Vegan Meatloaf!

Yes, that title is accurate. I made a vegan meatloaf using the Granose burger mix as a base, added a whole range of other ingredients, and then topped it with a simple homemade marina sauce.

I’ve used the Granose burger mixes a couple of times and have found them to be a pretty convincing ‘alternative’. They are packed full of protein, and seem to be vegan – having studied the ingredients VERY closely, I can’t see anything which suggests it’s not vegan-friendly. So I thought I’d add a few new ingredients to the mix, pack the lot in to a loaf tin and see what happened.

Recipe: 1 packet of Granose burger mix, 2 mushrooms, 2 cloves garlic -crushed, 1 red onion, 2 tsp wholegrain mustard, 4 sun dried tomatoes, italian herbs, salt and pepper.

  • Preheat the oven to gas mark 6
  • Make the burger mix as per the instructions
  • Blitz all other ingredients in a food processor
  • Fold into the burger mix
  • Line a loaf tin with foil and pack in the meatloaf mix
  • Bake in the oven for around 30-40 minutes


Whilst the meatloaf is cooking, make the tomato sauce. This one is really simple and was taught to me by an ex-colleague who spent a week on an Italian cooking course.

  • Fry a couple of cloves of sliced garlic in a little olive oil and add one tin of chopped tomatoes.
  • Add 15g (or just a good squeeze) of tomato puree. Let the sauce simmer and reduce.
  • Chop up a handful of basil and add to the sauce at the end of cooking.

Once the meatloaf is done, take it out and let it ‘rest’ – my thinking is that it helps it firm up a bit when it’s cooled ever so slightly. ‘Carve’ and serve.

Meatloaf 2

So how did it taste? Pretty damn good! This Granose mix can take a fair amount of additional flavouring, so next time I might up the herbs and spices and add a bit more mustard, and maybe some chilli too.

And the macros, well see below – almost 30g of protein. Technically this probably could have served 4 at a push, and definitely 3 quite comfortably, but it was after a heavy gym session and I was starving. As always.


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