Vegan Paleo Mushroom-Herb Meatloaf with Mushroom Gravy
Total time1 hr 40 min
Prep time25 min
Cook time1 hr 5 min
4.7(17)
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Learn more →Ingredients
6 servings
For the meatloaf
- 2 tbsp olive oil, divided
- 10 oz cremini mushrooms, finely chopped
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 2 lbs ground beef (85% lean)
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup almond flour
- 2 tbsp coconut aminos
- 1 tsp salt
- ½ tsp black pepper
For the glaze
- 3 tbsp tomato paste
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
For the mushroom gravy
- 8 oz cremini mushrooms, thinly sliced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 ½ cups beef broth
Chef's tipUse 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 coconut aminos
- 1 ½ tbsp arrowroot starch
- 2 tbsp cold water
- ½ tsp fresh thyme leaves
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan with olive oil.
- 2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the finely chopped cremini mushrooms and cook, stirring occasionally, until all moisture has evaporated and the mushrooms are golden and dry, about 8–10 minutes. Push the mushrooms to one side of the pan.
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