Quorn Meatloaf

This Quorn Meatloaf recipe is the perfect meat-free alternative to a traditional meatloaf. Our vegetarian meatloaf recipe is easy to follow and packed with flavour.

Made using Quorn Mince instead of traditional beef mince, this dish is perfect for those cold winter nights when only a savoury, comforting classic will do. Serve with fluffy mashed potatoes and green beans for the ultimate comfort dish, trust us - our Quorn Meatloaf won't disappoint.

Serves 4

50 mins

Easy

182 kJ
(Per serving)

Ingredients

  • 300g bag Quorn Meat-Free Vegetarian Mince
  • 1 tsp olive oil
  • 1 large onion, diced
  • 1 green pepper, diced
  • 1 clove of garlic, minced
  • 2 tbsp BBQ sauce
  • ½ tsp dried thyme
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped
  • 6 tbsp fresh breadcrumbs
  • 3 tbsp vegetarian Parmesan, grated
  • 2 tbsp vegetable broth
  • 1 tbsp vegetarian Worcestershire sauce
  • 1 egg, beaten
  • Salt and pepper to taste

Method

  1. Preheat the oven to 160C.
  2. Grease and line a 2 lb loaf tin with baking parchment paper leaving sufficient paper to fold down over the loaf when needed. Heat the oil in a large pan and saute the onions and peppers for 5 minutes until softened. Add the garlic and cook for 2 more minutes. Remove from the heat and allow to cool for 2-3 minutes.
  3. Stir in the Quorn Mince, BBQ sauce, thyme, basil, parsley, breadcrumbs, cheese, broth, vegetarian Worcestershire sauce and beaten egg. Mix well to ensure that all ingredients are combined. Season well with salt and black pepper.
  4. Tip into the lined loaf tin. Fold the baking paper over the loaf to enclose it. Place on a baking sheet and cook for 45 minutes. Remove from the oven and carefully unfold the paper to release the steam. Reduce the oven temperature to 150C, put the loaf in the oven, uncovered, and cook for another 20 minutes until set.
  5. Remove from the oven and use weights to compress the loaf for 5 minutes. Enjoy with steamed, seasonal vegetables.