Raw meatloaf recipe
Prep Time10 min
Total Time7 hours 10 min
Shelf Life4 days in fridge
Rating5/5 (from 3 ratings)5
Yield4 small loaves
- 1. Place mushrooms in food processor. Pulse briefly (for a few seconds) until reduced in size. Do not over-process!
- 2. Place processed mushrooms in a large bowl. Add ground flax seeds and stir. Set bowl aside.
- 3. Place all remaining ingredients in to the empty food processor. Process well (for a minute or two) until nicely combined and moist.
- 4. Add food processed mixture to the large bowl. Stir gently until combined.
- 5. Form into small, single-serving loaves, approximately 1 inch thick or less, probably two inches wide. Do not make a big huge loaf because it won't dehydrate properly! Place on parchment paper inside your dehydrator.
- 6. Dehydrate on high for 2 hours. Reduce temperature to 105 degrees and continue dehydrating until to your desired result. The outside will go first, then the inside will go dark as well. I like to leave a bit of moisture in these. (They won't get completely crispy due to the olive oil.)
The Rawtarian's ThoughtsBy The Rawtarian
Raw meatloaf recipes have strangely eluded my raw vegan grasp until now. But I'm excited to say that this raw meatloaf recipe takes the asvory cake.
This meatloaf is made from nuts and mushrooms, and the mushrooms are really what sets the flavor and texture of this raw meatloaf recipe over the top. In fact, once you dehydrate it the color turns into a nice, dark brown--as you can see in this picture!
Note: After dehydrating, refrigerate right away. Mushrooms are sensitive!
PS: Even if you don't particularly care for mushrooms you might still adore this raw meatloaf recipe. I served it to my husband (who despises mushrooms) and he gobbled it up. The trick is not to mention that there are mushrooms inside! The mushrooms are chopped up quite small so they really just contribute to the overall texture rather than making this raw meatloaf recipe look all mushroomy.
- This recipe is very low in Carbohydrates.
- This recipe is low in Calories, and Sodium.
- This recipe is a good source of Protein, Riboflavin, and Vitamin E.
- This recipe is a noteworthy source of Dietary Fiber, Calcium, Iron, and Vitamin B6.
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