Homemade Vegan Meatloaf

Have I mentioned to you that I’m fan of all things comfort food? That’s right. 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!

Two slices of meatloaf are topped with red sauce. They sit on a plate next to a salad. The text at the top reads: Homemade Vegan Meatloaf.

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!

How to Make Vegan Meatloaf

To make vegan meatloaf, combine the following ingredients in a bowl: chopped onions, Gimme Lean sausage, black beans, bread crumbs, ground flaxseed, and spices.

Vegan Meatloaf ingredients in a bowl, including black beans, vegan meat products, and more.

You can stir this with a spatula, but I think it’s helpful to get your hands in there and really get those ingredients combined. Place this in your prepared loaf pan and then bake for an hour.

A vegan meatloaf sits on a serving dish and is topped with red sauce.

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.

Looking down on two slices of vegan meatloaf with red sauce on a plate next to a salad with cherry tomatoes.

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 - so good you won't believe it's vegan!

Homemade Vegan Meatloaf

Enjoy healthy comfort food with this Homemade Vegan Meatloaf made with black beans, quinoa, and lots of savory flavorings and a sweet tomato topping.
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Calories: 181kcal
Author: Marly


  • 1 tablespoon olive oil
  • 1 large onion peeled and chopped
  • 1 teaspoon fresh thyme leaves or 1 teaspoon dried
  • 1 teaspoon fresh oregano leaves or 1 teaspoon dried
  • 2 tablespoons vegan Worcestershire sauce
  • 1 teaspoon Better than Bouillon Vegan Broth Base
  • 1 tablespoon tomato paste
  • 1 package Lightlife Gimme Lean Sausage
  • 15 oz can black beans drained and rinsed
  • 1 cup cooked quinoa or brown rice
  • ½ cup shredded carrots
  • 2 tablespoons blackberry jam/jelly optional
  • ½ cup bread crumbs
  • 2 tablespoons ground flax seeds
  • 2 tablespoons corn starch
  • Topping:
  • ½ cup ketchup
  • ½ cup agave honey, or maple syrup
  • 1 generous teaspoon ground nutmeg


  • Heat your oven to 350Spray a large loaf pan with vegetable spray.
  • 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.

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Nutrition Facts
Homemade Vegan Meatloaf
Amount Per Serving
Calories 181 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 450mg19%
Potassium 302mg9%
Carbohydrates 34g11%
Fiber 4g16%
Sugar 13g14%
Protein 4g8%
Vitamin A 1165IU23%
Vitamin C 4.3mg5%
Calcium 45mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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.

If you like vegetarian meatloaf recipes, here are some other great ones to try:

Whatever loaf your loving, enjoy!

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6 Responses to Homemade Vegan Meatloaf

    • Great question Audrey! If I couldn’t find Gimme Lean, I’d probably by a bag of veggie crumbles, like Boca or something like that. I would add that into the mixture in place of the Gimme Lean. Just so you know, I haven’t tried this myself, but now that you’ve provided this inspiring question…I think I will! Thanks!

    • Hey Robin. Thanks for your comment. Well, you could always use a low-sodium soy sauce. If that’s still too much sodium, you could just replace the bouillon with a little bit of red wine to add some flavor. If you do that, I’d be sure to add a teaspoon or two of garlic powder to add more flavor. Let me know how it goes!

  1. We live in North Dakota, and I have never seen Gimme Leans products in our stores. I used Tofurkey Vegan Sausage instead, and the loaf was absolutely DELICIOUS! Walmart carries the Tofurkey Vegan Sausage. It is usually near the tofu section. I put the sausage, as well as the beans, in my food processor to chop up like burger. Hope this helps someone that is unable to find the Gimme Lean Burger.

    • My husband’s parents live in North Dakota. Wow. Talk about some harsh winters! Anyway, I love your recipe alterations to make this work without the Gimme Lean. Looks perfect!


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