I’m a fan of all things comfort food! Just because I’m vegan doesn’t mean I’m free of the need for comfort food. And you shouldn’t be either! That’s why today we’re celebrating the homemade vegan meatloaf. Let the wild rumpus begin!
When I was a kid my mom made a rotation of delicious meals, and meatloaf was a regular feature. Now that I’m vegan we like to indulge in some of the same types of comfort foods, so that means we look for creative ways to veganize those family favorites.
Thus, my mama’s meatloaf is now all healthy and nutritious. I left the delicious in there, just cause I like you so much!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Olive oil
- Fresh thyme leaves
- Fresh oregano leaves
- Vegan Worcestershire sauce
- Better than Bouillon Vegan Broth Base
- Tomato paste
- Lightlife Gimme Lean Sausage
- Black beans
- Quinoa or brown rice
- Blackberry jam/jelly optional
- Bread crumbs
- Ground flax seeds
- Corn starch
- Agave honey, or maple syrup
- Ground nutmeg
How to Make Vegan Meatloaf
- Pour the olive oil in a skillet over medium heat. Add the chopped onions, thyme and oregano and cook until onions are tender.
- Remove from heat and add the Worcestershire, Bouillon Base, and tomato paste. Set aside.
- In a bowl combine the Gimme Lean Sausage, drained black beans, cooked quinoa, shredded carrots, blackberry jam, bread crumbs, ground flax seeds, and corn starch. Use a spatula to break up the vegan sausage and press into the beans to break them up as well. You may need to use your hands to work the ingredients together. You want everything well combined. After the onion mixture is sufficiently cooled, add this as well and stir to combine.
- Press the Vegan Meatloaf mixture into your prepared pan. Place in the oven and bake for about 40-45 minutes until the edges separate from the pan and it looks crispy on the edges. It should be slightly firm in the middle as well.
- In the meantime prepare the topping by combining the ketchup, agave, and nutmeg in a bowl. Stir to combine. Note: You can also add a teaspoon or two of smoke sauce or BBQ sauce to this mixture as well.
- Remove the pan from the oven and invert the loaf pan onto a baking sheet to remove the meatloaf. Turn your oven up to 400Use a spatula to spread the ketchup topping across the top of the meatloaf, allowing it to spill over the sides. Place the meatloaf back in the oven and bake for about 10 minutes.
What I Love About this Homemade Vegan Meatloaf
I think the one thing I like more than comfort food is leftovers. And doesn’t it seem like the two go hand-in-hand? It’s almost like our foremothers realized that if you’re going to make food so tasty, you might as well make enough of it to last through the week as well.
This Homemade Vegan Meatloaf not only makes for the best leftovers, it’s versatile too. Take a couple of thick slabs of this meatloaf between two slices of soft, whole wheat bread, and slathered with some vegan Just Mayo (or non-dairy mayo of your choice) and let me tell ya, you’re living high on the hill.
Now wait a minute. If you’re seriously living high on the hill, you better be in Colorado.
Sorry. Couldn’t help myself with that one.
What I also love about this vegan meatloaf is that it’s loaded with fiber from the black beans, protein from the quinoa, and plenty of flavor from the other savory ingredients, including some fresh oregano.
More Meat Recipes
You know what would make me happier than Annie at the Warbucks mansion? If you’d make this recipe too and share a photo of it using #namelymarly on Instagram or Twitter. It’d make my tomorrow pretty sunny!
Homemade Vegan Meatloaf
- 1 teaspoon olive oil (substitute vegetable broth for oil-free)
- 1 cup chopped onion
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 3 cloves garlic, chopped
- 2 cups cooked lentils (substitute chickpeas or black beans)
- 1 cup walnuts
- 1 cup rolled oats
- ¼ cup nutritional yeast flakes
- 1 tablespoon sausage seasoning (see notes)
- 1 teaspoon liquid smoke
- ¼ cup ketchup
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons tamari (substitute soy sauce)
- 1 cup cooked quinoa (substitute cooked brown rice)
- 1 cup TVP (OPTIONAL — see notes)
For the Topping
- ½ cup ketchup
- 1 tablespoon brown sugar (substitute maple syrup)
- ¼ teaspoon ground nutmeg
- Preheat oven to 350°F/175*C. Spray a large loaf pan with vegetable spray or line with parchment paper.
- Pour the olive oil in a skillet over medium heat. Cook until it's shimmering. Substitute vegetable broth to make this recipe oil-free. Then add the chopped onions, celery, and carrots. Cook until slightly tender, around 5 minutes. Then add garlic and cook for one minute.
- Set aside ¾ cup of the cooked lentils.
- In a food processor, combine the cooked vegetables and the rest of the meatloaf ingredients (except for the reserved lentils and TVP). Pulse in short bursts to combine, leaving behind some texture.
- Stir in the remaining lentils and TVP. Let the mixture sit for 10 minutes.
- Press the bean mixture into the prepared pan. Place it in the oven and bake for 40 to 45 minutes until the edges separate from the pan and it looks crispy on the edges. It should be slightly firm in the middle as well.
- In the meantime prepare the topping by combining the ketchup, brown sugar, and nutmeg in a bowl. Stir to combine. Note: You can also add a half teaspoon of smoke sauce or a tablespoon of BBQ sauce to this mixture as well.
- Remove the pan from the oven and invert the loaf onto a baking sheet. Turn your oven up to 400°F/200°C. Spread the ketchup topping across the top of the meatloaf, allowing it to spill over the sides. Place it back in the oven and bake for another 10 to 15 minutes.
- Remove from the oven and allow it to cool slightly before serving. You can serve it right away, but the flavors and texture improve as it cools so it's recommended to let it sit for 2 hours to come to room temperature. For even better texture, refrigerate overnight and heat to serve the following day.
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- 1 teaspoon fennel seeds
- 1 teaspoon caraway seeds
- ⅓ teaspoon dried thyme
- ⅓ teaspoon dried sage
- ⅓ paprika (regular or smoked)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2020.