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photo Whole Food Plant Based Meatloaf Recipe | Say Mmm

Whole Food Plant Based Meatloaf

Carolyn's email shines a light on the power of plant based foods that will inspire hope when you're at your lowest + whole food plant based meatloaf recipe
4 Servings -
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Servings:4  | Calories:454 | Total Fat:20g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 20g
31 %
Sat Fat 2g
10 %
Total Carb 60g
20 %
Fiber 13g
52 %
Sugars 16g
Cholesterol 1mg
0 %
Sodium 1503mg
63 %
Protein 18g
37 %
38% Others combined
30% Pecans
16% Steel cut oats
14% Grain bread
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/3 cup tomato paste (80g)
2 tablespoons water
2 tablespoons 100% pure maple syrup
2 tablespoons yellow mustard
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 cup water (235ml)
1/2 cup uncooked steel cut oats, rinsed and drained (100g)
2 tablespoons vegan Worcestershire sauce
2 tablespoons tomato paste
5 slices sprouted grain bread, toasted in the toaster until nice and brown (should produce ~2.5 cups of bread crumbs)
4 cups sliced mushrooms (8oz / 250g)
1/2 can pinto beans, drained and rinsed well (about 3/4 cup / 140g)
3/4 cup chopped pecans (80g)
1/2 cup diced yellow onion (65g)
1 tablespoon ground flax seeds
1/2 tablespoon smoked paprika
2 teaspoons garlic granules
1 1/2 teaspoons salt
10 turns cracked black pepper
1/4 cup unsweetened non-dairy milk (60ml)

Directions : View recipe directions on
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