This vegan meatloaf recipe has all the flavors and textures as classic meatloaf, plus it’s hearty and satisfying. Truly delicious plant based meatloaf is easy to make and tastes incredible.
This post has been updated from the original that was posted September 14, 2019.
Jump to:
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, with the best plant-based meatloaf recipe out there. Make a batch of vegan mashed potatoes to go with and you’ve got some healthy childhood nostalgia…coming soon to a plate near you!
Ingredients and Substitutions
- Mashed beans: Fiber rich and a wonderful source of plant based protein, this bean combo holds it all together. I used kidney beans and chickpeas, you can use any combo of beans you have on hand or even use cooked lentils.
- Veggies: Sauteed onions, carrots and celery with all the classic meatloaf spices to build flavor. Substitute with leeks, fennel, parsnips or any combination.
- Ground oats and ground flax: gluten-free and vegan binders that help hold it all together.
- Tamari, almond milk and vegan worcestershire: Even with plant based meatloaf, you want to make sure it doesn’t dry out. This combo makes the vegan meatloaf moist and flavorful. Substitute with any plant based milk and use low sodium tamari.
- Glaze topping: my favorite part! A combo of apple cider vinegar, tomato paste, and coarse whole grain mustard give this meatless meatloaf just the right tang.
Why you’ll love this vegan meatloaf
- Tasty: so flavorful…especially that homemade tomato glaze.
- Perfect texture: moist, but not mushy!
- Hearty and satisfying.
- Fiber rich.
- Wholesome: made with real, whole foods ingredients. Nothing fake.
- Vegan and gluten-free so everyone can enjoy it.
- Meal prep friendly. Reheats like a dream and freezes beautifully.
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!
How to make Vegan Meatloaf
Preheat oven to 375
Step 1: First prep the veggies. Dice onions, celery and carrots. Press the garlic and measure the spices.
Step 2: Saute diced veggies, spices and garlic in a heavy skillet. Continue to cook for about 5 minutes until veggies are tender.
Step 3: Meanwhile, rinse and drain beans. Add to a large mixing bowl.
Step 4: Mash beans using a potato masher or a fork.
Step 5: Add the almond milk, vegan worcestershire, tamari, tomato paste, ground oats and flax to the bean mixture. Mix with a fork until everything is well incorporated.
Step 6: Add the sauteed vegetable mixture to the bowl and mix until fully combined.
Step 7: Prepare a loaf pan by lining with unbleached parchment paper.
Spoon bean mixture into prepared loaf pan. Use an offset spatula to smooth and compress, making sure there are no air pockets. Bake in preheated 375 oven for 30 minutes.
Step 8: Spoon bean mixture into prepared loaf pan.
Step 9: Use an offset spatula to evenly distribute into pan. Bake in preheated 375 oven for 30 minutes.
Step 10: Use a fork or whisk to mix together tomato paste, apple cider vinegar, maple syrup, mustard, salt and pepper to make the glaze. Use an offset spatula to spread it evenly onto partially baked bean mixture.
Step 11: Bake for an additional 25 minutes. Let it cook in the pan for 10 minutes and then carefully lift the parchment to remove. Sprinkle iwth fresh herbs, slice and serve.
Meal prep and Storage
- Make ahead: Make the batter. Press meatloaf into prepared loaf pan and cover with plastic wrap or foil. Store in the fridge overnight or the freezer for up to 3 months. OR make the entire meatloaf, including the glaze and baking and follow storage and reheating directions below.
- Storage: Cooked meatloaf can be covered tightly and stored in the fridge for 5 days, or freezer for 3 months. A glass loaf pan with lid makes it easy to store.
- Freeze: Freeze uncooked or cooked meatloaf, in airtight freezer safe container for up to 3 months. Defrost in the fridge overnight, bake as directed, including instructions in recipe card to make glaze and bake that in too.
- Reheat: Reheat already cooked meatloaf in preheated 350 oven for 25 minutes.
Debra’s Pro Tips:
- A combination of chickpeas and kidney beans will give the color and the texture of ground meat, adding tons of fiber and plant based protein.
- When mashing the beans, leave some chunks and make some more pasty for varied texture in the finished meatloaf.
- If you’re not into the tomato glaze, whip up a batch of my easy vegan gravy to top the meatloaf instead.
- Line your loaf pan with unbleached parchment paper for easy removal.
- Let the meatloaf cool for at least 10 minutes before slicing.
What should I serve with Vegan Meatloaf?
FAQs
Generally, vegan meatloaf uses mashed beans or lentils, crumbled tofu or seitan in place of meat. Those are often combined with grains like rice or quinoa for a complete plant-based protein.
Rolled oats, ground oats, crushed crackers or crushed chips are good substitutes for breadcrumbs in meatloaf.
Egg is not a necessary ingredient in meatloaf, but you do need something that will bind everything together. Ground flaxseed is a plant-based binder that also contributes omega-3 fats and fiber to this recipe.
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagram by tagging me @dkhealthcoach and using the hashtag #debraklein
📖 Recipe
Vegan Meatloaf Recipe
Ingredients
Meatloaf
- 1 Tablespoons olive oil
- 1 medium yellow onion small dice
- 3 carrots small dice
- 2 stalks celery small dice
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon thyme
- ½ teaspoon coarse sea salt
- ¼ teaspoon cayenne pepper
- 4 cloves garlic pressed
- 1 (14.5-oz)cans kidney beans rinsed and drained
- 1 (14.5-oz) can chickpeas rinsed and drained
- ¼ cup almond milk
- 3 Tablespoons vegan Worcestershire sauce
- 1 Tablespoon Tamari
- 3 Tablespoons tomato paste
- 1 cup ground oats
- 3 Tablespoons ground flax seeds
Glaze
- ½ cup tomato paste
- ¼ cup apple cider vinegar
- 3 Tablespoons maple syrup
- 2 teaspoons whole grain dijon mustard
- ½ teaspoon coarse sea salt
- ½ teaspoon white pepper
Instructions
- 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.
Veena Azmanov
This sounds so very interesting and creative idea for vegetarian option. So flavorful and delicious.
Debra Klein
Absolutely. The sauce on top alone is worth making. Delish!!
Amy
This sounds really interesting, I’m sure I’d prefer it to a meat version!
Debra Klein
Yes! All of the same flavors you would find if you included beef. This vegan version skimps on nothing!!
Claudia Lamascolo
I can tell just by reading that ingredients list this is one of the most flavorful meatloaves out there, I love that its vegan!
Debra Klein
You won’t miss the meat. Definitely flavorful with all the texture you’d expect from meatloaf!
kim
This was such a great recipe idea! It was tasty, easy and everyone gobbled it up!
Debra Klein
That’s awesome. Thanks for letting me know Kim.
Tina
This looks like the real deal and definitely amazing. I have tried a veggie ‘meat’ loaf made from lentils but not beans and chickpeas. I think the texture on this will be more like original meatloaf. Saving this for later, we have been cutting way down on beef and this looks like a perfect substitute. Thanks for sharing!
Debra Klein
You’re welcome….I too have tried many different “meat” loaf recipes and this is the closest to texture, color and taste that I’ve ever had. When you’re ready, you will love this.
Susan H
Super easy (including the homemade ketchup), flavorful, and the finished product looked as beautiful as yours. Served it to my vegan friend while the rest of my guests had steak, and he and I thorougly enjoyed it. Even some of the meat eaters gave it a thumbs up. I knew I’d find a good alternative for the non-meat eaters on your site.
Angela
I’m starting to eat less meat for my diet and this recipe seems like a great alternative. Thanks for the recipe 🙂
Alexandra
I love this – I love that you have used great ingredients, and nothing processed as you mentioned!
Debra Klein
YES! Plus it is so delicious, EVERYONE loves it.
Andréa Jansen
What a delicious recipe for a vegan meatloaf. Thank you for sharing.
Sue
I love the “no processed food” approach. Very hard to find that! This vegan meatloaf is a keeper!
Sarah James
Can’t wait to try this, looks delicious.
Taleen | Just As Tasty
Chef Dennis
Chef Dennis
this is going on my menu rotation for meatless Mondays! It looks ah-mazing!!
Debra Klein
Delish….perfect for a Meatless Monday!
Mama Maggie's Kitchen
My mouth is watering. I have to make this tonight!
Debra Klein
It’s the perfect night for a Meatless Meatloaf!
Jennifer Sikora
That meatloaf looks delicious ! I want to try and make this for my hubby!
Gloria
I think even avid meat eaters would have a hard time resisting this hearty meatloaf. I need to give this a try. We love to have a few meatless meals throughout the week.
Debra Klein
Absolutely! I’ve served this to all kinds of eaters and every single one loved it.
Heidy
My whole family loved this recipe!
Heidy
This Vegan Meatloaf Recipe was off the chain wonderful! I’m telling you it flew off the table in no time. All of our friends asked for the recipe link.
Looking forward to your new recipe posts
Heidy
Debra Klein
Awesome! Thanks so much for letting me know, and I’ve got lots of good stuff coming your way!
Marta
I made this for the family last night, but I didn’t tell them it was a vegan loaf. After they raved about it, I let them in on the secret and they were shocked that it tasted so much like the real thing.
Debra Klein
Great rouse…that glazed topping is so good, you don’t have to look at what’s underneath…and the texture is spot on.
Aleta
I love beans in all shapes and sizes, so this vegan meatloaf is perfect for myself and my family. All of the herbs and spices sound amazing, I’m looking forward to making it tonight!
Debra Klein
IT’s definitely delish…the textures and flavors are just right. Enjoy.
Amanda
This vegan meatloaf is a tasty one! The beans give it such a perfect texture, and it had that cozy feel I love in meatloaf. Will definitely make this again!
Debra Klein
Thanks so much…exactly the way I feel about it.
Jenny
This vegan meatloaf was surprisingly easy to make and came out delicious! Will be making it again. Thank you for the thoughtful recipe, your tips made the whole process a breeze.
Debra Klein
Yay….so glad you tried it and had success. Thank you.
Paula Montenegro
I became such a fan of veggie burgers that I’m dying to try this meatloaf. I didn’t even think it was possible and I love meatloaf so much! Great flavors and the fact that it can be frozen is a big plus. Thanks for sharing.
Debra Klein
You’re welcome…totally agree about the veggie burgers….and the meatless loaf.
Kushigalu
Never tried vegan meat loaf. What a creative vegetarian option for holiday dinner. Thanks for sharing
Debra Klein
You’re welcome….it’s good for a holiday, and good for every day.
Rebecca Blackwell
You should have seen the look of skepticism (ok, maybe fear) on my husband’s face when I told him I was making vegan meatloaf! But, he ate one piece in about 5 minutes and went back for seconds. Great recipe!
Debra Klein
Awesome….way to go!
Farrukh Aziz
Hey Debra,
Vegan Meatloaf sounds so interesting and looks delish! Couldn’t resist so made it last night for Sunday dinner, it came out so delicious, that sauce and the flavors, bang on! Will make this meatloaf again soon. Thanks for sharing this lovely recipe! ::)
Debra Klein
You’re welcome….it’s so perfect for a Sunday night dinner too!
susan wright
Do you think there Is a difference in using soymilk instead of almond milk.?
Debra Klein
I think you can make that swap no problem!
Michelle GIROUX
Howabout using cooked beans? Do you k ow how much to use? Would it be the same as canned beans?
Debra Klein
Yes. I updated the recipe card to reflect the total quantity of beans needed. It’s 3 cups of whatever kind of beans you prefer and those can be cooked from dry or canned.
Renee
I made this meatloaf for my daughter who is vegan. She loved it and I loved this recipe. I will use no other meatloaf recipe for her! Thank you for providing the details including substitutions!
Debra Klein
You’re welcome! Awesome to find a great meal to feed your daughter. Thanks for letting me know.