Country ‘Meatloaf’ With Golden Gravy Recipe (2024)

I agree. Here is one of my favs http://ohsheglows.com/2012/10/05/glazed-lentil-walnut-apple-loaf-revisited/ Her blog contains a wonderful collection of vegan recipes, include a great no-meat loaf. I have made it many times.
or another http://pureella.com/wild-rice-no-meat-loaf-vegan-gluten-free-with-naosap... also made many, many times.

The gravy is a little bland for me too as is - but tastes incedible when you add some nutritional yeast, and to kick it up another notch, dried porcini mushrooms and a little wine.

Can this be made ahead a day or two ahead of time? If so, what would be the best way to re-heat it? Or would it better to let it rest overnight before baking it?

Made this last night and vegetarians and non-vegetarians alike loved it. I had no problem getting the loaf to hold together, but I mashed the heck out of it. I think that's the key. I used half the soy sauce called for, and increased the amount of broth. This recipe makes a lot of gravy - we had 7 people for dinner and a lot left over.

I always use Tamari soy sauce in my cooking. It is less salty and less overpowering. This dish was very tasty, and it held together well.

I'm constantly searching for the ideal meat-free meatloaf and this is not it. I may try it once more, with much less soy sauce and less thyme (the loaf made my house smelled like a 70s health food store!) but with low expectations for a result better than mushroom-rice-walnut loaves. This is a 5 on a 1-10 scale. PS I did not make the gravy.

While this is not my favorite vegan meatloaf recipe (that honor goes to Mike Milken's) it was a nice way to serve tempeh. I used less soy sauce than called for, and served it with mashed potatoes.

Just made this, and will definitely make again. It didn’t hold together for me, so I think next time I will mash it for a little longer, and reduce some of the liquid. I used low sodium tamari, and had no problem with it being too salty. Taste was spot on. It had a meatiness to it, and reminded me a bit of sausage stuffing. The gravy was excellent too, and I didn’t bother blending it, because I liked the bits of onion in there. Leftovers for the week now!

I made the half recipe, which was quite good, although it didn't hold together, but came out more like stuffing consistency. I used a bit less soy sauce (low sodium) and a bit more veg broth to make up for the soy sauce. I omitted the dried parsley, cz I didn't have any, and don't really like it. I know it wouldn't be vegan, but an egg might help hold it together. The gravy was surprisingly good, too. I didn't bother to purée it. Served it with (non-vegan) mashed potatoes and salad.

Delicious! I used a potato masher before putting it in the baking dish and consistency was perfect. I used an 8”x8” baking pan.

Did not like this

I used Trader Joe’s “No Beef Ground Beef” instead of temper. It was great. Held together pretty well. Yes, less soy sauce.

Got any non-gluten hacks?

This is too salty and basically tastes like breads crumbs. I would definitely not make this again.

Not my favorite veggie loaf but pretty good. I agree there was too much thyme and soy sauce.

I cooked this as “deconstructed” meatloaf in a skillet without the breadcrumbs or rice and made the gravy as suggested. Delicious! Note that the fat to dry ingredient ratio seemed pretty dry for making a roux for the gravy. I let it brown for a bit anyway and then added the liquid elements. The gravy definitely benefits from the processor, and the end product was a joy to eat.

This recipe dates back quite sometime, in other words pre-Chloe to my mind. Having said that, this is a wonderful recipe. My edits over many years of it being our holiday main dish are: Only use 1.5 packages of tempeh, add mushrooms to the onion/celery/garlic/carrot saute. Add nutritional yeast to the body of the meatloaf, since you already have it for the sauce. It adds to the umami - this is a very delicious dish!

Delicious flavor. I’d say it’s still a tiny bit to wet for me. Next time I’m going to press more water out of the tofu and add more bread crumbs. Either way I give it a 5/5 even with that small tweak.

Used bacon grease throughout, added fish sauce, Aleppo pepper, had sweet potatoes instead of carrots. Thought the sauce ingredients ratio was off base: increased the fat to match flour and cooked it for about five minutes, like a roux; used bone/bean broth and added extra water, sautéed mushrooms, skipped the puree. Yum!

This was incredibly comforting. Not the most interesting flavor profile, a bit heavy and bland, definitively 70s vegetarian retro, but...that’s kind of what I want when I think of vegan meatloaf. As others have mentioned: definitely make the gravy. Mash this a lot. I had to cook it for an extra twenty minute and it let sit for a while to firm up. I served this cauliflower mash and it made for a very cozy meal. Lots of leftovers.

Steaming the tempeh for about 15 minutes beforehand will get rid of that bitterness

Definitely make the gravy. When I made it, I subbed the onion for a teaspoon of onion powder so I didn't have to do the blender step. It turned out great.

Just made this, and will definitely make again. It didn’t hold together for me, so I think next time I will mash it for a little longer, and reduce some of the liquid. I used low sodium tamari, and had no problem with it being too salty. Taste was spot on. It had a meatiness to it, and reminded me a bit of sausage stuffing. The gravy was excellent too, and I didn’t bother blending it, because I liked the bits of onion in there. Leftovers for the week now!