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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
Cheryl
What kind of rice do you use?
Melissa Huggins
Hi Cheryl, you can use any type but I prefer a short grain rice. 🙂
Cindy
This is really tasty! Do you have any suggestions for making it hold together better after baking? It fell apart when I sliced it, but it tasted great !
Melissa Huggins
Hi Cindy, I'm so happy you loved it. The only thing that I suggest is making sure you firmly press the mixture down before baking. Also, after it's done, let it sit 10 minutes in the pan, then wait at least 10-15 minutes before cutting into it with a sharp knife (remove the loaf carefully with the parchment paper). If it happens again, you made need to cook the mushrooms longer to avoid any excess moisture or add extra breadcrumbs. The leftover loaf cuts perfectly the next day too. I hope some of these suggestions help. Thanks for trying the recipe. 🙂
Jennifer
This recipe was delish. I made it as written for Christmas. It was a huge hit. I plan to make another batch to freeze just to have on hand.
Melissa Huggins
Hi Jennifer, I'm so glad it was a hit! Thank you for trying it. Merry Christmas! 🙂
Laura Newton
This recipe has all the components I wanted, rice mushrooms and walnuts. I enjoy lentils in many applications, but after 15 years of trying different lentil loaves I realized it's just not my thing. This recipe has a firm, nutty texture and a wonderful flavor. It doesn't even need gravy. I used fresh rosemary, thyme and sage, 1 T of each. This is now my go to recipe for all the holidays! I can't wait to fry it up and make a sandwich with it - my husband's favorite way to eat meatloaf! And I know my non vegan family will love it for Thanksgiving.
Melissa Huggins
Hi Laura, this is the best feedback! I'm so happy you loved the recipe. It sounds so good fried in a sandwich. That's now on my to-do list! Thanks for sharing your feedback. 🙂
Laura
I wonder if I could use all fresh herbs?
Melissa Huggins
Hi Laura, Yes, you can definitely use fresh herbs for this 🙂
Linda
Can you cook in advance and reheat the next day? I have one in the oven now, but would like to do one for an Easter celebration, if we like this one, which I’m sure we will. Great recipe.
Diane Landis (Morgan)
Recipe ingredients look very compatible. I will make the meatloaf in a week & rate it then. 👌 and then I hope to try other of your meatless meals.
Melissa Huggins
Looking forward your feedback Diane. 🙂
Julz R
This was yummy! I used regular eggs as I'm not vegan. The entire family loved it and they do eat meat. I will definitely be making this on a regular basis in our house. Thanks for sharing.
Melissa Huggins
You are welcome Julz! I am happy you all loved the recipe. 🙂
nikita
This was delicious, thank you.
Melissa Huggins
I am happy you loved it! 🙂
Paul
This was a hit for T-day. Slight variations: portobello for lack of cremini;; toasted walnuts, pecans & pistachios before pulsing; made the easy apple-cranberry sauce ( also a hit). I'll do this loaf again, no question about it.
Melissa Huggins
Hey Paul, I am glad you liked this recipe and made it work with what you have. 🙂 Happy weekend.
Lu Masters
Wondering if I can make the loaf mixture the day before and store in fridge to cook the next day or is freezing the only option?
Thanks this dish is so delicious!!
Melissa Huggins
Yes, you can make the mixture and chill it in the fridge. It'll take a little longer to heat but everything else will work the same. Thanks for making it. Happy Thanksgiving! 🙂
Dennis Wells
Takes longer than 20 minutes to prep and I replaced the bread crumbs with 2 crushed weetbix. Other than that…perfect and delicious!
Melissa Huggins
Hi Dennis, the prep time is based on how long I did it, so it really depends. I hope it did not take you too long though. I am happy you enjoyed the dish. 🙂
Denise Heeren
I’ve only made this recipe twice but both times it was exceptional. It’s even better the next day when all the flavors have had an opportunity to come together. I used both shiitake and cremini mushrooms. The second time around I made sure I had everything chopped up and it went together quickly and easily. I made a little extra sauce to have some to add to it when serving. My mom isn’t vegan and had no idea she was eating a plant based loaf. I would highly recommend this recipe. 😋
Melissa Huggins
Thank you for your positive feedback, Denise! I am so pleased that you love the recipe and I am stoked that your non-vegan mom loves it too. 🙂
Christine Westhoff
Hello! Has anyone tried freezing a loaf? I have an extra loaf that I would like to freeze for later, and wondering how it will hold up.
robert eckel
I have made this many times, it’s such a tasty dish. Thank you so much !
Melissa Huggins
You are very much welcome Robert! Thanks for leaving such great feedback. 🙂
Margaret
This has become a favorite comfort food recipe for our family. It is so nice finding a vegan loaf that isn't lentil, and this tastes better than a lentil loaf. I knew when I read your ingredients it would be a winner. The only change I made was baking it in a 9x9 baking dish, which I personally find bakes loaves better than a loaf pan. And it serves nicely, too. Thanks so much.
Melissa Huggins
Hi Margaret, I absolutely agree with you! This Mushroom-walnut loaf is a true winner. 🙂 I'm glad you made it work for you.