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    Home » Thanksgiving

    Vegan Meatloaf with Ketchup Glaze

    August 1, 2016 By Melissa Huggins / 147 Comments

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    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe
    Mushroom-Walnut Loaf W/ Ketchup Glaze

    This Mushroom-Walnut Meatless Loaf w/ Ketchup Glaze is hearty, healthy & full of flavor. It will keep the vegans & non-vegans at the table together.

    Side view of meatless loaf on a silver serving tray. Cut into slices

    After going vegan, I really missed meatloaf, but when I really thought about it, it wasn’t the meat that was comforting my taste buds & senses back then...it was the texture, taste, and aroma I craved. Meat by itself just smells & tastes gross…especially, when it’s raw. So a Meatless Loaf 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 & spices of a classic meatloaf recipe. You won't be missing a thing!

    Mushrooms will do the trick every time, and I use them often to replace the meat-like texture. These Lentil Mushroom Tacos and my Portobello Vegan Fajitas are very popular with my non-vegan friends, and they look forward to eating dinner at our house.

    How do I make a Vegan Meatloaf?

    One piece of vegan meatloaf on a white plate. Striped napkin and fork on the side.

    As I was saying, the mushrooms really do the trick for the meaty texture, but to pull it all together,  I also added some cooked rice, rolled oats & mashed potatoes. Together, these ingredients add a nice bitey texture and will make the loaf tender and moist.

    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:

    STEP 1

    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.

    STEP 2

    Prepare your flax egg and set aside

    STEP 3

    Sauté the onions, celery, mushrooms and spices.

    STEP 4

    Add the sautéed veggies, flax egg and to a large bowl with the rice, potatoes, oats, tomato paste,  Worcestershire, salt, and pepper. Combine well.

    STEP 5

    Transfer to a lined loaf pan and press down firmly so it molds into pan. Top with ketchup glaze and bake to perfection.

    Overhead view of vegan meatloaf on a silver serving plate. Topped with ketchup glaze and fresh rosemary.

    How do you make ketchup glaze for meatloaf?

    It's really easy! You'll just need mustard, brown sugar, vinegar, salt, and of course, ketchup. Combined, these ingredients create a subtly-sweet, savory & tangy flavor.

    Just mix them all together and set aside while you prepare the rest. When everything is done, just brush it on to the top of the loaf. During the baking process, it'll get bubbly, gooey, and caramelized. My mouth is watering just thinking about it!

    side view of meatless loaf on a silver serving tray. Potatoes and mushrooms in the background.

    Can I freeze it?

    Yes! You can bake it all the way through and freeze or just freeze after you fill the loaf pan. I haven't tried freezing it with the ketchup glaze. It's so easy to make fresh, so I just do it the day of.

    The loaf will take at least 30-40 minutes longer to heat throughout. I usually add the ketchup glaze at the halfway mark to avoid it getting too crispy.

    What can I serve with it?

    • Vegan Mashed Potatoes
    • Vegan Coleslaw
    • Salad
    • Vegan Cauliflower Casserole
    • Sautéed Green Beans

    I'd love to hear from you

    If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

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    5 from 67 votes

    Mushroom-Walnut Meatless Loaf with Ketchup Glaze

     This Mushroom-Walnut Meatless Loaf w/ Ketchup Glaze is hearty, healthy and full of flavor. It will keep the vegans and non-vegans at the table together.
    Prep Time20 minutes mins
    Cook Time25 minutes mins
    Total Time45 minutes mins
    Course: Main Course
    Cuisine: American, Vegan
    Servings: 8
    Calories: 228kcal
    Author: Melissa Huggins

    Ingredients

    Ketchup Glaze:

    • ½ cup ketchup
    • 2 tablespoons mustard
    • 3 tablespoons brown sugar
    • ½ teaspoon apple cider vinegar
    • ¼ teaspoon salt

    Meatless Loaf

    • 2 ½ tablespoons ground flaxseed + 6 tablespoons water (for flax egg)
    • 2 tablespoons grapeseed oil (or preferred cooking oil)
    • 1 medium red onion , diced
    • 3 stalks celery , diced
    • 3-4 cloves garlic , minced
    • 12 oz cremini mushrooms , finely chopped or minced (about 4 cups)
    • 2 cups cooked rice
    • 1 cup cooked potatoes , 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 ½ teaspoons dried thyme
    • 1 ½ teaspoons dried parsley
    • 1 teaspoon ground sage
    • 1 teaspoon dried rosemary
    • 2 tablespoons vegan worcestershire sauce
    • 1 ½ teaspoons salt , more to taste
    • Fresh cracked pepper , to taste

    Recommended Equipment

    • Loaf Pan
    • Large Skillet
    • Large Mixing Bowl
    Prevent your screen from going dark

    Instructions

    Ketchup Glaze:

    • To make the glaze, mix all ingredients together in a small bowl. Mix well & set aside.

    Meatless Loaf:

    • Preheat the oven to 375 degrees Fahrenheit.
    • Mix the water and flaxseed meal together in a small bowl, set aside for at least 10 minutes (this makes 2 flax eggs). It will gel up. 
    • Prepare a loaf pan by lining with parchment paper. Lining the pan makes it so much easier to remove after cooking. Here is a quick video on how to line a loaf pan with parchment paper. Set aside.
    • In a large pan, heat the oil over medium heat. Sprinkle with salt. Sauté onion & celery over medium heat for 5-6 minutes, until onions are slightly browned and celery is softened. 
    • Add garlic, thyme, rosemary, parsley, and sage. Sauté for 1 minute.
    • Turn heat up to medium-high and then add the mushrooms. Cook until they have released all their liquid and the pan and mushrooms are mostly dry. About 6-8 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 & pepper. Combine all ingredients really well, using hands if necessary. Give a quick taste to see if it needs any more seasoning, add as needed.
    • Place mixture into your lined loaf pan. Press down firmly so it molds into pan. Brush 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 trying to remove from pan. Use the paper to pull it up and onto your serving dish. Let sit for another 5-10 minutes before serving. This helps firm it up more.

    Notes

    Cleaning Mushrooms: use a damp paper towel or a soft brush to clean each mushroom. Or, you can lightly rinse the mushrooms with water, but don't soak them. Pat dry when done. Mushrooms are like sponges and will absorb a lot of water.
    I pulse the mushrooms a few times in a food processor to get them finely chopped and make life easier. Be careful not to over process or they will be mushy. If you have a small processor, you may need to chop in two batches. 
    If you only have whole flaxseed, you can grind the seeds in a coffee grinder.
    Mashed Potatoes: make extra and serve them alongside the meatless loaf. This meal also goes well with green beans, carrots, or a big salad.
    Make the rice the night before and leave in the fridge. This will cut your prep time down.
    This makes the perfect holiday loaf. Even your non-vegans friends will love it.

    Nutrition

    Calories: 228kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 644mg | Potassium: 439mg | Fiber: 3g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 4.9mg | Calcium: 56mg | Iron: 2.3mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

     

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      5 from 67 votes (32 ratings without comment)

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      Recipe Rating




    1. Jodi

      July 17, 2019 at 7:28 pm

      5 stars
      Cooked this tonight. Followed the recipe pretty close. I used different mushrooms and didn't have as much rice on hand as I thought, 1 C instead of 2. I added extra potato.
      I gave this 5 stars because it tasted great and my husband really liked it too. He does not like bean or veggie burger or other substitute burger type recipes. We rarely eat "fake meat" and he won't eat tofu so it's hard to find entree recipes like this that taste really good and are like comfort foods. I served it with a simple salad and mashed potatoes. Big hit.
      This recipe takes some prep work. There have been times when I do a lot of prep for a recipe and it fails in taste and texture. Very disappointing when that happens. This loaf we enjoyed, and my husband had 3 servings! Nice. Worth the extra effort.
      Thank you for sharing. I will be mailing it again.

      Reply
      • Melissa Huggins

        July 28, 2019 at 8:03 pm

        This is such a nice compliment! Thank you for making it and sharing your modifications. I'm glad the extra potato worked out 🙂

        Reply
    2. Steven J. Wright

      May 10, 2019 at 8:34 am

      Yea Its a great recipe. I subbed coconut sugar in the glaze. 40 to 45 min seems like the ticket. Super yummy.

      Reply
      • Melissa Huggins

        May 19, 2019 at 5:26 pm

        So glad it worked out for you! Thank you for making it 🙂

        Reply
    3. Linda

      December 18, 2018 at 5:14 pm

      I'm planning on making this for a vegan solstice dinner but don't have a loaf pan. What size loaf pan are use using? I'm considering using a larger deep square pan and doubling the recipe so there will be enough for big eaters but am concerned if it will cook evenly; what do you think or would you recommend sticking with loaf pans?

      Reply
      • Melissa Huggins

        December 19, 2018 at 12:47 am

        Hi Linda, I use a standard size loaf pan (8.5 x 4.5 x 2.5). I haven't tried this recipe with a larger pan, but I think it could work It may be hard to take it out of the pan without breaking, so you may need to cut the pieces directly in the pan and use a spatula to remove. If you double the recipe, make sure to use a very large pan for the mushrooms. You want to cook them well to release any moisture. I hope this helps. I'd love to hear how it turns out for you 🙂

        Reply
    4. CeeCee

      November 20, 2018 at 11:01 am

      Hi, Can I use brown rice instead of white?

      Reply
      • Melissa Huggins

        November 20, 2018 at 12:00 pm

        Absolutely! 🙂

        Reply
    5. TofuAnnie

      November 02, 2018 at 2:26 pm

      5 stars
      I made your meat(less) loaf for my mom, who's sort of new to plant-based and it was an absolute winner, for us both! She shared tastes of it later with some of her omni friends and they loved it too! We're making it for Thanksgiving, but I'm thinking of making a double batch, so we can have some to pull out of the freezer when we're craving it and didn't plan ahead.. All of the flavors are just spot on. Thank you for your hard work!

      Reply
      • Melissa Huggins

        November 12, 2018 at 9:14 pm

        Hi Annie, This is wonderful to hear! I'm so glad you both liked it. We're having it for Thanksgiving too! Have a lovely holiday! 🙂

        Reply
    6. CeejfromMinneapolis

      October 31, 2018 at 7:55 am

      5 stars
      Oh.good.God! This recipe is amazing! I've always made a lentil loaf for the holidays to much eye rolling from family. Made this yesterday to see if it would fly for Thanksgiving. My husband had seconds which he NEVER does with the old lentil loaf. This mushroom-walnut loaf will proudly be served this Thanksgiving and for holidays to come! Thank you so much for saving my reputation! 🙂

      Reply
      • Melissa Huggins

        November 12, 2018 at 8:46 pm

        This makes me happy!Thank you for sharing such wonderful feedback. Have a wonderful holiday with your family 🙂

        Reply
    7. Bean

      October 18, 2018 at 6:24 am

      5 stars
      This is excellent. I made it for the first time yesterday, my husband really enjoyed it for dinner last night and took more in a sandwich for lunch today.

      I will most certainly make it again.

      I made one change, rather than saute in oil, I used a little water -

      Reply
      • Melissa Huggins

        October 23, 2018 at 7:39 pm

        Thank you so much - I'm so happy you guys liked it! I love it for next-day sammies too. Have a great week! 🙂

        Reply
    8. Debbie Carden

      September 26, 2018 at 6:31 pm

      5 stars
      So, my church does a meal for the homeless once a month and they pick a type of food and we sign up to bring something. This month was meatloaf. I normally bring the vegan version of whatever we are doing that month but I almost didn’t sign up to do it this month because I don’t remember ever eating a meatloaf and I know I haven’t ever made one, vegan or otherwise. I decided to throw caution to the wind and looked through tons or recipes. I went with yours and I am so glad (or maybe not) that I found yours. Last night I tripled your recipe and sent it in today for our lunch. My house smelled so good I was craving it all day long. I stopped on my way home from work and bought more mushrooms (I still had everything else) and made my very own “meatlloaf” tonight. YUM!!! I don’t know what regular meatloaf tastes like but I am sure hooked on yours!

      Reply
      • Melissa Huggins

        September 28, 2018 at 9:45 pm

        Hi Debbie, This warms my heart! Thank you for your generosity to the homeless. And thank you for making the meatloaf and sharing your feedback. I'm glad you made one for yourself too. Have a lovely weekend! 🙂

        Reply
    9. Quwwn

      July 26, 2018 at 9:52 am

      5 stars
      SO FREAKING DELICIOUS.
      I used a little fresh sage form the garden and added nutritional yeast.

      The glaze also looked great but I had to make my own because my roommate hates ketchup. I used the remaining tomato paste, wine, balsamic, salt, fresh garlic, maple syrup, and a little barbecue sauce.

      Reply
      • Melissa Huggins

        July 28, 2018 at 8:26 pm

        Yay! So happy that you liked it! The fresh sage sounds perfect! I need to start growing my own, too. I love how you modified the glaze. It sounds delicious and I must try it! Thank you for stopping by to share your feedback 🙂

        Reply
    10. Ade Adesuyi

      April 03, 2018 at 8:04 am

      Have you tried using portabello mushrooms? Do you think it will yield the same results.

      Reply
      • Melissa Huggins

        April 03, 2018 at 9:44 am

        Hi Ade, I haven't tried this with portabello, but I think it should work. Just do a dry brushing so they don't absorb water. I'd love to hear how it turns out for you. Thank you for stopping by 🙂

        Reply
        • Ade Adesuyi

          April 03, 2018 at 6:09 pm

          5 stars
          SO, this recipe is just amazing. This is the first time I made something like this that held together perfectly! The key was the dry brushings as Melissa explained and getting most of the water out while cooking the mushrooms. I mixed in portabello mushrooms( because I love their flavor).

          Thanks Melissa!

        • Melissa Huggins

          April 03, 2018 at 8:21 pm

          Oh, yay! This is so great to hear! I'm so glad the portabellos worked out well. Thank you for sharing your feedback with me 🙂

    11. danielle

      April 02, 2018 at 4:30 am

      Melissa,
      I made this for myself for Easter dinner as I was having dinner with those that aren't too familiar with vegan dishes. It's no fun just being able to eat the veggies or sides that are vegan friendly. I have tried to make a few vegan lentil loafs and most had no taste or fell apart. This was great the next day and I even have some for lunch today! I really loved the glaze on it. I had extra so I was able to brush that on the leftover pieces. I made extra mashed potatoes on the side. I will definitely be using this for my Thanksgiving or Christmas meal this year.

      Reply
      • Melissa Huggins

        April 03, 2018 at 9:41 am

        Hi Danielle, thank you for making some of my recipes. I appreciate your feedback too. I'm happy you liked the meatless loaf. It's one of my holiday favorites. 🙂

        Reply
    12. Elaine

      March 06, 2018 at 12:15 pm

      5 stars
      As a vegetarian and then a vegan, I have been searching for years for a meatloaf that tastes good. Recently I found that I needed to reduce wheat and gluten and rice. I substituted seasoned quinoa for the rice and used gluten free bread crumbs. This recipe adapted well to the changes and was totally delicious! It is well seasoned and moist and no eggs! This is a keeper! Thank you for sharing this recipe.

      Reply
      • Melissa Huggins

        March 06, 2018 at 9:42 pm

        Hi, Elaine! Thank you for making it and sharing your feedback. I'm glad to know that the quinoa worked well. I need to try that next time. 🙂

        Reply
    13. Julie

      December 09, 2017 at 11:14 am

      Quick question. My hubby is allergic to walnuts. What other nut can I sub? Would pecans work? Can't wait to try.

      Reply
      • Melissa Huggins

        December 09, 2017 at 11:29 am

        Hi Julie, yes, pecans would be the perfect substitute. Thank you for trying it! Have a great weekend! 🙂

        Reply
    14. Christina

      November 21, 2017 at 4:04 pm

      5 stars
      I loved this "meatloaf" so much I'm making it (and your Potato Leek soup) for Thanksgiving this year. Since I'm making it ahead of time (2 days) I'm wondering how you recommend re-heating this? Thanks!

      Reply
      • Melissa Huggins

        November 21, 2017 at 8:47 pm

        Hi, Christina! Thank you so much! I'm so glad to hear you'll be making them for Thanksgiving. If you cook the meatloaf all the way through the first time, you can reheat it at 350 F. until heated throughout. Cover it with foil this time. Cook about 30-40 minutes. You shouldn't have any problems with it drying out since it's pretty moist, to begin with. Have a wonderful Thanksgiving! 🙂

        Reply
    15. Tricia

      October 31, 2017 at 9:37 am

      5 stars
      This was fabulous! Topped with some thinly sliced red onions along with the ketchup glaze. Have added it to my recipe book. Thank you!!

      Reply
      • Melissa Huggins

        November 03, 2017 at 10:12 am

        Hi Tricia, Yay! Thank you for making it! I'm so happy you liked it. The red onions sound delish! Have a great weekend 🙂

        Reply
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