Best Vegan Meatloaf
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 either Brown Gravy or Golden Gravy. At my house, it doesn’t have to be a holiday or a special occasion.
This meatless loaf recipe was shared on T. Colin Campbell’s Center for Nutrition Studies website as well.
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- These 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
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
How to make vegan meatloaf
This vegan loaf is very easy to make and can be ready to put in the oven in only about 15 minutes.
Preheat the oven to 350°F. Line a baking dish with parchment paper or a deeper loaf pan. I like to use something like this 12 x 8 glass baking 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 as I do, and use your hands to mix thoroughly.
Press into the prepared 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 walnuts.
- I save old loaf bread ends and freeze them for making breadcrumbs for 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 like to use something like this 12 x 8 glass baking pan.
- 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 it 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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Vegan Meat Loaf
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 baking dish with parchment paper. I like to use something like this 12 x 8 glass baking pan.
- 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.
Video
Notes
- 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 like to use something like this 12 x 8 glass baking pan.
- 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.
Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
That is a wonderful recipe that I will try. Perfect comfort food! Thank you!
Hope you enjoy, Nadge! My family loves it with mashed potatoes and gravy. Definitely comfort foods! 🙂
Can I use Steel Cut oats instead of rolled oats?
Deborah, yes I think steel cut oats would work just fine for this. Happy cooking!
Are the fire roasted tomatoes drained or not?
Hi Laura, no, the fire roasted tomatoes should not be drained. I’ll update that on the recipe, because others may have the same question. Thanks for bringing it to my attention. Hope you enjoy the No-Meat Loaf. It’s one of our favorites, and can also be made into no-meat balls. 🙂
Your recipes look so good. I can’t see a place to click onto “” so I can copy them. Maybe i am just missing it.
Being Vegan for two years has made believers out of us ….that we are what we eat!
Hi Carol! Do you just want to print the recipes? There are two buttons–one is at the top of the recipe, right beside the rating stars, and the other is at the bottom of the page under the adds and beside ’email.’ To keep it from printing all the comments and amazon ad pictures, once you click one of the ‘print’ buttons, your computer should come up with an option to ‘print all’ or you can tell it which pages. View all the pages it gives you, then only print the ones you need, without ads and comments. Hope this helps! 🙂
can I leave out the walnuts? I follow a plan where I don’t eat nuts.
Hi Carol, yes, you can absolutely leave the walnuts out. Hope you enjoy!
I made a pan of this the other day. After it cooled, I cut into single serving pieces, bagged and put in the freezer. This way all I have to do is thaw and reheat and add my sides!
I had some tonight for dinner with a side of veggies and a sweet potato. It was awesome!
Note: I replaced the soy sauce with 1 Tbsp. Braggs Aminos and left out the sage and thyme because I didn’t have any on hand!
Peggy, what a terrific idea! When I’m in a hurry or just tired, it’s so nice to have something in the freezer to defrost and eat. I’m glad you liked it! 🙂
Would this work for meatless balls?
Patricia, yes this recipe works terrific for meatballs. This link is to the meatball version of it. 🙂 https://eatplant-based.com/recipe/veggie-barbecue-balls/
The No Meat Loaf was wonderful. Before we became plant-based, we loved meat loaf and have missed it. This version is the best! Looking forward to the no meat loaf sandwiches from left overs! Thanks so much. I always look forward to your emails. You recipes are so good!
Linda, I’m SO glad you loved the No-Meat Loaf! It’s one of my favorites as well. For some crazy reason, I love the leftovers cold, right out of refrigerator. I know it sounds weird, but it’s good. Thank you for following my blog! 😀
Terri
I’m not crazy about thyme but I really like basil so would it work in place of the thyme. And I have two other questions: by dried sage do you mean ground or rubbed sage and does it matter which is used? Also I like garlic in everything so would adding garlic ruin the flavor of the No Meat Loaf?
Thanks so much!
Hi Velcro, I think your substitution of basil for the thyme would work just fine. Either sage that you prefer and the addition of garlic would be terrific too. All of these ideas sound yummy to me! I hope it turns out perfect for you and would love to hear.
Terri, I love this no meat loaf, have made it multiple times, served it to meat eating friends who also enjoyed it. It makes really good cold no meat loaf sandwiches. It is a definite “keeper.”
Sandy, so glad you enjoy the No-Meat Loaf. I actually had it for dinner last night. Love it cold on sandwiches too! 🙂
I also loved your no-meat loaf recipe, especially because it had no added oil. I’m a Dr. McDougall follower.
I wish you would put your recipes on a white background. They would be easier to read and use less toner when printed.
Hi Marian, I’m so glad to hear you loved the No-Meat Loaf! It’s one of my family’s favorites too. This recipe is an older one, and so in the old format. However, all newer recipes are printer-friendly, printing in only black and white. Another note about printing–with the new recipes, to avoid printing the advertisements at the end, just specify the pages to be printed when your printer ask, or else it will default to ‘All’ and print all pages, including ads. Hope this helps! I love Dr. McDougall too!
That’s awesome! I’m so glad to hear your family loves it; mine does too! Thank you for sharing and following my blog. 🙂
Is there a way to make this gluten free?
Mimi, this particular recipe, I’d say no. But, here’s a link to a Lentil Loaf that looks delicious. Hope it works for you! http://www.forksoverknives.com/recipes/lentil-and-rice-loaf-with-mashed-potatoes-and-gravy/
I love meatloaf but you don’t give enough specifics about the bulgur. Is that 2 cups measured dry or 2 cups after cooking as it more than doubles in size- don’t want to have more than the recipe needs. My other question is cooking method. I never cook bulgur- I use it a lot in tabouli and all I ever do is pour boiling water over it and that is all it ever needs so I’m not sure about what you mean when you say “cooked”. Lastly- the bulgur grain comes in 4 different grain sizes- all I have on hand is the Fine or #1 size- is that going to work?
Thanks I’m anxious to try your recipe once I get further clarification.
Laura, the 2 cups of bulgur is cooked. In the ingredient list, it says ‘cooked bulgur’ but I will edit to mention it again in the instructions as well. I suggest cooking it according the package’s directions. For instance, the bulgur I have in my cabinet says, “Combine 1 cup bulgur and 2 cups water in a pot. Bring to a boil, cover, and reduce heat to simmer and cook until tender, about 12 minutes.” I personally cook mine in a rice cooker, so I can just add water, push the button, and leave it to cook. As far as type, I buy Bob’s Red Mill and there aren’t any grain sizes to choose from. I think as long as you cook according to your package instructions, it will be just fine. Hope this helps!
No-Meat Loaf
This recipe is absolutely delicious! The bulgur gives it a wonderful full texture, and the fire roasted tomatoes with spices give it an explosion of flavor! It comes from Dr. Neal Barnard’s Program for Reversing Diabetes
Ingredients:
• 2 cups cooked Bulgur (this is a whole wheat grain that cooks just like rice and is available at most grocery stores)
• 1-1/2 cups whole wheat bread crumbs (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 small onion, diced
• 2 celery sticks, diced
• 1 carrot, diced
• 1/2 green bell pepper, diced
• 1/4 cup finely chopped walnuts
• 3 Tbsps. soy sauce
• 2 tsps. Dijon mustard
• 1/2 tsp. dried thyme
• 1/4 tsp. dried sage
• 1/4 tsp. ground black pepper
• sea salt, to your taste
• 1/2 cup ketchup (plus enough to top loaf with before baking)
Preheat oven to 350 degrees. Line a 9 x 13 baking dish with parchment paper.
Combine all ingredients in large bowl (including the fully-cooked bulgur). Mix with spoon, or do like I do and use your hands to mix thoroughly. Press into prepared dish. Poke holes all over the top with finger, then spread a thin layer of ketchup over the top with spatula. Bake for 60 minutes. I broil mine for 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.
What brand of ketchup do you use?
I really don’t have a certain brand, but try to find what is on sale when I’m shopping. Any ketchup you prefer should work well in this recipe. Enjoy!
First- I really love your blog. This recipe looks wonderful. I do have a question, It says to bake
in a 9X13- Would it also work well in a loaf pan? I know that recipes are very specific and just want to make sure before I make it. Thanks so much.
Hi Hallie! Yes, a loaf pan should work fine too. Just make sure it’s large enough, or that you have 2 pans. So glad you love the blog, and thanks for following!