Crock Pot Vegetarian Meatloaf with Ketchup Glaze

Hello out there!

Happy February! I’m on track for my one new recipe per month goal of 2015 — woo hoo! This new recipe I have for you today is one of my new favorites. Although M and I no longer eat meat, we are both Midwesterners who have traditionally enjoyed a good meatloaf. I also remember when I started this blog back in 2012 seeing meatloaf as the most searched for Crock Pot recipe in my keyword research. Super interesting, right? It makes me wonder the geographical breakdown of Crock Pot owners is in the US. I’m guessing it’s Midwesterners all the way.

Anyway, we set out to find a vegetarian meatloaf. I stumbled upon the Chubby Vegetarian’s recipe on Pinterest. She’s a wonderful blogger, btw. Do check out some of her recipes. I made her version of vegetarian meatloaf using the (cover your ears, Crock Pots!) oven, which was a hit with us and a couple of friends. A week later, I tweaked her recipe and adapted it for the Crock Pot. I honestly think letting the ingredients cook together in the Crock Pot for 8 hours keeps the meatloaf, okay fauxloaf, more cohesive.

It’s really damn good.

Crock Pot Vegetarian Meatloaf with Ketchup Glaze
Crock Pot Vegetarian Meatloaf with Ketchup Glaze
This vegetarian meatloaf (fauxloaf?) is one of my new favorite recipes. It's flavorful, hearty, and nutritious.

Prep Time: 45 minutes

Cook Time: 8 hours, 0 minutes

Yield: 5-6

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 stocks of celery, finely chopped
  • 1 large carrot, shredded
  • 2 teaspoons vegetable stock
  • 8 ounces mushrooms, finely chopped
  • 1/2 cup bell pepper, finely chopped
  • 1 block tempeh, crumbled
  • 1 cup sundried tomatoes, finely chopped
  • 1 cup walnuts, pulsed
  • 1/4 cup ketchup
  • 1 teaspoon mustard
  • 1 cup breadcrumbs
  • 2 eggs, beaten
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/4 cup half and half
  • Non-stick cooking spray
Melt the butter in a skillet pan on the stove. Add onion and celery to skillet and cook until onion is translucent stirring often. Add vegetable stock and carrot and stir into mixture until incorporated. Take off heat and set aside. In a large mixing bowl, add mushrooms, bell pepper, tempeh, sundried tomatoes, walnuts, ketchup, mustard, bread crumbs, eggs, half and half, and spices. Mix with hands. Add onion, celery, carrot mixture to the bowl and continue to mix. Cover and refrigerate for 10 minutes minimum (I refrigerated overnight). Spray the Crock Pot with non-stick spray. Add mixture to a 5-6 quart Crock Pot. Cook on low for 8 hours. Brush ketchup glaze (see below) with about 1 hour left to cook on top of meatloaf. Serve with a side of potatoes. Enjoy!

Ketchup Glaze:

  • 1/2 cup of ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon black pepper
  • 1 tablespoon molasses

Mix together in small bowl. Brush on top of meatloaf towards the end of the cooking time. Let the glaze caramelize on top of the meatloaf before serving.

Crock Pot Vegetarian Meatloaf Ingredients
This is what your mixture should look like before you refrigerate it.
Crock Pot Vegetarian Meatloaf with Potatoes
Tada – a delicious meal!

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