Because I eat a largely plant-based diet these days, I miss that meatloaf, so I set out to make a recipe to mimic my mom’s (minus the meat). Vegetarian meatloaf is exactly that: a tender, soul-satisfying, juicy meatloaf that will fool many a meatloaf lover.
How to Make a Meatless Meatloaf
This recipe uses the same method and many of the same ingredients that made my mom’s meatloaf so good: onions, garlic, herbs, ketchup, lots of black pepper, and breadcrumbs. I’ve made 3 changes to her recipe that makes it entirely meatless and a little easier on the cook:
Using Meatless Meat
I tested this recipe using the two most commonly available vegetarian ground beef brands: Beyond Meat and Impossible Foods (I wrote a whole article about them which you can find here). Both stack up similarly in terms of texture and nutrient profile and I found they worked equally well in the recipe. You could even use a combination of the two. I imagine there are other products out there and certainly more coming down the pipeline, but these brands are proven to work in this meatloaf recipe.
How Does Vegetarian Meatloaf Compare?
This vegetarian meatloaf looks just like its meaty twin. Seeing the finished dish in a loaf pan with a tangy glaze on top, you’d never guess it was meatless. As for flavor, the onions, garlic, herbs, and vegetables really deliver. Plus, the fat in both Beyond and Impossible grounds lend a richness very similar to regular meatloaf. Vegetarian meatloaf is a bit more crumbly than standard meatloaf. I find it best to cut slices straight from the loaf pan.
Storing and Reheating
Store any leftover meatloaf in a covered container or wrap with foil and store in the fridge where it will keep for about 3 days. Enjoy it cold on a meatloaf sandwich or reheat in a 350°F oven or in the microwave just until warmed through. The time will vary depending on the size of the slice. You can also freeze the meatloaf for up to 3 months. Let cool completely, then wrap thoroughly in plastic followed by a layer of aluminum foil. Defrost overnight in the fridge before reheating.
Vegetarian Comfort Food For the Whole Family
Southwestern Vegetarian Casserole Vegetarian Bolognese Portobello Mushroom Burger Root Vegetable Skillet Pot Pie Butternut Squash Lasagna
1 large carrot, cut into 5 pieces 1 large yellow onion, peeled and quartered 1/2 pound white button or cremini mushrooms 3 large cloves garlic, peeled 1 packed cup fresh parsley, roughly chopped 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons dried thyme 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon freshly ground black pepper 1 1/2 pounds Beyond Meat or Impossible Foods ground beef 1 1/3 cups panko breadcrumbs 3 tablespoons tomato paste 1 egg
For the glaze:
1/4 cup ketchup 1 teaspoon vegetarian Worcestershire sauce
Let the meatloaf cool for about 15 minutes. Serve by cutting slices directly from the pan—it’s a bit more crumbly than conventional meatloaf. Love the recipe? Leave us stars below!
