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    Home » Recipes » Dinner

    Published: Sep 6, 2018 · Modified: May 30, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 192 Comments

    Vegan Meatloaf with Gravy

    JUMP TO RECIPE PIN WATCH VIDEO
    4.72 from 143 votes

    This vegan meatloaf is easy to make and super tasty! It has a deep & savoury flavour and comes with a great gravy recipe too!

    vegan meatloaf with mashed potatoes, gravy and red cabbage

    By popular reader request, here is a fantastic vegan meatloaf recipe. It's a favourite in our house for sure and when I crave comfort food it really hits the spot, especially when served with a pile of creamy vegan mashed potatoes and my roasted red cabbage.

    This meatloaf is incredibly full of flavour and texture. The mushrooms give it amazing depth but not in an obviously mushroomy way. In fact, my husband who does not like mushrooms happily ate this two nights in a row and thoroughly enjoyed it. He was shocked when I told him that they were the main ingredient.

    In this post:

    Jump to:
    • How to make vegan meatloaf
    • How to serve
    • Variation
    • What to do with leftovers
    • How to make in advance
    • Planning your holiday meal?
    • Recipe Video
    • Recipe
    • Comments & Reviews

    How to make vegan meatloaf

    Vegan versions of recipes like meatloaf can be just as tasty as non-vegan versions and don't have to be complicated to make. My Beyond Meat Meatloaf is so easy to make and this Vegan Meatloaf is really straightforward too. Here's how it's done:

    1. Chop the onions, garlic and mushrooms. If you can I suggest taking the lazy way out and doing all the chopping in a food processor. It's then super quick and easy.
    2. Mix the chopped mushrooms, onions and garlic with all of the other ingredients in a big bowl and press tightly into a loaf pan before baking.
    vegan meatloaf uncooked in a pan
    1. Make the really quick, super tasty vegan gravy while the vegan meatloaf is cooking.
    vegan gravy in a pan
    1. Rest the meatloaf for a few minutes before slicing.
    slicing vegan meatloaf

    How to serve

    I have included a recipe for a quick and tasty gravy to make as an accompaniment to this Vegan Meatloaf but you could make my vegan red wine gravy instead.

    A couple of thick, hearty slices make the perfect partner to vegan yorkshire puddings,  crispy roast potatoes or vegan mashed sweet potato. And some vegan green bean casserole on the side will take your meal right over the top!

    Or a huge, fluffy pile of vegan mashed potatoes and some delicious steamed vegetables, all drizzled with gravy. I have also made it and smothered barbecue sauce all over the top before baking, then served it with more for drizzling. It works so well! Comfort food at it's best!

    Variation

    Try skipping the gravy and serve the meatloaf with my homemade vegan BBQ sauce instead. Brush some on the top before baking and serve it on the side too.

    What to do with leftovers

    Vegan Meatloaf leftovers are absolutely fantastic when stuffed inside the mushrooms in this Easy Vegan Mushroom Pie recipe instead of the caramelized onions. Seriously, seriously good! I highly recommend you try it!

    They are also great sliced thinly in sandwiches or just reheated again and served with potatoes and gravy as before. I could easily eat this a few days in a row.

    Leftovers reheat perfectly too. Just wrap individual slices or a wedge of it in lightly greased tin foil and bake in the oven.

    vegan meatloaf with gravy on a plate

    How to make in advance

    This Vegan Meatloaf recipe be made ahead and stored in the fridge for a few days before baking so is great if you like to batch cook or prepare food at the weekends ready for the week ahead. At holiday time it's always lovely to have things like this made up ahead so on the day you can enjoy more time with your family rather than in the kitchen.

    You can also bake it, cool it and keep in the fridge, then reheat the whole thing in the pan wrapped in tin foil. That way you can bake it in advance then warm it through just when you need it.

    Planning your holiday meal?

    DOWNLOAD MY VEGAN THANKSGIVING DINNER MENU, SHOPPING LIST AND TIMELINE HERE! 

    It makes Thanksgiving effortless. All you have to do is print it out, shop from the shopping list, then make it the recipes while following my time line.

    I also have one for Christmas too!

    DOWNLOAD MY CHRISTMAS DINNER MENU, SHOPPING LIST AND TIMELINE HERE!

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    vegan meatloaf, mashed potato, red cabbage and peas on a plate

    Vegan Meatloaf with Gravy

    Author: Melanie McDonald
    4.72 from 143 votes
    This vegan meatloaf is incredibly easy to make & is sure to please with it's deep & savoury flavour. Serve sliced & smothered in rich, thick gravy for a truly satisfying meal!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 15 minutes
    COOK TIME: 50 minutes
    TOTAL TIME: 55 minutes
    Servings: 8 thick slices

    Ingredients
      

    For the vegan meatloaf

    • 1 small onion , finely chopped, golf ball size
    • 2 large cloves of garlic finely chopped
    • 198g / 1 cup cooked split red lentils (measured after cooked)- do not overcook the lentils. They should be just soft. Red Lentils don't take long to cook at all and if they are overcooked and soggy it will make the meatloaf soggy. For tips on cooking see recipe notes.
    • 198g / 1 cup cooked green lentils (measured after cooked)- do not overcook the lentils or the meatloaf will end up soggy. They need to be just tender. For tips on cooking see recipe notes.
    • 226g / 3 cups mushrooms , finely chopped (measured after chopping). White, button, cremini (brown) or portobello are all fine to use.
    • 62g / ½ cup walnut pieces , To make nut-free you can sub the walnuts for half a cup of oats or half a cup of sunflower seeds
    • 4 tablespoons / ¼ cup ground flax seeds
    • 1 cup / 108 g bread crumbs , made from a stale loaf of bread, or use panko crumbs, or gluten-free breadcrumbs
    • 90 g / 1 scant cup flour , all purpsoe, rice, spelt or wholewheat flour (see recipe note for how to make oat flour)
    • 1 tablespoon Tamari (or coconut aminos , or soy sauce)
    • 1 teaspoons salt
    • 1 teaspoons pepper
    • 2 teaspoons dried thyme
    • up to 120mls / ½ cup water , you might not need any at all

    For the gravy

    • 2 medium onions , chopped
    • 1 tablespoon nutritional yeast
    • 2 tablespoons tamari , or soy sauce
    • 1 tablespoon arrowroot or cornstarch (or just regular all purpose flour)
    • 480mls / 2 cups vegetable stock (I like to use mushroom stock) , (or blend 2 cups of water and 3 small mushrooms)
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Preheat oven to 370°.
    • Make sure the onion, garlic & mushrooms are chopped finely. If you have a food processor you can do this in there with the regular blade.
    • Put them in a large bowl then add all other meatloaf ingredients except the water.
    • Mix very, very well together. There is a lot of it and it is hard to mix with a spoon so it's much easier to get your hands in there and squidge it all together well.
    • You need it so that it sticks together nicely when you squeeze it with your hands. If it does this easily then don't add any water.  If it's still a little crumby and wont come together add water very gradually until it just starts coming together. I often need no water at all. Definitely don't add more water than it needs or it will make the loaf soggy. 
    • Lay a strip of parchment paper down the length of a loaf tin with enough length either end to act as handles for pulling the finished loaf out ( my tin is 8.5 x 4.5 x 2.75 inches. Any tin roughly that size will be fine)
    • Spoon in the meatloaf mixture and pack down really tightly.
    • Bake in the preheated oven for 50-60 minutes. Keep an eye on it towards the end. You want it to go a bit crusty and brown on the top but not too dark. You can cover it with a piece of foil if it does start going too brown.
    • Remove from the oven and leave to cool in the tin, covered tightly in foil for at least 15 minutes but up to 30 is ok. Then remove and slice.

    For the gravy

    • Sauté the onion slowly over a low heat until a deep golden brown.
    • Transfer to a blender with all of the other ingredients and blend until very smooth.
    • Pour into a pan and stir over a medium heat until thickened and piping hot.
    • If you prefer your gravy a little thinner just add some boiling water from a kettle and stir well until you get the consistency you like.
    • Serve the meatloaf sliced and doused in gravy.

    NOTES

    If you wish your loaf to be gluten free use gluten free certified oat flour. Oat flour can be easily made by just blending or processing rolled or quick oats until they are a fine powder.
    This meatloaf can even be made ahead and stored in the fridge for a few days before baking so is great if you like to batch cook or prepare food at the weekends ready for the week ahead. Leftovers also reheat perfectly. I wrap them in foil and warm through in the oven.
    A few readers have said that the leftovers are extra good if sliced then pan fried until golden. I haven't tried it but it sounds good!
    Tips for cooking lentils: 
    • Don't soak them prior to cooking.
    • Rinse in a sieve with fresh water to remove any dust or debris.
    • Cook on a stovetop, using 3 cups of liquid (water, stock) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
    • Bring to a boil, cover tightly, reduce heat to low and simmer until they are tender.
    • For whole lentils, cook time is usually about 15-20 minutes.
    • For split red lentils, cook time is typically only about 5 minutes.
    • Spoon a couple out and taste them to check done-ness periodically and as soon as they are ready, drain and leave to cool.
    Any leftover cooked lentils will keep for 5-6 days in a sealed container in the fridge and they also freeze really well.

    NUTRITION

    Serving: 177g sliceCalories: 172kcalCarbohydrates: 21gProtein: 10gFat: 6gSodium: 712mgPotassium: 391mgFiber: 9gSugar: 1.4gVitamin C: 3.3mgCalcium: 30mgIron: 4.1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    This recipe was originally published on April 15th 2016 and updated with new photographs and a video on Sept 6th 2018. 

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      Recipe Rating




    1. Patty Koopmans says

      November 12, 2022 at 10:28 am

      5 stars
      so very delicious!!!! will make this again along with the gravy!! i did swap the bread crumbs for my ground pork rinds. thank you so much for sharing this...

      Reply
    2. Elaine Harvell says

      November 11, 2022 at 12:28 pm

      Does this meatloaf freeze well.

      Reply
    3. Janet says

      October 25, 2022 at 8:55 am

      5 stars
      Yummyness
      I swapped the bread crumbs for oats and the nuts for pumpkin seeds. Really lovely.
      Thankyou 🧡

      Reply
      • Jennifer says

        November 13, 2022 at 12:03 pm

        Hi, I'm interested in swapping out the bread crumbs for oats too. Did you use the same amount 1C/108g? And was it regular rolled oats or quick oats? Thank you so much :)

        Reply
    4. kristy says

      December 27, 2021 at 11:19 pm

      5 stars
      It's my first time making this for my meat eating family and I and we all can't stop licking the loaf tin and spatula clean hahaha. So delicious! It will be a regular in our household from now on. Thank you!!

      PS. I've also got your Irish Stew recipe cooking in the slow cooker for tomorrow. Can't wait. LOVE your recipes.

      Reply
      • Melanie McDonald says

        December 29, 2021 at 6:43 pm

        Thank you Kirsty! I'm so pleased you're enjoying it. I hope the Irish Stew is a hit too!

        Reply
    5. Sharon says

      December 25, 2021 at 11:59 am

      You show oats in the video but no oats in recipe?

      Reply
      • Melanie McDonald says

        December 27, 2021 at 12:02 pm

        It's an old recipe which has been improved and the oats are no longer in it. The videos are really expensive to get made so it hasn't been updated yet. Follow the written recipe and the meatloaf will be great.

        Reply
    6. Sharon says

      December 25, 2021 at 11:56 am

      What do you mean by golf ball sized? The size of the onion. That would be a tiny onion.

      Reply
      • Melanie McDonald says

        December 27, 2021 at 12:04 pm

        I mean approximately golf ball sized. I often have ones that size in my bags of onions. It doesn't have to be absolutely exact. You can cut a piece from a bigger onion.

        Reply
    7. Mandy says

      November 28, 2021 at 10:15 am

      5 stars
      Yum yum yum! Delicious! Thank you!

      Reply
    8. Signe K. says

      November 28, 2021 at 8:34 am

      5 stars
      I have made this recipe several times; it was our Thanksgiving entree. I will say that it takes me a bit longer than as estimated here, since there are so many ingredients and some prep involved with some of them. Well worth the time! It is a delicious loaf and thank you for the recipe!

      Reply
    9. Carol says

      November 28, 2021 at 7:42 am

      5 stars
      I just made this for Thanksgiving and it was (and still is :) divine. Paired with the vegan mashed potatoes and a couple of cranberry based salads it was one of the best holiday meals I’ve ever had! Thank you SO much for your recipes. 💕

      Reply
      • Melanie McDonald says

        November 29, 2021 at 11:19 am

        Thank you Carol. I'm really pleased you enjoyed it so much!

        Reply
    10. Mandy says

      November 27, 2021 at 5:15 pm

      5 stars
      Fantastic! I used 2 cans of reg lentils to speed up the process -I didn't feel like cooking 2 types of lentils from scratch. It was delicious.! One loaf makes quite a lot! I was skeptical about the quantity at first as a loaf pan isn't really very big and, I'm kind of a big eater!🤣 We will be enjoying our leftovers in different ways (probably as a sandwich filling cold as well as reheating) over the up-coming days. Yum yum! Thanks!

      Reply
      • Jennifer says

        November 13, 2022 at 12:05 pm

        Hi want to use canned lentils to speed up process as well and just wanted to clarify that you used 2 full cans (15 oz) of lentils drained right? Thank you so much!

        Reply
    11. Disa says

      September 21, 2021 at 2:46 am

      5 stars
      This was so so delicious. Foodgasm level. Had it with mashed potatoes, peas, double the gravy and some lingonberry jam. So so good.

      Reply
    12. Jackie S says

      March 15, 2021 at 3:24 pm

      5 stars
      I made this today and it was so tasty. I’ve never managed to make a decent vegan gravy before but this recipe was foolproof and really good. As a fellow Brit I appreciated the weight measurements as I can’t get my head round cups. And the best thing is plenty of leftovers so tomorrow’s dinner is sorted. Thanks for sharing your recipe xx

      Reply
      • A Virtual Vegan says

        March 16, 2021 at 10:31 am

        So pleased you're enjoying the recipe Jackie! The leftovers always taste even better!

        Reply
    13. Joelle says

      February 26, 2021 at 7:13 pm

      4 stars
      Tastes so good!! Although I followed the recipe to a Tee, it still came out soggy in the bottom. When I took the parchment paper out, there was water on the bottom of the pan and I even cooked it a bit longer than recommended. Wondering what I did wrong...

      Reply
      • A Virtual Vegan says

        February 27, 2021 at 12:07 pm

        A couple things spring to mind... First you didn't make it in a silicone pan did you? They don't cook anything as well as a metal one and often make things a bit condensationy or wet. It's because they don't radiate heat like metal.
        Or maybe you slightly overcooked the lentils and they were a bit water-logged?
        Glad you enjoyed it regardless though!

        Reply
    14. Isobell says

      June 19, 2020 at 2:28 pm

      Whats the pink/purple stuff? And is there a recipe for it somewhere..... Thanks ?

      Reply
      • A Virtual Vegan says

        June 19, 2020 at 7:04 pm

        It's just steamed red cabbage. Nothing fancy.

        Reply
    « Older Comments

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