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.
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
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.