A hearty plant-based meatloaf made with soy mince, sunflower seeds, and spelt flour — flavorful, protein-rich, and perfect for slicing.

Yield: 1 loaf | Prep: 25–30 min | Bake: 40–45 min | Total: 1 hr 15 min

Ingredients

• 7.5 dl (3 cups) soy chunks or soy mince, plain
• 2 dl (¾ cup) sunflower seeds
• 1 dl (⅓ cup) tomato purée
• 1 large onion
• 1 bell pepper
• 2 cloves garlic
• 0.5 dl (3 tbsp) flaxseeds or 2 tbsp psyllium husk powder
• 4 dl (1⅔ cups) whole grain spelt flour
• 1 tbsp salt
• 2 tsp herb salt
• Chopped parsley, basil, or coriander, to taste

Instructions

1. Soak the soy chunks or mince for about 2 hours. This step is optional.
2. Drain and rinse the soaked soy chunks, then boil them in unsalted water until tender. If using soy mince, no chopping is needed.
3. Finely process the cooked soy chunks in a food processor and transfer them to a large mixing bowl.
4. Chop the onion and bell pepper, press the garlic, and add everything to the bowl.
5. Grind the sunflower seeds and flaxseeds (if using) in a blender or coffee grinder, then add them to the bowl.
6. Preheat the oven to 200°C (400°F) using the fan (convection) setting.
7. Add the tomato purée, spelt flour, salt, herb salt, and herbs. Mix thoroughly by hand until the mixture is uniform.
8. Transfer the mixture to a loaf pan lined with baking paper and smooth the top, or shape it into a free-form loaf on a baking sheet.
9. Bake for about 45 minutes in a loaf pan, or 40 minutes if free-formed. Test doneness by inserting a knife into the center — it should come out clean.
10. Remove from the oven, place the loaf on a cutting board, and let it cool slightly before slicing.
11. Slice before freezing if storing for later use.

Tips & Variations

• For a gluten-free version, replace spelt flour with corn flour for polenta in the same amount.
• Serve warm with mashed potatoes, baked broccoli or cauliflower, and homemade ketchup (see Daniel’s Ketchup).
• Excellent for sandwiches once cooled.