Ultimate Mushroom Veggie Meatloaf with Spicy Ketchup Glaze
A hearty plant-based meatloaf featuring meaty portabella mushrooms and protein-packed chickpeas, studded with colorful vegetables and bound with eggs and breadcrumbs. The spicy ketchup glaze adds tangy sweetness with a kick of hot sauce and liquid smoke. Perfect for vegetarians seeking comfort food or anyone wanting to add more vegetables to their meal rotation. This version creates excellent texture through partially mashed chickpeas and careful vegetable sizing.
Ingredients
- 3 ½ cups portabella mushrooms, chopped
- 2 cups chickpeas, drained and divided
- 1 cup broccoli florets, chopped small
- 1 cup zucchini, shredded
- 4 XL eggs
- 2 tablespoon Montreal Steak Seasoning
- ½ cup onion, chopped small
- 2 tablespoon garlic, minced
- 2 tablespoon Worcestershire, regular or vegetarian
- ½ cup red peppers, chopped small
- 1 ½ cup unseasoned bread crumbs, regular or gluten free
- 3 slices wheat or white bread, torn into small pieces
- 2 tablespoon milk
- 3 tablespoon spicy ketchup glaze
- 1 cup ketchup
- 2 tablespoon soy sauce
- 1 teaspoon hot sauce, tabasco
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup brown sugar
- 2 tablespoon white vinegar
- 1 tablespoon liquid smoke
Instructions
- 1
Preheat oven, rack in the middle
- 2
Line rimmed large baking sheet with parchment paper and lightly spray
- 3
Make the spicy ketchup glaze by adding all ingredients in a bowl, mixing and setting aside
- 4
Place chickpeas in a bowl and using a masher, mash until they form a chunky paste
- 5
In a large bowl add the mushrooms, whole chickpeas, mashed chickpeas, broccoli, zucchini, peppers, onions, garlic and steak seasoning, mix to combine
- 6
Add in the eggs, Worcestershire, bread crumbs, milk and ketchup glaze and using your hands, mix until combined
- 7
Slowly add in the bread pieces until the mixture holds shape
- 8
Place the mixture in the center of your parchment paper
- 9
Using your hands, form a loaf that is smooth and to have more rounded edges, pressed tightly together
- 10
Bake the veggie meatloaf
- 11
Remove from the oven and brush with a thick layer of the spicy ketchup glaze
- 12
Bake, remove from the oven and brush with another thick layer of the glaze
- 13
Bake until the glaze is thick and dark in color
Tips
Keep vegetable pieces uniform and small but not minced for best texture throughout the loaf.
The mixture will be very wet before adding bread pieces, which is normal and helps create moisture.
Press the loaf firmly together to prevent cracking during baking and ensure it holds its shape when sliced.
Good to Know
Refrigerate up to 4 days wrapped tightly. Reheat slices in microwave or oven at 300F until warmed through.
Can assemble mixture up to 1 day ahead and refrigerate before shaping and baking.
Slice and serve warm with extra glaze on the side, mashed potatoes, or roasted vegetables.
Common Mistakes
Don't overmix after adding bread pieces to avoid tough texture
Press loaf firmly to prevent cracking during baking
Let glaze set between applications for better coating
Substitutions
Vegan Options
Gluten-Free Swaps
FAQ
Can I make this without eggs?
Yes, substitute with flax eggs (3 tablespoons ground flax mixed with 9 tablespoons water, let sit 5 minutes) for binding.
How long will leftovers keep?
Store refrigerated up to 4 days wrapped tightly. Reheat individual slices in microwave or 300F oven until warmed through.
Can I freeze this meatloaf?
Yes, wrap cooled sliced loaf tightly and freeze up to 3 months. Thaw overnight in refrigerator before reheating.