themselves! I'm thinking those would be awesome on top of some real beef meatloaf or a big steak!
Agreed, there are few things more delicious than well cooked mushrooms and onions - it's almost criminal to pulverise them into meatloaf!
I cook up mushrooms and onions then f freeze it in small amounts flattened in a plastic bag. Great to put in steak pan juices or add to omelette or to rice. Even heat up with cream for a quick sauce. Love the stuff.
Thank you Chef John!! Made this for our vegetarian family using red miso instead of beef bouillon and it came out so good there was none left over
He's back! Can't wait to try this
Love this! You should definitely do more meatless recipes!
This looks amazing, Chef John, I can't wait to try it. That said, you did omit the most important test of a meat-or-meat-adjancent loaf-like product: does it make a good sandwich? I'm pretty ambivalent to a plate of meat loaf, but a good meat loaf sammie is a thing of beauty. Thanks for yet another wonderful recipe.
I did something very similar recently, but I used wild rice instead of lentils and added chopped walnuts. I also made a mushroom gravy to top and it turned out surprisingly amazing in both texture and flavor. If you're unsure of doneness of the eggs, it will have a slight dome to the top when everything is set.
Looks good-- I like the gravy w/it.
Apparently I got a little over-excited by the teaser on Twitter! Now that I see it's not intended to be 100% vegetarian I am slightly embarrassed about my prior excitement-but this is close enough that it's easily adaptable for veg-heads like me. Thank you CJ!
(And who cares if it tastes like meat or not? If something did, I'd get suspicious/panicky which ends up overshadowing the meal.)
I'm glad to see more recipes that are plant forward without being strictly vegetarian and as you said, easily adaptable. I'm a meat eater who is happy to work with veg recipes. Recipes like this can serve to remind us all that it doesn't have to be all one way or another unless that is your choice. Cheers, Heather.
This is easily adaptable into a vegetarian recipe. Use vegetable base instead of beef base, both in the loaf and in the gravy.
@@SuzanneBaruch
There is a beefless bouillon base that can be used also. This is vegetarian, but not strict vegetarian, it’s also easy to make vegan with vegan egg replacer and vegan Parmesan in addition to the beefless bouillon base.
I'm not a vegetarian, but I feel like you could substitute the beef base with some (red?) miso paste for a truly vegetarian dish and get a fairly similar result (maybe go easier on the salt/soy sauce?).
Great idea
There is also beefless bouillon that could be use and egg replacer and vegan Parmesan. That would be vegan, the recipe is already vegetarian.
Having a Vegan, a Vegetarian, and two Carnivores, me being one, in the house, cooking gets very creative...lol
I have made many dishes with every type of Mushroom you can name, and Lentils..
I can make this for the V&V, with a few replacement ingredients, and we two Carnivores can also enjoy!
I love Lintel Loaf. This is a good recipe, it can be jazzed it up anyway you like. TY Chef John
Nice. As long as we stay away from those "imitation meat" poisons, these meat alternative recipes are a real treat.
Yeah, the beyond impossible crap has more fat, and less protein than beef, and a butt load of estrogen.
@@chinanorthairguns
Exactly!
And nobody's gonna tell me there isn't an agenda there.
@@ianmackenzie686 Absolutely.
@@ianmackenzie686 Off your meds?
@@batrachian149
I'll bet you wear two masques while driving alone in your car.
This looks tasty actually. I’m still a meat eater but love tasty non-meats.
Quinoa is another grain that I get a vibe similar to ground meat.
Anybody have thoughts on adding quinoa?
I've made meatloaf using cooked quinoa instead of oatmeal or breadcrumbs and it worked great! Because the texture seems similar to ground beef, it would work very well in a meatless meatloaf, as well.
Wonder what's the cost difference between this recipe and a regular one using ground chuck. Mushrooms are expensive here.
This meatloaf is soo delicious!! My husband went for seconds and he can be very critical of his food. I didn't even put in the beef base because I didn't have any in the house. Please make more meatless meal. I will make this over and over again.
That actually looks rather inviting 👍 I will be trying this recipe, but I’m going to omit the oats and use precooked black rice instead. The Black and red rice have such a nice deep earthy flavor, it’ll probably be really tasty.
Cindy Crow,good idea with the black rice,I like your thinking here!
Thanks Chef John. I haven't eaten meat since September of last year and I've been loving it. Thanks
The beef gravy into the mashed potatoes pour was so satisfying
Looks yummy. Excited to try this, as my partner and I are trying to eat more plant-based foods.
I would change this by roasting a whole beet and then grating it into the mixture. That way you you get the look of blood (like real hamburger meat) and extra fiber because beets are super healthy for you! Also I would add cooked and cooled farro rather than rolled oats because farro has more fiber than rolled oats and, again, is super healthy for you! Also I would use black beans because I like them better than lentils. Thank you Chef John for the inspiration!
My mother did a way too sweet ketchup sauce on her real meatloaf and I never liked it! Yuck. Too sweet. But ketchup and mustard sound okay minus the brown sugar. Heck I might add in hot horseradish and go wild!
I went to a restaurant and they served beef tartare with beets. And scallions and dill
The amount of mushrooms he used would have cost me over $15, and I'm pretty sure I can get a kilo of ground meat for less than that. But if meat prices do go up, or worse yet it is in short supply, this would be worth trying.
Try using Saltines instead of bread crumbs. I don't use breadcrumbs that much, so they inevitably go off, but Saltines get used and eaten regularly. And even if they're a little stale, they don't go off like breadcrumbs do. They give a much nicer texture, and work much better as a binder.
I am intrigued, I saved the recipe and I hope I can motivate myself to try it. It really does look delicious.
Looks good, John. It has all those bold umami flavors and is super healthy. Mushrooms and lentils are nutritious and yummy.
First time I'm first commenting after so many years watching lol I love you chef John! Thank you for this! More meatless recipes? I love meat, don't get me wrong...but it's nice to have alternatives :)
Go eat grass.
@@loganwhite8375 "where's the beef?" Meat wins over all.
This is a very appealing vegetarian recipe. I've included it in my collection and I'm guaranteed to cook it.