Recipe Directions

  • 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 Thoughts

By 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 savory 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.

Recipe Photos

Nutrition Facts

Nutritional score: 73 out of 100
  • 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.

Amounts per 92 g (3 oz) suggested serving

NameAmount% Daily
Calories 363 15 %
Protein 11 g 19 %
Fat 33 g 42 %
Carbohydrates 11 g 3 %
Dietary Fiber 6 g 19 %
Sugars 2.6 g
Calcium 106 mg 11 %
Iron 2.1 mg 16 %
Sodium 295 mg 13 %
Source: USDA, The Rawtarian

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Comments and Reviews

Top voted

210 votes
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Dusty's Review

Raw meatloaf recipe
5
5 out of 5

I made this dish using this recipe over this past weekend. I am definitely beginner with making raw food and was initially intimidated by the number of ingredients. However, it was actually pretty simple to prepare. The end result was amazing! I was really impressed with how the dish turned out. Thanks for posting this recipe. It is my fav new recipe!

201 votes
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Hi Cally, yes, instead of the sunflower seeds you could use pecans, walnuts, cashews, pine nuts or macadamia nuts. (Or a combination of them)

185 votes
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Is there anything you can substitute for the sunflower seeds? Thanks!

All

73 votes
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is there something I can use instead of mushrooms?

66 votes
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Hi Leslie,

Not really, in this recipe it's the mushrooms that give it the loafy texture.

97 votes
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Laura G's Review

Raw meatloaf recipe
5
5 out of 5

WOW!!! You have hit a home run with this recipe!! Once again.....WOW!!!

77 votes
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Thanks, Laura! I'm so glad you approved of the meatloaf! :)

97 votes
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Can this be dehydrated over the course of two days? I'm trying to work it out so we can have it as a dinner and wondered if I could dehydrate the loaves for a few hours, refrigerate overnight, then continue dehydrating the following day for the remainder of time until done.

94 votes
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Hi Laura! Be careful about this, particularly with mushrooms. I am going to say no to this one :) Just do it all in one big batch.

82 votes
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Yes, I ended up doing just that. Started it all early in the morning and was done by dinner. I already commented above about it's taste, LOL. It will be a regular in our house!! The taste reminded me of stuffed mushrooms. So yummy!!

109 votes
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Whoops, and so you did comment! :)

80 votes
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marjied's Review

Raw meatloaf recipe
5
5 out of 5

This Raw Meatloaf is great . My second batch is in the dehydrator right now. I just can't believe how good and satisfying they are, and easy to make. Thank you Laura-Jane

87 votes
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You are welcome, Marjied! I see you are in dehydrating mode lately! :)

101 votes
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Hi,
I really love your recipes and have had much success with them. I have made the meatloaf a number of times and have had no problems....until yesterday!!! I have not made it for a while and I did not soak the nuts, the yield was significantly less( only 4 "loaves") instead of 8-10. After reviewing the recipe and the comments section there is mention of soaking...but I don't see that in recipe. Would soaking make that much of a difference in the amount made? I am now trying again today and am soaking the nuts. How long should I soak for?
Thanks,
Keep those recipes coming...;)

129 votes
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I am sorry! I reduced the size of the recipe by half a month or so ago…. Soaking wasn’t the culprit, it was me!!!!!! But it is the same recipe – I just felt it was too huge and overwhelming. So perhaps next time double it :) :)

151 votes
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I have tried other raw recipes that I love, I want to do more but I do not have a dehydrator. Any suggestions on one that can accomodate these types of recipes?

137 votes
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Hi Donna,

Unfortunately, a dehydrator is needed. Best to wait until you can get one :)

Best dehydrator is 9-tray Excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt

For the budget-conscious, you can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done if price is a big factor. The main difference is that this one doesn't have a door that closes all the trays in (which isn't a big deal unless you want to dehydrate taller items and have to remove trays, but you can cover the holes with aluminum foil if need be): http://tinyurl.com/avb59e3 Hope this helps!

148 votes
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I know I ask this on most recipes. Shelf life and storage? Thanks. Have been following you for a while but just purchased a dehydrator. So excited.

141 votes
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Hi Rebecca!

The shelf life of each recipe is included in the orange box on the side: 4 days in fridge :)

Hope this helps and I'm glad to have you here with me!

138 votes
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Natasha James 's Review

Raw meatloaf recipe
5
5 out of 5

Can I use portobello mushrooms instead?

151 votes
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Sure thing Natasha!

137 votes
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When you say "Dehydrate on high", what do you mean? Since this is raw, do you mean 115 degrees? I want to make this this weekend!

144 votes
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As you know, when dehydrating raw food it is important to keep the enzymes alive by dehydrating at 105 degrees Fahrenheit (40.6 degrees Celsius) or lower.

However, I recommend turning your dehydrator on “high” (145 degrees) for about 1.5 hours when first putting food in the dehydrator, and then decreasing the temperature to 105 degrees after 1.5 hours or so.

I suggest this because the initial warmer temperature will help to take away a lot of the moisture at first, and the thinking is that it takes a while for your dehydrator to climb up to “high” and it also takes quite a while for the food to actually get to the temperature that the dehydrator air is at so it is still safe for raw foodists.

One of the best side-effects of setting your temperature higher at first is that it’s good at getting rid of the initial moisture quite quickly. Increasing the temperature at the beginning of cooking time is common practice in the raw food community. If you are not mindful about turning the heat back down after 1.5 hours, yes, your food will be heated above 105 degrees. However, this risk is warranted. That initial heat blast can really save you a lot of time and can accelerate the dehydrating process by quite a bit, even by 50% sometimes.

Hope this helps!

For me, I do strive to live a 100% raw lifestyle; however, I also make some slight tweaks to the “rules” in order to ensure that I can stay raw over the long-term.

158 votes
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Thank you so much for the reply!

147 votes
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:)

155 votes
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If the nuts used in this recipe are soaked and dehydrated beforehand, do you have to soak them again to make the recipe? I know some raw recipes require a soaked nut for the creaminess it gives to a recipe. Is that the case here?

I ask this because I soak and dehydrate most of the nuts, seeds and grains that I buy to remove the enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens.

155 votes
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Hi Tari, yes, the main reason to soak in this recipe is to soften them, so do soak as it states

185 votes
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Is there anything you can substitute for the sunflower seeds? Thanks!

Top Voted

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