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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.
Course Main Course
Cuisine American, Vegan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 228kcal



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)
  • 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


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.


*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 the 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 flax seed, 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.


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