This vegan meatloaf recipe has all the flavors and textures as classic meatloaf with a homemade tomato glaze. 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. THis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
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!
- Mashed beans: Fiber rich and a wonderful source of plant based protein, this bean combo holds it all together.
- Veggies: Sauteed onions, carrots and celery with all the classic meatloaf spices to build flavor.
- Ground oats and ground flax: gluten-free 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.
- Glaze topping: my favorite part! A combo of apple cider vinegar, tomato paste, mustard give this meatless meatloaf just the right tang.
Why you’ll love this vegan meatloaf
- Tasty: so flavorful!
- Perfect texture: moist, but not mushy!
- Wholesome: made with real, whole foods ingredients. Nothing fake.
- 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
First prep your veggies. Dice onions, celery and carrots. Press garlic. Saute in heavy skillet, add spices and continue to cook until vegetables are tender.
Meanwhile, mash beans in a large bowl. I find a potato masher makes this easier, but you could also use a fork.
Next, add the almond milk, worcestershire, tamari, tomato paste, ground oats and flax. Mix with a fork until everything is well incorporated. Then, add sauteed vegetables and mix well.
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.
Mix together tomato paste, apple cider vinegar, maple syrup, mustard, salt and pepper to make the glaze. Use an offset spatula to spread evenly over top of cooked bean mixture. Bake for additional 25 minutes.
Remove meatloaf from oven and allow to cool for at least 10 minutes before lifting from pan. Sprinkle on fresh herbs and slice.
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.
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 green salad and sweet potato fries.
- Smashed potatoes are another amazing option.
- Roasted broccoli and a simple cauliflower rice round this out beautifully.
- A green veggie like green beans is really all you need.
- Don’t forget the tahini brownies for dessert.
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- 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: 258Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 798mgCarbohydrates: 38gFiber: 9gSugar: 20gProtein: 9g