This vegan meatloaf is easy to make and super tasty! It has a deep & savoury flavour and comes with a great gravy recipe too!
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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.
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:
- 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.
- 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.
- Make the really quick, super tasty vegan gravy while the vegan meatloaf is cooking.
- Rest the meatloaf for a few minutes before slicing.
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.
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!
Recipe
Vegan Meatloaf with Gravy
Author:WATCH HOW TO MAKE IT
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)
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
- 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.
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NUTRITION
This recipe was originally published on April 15th 2016 and updated with new photographs and a video on Sept 6th 2018.
Amy Santana says
i would really love to know what that beet looking side dish in the picture. is there a recipe for that?
A Virtual Vegan says
It's just steamed red cabbage!
Matilda says
Melanie ,I cannot wait to cook this vegan meatloaf and gravy up and set down to a nice meal with it at as the main dish. It looks absolutely Scrumptious. Thank you for sharing your recipes.
Angela Mitchell says
Just made this for Canadian Thanksgiving and I was half expecting it to be bad, but it was amazing! So full of flavour, and lovely texture. And the gravy was just incredible! We used the water from soaking dried mushrooms to make the gravy. So delicious.
A Virtual Vegan says
I'm so glad you enjoyed it Angela. Happy Thanksgiving and thank you for stopping by to leave feedback!
Kathy Wardley says
Can this be put in the freezer please?
A Virtual Vegan says
I have never tried freezing it. I think once it's been cooked it would be ok to freeze though. Then defrost and reheat through in the oven for 30-40 minutes.
Michele says
Since I am cooking without garlic or onion, it is always a challenge. I substituted celery and carrots for onion and garlic. I didn't use nuts but oats. I did use a little liquid but used veggie broth. The texture was amazing, but I used too much celery. Will try again because it looked and felt meaty. Without garlic and onion, many things are a challenge.
Frances says
Did you use replace the 1/2 cup walnuts with 1/2 cup oatmeal? Also, how was the consistency? I typically avoid nuts and seeds and I find loaves can be a bit mushy without them.
Dana says
Can I just use lentils cooked in a can or packaged (like from Trader Joe’s?)
A Virtual Vegan says
Cooked lentils are what's needed, they just need to not be too mushy or your meatloaf will end up a bit soggy and hard to slice. Still perfectly edible though. I've never bought canned lentils so have no idea how mushy they are once you drain them, and I don't have Trader Joe's here so have no idea what those lentils are like either. I would imagine they would be ok though.
Alexis says
What is the pink side dish???? It's very pretty!
A Virtual Vegan says
It's red cabbage.
Kathy says
What is the purple vegetable on the side? Is that red cabbage?
A Virtual Vegan says
It's red cabbage.
Vee says
Great flavor but felll apart and was too mushy in middle but crisp on outside. I didn’t even add additional water . Tips?
A Virtual Vegan says
It is supposed to be crisper on the outside and softer in the middle. It is quite fragile too but if you leave it to sit for 15-30 minutes before slicing it, it should hold together well enough to get slices. You do need to treat them gently though when transferring them to the plate. Is there a chance you overcooked the lentils? That would make it wetter than it should be. And did you use the full amount of ground flax and oat flour. They are really crucial to this recipe.
Karen Fernandez says
I made it for our church fellowship meal and it went over very well. I struggled with getting the mushrooms chopped small until I figured out that I just needed to chop about 5 or 6 baby portobellos at a time. Didn't need to add water. Might play a little bit with the spices and try different mushrooms. The gravy was really good!
Jen says
What kind of mushrooms?
A Virtual Vegan says
White, brown (cremini) or portobello are all fine to use.
Karen says
Great reicipe, but where do you get mushroom broth?
A Virtual Vegan says
Thank you. I buy it in cartons at the store. All of them sell it here. It's made by Pacific Foods. I link to it in the recipe so you can see what it looks like. It's a brand that is very common across Canada and the U.S. You don't have to use it though. I give alternative instructions just in case you don't have any to hand.
Karen says
That's great! I didn't see the link. Thank you so much!!
Julie Redmond says
This look just what I am looking for. Cannot wait to try it.
A Virtual Vegan says
Hope you enjoy it!
Julie Redmond says
Just had it for dinner. It was delicious, my daughter said better than meat. We are new to vegan.
A Virtual Vegan says
That's so good to hear Julie! I'm thrilled you both enjoyed it. Thank you so much for coming back to leave feedback. It's much appreciated!
Janet says
Made this tonight but added a roasted diced poblano pepper. I was out of thyme so I added chipotle chili powder, cumin and pepper. I don't think I cooked it long enough but we ate it and I loved how the top was crunchy. I will definitely try this recipe again. I also made the gravy without the onion and it was great.
Karen says
The recipe calls for "3 cups mushrooms, finely chopped." Is it measured before or after chopping?
A Virtual Vegan says
Measured after chopping. I have added a note to the recipe so it's clearer!
Natalie says
My husband is not a fan of mushrooms but loves meatloaf - is there something that you would recommend that I could substitute for the mushrooms or at least some of them.
A Virtual Vegan says
The mushrooms make up such a large proportion of this loaf that it would be really hard to sub them. Maybe eggplant might work as it has a similar texture but without trying it I can't say for sure. If it helps, my husband hates mushrooms and had no idea they were there when I served this up.
I have had many requests for a mushroom free 'meatloaf' and it's on my list to work on so watch this space!