Best Vegan Meatloaf

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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.

vegan meatloaf on silver plate with mashed potatoes and gravy

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.

vegan meatloaf stacked on crumpled up brown paper bag on wooden background

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.

cooked bulgur in pan on wooden table

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.

diced vegetables on cutting board

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.

oats, breadcrumbs, bulgur, and veggies in stainless bowl

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.

vegan meatloaf in pan on white background

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.

brown gravy being poured over mashed potatoes close up

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.
vegan meatloaf with mashed potatoes and gravy on silver plate

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

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

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 meatloaf on silver plate with mashed potatoes and gravy
4.42 from 140 votes

Vegan Meat Loaf

When we are going to a family gathering and need to take a dish or two, this Vegan Meat Loaf is always my first go-to. On Thanksgiving and Christmas, you can bet it will be on the menu.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 8 servings

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

Tips & Substitutions
  1. A blender or food processor makes it easy to make bread crumbs. It's also great for chopping the walnuts.
  2. I save old loaf bread ends and freeze them for making this vegan meatloaf.
  3. The bulgur can be soaked in warm water for 30+ minutes and not cooked if you prefer.
  4. 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.
  5. 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.
  6. 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
  7. 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

Calories: 226kcal | Carbohydrates: 41g | Protein: 7g | Fat: 5g | Fiber: 7g | Sugar: 11g

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.

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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…

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141 Comments

  1. I absolutely love your blog and recipes! So glad I found you. Is there any way I could cut down on some of the tomato products and still be successful with this meatloaf. I am sensitive to tomato sauce but not regular tomatoes. I can eat a little ketchup but not a lot. Thanks for any suggestions you can give!

    1. Brenda, so glad you found my blog and are enjoying the recipes! For the No-Meat Loaf, I would suggest replacing the 1/2 cup of ketchup with more fire roasted tomatoes to help with your sensitivity. I haven’t tried it this way but think it would still be quite good. Best of luck!

      1. Hi! I actually forgot to add the ketchup to the mixture and I used a fresh tomato as I didn’t have any fire-roasted tomatoes. The meatloaf still came out delicious. It’s super great cold as well.

  2. I would like to make this in 2 loaf pans… Make one and freeze the other. Will that work? Could I freeze it? And if so would I freeze it before or after I bake it?

    1. Lynda, yes this recipe does freeze well. I usually bake it first and then freeze, but either way should work just fine. Enjoy!

  3. Hi Terri, I want to make your meatloaf and I’m in the process of ordering Bulgar from Amazon, what kind do you recommend? They have red, golden, lite. I didn’t know there were several, just want to order the correct one. Thanks!

    1. Jill, I think any of them would work, but what I currently have in my cabinet is red. Happy cooking! 🙂

  4. Hi, this recipe looks delicious. I was wondering how many carbs this contains. We have some pre-diabetes living in our house and are trying to watch the carbs. I was wondering if you could make this with Gardein beefless ground?

    1. Gail, here are the nutrition facts on this recipe. It contains complex carbs (instead of simple carbs), so they process much slower and don’t cause spikes in glucose levels. Hope this helps! A book your friends might be interested in is Dr. Neal Barnard’s Program for Reversing Diabetes. This is a link to it. http://amzn.to/2fUawWW

      Per slice (1/12 of loaf)

      Calories: 120
      Fat: 3.6 g
      Saturated Fat: 0.4 g
      Calories from Fat: 27.1%
      Cholesterol: 0 mg
      Protein: 3.7 g
      Carbohydrates: 20.8 g
      Sugar: 5.3 g
      Fiber: 3.8 g
      Sodium: 385 mg
      Calcium: 25 mg
      Iron: 1.2 mg
      Vitamin C: 5 mg
      Beta Carotene: 519 mcg
      Vitamin E: 0.4 mg

  5. I’m going to make the breadcrumbs and wondered if you recommend dry bread or can I use fresh bread? Also could you cut this in 1/2?
    Thank you

    1. Yes, I use fresh bread crumbs in mine. I haven’t tried cutting the amount in half. You might add extra oats if you do.

    1. I haven’t made it with buckwheat but think it could work just fine. Would love to hear how it turns out for you.

  6. Just made the no-meat loaf, I really liked it, my husband said it was ok and is willing to try a cold sandwich with it tomorrow. I like the crunchy parts after putting it in the broiler, good idea!
    My husband is not fully on board with plant based eating, but is willing to try the things I am making and for that I am grateful.
    Next time I make it I may half the recipe since there is only two of us.

  7. I’ve made this a million times since we love it so much. It’s impossible to ruin this recipe. I add and subtract and it still turns out perfect every time. Occasionally I dump in a bunch of raw chopped kale. It floats to the top and makes kind of a crunchy crust. Kind of like kale chip’s. Really good for a different twist!

    1. What a terrific idea with the kale! I am so happy that you’re loving this recipe. Thank you for letting me know!

    1. Hi Jill! No need to pre-cook the veggies. Just toss them in with the mixture, and they will cook in the oven. Enjoy!

  8. I got desperate one day because I was out of celery and bell peppers but I wanted to make this meatloaf for the rest of the week. It was a last minute effort. I grabbed a package of Birdseye stir-fry veggies and filled my med size food processor with them. broccoli, water chestnuts, baby corn, mushrooms, sugar snap peas, peppers and carrots. I blended frozen until the biggest pieces were chopped smaller than a quarter and threw them in with a chopped onion in place of all the veggies. (I also used a can of fire-roasted tomatoes) It was delicious. I used steal-cut oats too. I love to throw a piece on top of a potato with mustard and mix with some hummus. I also break a piece up on top of spaghetti with sauce. Yum. Great in place of a burger too.

  9. I made this last night. We were blown away st how much it looked like real meatloaf!!! It tasted good but I think it needs more spices and I might try it in a loaf pan because in the 9×13 the bulgar got really crunchy on the bottom. This is going to be my new base recipe for meatloaf with some mods. Great recipe!!!

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