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    Home » Thanksgiving

    Vegan Meatloaf with Ketchup Glaze

    August 1, 2016 By Melissa Huggins / 143 Comments

    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

    Print Recipe Pin Recipe Rate this Recipe
    5 from 66 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...

    Reader Interactions

    Comments

      5 from 66 votes (32 ratings without comment)

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      Recipe Rating




    1. Cheryl

      February 02, 2024 at 6:08 am

      What kind of rice do you use?

      Reply
      • Melissa Huggins

        February 15, 2024 at 1:52 pm

        Hi Cheryl, you can use any type but I prefer a short grain rice. 🙂

        Reply
    2. Cindy

      January 16, 2024 at 4:22 pm

      5 stars
      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 !

      Reply
      • Melissa Huggins

        February 15, 2024 at 1:48 pm

        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. 🙂

        Reply
    3. Jennifer

      December 26, 2023 at 1:30 pm

      5 stars
      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.

      Reply
      • Melissa Huggins

        December 29, 2023 at 10:01 am

        Hi Jennifer, I'm so glad it was a hit! Thank you for trying it. Merry Christmas! 🙂

        Reply
    4. Laura Newton

      November 20, 2023 at 3:11 pm

      5 stars
      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.

      Reply
      • Melissa Huggins

        December 29, 2023 at 9:25 am

        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. 🙂

        Reply
    5. Laura

      November 17, 2023 at 1:27 pm

      I wonder if I could use all fresh herbs?

      Reply
      • Melissa Huggins

        November 17, 2023 at 1:29 pm

        Hi Laura, Yes, you can definitely use fresh herbs for this 🙂

        Reply
    6. Linda

      April 05, 2023 at 12:44 am

      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.

      Reply
    7. Diane Landis (Morgan)

      March 25, 2023 at 8:13 pm

      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.

      Reply
      • Melissa Huggins

        March 29, 2023 at 7:19 am

        Looking forward your feedback Diane. 🙂

        Reply
    8. Julz R

      February 25, 2023 at 1:45 pm

      5 stars
      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.

      Reply
      • Melissa Huggins

        February 28, 2023 at 8:04 am

        You are welcome Julz! I am happy you all loved the recipe. 🙂

        Reply
    9. nikita

      December 03, 2022 at 9:25 am

      5 stars
      This was delicious, thank you.

      Reply
      • Melissa Huggins

        December 04, 2022 at 5:00 am

        I am happy you loved it! 🙂

        Reply
    10. Paul

      November 26, 2022 at 7:47 am

      5 stars
      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.

      Reply
      • Melissa Huggins

        December 04, 2022 at 4:54 am

        Hey Paul, I am glad you liked this recipe and made it work with what you have. 🙂 Happy weekend.

        Reply
    11. Lu Masters

      November 23, 2022 at 5:50 pm

      5 stars
      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!!

      Reply
      • Melissa Huggins

        November 23, 2022 at 7:46 pm

        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! 🙂

        Reply
    12. Dennis Wells

      June 18, 2022 at 12:15 am

      Takes longer than 20 minutes to prep and I replaced the bread crumbs with 2 crushed weetbix. Other than that…perfect and delicious!

      Reply
      • Melissa Huggins

        June 23, 2022 at 8:56 am

        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. 🙂

        Reply
    13. Denise Heeren

      April 03, 2022 at 1:37 pm

      5 stars
      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. 😋

      Reply
      • Melissa Huggins

        April 05, 2022 at 5:34 am

        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. 🙂

        Reply
    14. Christine Westhoff

      December 29, 2021 at 7:40 am

      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.

      Reply
      • robert eckel

        April 02, 2022 at 7:34 pm

        5 stars
        I have made this many times, it’s such a tasty dish. Thank you so much !

        Reply
        • Melissa Huggins

          April 05, 2022 at 5:35 am

          You are very much welcome Robert! Thanks for leaving such great feedback. 🙂

    15. Margaret

      December 12, 2021 at 8:30 pm

      5 stars
      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.

      Reply
      • Melissa Huggins

        December 15, 2021 at 10:41 am

        Hi Margaret, I absolutely agree with you! This Mushroom-walnut loaf is a true winner. 🙂 I'm glad you made it work for you.

        Reply
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