Texas Neatloaf

My mom made this recipe many times growing up. It never occurred to me to try to make this a plant-based recipe because I was pretty sure lentils wouldn’t hold up (and let’s be honest, wouldn’t taste the same). But then I thought, why not try with ground round? It’s the closest I’ve had to the real deal in the 20+ years since I’ve had it.


  • 9 oz bottle of vegan barbeque sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup lemon juice
  • 1 tsp dry mustard
  • 1 1/2 lb veggie ground round (2 pkgs)
  • 1 1/2 cups fresh bread crumbs
  • 1/4 cup chopped onion
  • 1 egg, slightly beaten
  • 3-4 tbsp vegetable oil
  • 1 tsp vegetable bouillon

Yield: 8-10 servings

Preheat oven to 350o

Make sauce by combining barbeque sauce, sugar, 1 tbsp of the lemon juice and mustard in a small bowl. Set aside.

Combine remaining ingredients and 1/3 cup of the sauce in a large bowl and mix well. Shape into loaf and place into lightly greased loaf pan.

Bake for 1 hour and pour remaining sauce over the top of the loaf and bake an additional 10-15 minutes. Let stand 15 minutes before slicing.

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