Christmas Meatloaf and Gravy

Christmas Meatloaf and Gravy

There’s no worse feeling than sitting around the Christmas table, staring at all the food and thinking, "What the hell can I eat?" And when you finally get the courage to announce that you’re vegan, everyone, especially Auntie Margaret, who spent hours preparing the meal, gives you the dirtiest looks you’ve ever seen. What’s even worse? When it’s your partner’s family, and your (lovely but forgetful) partner didn't mention that you’re a plant-based powerhouse. But don’t worry, I’ve got you covered. Cook a dish of your own! A dish so hearty, so cosy, and so flavourful that everyone’s forks will be fighting over yours more than that poor roast turkey getting cold in the centre of the table.

This is my lentil and mushroom “meatloaf” with creamy butter bean “gravy,” mashed pumpkin, and roasted broccolini. The dish I recommend bringing to every family Christmas, even when you’ve been told not to bring anything. The "meatloaf" boasts a dense, tender, and juicy texture, with a smoky, umami-rich flavour thanks to the combination of tomato paste, balsamic vinegar, and tamari. And the gravy? Just like any good sauce, it's so delicious that you could drink it straight from the bowl. With the creamy bulk of butter beans and a deep umami flavour from vegetable broth, garlic, and onion powder, it perfectly complements the hearty loaf. Together, they create a dish so satisfying, everyone will be begging for seconds.

Prep Time: 15 Minutes

Cook Time: 2 Hours

Serves: 6

Ingredients:

Lentil & Mushroom Meatloaf:

• 1 cup Button Mushrooms
• 1 can brown lentils (drained & rinsed)
• 1 cup quick oats (gf oats for gluten-free option)
• 1/2 cup walnuts
• 3 tbsp nutritional yeast
• 2 tbsp flaxseed meal
• 1 tbsp olive oil
• 1/2 brown onion (diced)
• 1 – 2 cloves garlic (diced)
• 2 cups diced carrot (roughly 3 small or 2 large carrots)
• 1/2 cup tomato paste
• 2 tbsp tamari
• 1 tbsp balsamic vinegar
• 1 tbsp rice malt syrup
• 1 tbsp fresh rosemary (diced)
• 1 tbsp fresh thyme (diced)
• 1 tsp smoked paprika
• pinch of salt and pepper

Meatloaf Tomato Glaze:

• 2 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 1 tsp tamari
• 1 tsp rice malt syrup
• 1 tsp dijon mustard

Butter Bean Gravy:

• 1 can butter beans (drained & rinsed)
• 1/4 brown onion (diced)
• 1 clove garlic (diced)
• 1 tbsp olive oil
• 3 cups vegetable broth
• 1/4 cup nutritional yeast
• 3 tbsp cornflour or gf flour
• 1 tbsp tamari
• 1 tsp dijon mustard
• pinch of pepper

Pumpkin Mash:

• 1 cup pumpkin purée (or boiled pumpkin & mashed after skin removed )
• 1-2 tbsp soy milk
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• pinch of salt and pepper

Roasted Broccolini:

• 2 brunches broccolini
• 1/2 tbsp olive oil
• pinch of salt and pepper

Garnish:

• pomegranate Seeds
• fresh herbs

Preparations:

1. Preheat the oven to 175°C and line a loaf tin.


2. Place mushrooms, lentils, walnuts, quick oats, flaxseed meal and nutritional yeast into the food processor and process until thick and smooth.


3. Heat olive oil in a pan over medium heat and add onion. Sauté for 2-3 minutes, add garlic and sauté for another minute. Add the rosemary, thyme and smoked paprika and stir until fragrant (roughly 1 minute). Add the diced carrot, tomato paste, tamari, balsamic vinegar and rice malt syrup and mix well. Cook for 3 – 4 minutes. Mix in the lentil and mushroom mix, slicing and mashing it with a spoon, and cook for 3 – 4 minutes. Season and remove from heat.


4. Transfer the mixture into the lined loaf tin, cover with foil and roast in the oven for 30-35 minutes. Meanwhile, mix all the ingredients for the tomato glaze. Top the meatloaf with the glaze and roast, uncovered, for a further 20-25 minutes or until browned. Allow to cool for at least 20 minutes before slicing.


5. Increase oven temperature to 220°C and line a baking tray. Mix ingredients for the roasted broccolini and roast for 10-15 minutes, turning halfway, or until stems are tender and tops are browned.


6. Mash together all the ingredients for the pumpkin mash and set aside.


7. Heat olive oil in a saucepan over medium heat and sauté onion and garlic for 2 – 3 minutes. Add all other gravy ingredients (except the butter beans) and whisk over high heat for a few minutes until slightly thickened. Remove from heat, add butter beans and transfer to a food processor. Blend until smooth and pour back into the saucepan. Heat over medium-high for 20-25 minutes, or until it has thickened into a gravy consistency.


8. To serve, spread the pumpkin mash on a plate with the sliced meatloaf, broccolini and a drizzle of gravy. Garnish and enjoy! Store leftovers in the fridge for 3 – 4 days.

Watch the video: https://www.youtube.com/embed/2mlbPWE9HkQ

Source URL: https://chloeevegan.com/recipe/christmas-meatloaf-and-gravy/

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