Vegetarian meatloaf is inspired by the popular dinner favorite. Made with meatless crumbles and a ketchup brown sugar glaze, this is sure to be a favorite meatless dinner in your house!
This Vegetarian Meatloaf is delicious!
There are so many things that you can make vegetarian using meatless crumbles, and this vegetarian meatloaf recipe is one of my favorites!
It’s packed full of flavor from fresh garlic and onion, vegetarian Worcestershire, and of course the must have brown sugar ketchup glaze on top.
This meatloaf is so tasty, easy to throw together, and sure to become a new favorite in your house! It took me three times to get the recipe just perfect, but it was worth it. This meatloaf is so delicious and will become a dinner regular in our house.
Why this is the best vegetarian meatloaf
- Easy recipe: There are no complicated steps in this recipe. Anyone can make this vegetarian meatloaf!
- Flavorful: Unlike other bland meat substitutes, this plant-based meatloaf is packed full of flavor and will be loved by your family.
- Classic: This veggie meatloaf has all the flavor of the classic meat version, including that delicious brown sugar and ketchup glaze on top.
Meatless Meatloaf Ingredients
- meatless crumbles: we used MorningStar farms meatless crumbles for this recipe and they hold together beautifully for a meatloaf that doesn’t fall apart.
- eggs: to act as a binder to hold the meatloaf together
- seasonings: salt, sage, italian seasoning
- vegetarian Worcestershire sauce: a must have for the best flavor!
- whole wheat breadcrumbs
- fresh garlic and onion
- butter
- brown sugar and ketchup: for the meatloaf glaze
How to make Vegetarian Meatloaf
Step 1: Melt the butter in a skillet, then add the minced garlic and diced onion. Cook the onion and garlic over medium heat for 5-8 minutes, until the onion softened and no longer crunchy.
Step 2: In a large bowl, mix together the thawed meatless crumbles, eggs, Italian seasoning, sage, salt, Worcestershire sauce, whole wheat breadcrumbs, garlic and onion.
Step 3: Once the meatloaf batter is mixed together, grease a loaf pan. Press the meatloaf batter down firmly into the pan using your hands.
Step 4: Bake the vegetarian meatloaf at 350 degrees for 40 minutes, until it is browned on the top. In a bowl, mix together the ketchup and brown sugar together to make the meatloaf glaze.
Step 5: Once the meatloaf has browned on top, add the ketchup and brown sugar glaze and spread it evenly over the top. Bake the meatloaf an additional 15-20 minutes, until bubbly and browned on the edges.
This dinner is so easy to throw together and makes your kitchen smell amazing.
Vegetarian Meatloaf Recipe Tips
- Thaw the meat crumbles: Vegetarian meat crumbles are sold frozen. Make sure to allow the bag to thaw in the refrigerator for several hours, or overnight before making this meatloaf. The meat crumbles need to be thawed to properly combine with the other meatloaf ingredients.
- Mix thoroughly: Mixing the meat crumbles together with the other veggie meatloaf ingredients is important to the success of your dish. The batter should stick together and pack down well by the time you are done.
What to serve with Plant Based Meatloaf
We love to serve this with easy sides. Some favorites include instant pot macaroni and cheese, roasted frozen broccoli, roasted broccoli and cauliflower, and roasted baby red potatoes. A side salad would also be a great choice. Simple and delicious!
Storing Vegetarian Meatloaf
- Storing: Store any leftover vegetarian meatloaf in an airtight container in the refrigerator for 2- 3 days.
- Reheating: Reheat any leftovers in the microwave, or in the oven at 350 degrees until warmed through.
Veggie Meatloaf FAQs
– Add moisture: Adding moisture to meatloaf is key to not drying it out. Breadcrumbs help retain the moisture in the meatloaf.
– Use eggs: Eggs are used as a binding agent help the meatloaf stay together and keep it moist throughout.
– Temperature and Baking: Cook the meatloaf at 350 degrees and do not over bake. Overcooking meatloaf can lead to it drying out.
– Garlic and Onion: Adding garlic and onion to meatloaf not only adds flavor, but moisture to the recipe.
The mixture of eggs and breadcrumbs act as a binding agent to hold meatloaf together.
More classic recipes made vegetarian
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You will not be disappointed with this vegetarian meatloaf recipe! I guarantee you won’t even miss the meat. Give this classic a try for dinner!
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Best Vegetarian Meatloaf
This vegetarian meatloaf tastes just like the classic favorite dinner recipe, but made with meatless crumbles!
Ingredients
- 12 oz package vegetarian meat crumbles, thawed in the fridge
- 2 eggs
- 1 teaspoon italian seasoning
- 1 teaspoon sage
- ½ teaspoon salt
- 2 tablespoons vegetarian worcestershire sauce
- ¾ cup whole wheat breadcrumbs
- 1 cup diced yellow onion
- 8 cloves of garlic, minced
- ½ cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon butter
Instructions
- Allow the meat crumbles to thaw for several hours in the fridge, or overnight.
- Melt the butter in a skillet. Add the garlic and onion. Cook over medium heat for 5-8 minutes, until the onion is softened and no longer crunchy
- Mix together the thawed meat crumbles, eggs, Italian seasoning, sage, salt, Worcestershire sauce, breadcrumbs, garlic and onion in a bowl until well combined
- Grease a loaf pan and press the meatloaf batter down into it firmly
- Bake the vegetarian meatloaf at 350 degrees for 40 minutes or until browned on the top
- Mix together the ketchup and brown sugar in a bowl.
- Top the meatloaf with the ketchup/brown sugar mixture and bake an additional 15-20 minutes, until bubbly on the edges
- Slice the meatloaf into pieces and serve
Notes
I used morningstar meatless crumbles for this recipe and they hold together great.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 238Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 676mgCarbohydrates: 30gFiber: 4gSugar: 10gProtein: 13g