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This mushroom-walnut Vegan Meatloaf with ketchup glaze is hearty, comforting, and full of umami flavor. Perfect for weeknights or special holidays.
After going vegan, I really missed meatloaf, but when I thought about it, it wasn't the meat that was comforting my taste buds and senses back then; it was the texture, taste, and aroma I craved. So a Vegan meatloaf was in my future.
I made this meatless loaf with mushrooms to capture that "meaty" texture, and I used most of the same veggies, herbs, and spices of the classic recipe. Oh, and the ketchup glaze is the best part-sweet, tangy, and savory all at once. It bakes up bubbly and perfectly caramelized. Total wow factor!
I love serving it with creamy vegan mashed potatoes and miso-glazed carrots for the coziest plate, or alongside a crisp vegan Caesar salad and warm dinner rolls. For extra comfort, pair it with my vegan baked mac and cheese, vegan cauliflower casserole, vegan coleslaw, sautéed green beans, or a slice of vegan cornbread.
How to make Vegan Meatloaf
It's almost the same as making a meat-based loaf, with some additional steps. I promise it'll be worth it, though. Here's what you'll need to do:
- Cook your rice and potatoes. This helps with texture, and the potatoes keep it all together. I make them the night before to make things easier.
- Prepare your flax egg and set it aside
- Sauté the onions, celery, mushrooms, and spices.
- Add the sautéed veggies, flax egg, and to a large bowl with the rice, potatoes, oats, tomato paste, Worcestershire, salt, and pepper. Combine well.
- Transfer to a lined loaf pan and press down firmly so it molds into the pan. Top with ketchup glaze and bake to perfection.
FAQs
Yep! You can freeze it either fully baked or just after shaping it in the loaf pan (I haven't tested it with the ketchup glaze on). No need to thaw, but it'll need 30-40 minutes extra in the oven to heat through-add the glaze halfway so it doesn't burn.
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Recipe
Vegan Meatloaf with Ketchup Glaze
Ingredients
Ketchup Glaze
- ½ cup ketchup
- 2 tablespoons mustard
- 3 tablespoons brown sugar
- ½ teaspoon apple cider vinegar (optional)
- ⅛ teaspoon salt
Vegan Meatloaf
- 2 ½ tablespoons ground flaxseed + 6 tablespoons water
- 2 tablespoons avocado oil (or preferred cooking oil)
- 1 medium red onion , diced small
- 3 stalks celery , diced small
- 3-4 cloves garlic , minced
- 12 ounces cremini mushrooms , finely chopped or minced (about 4 cups)
- 2 cups cooked rice (I prefer short grain)
- 1 cup cooked potatoes , mashed (measured mashed)
- ¾ cup rolled oats (gluten-free if preferred)
- ⅓ cup breadcrumbs (gluten-free if preferred)
- ¾ cup walnuts , pulsed in food processor into a loose meal (or finely chopped)
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 ½ teaspoons dried parsley
- ¾ teaspoon ground sage (optional)
- 1 teaspoon dried rosemary
- 2 tablespoons vegan worcestershire sauce
- 1 ½ teaspoons fine sea salt + more to taste
- Fresh cracked pepper , to taste
Recommended Equipment
- 1 Standard Loaf Pan
- 1 Large Mixing Bowl
- Parchment Paper
Instructions
Ketchup Glaze
- To make the glaze, whisk the ketchup, mustard, brown sugar, apple cider vinegar, and salt in a small bowl. Set aside.
Meatless Loaf
- Preheat oven to 375 °F (190 °C). Prepare a loaf pan by lining with parchment paper. This makes it much easier to remove after cooking. Set aside.
- Combine the water and flaxseed meal in a small bowl, and set aside for at least 10 minutes until it thickens.
- In a large pan, heat oil over medium heat. Add onion, celery and a sprinkle of salt. Sauté for 5-6 minutes, until onions are lightly golden and celery is softened.
- Add garlic, thyme, rosemary, parsley, and sage. Sauté for 30-60 seconds until fragrant.
- Turn the heat to medium-high, then add the mushrooms (and a little more oil if the pan looks dry). Spread them out and let them sit mostly undisturbed for 2-3 minutes so they release their liquid and start to brown-don't stir too often. Once the liquid evaporates, give them a quick toss and keep cooking until nicely golden, about 2-3 more minutes.
- Transfer the cooked mushroom mixture to a large bowl. Add the mashed potatoes, breadcrumbs, flax eggs, rice, rolled oats, walnuts, tomato paste, Worcestershire sauce, salt, and pepper. Combine all ingredients really well, using hands if necessary. Taste to see if it needs any more seasoning.
- Place mixture into your lined loaf pan. Press down firmly so it molds into pan. Brush the top of loaf with the ketchup glaze.
- Bake for 30-40 minutes, until heated through. If you would like to crisp the glaze a bit, turn the broiler on for 2-3 minutes. Be careful not to burn.
- Let the loaf cool for about 10 minutes before removing from the pan. Use the paper to pull it up and onto your serving dish. Let it sit for another 10 minutes before slicing it. This helps firm it up more.
Notes
Nutrition
Cathy
This is a great mushroom meatloaf. I will admit, it’s a lot of work. I try to make the rice and mashed potatoes a day or two ahead, and also chop the walnuts ahead, too.
Melissa Huggins
I'm so happy you love it, Cathy. Good idea to prep ahead. Thank you for sharing feedback. 🙂
Lisa Barrett
Would mashed sweet potatoes work? Also, does the type of rice matter?
Melissa Huggins
Hi Lisa, yes, sweet potatoes will work..just note that the flavor profile will be a little sweeter. Any kind of rice will work such as sushi rice, basmati or jasmine. I just wouldn't use wild rice. I hope this helps. 🙂
Lauren
Loved it! I have made other vegan meat loaves in the past and this is by far the best. The walnuts add great texture. I think the mashed potatoes really helped everything stick together too. I used lentils instead of rice because that’s what I had on hand, and it was really so delicious and filling. Also added some kale for health points. I served mine with a side of mashed potatoes. Big hit for a usual “meat and potatoes” crowd.
Melissa Huggins
Hi Lauren, I'm so glad it was a hit with everyone! Sounds perfect with the lentils and kale. Thank you for sharing feedback. 🙂
Pat Graves
Very tasty. Next time, though, I will skip the sage and add raosemary instead. We like sage more with chicken dishes. Good meatloaf texture.
Melissa Huggins
Hi Pat, I'm so happy you loved it and you'll make it again. Thank you for sharing feedback. 🙂
Alissa Marshall
I can't wait to try this recipe for Thanksgiving.....do you think it can be made in advance and frozen?
Thank you!
Melissa Huggins
Hi Alissa, yes, you can freeze it for 2-3 months. Just cook right from frozen too. 🙂
Denise
I so want to make this, just wondering if I can replace the rice with quinoa!?☺️
Melissa Huggins
Hi Denise, I haven't tried it. The starch in the rice helps it stay together nicely. Quinoa could work, but it might not hold as well. I'm sure still delicious though. 🙂
Debra
Delicious loaf....thanks fotsharing.
Melissa Huggins
I'm so glad you loved it, Debra! Thank you for sharing feedback. 🙂
LAUREN B LOEBER
I would like to double this recipe and freeze one loaf. Have you any recommendations for this?
Melissa Huggins
Hi Lauren, it's hard to double the recipe because the mushrooms really need the space in the pan to cook down. Overloading the pan will create a lot of moisture and might affect the end result. I would just make two batches separately and freeze one. I hope this helps 🙂
Alissa
Hello,
If i want to freeze these for Thanksgiving, do you think I should bake it and then freeze it? Thank you!
Tee Jacober
This is an amazing recipe - very flavorful, and moist and held together beautifully! The only thing I changed was I used "Bone Suckin' Sauce instead of the ketchup glaze and in the future I think I will use significantly more mushrooms.
Melissa Huggins
Hi Tee, I'm so glad you loved the recipe! Sounds perfect with the sauce. Thank you for trying it and sharing feedback. 🙂
Jordanna
Hello Melissa,
I’m excited to try your recipes! Your website is so helpful and you are a great teacher! Can we use ground chia seeds for the flax eggs?.If yes, would the measurement of ingredients to make the chia eggs be the same as flax eggs? I appreciate your advice so much! Have a wonderful day and be well!
Jordanna
Melissa Huggins
Hi Jordanna, I'm so happy you find the recipe helpful! Yes, you can use ground chia seeds in the same way as the flax and same measurements. Have a wonderful weekend! 🙂