Vegetarian Dairy Free Meatloaf with Mushroom Gravy

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

4.9

(20)

Vegetarian Dairy Free Meatloaf with Mushroom Gravy

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Ingredients

6 servings

For the meatloaf

½ cup dairy free milk
½ cup plain breadcrumbs
2 lbs ground beef (80/20)
2 large eggs
½ cup yellow onion, finely diced
2 cloves garlic, minced
2 tbsp worcestershire sauce
1 tsp dried thyme
1 tsp kosher salt
½ tsp black pepper

For the glaze

⅓ cup ketchup
1 tbsp brown sugar
1 tsp apple cider vinegar

For the mushroom gravy

2 tbsp olive oil
10 oz cremini mushrooms, thinly sliced
1 small yellow onion, finely diced
2 cloves garlic, minced
3 tbsp all-purpose flour
2 cups beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 tbsp worcestershire sauce
1 tsp fresh thyme leaves (optional)
salt and pepper, to taste

Instructions

1
Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the dairy free milk and breadcrumbs and let them sit for 2 minutes until the breadcrumbs absorb the milk.
2
Add the ground beef, eggs, onion, garlic, Worcestershire sauce, dried thyme, salt, and pepper to the bowl. Mix with your hands until just combined — stop as soon as no streaks of egg or breadcrumb remain; overmixing will tighten the texture.

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