This Vegan Meatloaf recipe is completely meat free- but it’ll remind you of those nostalgic meatloaf memories from moms kitchen! Made with beans, lentils, veggie ground beef, lots of spices and topped with that classic meatloaf sauce.
The idea for this recipe was inspired by one of our readers- a shout out to her, thank for the idea of a mushroom free meatloaf!
We’ve kind of mixed a few things in here- it’s a bean meatloaf, a lentil meatloaf, a seitan meatloaf all combined into one. The texture turned out to be dang near perfect!
The seitan kind of binds everything together so it’s not too crumbly and the chunks of beans/lentils and finely diced veggies give it a meaty texture.
With all of the spices (chili powder, nutritional yeast, oregano, parsely) combined with the right textures and a bomb ass sauce on top? We’ve got ourselves a winner!
This Vegan Meatloaf would make an excellent addition to any Thanksgiving or Christmas dinner!
HOW DO YOU MAKE VEGAN MEATLOAF?
This recipe has a few extra steps but they are well worth it so make sure you read through the instructions carefully!
Starting with the veggie mixture, heat the oil on medium heat and add all the veggies. Stirring continuously, cook for 5-8 minutes or until tender. Set aside.
Place the cooked beans and lentils into a large bowl and mash them with a potato masher. (You don’t want them completely smooth, leave some chunks.)
Once the beans and lentils are mashed, add the entire loaf mixture (veggie ground, bread crumbs, flour, salt, pepper, chili powder, nutritional yeast, oregano, bbq sauce and oil) and veggie mixture that you set aside earlier.
In a small bowl, mix the water and wheat gluten together from the seitan mixture. Mix thoroughly until no lumps remain.
Now add the seitan mixture to the loaf mixture and mix thoroughly.
Preheat your oven to 350 degrees.
Grease a 9×5 bread pan. Firmly and evenly press the meatloaf mixture into the pan.
Cover the bread pan with tin foil, place on the middle rack of your oven and bake for 30 minutes.
While the loaf is baking, whisk the sauce mixture (ketchup, bbq sauce, onion powder, garlic powder, brown sugar) together in a small bowl.
Take the loaf out after 30 minutes. Turn the oven up to 400 degrees.
Uncover the loaf and spread the sauce onto the loaf. You can either do about 3/4 of the sauce and save some for serving or you can do it all! Depends on how saucy you like it!
Place the loaf back in the oven, uncovered, for an additional 35 minutes.
Take the loaf out of the oven and let it sit for at least 5 minutes before cutting. (The longer you let it sit, the easier it will be to cut it.)
You can either slice and serve from the pan or gently separate the loaf the pan using a bread knife and carefully take it out using a spatula.
*Add 1 tsp of red pepper flakes to the loaf mixture for a spicy version.
- 1/4 cup cooking oil
- 1/4 onion, finely diced
- 1/4 cup carrot, finely diced
- 1/4 cup potato, finely diced
- 2 tbsp celery, finely diced
- 1 tbsp garlic, diced
- 1 1/4 cups cooked black beans
- 1/2 cup cooked green lentils
- 1 package veggie ground beef (300-400g)
- 1 cup Panko bread crumbs
- 1 tbsp flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1 tbsp nutritional yeast
- 1 tsp oregano
- 1/2 tsp parsely
- 3 tbsp BBQ sauce
- 1 tbsp oil
- 3 tbsp wheat gluten
- 1/2 cup water
- 1 cup ketchup
- 2 tbsp BBQ sauce
- 2 tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Heat 1/4 cup oil on medium heat. Add the veggie mixture (onions, carrots, potato, celery, garlic) and cook on medium heat for 5-8 minutes or until the veggies are tender. Set aside.
- Put cooked beans and lentils into a large bowl and mash with a potato masher.
- Add the loaf mixture and veggie mixture to the mashed beans and lentils. Mix to combine.
- In a small bowl, mix the wheat gluten and water until no lumps remain. This is your seitan mixture.
- Add the seitan mixture to the rest of the loaf mixture in the bowl and mix thoroughly.
- Preheat your oven to 350 degrees.
- Add the loaf mixture to an oiled 9x5 bread pan. Push the mixture in the pan firmly.
- Cover with tin foil, place on the middle rack of your oven and bake for 30 minutes.
- Meanwhile, in a medium bowl, whisk together the sauce mixture. Set aside.
- Take the loaf out after 30 minutes. Turn the oven up 400 degrees. Uncover the loaf and evenly spread 3/4 of the sauce mixture across the top of the hot loaf. (Save the rest of the sauce for serving.)
- Place back in the oven, uncovered for 35 minutes.
- Take the loaf out of the oven. The edges should be a bit black. Let it sit for at least 5 minutes before cutting.
- If you want to take it out of the pan, cut around the edges and carefully remove with a spatula. Otherwise, just cut and serve from the pan.
- Serve with Everything Mashed Potatoes and Easy Vegan Gravy!
Great for leftovers the next day, especially on a sandwich!
Add 1 tsp of red pepper flakes to the loaf mixture for a spicy version.
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AmazonBasics Nonstick Carbon Steel Baking Bread Pan, 9.5 x 5 Inch, Set of 2
Anthony's Vital Wheat Gluten Natural, 4lbs, High in Protein, Vegan, Non GMO, Keto Friendly
Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan
Kikkoman, Panko Bread Crumbs, 8oz Box (Pack of 3)
- Everything Mashed Potatoes
- Easy Vegan Gravy
- Vegan Mac and Cheese
- Vegan Seitan Roast
- No Turkey Stuffing (Vegan)
DID YOU MAKE THIS VEGAN MEATLOAF? HOW DID IT TURN OUT? LET US KNOW IN THE COMMENTS! DON’T FORGET TO CLICK THE IMAGE BELOW TO PIN THE RECIPE FOR FUTURE REFERENCE!