Mock Meatloaf

This nut and soy loaf is delicious with potatoes and gravy for a special occasion, where it can be easily turned out onto a platter and served with vegetables on the side. But it is just as delicious for an every day meal with a little ketchup while leftovers make a great sandwich.


The loaf above was made with dry bread crumbs (needs 1/4 tsp celery salt instead of 1/2). It varies a little from this one which was made with oatmeal crumbs. Just blend regular oats until they are the size of breadcrumbs and use in their place. It makes a slightly more tender loaf which, of course, can be gluten free and slices just as nicely.

Use parchment to line the pan so the loaf can be easily turned out after baking. Run it over the long side of the loaf pan and fold back, leaving enough hanging over for handles. I like to spray the parchment lightly after putting it in the pan which also gets the ends of the pan so nothing sticks.


It comes out perfectly. Another trick is to cook it in advance, cool and chill the loaf. Then you can remove it from the pan with the parchment and slice it much more easily. Leaving the slices all together still as a loaf, carefully lift the parchment and return it to the pan. Cover and chill until you are ready to use. Reheat at 350 degrees (loosely covered) until heated through, and plate on your favorite platter.


It serves up beautifully for any occasion!


Mock Meatloaf

Yield: 8 servings, 16 slices
Prep Time: 30-40 minutes
Cook Time: 45-60 minutes


2/3 cup                     crushed soy curls

1 cup                         boiling water

1 tbsp                       chicken-like seasoning

1/2 tsp                      celery salt

2/3 cup                     unsweetened milk of choice

1 tbsp                       low-sodium soy sauce

4 tbsp                       ground flax meal

1/3 cup                     walnut pieces, minced

1 cup                         onion, chopped fine

1/3 cup                     celery, chopped fine

1/2 cup                     mushrooms, diced ¼” baby bellas

1/2 cup                     raw cashews, chopped

1 tbsp                       chicken-like seasoning

2 tsp                          dried parsley

1 1/2 tsp                  onion powder

1 tsp                          dried rubbed sage and paprika — If using powdered sage, use 1/2 – 3/4 tsp)

1 tsp                          Bakon Hickory Smoked Torula Yeast*

1/2 tsp                      garlic powder, thyme and cumin

1/4 tsp                      celery salt

1 cup                        oatmeal crumbs — take regular oats and blend them to the size of dry bread crumbs, about 1 1/3 cups oats)

  1. Preheat oven to 350 degrees.
  2. Crush soy curls with rolling pin (put inside a zip-lock bag), then measure.
  3. Combine with water, chick-like seasoning, and celery salt.  Set aside for 15 minutes, stirring a couple of times.
  4. Combine milk, soy sauce and flax and set aside to thicken.
  5. Prepare and measure out the remaining ingredients.
  6. Drain soy curls and press out moisture using a fine sieve.
  7. Mix together with the walnuts, onion, celery, mushrooms, cashews, seasonings, and flax gel.
  8. Fold in the breadcrumbs until they are all evenly moistened.
  9. Spoon into prepared loaf pan. If you are turning onto a platter after baking, lay a piece of parchment across the wide sides of the pan and lightly spray with food release.  Leave it long enough to lift loaf easily from the pan after cooking.
  10. Cover and bake for 25 minutes.; uncover and bake an additional 20-25 minutes as needed. Let stand 10 minutes before turning out or serving.


*This isn’t like any other smoke seasoning; it is very subtle.  A teaspoon of other kinds would not work.