Have you been searching for a vegan meatloaf recipe? Serious but not so random question. I’ve had more requests for a meatless meatloaf recipe than usual. This is the time of year that comfort food cravings increase so it’s no surprise that people are looking for a healthier version of a classic meatloaf. I get it, and I’m here for you. Make a batch of mashed potatoes to go with and you’ve got some healthy childhood nostalgia…coming soon to a plate near you!
I’ve seen versions of vegan meatloaf that include fake food. You know, “beef crumble” or other concoctions that use processed soy, loads of sodium and chemicals to create a faux beef texture. Not my vibe though. I’m all about offering tasty and healthy options…..that don’t include processed food.
What’s in a vegan meatloaf recipe?
- Mashed beans
- Sauteed veggies
- Gluten-free oats
- Ground flax
- Tomato paste
Is meatless meatloaf hard to make from scratch?
No!! This recipe for vegan meatloaf is made from whole, real food—no shortcuts needed from fake food—-and it’s easy to make! Don’t be intimidated by the amount of time mentioned in the recipe notes. Most of it is passive time, waiting for your tasty meatloaf to cook…..so go ahead, help your kids with their homework, fold the laundry, meal prep for tomorrow, return a phone call, relax with a book….whatever it is you NEED or WANT to do while you wait for your delicious meatloaf to cook itself!
Can Vegan Meatloaf be made in advance?
Yes! One of my favorite things about this recipe is that you can prepare it ahead of time. Prepared meatless meatloaf can be kept in the refrigerator overnight, or you can freeze it (baked or unbaked) for future meals. If you’re all about the healthy meal prep (cuz really, don’t we all want to cook WHEN WE HAVE TIME, rather than when the food is needed) then you will LOVE this recipe.
Is that ketchup on top?
Much to my son’s chagrin, I stopped buying commercial ketchup when he was in grade school. It was around that time that I became more focused on reading labels, knowing that I didn’t HAVE TO settle for products with ingredients that I didn’t want to consume. Seriously, it was that simple. It started with a decision to take my health into my own hands. So, I began making many of my own condiments. Including ketchup. The glaze to this vegan loaf is a variation of that original recipe. This glaze is SO GOOD….you’ll definitely want to make a double batch. I keep a jar of this in my fridge at all times. You just never know when you’ll want to make a batch of sweet potato fries….which definitely need a dipping sauce like this one!
Whether you’re trying to eat less meat yourself, or accommodating family and friends who are vegan, you’ll be delighted at how tasty this plant based gluten-free meatloaf is. It’s an easy enough recipe to put on your everyday menu. It’s an awesome choice to include in a Thanksgiving menu, and it’s right at home on a holiday buffet.
What should I serve with Vegan Meatloaf?
- The obvious choice is mashed potatoes….and don’t worry about dairy. Those potatoes are VEGAN and DEE-Lish.
- I usually serve this meatloaf with a simple salad and sweet potato fries.
- Last week I made some simply roasted potatoes—see above—to go with and they were awesome.
- Any green salad with this dressing is a good choice.
- Cabbage salad goes well with meatless meatloaf.
- A simple green veggie like green beans is really all you need.
- Don’t forget the cookies for dessert.
- 1 Tablespoons olive or avocado oil.
- 1 medium yellow onion, small dice
- 3 carrots, small dice
- 2 stalks celery, small dice
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon thyme
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon cayenne pepper
- 4 cloves garlic, pressed
- 2 cans beans*, rinsed and drained
- 1/4 cup almond milk**
- 3 Tablespoons vegan Worcestershire sauce
- 1 Tablespoon Tamari
- 3 Tablespoons tomato paste
- 1 cup ground oats ***
- 3 Tablespoons ground flax seeds
- 1/2 cup tomato paste
- 1/4 cup apple cider vinegar
- 3 Tablespoons maple syrup
- 2 teaspoons whole grain dijon mustard
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon white pepper
- Preheat oven to 375 and line loaf pan with unbleached parchment paper.
- In a large skillet, heat 1 Tablespoon of the oil over medium heat and saute the onion for 2 minutes. Add remaining 1 Tablespoon of oil and the carrots, celery, paprika, cumin, thyme, salt, cayenne and cook until vegetables are tender, about 5 minutes. Add garlic and stir constantly for one minute.
- Using a potato masher or a fork, in a large bowl, mash the beans. Stir in milk, worcestershire, tamari, tomato paste, oatmeal and flax. Mix well, then stir in the cooked veggies until well incorporated.
- Press mixture firmly into prepared pan. Push down to be sure there are no air pockets. Bake in preheated oven for 30 minutes.
- While meatloaf is cooking, make the glaze in a small bowl. Whisk together ingredients and set aside.
- After 30 minutes, spoon glaze onto meatloaf and spread evenly over top. Bake for additional 25 minutes.
- Remove from oven and allow to cool for at least 10 minutes before lifting gently from pan.
- Sprinkle chopped parsley or cilantro on top before slicing and serving.
*I used 1 can red kidney beans and 1 can chick peas. Any white beans are a good choice. Canellini beans will be easier to mash than chick peas.
**Any plant milk works well. For nut allergies, substitute oat milk.
*** For a grain-free meatloaf, substitute almond flour for the ground oats.
Meatloaf can be made in advance up to step 4. Store in fridge (up to 3 days) or freezer (up to 3 months) uncooked and bring to room temp before baking.
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Amount Per Serving Calories 258 Total Fat 6g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 4g Cholesterol 0mg Sodium 798mg Carbohydrates 38g Net Carbohydrates 0g Fiber 9g Sugar 20g Sugar Alcohols 0g Protein 9g