Vegan Meatloaf
This vegan meatloaf is made with meatless ground beef, spices, herbs, and breadcrumbs for a delicious and hearty dish. Unlike other recipes, this one is made without lentils.
It took a bit of research and experimentation, but the results were excellent! It tastes like a classic meatloaf, but it is completely vegan!
Not only is the texture and flavor great, but the tomato sauce on top makes it even better. The sauce is tangy, sweet, and savory.
This vegan meatloaf will become a fan-favorite in the household, perfect for special occasions like Thanksgiving and Christmas.
Ingredient Notes
- Vegan Ground “Beef”: Beyond or Impossible brands are great options as the texture is similar to ground beef.
- Garlic: garlic powder or minced garlic may be used.
- Bouillon: makes the meatloaf more flavorful. Choose a vegan brand such as Better Than Boullion No-Beef Bouillion or Edward and Sons Not-Beef Bouillon Cubes. Soy sauce is a good substitute.
- Mixed Herbs: fresh parsley is best. Fresh or dried thyme may be used.
- Breadcrumbs: helps bind the meatloaf. I used breadcrumbs made from grated whole wheat sourdough, but any stale bread would work.
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Lightly oil a 2-pound loaf pan.
- Add the vegan ground to a large bowl with the onion, garlic powder, thyme, parsley, bouillon, salt and pepper. Stir to combine, then fold in the breadcrumbs.
- Pack the mixture into the loaf pan. Mix the ingredients for the tomato sauce in a small bowl, then evenly spread the sauce on top of the meatloaf.
- Bake the meatloaf for 45 minutes or until it is cooked through. It should begin to shrink away from the sides. Remove it from the oven and rest for 5 minutes before slicing and serving.
- Serve the meatloaf with extra chopped fresh parsley.
Storage and Reheating Suggestions
Individual slices: Cut the cooled meatloaf into slices and wrap them in cling film. They should last in the fridge for 5 days and in the freezer for about 2 months. To reheat the slices, heat them in the microwave in intervals of 30 seconds until warmed through. Add a splash of broth to prevent them from drying out. Thaw the frozen meatloaf in the fridge overnight before reheating.
Whole meatloaf: Keep the remaining meatloaf whole and place it in a covered container. It will last in the fridge for 5 days and in the freezer for about 2 months. Reheat the meatloaf in the oven at 350°F (180°C) or in the microwave for intervals of 30 seconds. Add a splash of broth to prevent them from drying out. Thaw the frozen meatloaf in the fridge overnight before reheating.
What to serve it with
- Vegan baked mac and cheese
- Instant pot collard greens
- Vegan Southern Potato Salad
- Vegan Macaroni Salad
Vegan Meatloaf
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 2 lb (1 kg) vegan ground beef, such as Beyond Meat or Impossible
- ½ large onion, minced
- 2 teaspoons garlic powder, or 1 teaspoon minced garlic
- 1 teaspoon dried thyme, or 2 teaspoons fresh thyme leaves
- ¼ cup (15 g) chopped fresh parsley, plus extra for serving
- 1 teaspoon vegan beef-flavored bouillon, or soy sauce, I used Better Than Bouillon No-Beef Base
- ¼ teaspoon salt, or to taste (vegan meats and bouillon seasonings usually have added salt)
- ¼ teaspoon freshly ground black pepper, or to taste
- ½ cup (60 g) fresh breadcrumbs, I used grated sourdough
Tomato Sauce:
- 4 tablespoons ketchup
- 1 teaspoon Dijon mustard
- 2 teaspoons brown sugar
Instructions
- Preheat the oven to 350°F (180°C). Lightly oil a 2-pound loaf pan.
- Add the vegan ground to a large bowl with the onion, garlic powder, thyme, parsley, bouillon, salt and pepper. Stir to combine, then fold in the breadcrumbs.2 lb (1 kg) vegan ground beef ,½ large onion ,2 teaspoons garlic powder ,1 teaspoon dried thyme ,¼ cup (15 g) chopped fresh parsley ,1 teaspoon vegan beef-flavored bouillon ,¼ teaspoon salt ,¼ teaspoon freshly ground black pepper ,½ cup (60 g) fresh breadcrumbs
- Pack the mixture into the loaf pan. Mix the ingredients for the tomato sauce in a small bowl, then evenly spread the sauce on top of the meatloaf.4 tablespoons ketchup ,1 teaspoon Dijon mustard ,2 teaspoons brown sugar
- Bake the meatloaf for 45 minutes or until it is cooked through. It should begin to shrink away from the sides. Remove it from the oven and rest for 5 minutes before slicing and serving.
- Serve the meatloaf with extra chopped fresh parsley.