After perfecting Vegan Sausage Links and Easy Vegan Chorizo, we knew what we had to do: Vegan Chorizo Links! By tweaking and combining the two recipes, we’ve created the best of both worlds — smoky, spicy flavor, but in link form!
Even better? They’re…
After perfecting Vegan Sausage Links and Easy Vegan Chorizo, we knew what we had to do: Vegan Chorizo Links! By tweaking and combining the two recipes, we’ve created the best of both worlds — smoky, spicy flavor, but in link form!
Even better? They’re plant-based, gluten-free, soy-free, and made with just 10 wholesome ingredients! Not only are these chorizo links packed with flavor and super satisfying, but they’re incredibly versatile and so great as a freezer staple.
The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. So filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This Classic Homemade Meatloaf recipe is the traditional meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!
The Secret to Good Meatloaf
Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder in meatloaf, which keeps the loaf super moist and tender.
During the testing phase for this recipe, I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.
Loaf Pan or Baking Sheet?
There are two camps when it comes to meatloaf: baking in a loaf pan or on a baking sheet. I’m team baking sheet, but I think ultimately it’s going to boil down to personal preference. I find that loaf pans don’t allow for quite enough evaporation so the bottom can get a little soupy. Baking sheets allow for a little more evaporation, leaving the meatloaf perfectly juicy and flavorful.
But if shaping is difficult for you or you want those perfect square edges, you might prefer a loaf pan.
How to Keep Meatloaf from Falling Apart
There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few tips:
Use a recipe that has the right amount of binders (egg and breadcrumbs). This is essentially the glue that holds the meat together.
Use ground beef with a finer grind, or that has been double ground. Really coarse ground beef won’t mix as thoroughly with the binders and may crumble when sliced.
Mince the onion as finely as possible. Large chunks of onion will prevent the loaf from holding together as well.
What to Serve with Meatloaf
My favorite pairing for meatloaf is what I have pictured here, Mashed Potatoes and Steamed Green Beans. It’s so simple, classic, and balanced with the meatloaf and its tangy glaze. But here are some other good side dishes for meatloaf:
Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.
How to Make Classic Meatloaf – Step by Step Photos
Preheat the oven to 350ºF. Start by pre-mixing some of the ingredients for the meatloaf so there will be less mixing required for the meat (overmixing the meat can make meatloaf tough). In a small bowl, whisk together ⅓ cup milk, one large egg, and 1 teaspoon Worcestershire sauce. In a separate bowl, stir together ½ cup breadcrumbs, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ tsp freshly cracked pepper, and 1 teaspoon salt.
Mince about a ½ cup onion. Make sure to chop or mince the onion as finely as possible. Chunky onion can make the meatloaf fall apart more easily.
Add the milk mixture, breadcrumb mixture, and minced onion to 1.5 lbs. ground beef (85/15). Mix with your hands until everything is evenly combined. Avoid overmixing.
Place the meatloaf mixture on a rimmed baking sheet or baking dish and shape it into a loaf that is approximately 8″ long, 4″ wide, and 2″ tall.
Next, combine the ingredients for the glaze. Stir together ½ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.
Spread the glaze over the top and sides of the meatloaf.
Bake the meatloaf in the preheated 350ºF oven for 50-55 minutes, or until the internal temperature reaches 165ºF. Let the meatloaf rest for about 10 minutes before slicing and serving.
We recently tried a store-bought vegan chorizo sausage and couldn’t believe how much it tasted like the real thing (or dare we say, even better)! But since we weren’t fans of some of the ingredients used in the store-bought version, we got to work crea…
We recently tried a store-bought vegan chorizo sausage and couldn’t believe how much it tasted like the real thing (or dare we say, even better)! But since we weren’t fans of some of the ingredients used in the store-bought version, we got to work creating an equally delicious homemade version. Spoiler alert? Major success!
It’s gluten-free, plant-based,and SO quick & easy to prepare!
After extensive testing and days of eating more than our fair share of potatoes, we’ve come up with a recipe for the BEST crispy hash browns! We tested russet and Yukon gold potatoes, various seasonings, steaming vs. boiling vs. raw, and too many metho…
After extensive testing and days of eating more than our fair share of potatoes, we’ve come up with a recipe for the BEST crispy hash browns! We tested russet and Yukon gold potatoes, various seasonings, steaming vs. boiling vs. raw, and too many methods to count. The result is homemade hash browns that taste just like diner-style potatoes, but healthier and less greasy!
They’re perfect for weekend brunch or making ahead and freezing for quick and easy breakfasts.
Crispy Sweet and Sour Chicken
This sweet and sour chicken recipe starts with a cornstarch and egg batter, is pan-fried, and then baked in a sweet and tangy sauce.
READ: Crispy Sweet and Sour Chicken
All-Time Best Homemade Sloppy Joes
This childhood classic gets a made from scratch update in this easy homemade sloppy joe recipe. Saucy, seasoned ground beef tops a hamburger bun in this finger-licking-good sandwich.
READ: All-Time Best Homemade Slopp…
This childhood classic gets a made from scratch update in this easy homemade sloppy joe recipe. Saucy, seasoned ground beef tops a hamburger bun in this finger-licking-good sandwich.
This article is from Delicious Everyday.
If you’re looking to replace your usual meatloaf recipe, you’re going to love this Vegan Lentil Loaf! Softened lentils, onion, breadcrumbs, and seasonings are perfectly combined to create one delici…
If you’re looking to replace your usual meatloaf recipe, you’re going to love this Vegan Lentil Loaf! Softened lentils, onion, breadcrumbs, and seasonings are perfectly combined to create one delicious meatless dinner. Top it with ketchup for the ultimate meatloaf replacement. I know I’m not alone when I talk about growing up with meatloaf as...
Earlier this week I made some amazing steak fries and I needed a dipping sauce for them that was equally as epic. Plain old ketchup was just not going to do, so I made some Comeback Sauce. Comeback Sauce is a creamy, tangy, sweet, and savory sauce that’s great for dipping, dunking, drizzling, and smearing […]
Earlier this week I made some amazing steak fries and I needed a dipping sauce for them that was equally as epic. Plain old ketchup was just not going to do, so I made some Comeback Sauce. Comeback Sauce is a creamy, tangy, sweet, and savory sauce that’s great for dipping, dunking, drizzling, and smearing onto just about any food. It’s not called “comeback sauce” for nothing. It will keep you coming back for more. And more. And MORE. (I “accidentally” ate an entire bunch of broccoli in one sitting, thanks to this delicious sauce.)
Comeback Sauce – Creamy, Tangy, Sweet, and Savory
What is Comeback Sauce?
This unique sauce is said to have originated in a Greek restaurant in Mississippi, but it quickly spread throughout the entire south. The original sauce had a base of mayonnaise and Heinz Chili Sauce (a tomato based sauce not to be confused with Sweet Chili Sauce), plus some other seasonings. There are many interpretations of this addictive sauce, with each person putting their own spin on the original as it spread across the region. Because Heinz Chili Sauce is not something I keep in my pantry, I made a few substitutions to create a similar flavor profile using items that I keep on hand, and in the process put the Budget Bytes stamp on the classic comeback sauce. ;)
What Do You Serve it With?
What can you not serve it with is probably a more appropriate question! It’s a fantastic all-purpose dip for things like roasted vegetables (shown with roasted broccoli), fried foods like french fries, chicken fingers or nuggets, or chips. It’s also great smeared onto burgers, fried chicken sandwiches, or wrap sandwiches. I wouldn’t be opposed to using this as a salad dressing, or using it to make an extra flavorful batch of coleslaw!
Comeback Sauce
This creamy, tangy, sweet, and savory Comeback Sauce is great for dipping, drizzling, smearing, and smothering all of your favorite foods.
Total Cost $1.03 recipe. /$0.21 serving
Prep Time 5minutes
Cook Time 0minutes
Total Time 5minutes
Servings 52 Tbsp each
Calories 158.8kcal
Author Beth - Budget Bytes
Ingredients
1/2cupmayonnaise$0.80
2Tbspketchup$0.10
1/2TbspWorcestershire sauce$0.01
1/2tspDijon mustard$0.02
1/8tsphot sauce*$0.02
1/4tspsmoked paprika$0.02
1/8tspgarlic powder$0.02
1/8tspfreshly cracked black pepper$0.02
1/8tspsalt$0.02
Instructions
Combine all ingredients in a bowl and stir until evenly mixed. Serve immediately or refrigerate until ready to eat.
I have a deep love and appreciation for ketchup. (You’ve seen my Cranberry Chipotle Ketchup recipe, right?) So naturally, when I saw that Heinz was introducing a ketchup made with balsamic vinegar, I decided that I needed to try it immediately. A…
I have a deep love and appreciation for ketchup. (You’ve seen my Cranberry Chipotle Ketchup recipe, right?) So naturally, when I saw that Heinz was introducing a ketchup made with balsamic vinegar, I decided that I needed to try it immediately. And then I found out it wasn’t available everywhere; it seemed the stores I frequent are not stores that carry it. Obviously, I had to try to make it myself. Obviously! I adapted this balsamic ketchup recipe from Serious Eats’ Homemade Ketchup. Are you ready to make ketchup? Let’s get started! You will need these things: 2 tbsp olive oil 1 medium onion, chopped 1 garlic clove, minced 1 (28 oz) can tomato puree 1/2 cup packed brown sugar 1/4 cup balsamic vinegar 1 tbsp tomato paste 1/2 tsp kosher salt 1/2 tsp ground mustard 1/8 tsp ground cloves, for that certain je ne sais quoi (yes, the “quoi” in ketchup is cloves—of this, I am certain) 1/8 tsp allspice 1/8 tsp cayenne pepper Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until just beginning to brown, about 8 minutes, stirring occasionally. Add minced garlic and cook an additional 30 seconds. Add the tomato […]
This vegan Sloppy Joes recipe has a tangy lentil filling that’s full of flavor and nutrients! It’s a plant based dinner everyone will love. Looking for plant based recipes to please everyone at the table? These days, Alex and I getting lots of requests for veggie-centric recipes to feed a crowd. In fact, per the New York Times, 40% of Americans are now looking to eat more plant based recipes. And what better to please a crowd than Sloppy Joes? These vegan Sloppy Joes have a zingy lentil filling that tastes just as good as the meaty version. Put it on a toasted bun with some bread and butter pickles, and WOW! You’re going to love this one (promise). Ready to get cooking? What’s in these vegan Sloppy Joes? These vegan Sloppy Joes are full of whole food plant based (WFPB) ingredients. Lentils form the base, and they’re covered in a gooey sauce with savory spices! Here’s what they’ve got: Onion, garlic, and green pepper bring big flavor Brown or green lentils are the base: they provide texture and lots of plant based protein Olive oil & vegetable broth for sauteing and simmering Organic ketchup: look for organic and read […]
This vegan Sloppy Joes recipe has a tangy lentil filling that’s full of flavor and nutrients! It’s a plant based dinner everyone will love.
Looking for plant based recipes to please everyone at the table? These days, Alex and I getting lots of requests for veggie-centric recipes to feed a crowd. In fact, per the New York Times, 40% of Americans are now looking to eat more plant based recipes. And what better to please a crowd than Sloppy Joes? These vegan Sloppy Joes have a zingy lentil filling that tastes just as good as the meaty version. Put it on a toasted bun with some bread and butter pickles, and WOW! You’re going to love this one (promise). Ready to get cooking?
What’s in these vegan Sloppy Joes?
These vegan Sloppy Joes are full of whole food plant based (WFPB) ingredients. Lentils form the base, and they’re covered in a gooey sauce with savory spices! Here’s what they’ve got:
Olive oil & vegetable broth for sauteing and simmering
Organic ketchup: look for organic and read the label to find a ketchup with as few ingredients as possible!
Vegan Worcestershire sauce: It can be found at your local grocery store or online! If you don’t eat 100% vegan, you can use regular (it has a small amount of anchovies).
Spices: mustard powder, onion powder and chili powder round it out!
The basic method: how to make vegan Sloppy Joes
These vegan Sloppy Joes are very easy to make! They do take about 50 minutes total, but most of that is hands off. So, you’ll have to plan ahead on this one. Leftovers save well, so if you don’t have time on a weeknight, meal prep a batch and have it in the fridge. It tastes just as good days later! Here are the basic steps for this recipe:
Prep the veggies: Dice the onion, garlic and green pepper. Because what good Sloppy Joes recipe doesn’t have green pepper?
Saute: Saute the veggies for 5 minutes.
Simmer: Add the rest of the ingredients and simmer for 30 to 35 minutes until a thick sauce forms and the lentils are tender.
Stir in ketchup and serve. You’ll stir in one last hit of ketchup to intensify the flavor.
Why lentils? A note on plant based meats
Many vegan Sloppy Joes recipes use plant based meat versions of ground beef. Here’s the thing: Alex and I aren’t so into plant based meat substitutes (like veggie crumbles or Impossible Burger). They’re all the rage these days, but guess what? They’re also processed food.
According to Dr. David Katz in Heated, plant based meats are a step up from eating processed meats, but a step down from whole foods. So if you’re looking to eat lots of plants for your health: start with actual veggies! That’s why we’ve used lentils as the filling in these Sloppy Joes.
Make it in advance, or use our quicker version!
If you want to make it on a weeknight but don’t have 50 minutes, we get it! We usually don’t either. Here’s what we would do:
Meal prep in advance. Make it the night before or on the weekend. Leftovers save well! Just refrigerate them until serving, and reheat in a saucepan. Add an extra squeeze of ketchup if it seems dry.
Use our quicker version. Try our Two-Bean Sloppy Joes: they take just 20 minutes! We like the flavor and texture of these a little better, but the bean version is nice for a quick fix.
Everyone loves them…including kids!
These vegan Sloppy Joes are a nice plant-based meal for people who are on the fence about veggies. They’re crowd pleasing and have a cozy, comforting vibe. They’re also a great vegan recipe for kids! Our son Larson loved them. Of course, they do get a little sloppy: so beware!
More healthy plant based dinner recipes
Looking for more healthy plant based dinner recipes? That’s our forte around here. Here are some you might enjoy:
Minestrone Soup Minestrone soup is a colorful Italian soup full of hearty vegetables and pasta! This recipe is an easy plant based dinner or lunch recipe.
Easy Sheet Pan Dinner This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!
Easy Chickpea Curry The ultimate healthy and easy weeknight dinner! It’s done in 20 minutes, totally plant based, and full of flavor.
This vegan Sloppy Joes recipe is…
Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use gluten-free buns.
In a large saucepan, heat the olive oil over medium high heat. Add the bell pepper and onion and cook 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute.
Add the lentils, vegetable broth, 1 cup ketchup, Worcestershire sauce, mustard powder, onion powder, chili powder, and kosher salt. Simmer uncovered for 30 to 35 minutes until most of the liquid is cooked out and the lentils are tender.
Stir in another 1/2 cup ketchup. Remove from the heat and serve on a bun with pickled onions and pickles. (If desired, toast the buns prior to serving.) Make ahead: Leftovers save well for 3 to 4 days. Make in advance, refrigerate and then reheat in a saucepan. Add an extra squeeze of ketchup if it seems dry.
Notes
*Look for organic ketchup and read the label to make sure it has as few ingredients as possible.
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