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  • Serves 6

Most vegan “meat loaf” recipes call for beans, grains, or processed soy foods and taste nothing like mom’s. This homey version features millet, an ideal meatloaf ingredient that takes on the flavor of whatever spices you cook with it. Because millet loses its binding power as it cools, be sure to put the mixture into the baking dish as soon as you finish incorporating the spices.

Recipe from Forks Over Knives — The Cookbook

loaf recipe

Ingredients

  • 2½ cups low-sodium vegetable broth or water
  • ¾ cup millet
  • 1 cup finely chopped onion
  • 1 tablespoon snipped fresh sage
  • 1 tbsp snipped fresh thyme
  • 4 tablespoon garlic, minced
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 2 tablespoons white miso paste
  • ¼ cup hot water
  • ¾ cup tomato sauce or ketchup
  • ¼ cup nutritional yeast (optional)
  • Salt, to taste

Instructions

  1. In a medium saucepan bring broth to boiling. Stir in millet. Return to boiling; reduce heat to medium. Cover pan, and cook 20 to 25 minutes or until millet is tender.
  2. Meanwhile, preheat oven to 350°F. In a large saucepan cook onion over medium heat 7 to 8 minutes, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to prevent sticking. Add sage, thyme, garlic, pepper, and nutmeg; cook and stir 1 minute.
  3. Dissolve the miso paste in ¼ cup hot water, and stir into onion mixture. Stir in ¼ cup of the tomato sauce and nutritional yeast, if using the yeast. Stir in cooked millet. Season with salt.
  4. Immediately press mixture into a 9x5-inch nonstick loaf pan. Top with the remaining ½ cup tomato sauce. Bake 30 minutes or until heated through. Let stand 10 minutes before slicing.

Comments (15)

(4.38 from 8 votes)
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Stacey C.4 days ago
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I love this recipe! What can I substitute for the millet? My grocery doesn’t always have it. Can I use quinoa?
Thanks!

Cris2 months ago
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I loved the flavor, but it did not firm up enough. Slices did not hold. I am going to try again adding either flax egg or oats or maybe both. I would love to hear any suggestions. I did not have fresh herb so I used 1 teaspoon of dried sage and thyme. Again, I though it had a lot of flavor.

Carole2 months ago
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I also didn’t have sage, so I used oregano. Wasn’t too sure about that substitution, but it was great. Always used oregano now.

Carole2 months ago
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I didn’t have white miso, so I used red. Very good.

Elizabeth4 months ago
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So, I modified the recipe a bit. I had decided to make the baked beans recipe also from Forks Over Knives. It was a day of cooking with what I already had in the house. I had millet and I had beans. Once I saw the recipe for the beans, I decided to use the sauce in the millet loaf as well. I did not use the miso or sage. I added some basil. It turned out wonderfully. And, once cooled, was easy to cut in slices.

Patia6 months ago
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Doesn’t stay firm, but definitely tasty. Had it over some greens and hummus. Definitely will make this again.

Sharme6 months ago
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This was absolutely delicious. Made a yummy sandwich the next day.

gloria cappetto6 months ago
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This one was not my favorite cup of tea (so to speak). After it was cooked I tried numerous ways to do something with it. My hubby put barbecue sauce on and it was acceptable, but still lacked something. To me the flavor was not there or any flavor but a small taste of sage and thyme. Could have been plain and for me would taste the same.

Jann4 months ago
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In my experience what is missing is fat. I have another Millet loaf recipe that has you take four cups of canned tomatoes and blend them with two tablespoons of raw sunflower seeds. Doesn’t sound like much, but this bit of naturally occurring fat makes a difference (used for cooking the Millet).

Hazel Cole7 months ago
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My husband and I very much enjoy this meatless loaf. I do, however, need to know the nutrients, i.e., calories, and also the serving size. Thank you for healthy and delicious recipes.

Hazel Cole7 months ago
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I really need the nutritional information for this dish, i.e, calories. Also, how much is one serving? Thank you so much for all you do to help us be healthy and happy with delicious recipes. Hazel

Heather@healthnutavenue8 months ago
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I have to say, I’ve tried several of the vegan “meat loaf” recipes, and this one is by far my family’s favorite!! We made it for Thanksgiving and it was a huge hit!

Gene12 months ago
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Please could you suggest what to serve with this to make a complete meal. thanks

Carole2 months ago
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Veggie of choice, salad, but best of all mashed potatoes with red miso gravy.

Heather@healthnutavenue8 months ago
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We made buffalo cauliflower, and broccoli soup to go with ours. It was epic!!

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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