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Vegetarian Meatloaf

Total Time2 hrs 45 mins
Servings: 4
Author: Candia Diet Foods


For the meatloaf

  • 1200 ml water (42 fl oz or 5 cups)
  • 250 g buckwheat grains (9 oz or 1 1/2 cups)
  • 60 g chopped walnuts (2 oz or 1/2 cup)
  • 2 tbsp olive oil
  • 1 large red onion (finely chopped)
  • 2 tsp garlic salt
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 2 large eggs (beaten)
  • Sea salt
  • Freshly ground black pepper

For the sauce

  • 120 g unsweetened plain yoghurt (4 oz or 1/2 cup)
  • 2 tbsp lemon juice
  • 2 tbsp warm water
  • 3 tsp Dijon mustard
  • 1/4 tsp granulated stevia

To serve

  • 3 - 4 tbsp walnuts
  • coriander sprigs


  • For the meatloaf: Combine the water and buckwheat in a large saucepan with 1 tsp salt. Bring to the boil and then reduce to a simmer for about 40-50 minutes until the buckwheat is very tender.
  • Drain and set aside to cool. Once cool, combine in a food processor with the walnuts and pulse a few times to break down.
  • Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line the base and sides of a 900 g | 2 lb loaf tin with grease-proof paper.
  • Heat the olive oil in a large saucepan or casserole dish set over medium heat. Add the red onion and a pinch of salt, sweating for 5-6 minutes until softened.
  • Add the garlic salt, dried herbs, and a little pepper. Stir well to combine before removing from the heat.
  • Stir in the buckwheat wheat mixture and beaten egg. Season with a little more salt and pepper.
  • Spoon the mixture into the prepared loaf tin, smoothing the top. Bake for about 1 hour 5-15 minutes until golden-brown on top and dry to the touch; a cake tester should come out clean from its centre. Remove to a wire rack to cool.
  • For the sauce: Whisk together all the ingredients for the sauce in a small mixing bowl. Season to taste with salt and pepper.
  • To serve: Once cool, turn out the loaf from the tin and cut into slices. Drizzle with the sauce and serve with a garnish of walnuts and coriander sprigs.