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

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35 votes
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Thanks!!!

31 votes
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First I want to let you know I love what you are doing and appreciate the wonderful recipes. I want to make this loaf for my toddler who doesnt eat anything unless crunchy or a smoothie. He used to be so easy to feed raw as a baby but once he became a toddler mealtimes take a lot more work. Unfortunately I had to start giving him Ezekiel toast and veggie nuggets which are not raw. However with more help from raw chefs like yourself I plan to really rev up our raw menu. Now as for this recipe, which other nut or seed do you recommend I sub for sunflower seeds, which he has shown allergy to? Thanks in advance!

36 votes
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Have you tried dehydrating much? You might want to crank up the heat a bit to make things more crunchy.

Substitute for sunflower seeds - perhaps ground almonds depending on the recipe

32 votes
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Oh yes the dehydrator has been great for making chips, crackers and groat bars but I need more savory recipes like this nut loaf. So add more almonds and leave out the sunflower seeds? What about using pumpkin seeds instead of sunflower seeds?

33 votes
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yes, pumpkin seeds would be a great sub in this recipe, actually.

do you have a good veg burger recipe?

34 votes
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Great - I soaked pumpkin seeds last night just in case! I have one burger recipe that he likes made of carrots & brazil nuts but I would greatly appreciate any more that I can offer him. I made one a week ago but he didn't like it. It was made of carrots, celery and almonds to name the basics. I may have screwed up the recipe by using the wrong spices as it was left pretty plain. Your assistance would be marvelous! Thank you!

35 votes
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Yes, I have made the carrot/almond ones and I don't like them either . They are super boring and quite oddly sour tasting.

I have a great hemp veggie burger recipe - it's in raw dehydrating 101 but I'll email the recipe to ya! IT'S THE BEST.  :) It's not crispy though - but SAD burgers aren't crispy either :)

Please let me know how the pump seeds turn out re: meatloaf.

38 votes
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They turned out marvelously with the pumpkin seeds! I made tiny loaves so they would be the perfect size & crunchy enough for my little one...who chowed down on them! So did I! Thank you LJ :)

34 votes
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AWESOME! So glad he liked :)

34 votes
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Ok, these are in the dehydrator now. I found them to be a little wet and hard to form. Any idea how long to dehydrate after the 2 hours on high? Guess I wont be having them for dinner this evening, unless we eat very late. But so looking forward to having a meal that's NOT a salad!!!

36 votes
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I hear ya on the no-salad bit! Salads are great, but one needs more options than that!

No, you definitely won't be able to eat them tonight.... These might take at least another 5-10 hours after reducing heat.

Next time if a recipe seems overly wet don't be afraid to add more of a dry ingredient to make it easier to handle, usually an ingredient that is already in the recipe. Or a tablespoon of chia seeds is good at taking away the excess moisture.

Come back and tell me what you think and how they turned out please Gloria :)

31 votes
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Or some more ground flax seed will help if it's too wet
36 votes
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how will I know when they have dehydrated enough ?..I'm really new at this and never know what thecorrect result is .
How many servings will this recipe make ?
Thanx

33 votes
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This is quite a large recipe and it probably makes 10 servings or so. Feel free to half it if you like.

How will you know when it's dehydrated enough? That's a tough one. Most raw recipes don't tell you exactly how long to dehydrate because they can vary depending on your dehydrator, the season, the food's moisture content, and a bunch of other factors, including your preference.

Easiest thing to do is taste! This is a skill you will learn over time, although I know that's not a very helpful answer!

Also, you should know that if you plan on drying something and then storing it for an extended period of time you need to ensure that it is totally dry otherwise it can go bad. A good way to test is to squeeze it--if it gives or squishes at all it's not completely dry. Ex: kale chips or crackers that you plan to keep in a jar or something.

PS: Most people don't remove ALL moisture out of food. Generally, doing so leaves you with a brittle, boring, hard food item. It's best to leave some moisture in and then consume quickly--within a few days-- or freeze. A bit of moisture is nice.

So how long to leave it for in this case re: raw meatloaf? I would leave it until the result resembles a cooked veggie burger -- with a hardish crust on the outside with a slightly less firm inner. Experiment. Take some out when you think they are done but leave a few in for a few more hours and see what you like better.

29 votes
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I was just thinking about a raw loaf a few days ago :) I don't have a dehydrator, though, so if I made one it probs wouldn't be raw, and I probably wouldn't use a raw recipe either since I really hate heating fats, nuts included. Actually I'm really starting to hate heating food, period.

37 votes
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Hi Steph! We all have different preferences, and it's important to know what works best for us. Sounds like you are learning more toward the low-fat raw food lifestyle. It's all good! We should always be striving for better health, no matter where we are on the health spectrum.

Thanks for your note!

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