When we are going to a family gathering and need to take a dish or two, this homestyle Vegan Meatloaf is always my first go-to. During the holidays, you can bet it will be on the menu.
There’s just nothing more comforting than delicious savory vegan meatloaf served with creamy mashed potatoes and gravy. At my house, it doesn’t have to be a holiday or a special occasion.
Variations of vegan meatloaf
There are many different versions and variations of vegan meatloaf. One of the most popular is probably a lentil loaf, which I like. However, lentil loaves never achieve the texture that reminds me of the meatloaf my mom used to make when I was a kid.
That’s why I absolutely LOVE this home-style vegan meatloaf that reminds me of my childhood, especially when it’s paired with mashed potatoes and gravy. A couple of the secret ingredients are bulgur and crushed walnuts.
Ingredients list
- Grain- I use bulgur wheat as a binder and meat replacer. Other options include brown rice, quinoa, and buckwheat groats.
- Bread crumbs- Crumbled bread works best.
- Oats- Work as a binder.
- Tomatoes- Fire roasted tomatoes add a ton of flavor.
- Veggies- Onion, garlic, celery, carrots, and bell pepper.
- Walnuts- These are optional but add a great texture.
- Spices- Soy sauce, Dijon thyme, sage, salt, pepper
How to make vegan meatloaf
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
This vegan loaf is very easy to make and can be ready to put in the oven in only about 15 minutes.
Preheat oven to 350°F. Line a 9 x 13 baking dish with parchment paper or a deeper loaf pan.
Cook bulgur according to package directions. Cooks on the stove or in a rice cooker in about 15-minutes. I really like to batch cook bulgur in my rice cooker and freeze it for use in other recipes like this, spaghetti, lasagna, and nachos.
Though it calls for bulgur, a number of people have told me that they’ve subbed with buckwheat groats, quinoa, brown rice, and barley and it still comes out good.
Dice the veggies–onion, garlic, celery, bell pepper, carrots, and walnuts. One tip here is that a blender or food processor makes it easy to make bread crumbs. It’s also great for chopping walnuts.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
Combine all ingredients in a large bowl (including the fully-cooked bulgur). Mix with a spoon, or do like I do and use your hands to mix thoroughly.
Press into prepared 9 x 13 baking dish. Poke holes all over the top with a finger then spread a thin layer of ketchup over the top with a spatula.
If you would like to make your own ketchup for this recipe, check out my 10-Minute Vegan Ketchup recipe.
I suggest using a baking pan rather than a loaf pan that is deeper so this will firm up nicely for you.
Bake for 60 minutes. I broil mine for the last 5 minutes, just to get that browned top.
InstantPot Cooking Instructions: Add 1-1/2 cups of water. Cook in a springform pan and place it on a trivet. Set to Manual High for 25 minutes. Instructions from follower Pamela Hawkins who used a 6 quart IP.
Tips and substitutions
- A blender or food processor makes it easy to make bread crumbs. It’s also great for chopping the walnuts.
- I save old loaf bread ends and freeze them for making this vegan meatloaf.
- The bulgur can be soaked in warm water for 30+ minutes and not cooked if you prefer.
- Though it calls for bulgur, a number of people have told me that they’ve subbed with buckwheat groats, quinoa, brown rice, and barley and it still comes out good.
- For mixing these ingredients, I love using my hands and kneading. That’s how I used to make the traditional meatloaf and how I still like to do it.
- I suggest using a baking pan rather than a loaf pan that is deeper so this will firm up nice for you.
- I highly recommend making the recipe exactly as listed the first time. If you prefer to tweak it later, do that on the next batch.
Serving suggestions
This vegan meatloaf recipe also pairs well with a number of side dishes like these.
Originally published October 2014
This recipe is absolutely delicious! It is adapted from Dr. Neal Barnard’s Program for Reversing Diabetes.
This same basic recipe is what is used to make my Vegan Meatballs recipe that is fabulous served with marinara and pasta. Another variation of the meatballs is to coat them with bbq sauce and serve as an appetizer.
Your questions answered:
- Q: Can tomato paste be used in place of ketchup? It sure can! However, it won’t be as flavorful as ketchup, especially for the topping, in my opinion.
- Q: Can I use gluten-free bread crumbs? Absolutely! Gluten-free bread crumbs will work just fine.
- Q: Can I prep this in a loaf pan and then cook the next day? Yes, prepping ahead is actually a great idea.
- Q: Is vegan meatloaf freezable? Yes, freezing this meatless loaf is a great idea. I like to make a double batch so we can eat one immediately and freeze one for later.
We love this vegan meatloaf because it’s…
- Firm & not mushy
- Makes a great main dish
- Savory
- Bursting with flavor
- Hearty
- Affordable
- Delicious
More vegan main dishes
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If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Vegan Meat Loaf
When we are going to a family gathering and need to take a dish or two, this No-Meat Loaf is always my first go-to. On Thanksgiving, you can bet it will be on the menu.
Ingredients
- 2 cups cooked Bulgur
- 1-1/2 cups whole wheat bread crumbs (about 2-3 slices of bread)
- 1-1/2 cups rolled oats
- 1 cup fire-roasted tomatoes, with juice (fire-roasted diced tomatoes add a lot of flavor)
- 1/2 cup small onion, diced
- 1 teaspoon minced garlic
- 2 celery sticks, diced
- 3/4 cup carrots, diced
- 1/2 green bell pepper, diced
- 1/4 cup finely chopped walnuts
- 3 tablespoons soy sauce
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon ground black pepper
- sea salt, to your taste
- 1/2 cup ketchup, plus enough to top the loaf with before baking
Instructions
- Preheat oven to 350 degrees. Line a 9 x 13 baking dish with parchment paper.
- Cook bulgur according to package directions. Cooks on the stove or in a rice cooker in about 15-minutes.
- Dice the veggies--onion, garlic, celery, bell pepper, carrots, and walnuts.
- Combine all ingredients in a large bowl (including the fully-cooked bulgur). Mix with a spoon, or do like I do and use your hands to mix thoroughly.
- Press into prepared dish. Poke holes all over the top with a finger, then spread a thin layer of ketchup over the top with a spatula.
- Bake for 60 minutes. I broil mine for the last 5 minutes, just to get that browned top.
- Helpful Hint– a blender or food processor makes it easy to make bread crumbs. Also great chopping walnuts.
Notes
Tips & Substitutions
- A blender or food processor makes it easy to make bread crumbs. It's also great for chopping the walnuts.
- I save old loaf bread ends and freeze them for making this vegan meatloaf.
- The bulgur can be soaked in warm water for 30+ minutes and not cooked if you prefer.
- Though it calls for bulgur, a number of people have told me that they've subbed with buckwheat groats, quinoa, brown rice, and barley and it still comes out good.
- For mixing these ingredients, I love using my hands and kneading. That's how I used to make the traditional meatloaf and how I still like to do it.
- I suggest using a baking pan rather than a loaf pan that is deeper so this will firm up nicely for you.
- I highly recommend making the recipe exactly as listed the first time. If you prefer to tweak it later, do that on the next batch.
Recommended Products
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Nutrition Information:
Yield: 8Amount Per Serving: Calories: 226Total Fat: 5gCholesterol: 0mgCarbohydrates: 41gFiber: 7gSugar: 11gProtein: 7g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Deb
Saturday 2nd of July 2022
This is my fave neatloaf recipe ever! I’ve made it numerous times in the past. Here’s my issue. I am away visiting friends across the country and cannot find bulgur anywhere here. I will be making this tonight for dinner for them and the closest thing I could find to bulgur is couscous so bought that (my friend hates quinoa). Do you think this is a good enough substitute?
Terri Edwards
Saturday 2nd of July 2022
Hi Deb- I'm so glad to hear that you love this no-meat loaf recipe! I think couscous would be worth a try. The only thing is that it's pasta instead of grain, but that might not even matter. Another great option to try if you have it on hand is brown rice. Either way, I think it will still turn out just fine. Good luck and enjoy the time with your friends!
Lisa S.
Thursday 7th of April 2022
We just had this for dinner and it is a hit! I will be making this over and over. The only tweak I might make is to try to make a firmer loaf…it was a little crumbly. I wouldn’t change anything else as the flavors were so good and the ketchup on top brings me back to Mom’s meatloaf I grew up with, really tasty! Thank you so much for this recipe!
Mary
Sunday 5th of December 2021
Love this recipe! I changed bulgur to quinoa, added a couple tablespoons of nutritional yeast, 3/4 cup chopped mushrooms, chopped 3 big leaves of kale. Made bread crumbs from Dave’s organic bread. Worked it real good with my hands. Definitely will make again. Froze a couple slices to see how it does. Thinking might make meatballs and freeze individually on baking sheet then bagged. Love this website! Thanks!
Terri Edwards
Monday 6th of December 2021
Hi Mary- YAY! I'm glad that you loved the recipe, and I really like the additions you made for yours. :)
Sandy
Sunday 21st of November 2021
What measure of dry breadcrumbs instead of fresh would you recommend?
Terri Edwards
Monday 22nd of November 2021
Hi Sandy- I think 3/4 cup of dry breadcrumbs should be about right.
Melody Sieglitz
Sunday 21st of November 2021
Hi there so excited going to make this today! Wondering if I can sub in gluten free oats and 1 cup brown rice or 2 cups of brown rice and no oats what would work best? I cannot have bulgar
Terri Edwards
Monday 22nd of November 2021
Hi Melody- I would think that substituting the brown rice for the bulgur in the same measurement (2 cups cooked) would work just fine. The texture will be different of course, the be flavor should still be great. Good luck!