Name: Vegan Meatloaf Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 lb (1 kg) vegan ground beef, such as Beyond Meat or Impossible; ½ large onion, minced; 2 teaspoons garlic powder, or 1 teaspoon minced garlic; 1 teaspoon dried thyme, or 2 teaspoons fresh thyme leaves; ¼ cup (15 g) chopped fresh parsley, plus extra for serving; 1 teaspoon vegan beef-flavored bouillon, or soy sauce, I used Better Than Bouillon No-Beef Base; ¼ teaspoon salt, or to taste (vegan meats and bouillon seasonings usually have added salt); ¼ teaspoon freshly ground black pepper, or to taste; ½ cup (60 g) fresh breadcrumbs, I used grated sourdough; 4 tablespoons ketchup; 1 teaspoon Dijon mustard; 2 teaspoons brown sugar

Jump to Recipe·Print Recipe

If you’ve ever missed the satisfying slice and savory comfort of classic meatloaf, this Vegan Meatloaf recipe is about to become your new go-to dinner. Packed with juicy plant-based protein, fresh herbs, and a tangy-sweet tomato glaze, each hearty bite delivers all the nostalgia with none of the compromise. Whether you’re making it for a holiday table or an easy weeknight family meal, this plant-based version serves up pure comfort with the added bonus of being 100% vegan.

Ingredients You’ll Need

The magic of this Vegan Meatloaf comes from a handful of straightforward ingredients that each play a starring role. From rich vegan ground “beef” to a simple, classic glaze, every addition adds flavor, texture, or that little something extra you can’t quite put your finger on.

Vegan ground beef: This forms the hearty base and soaks up all the savory seasonings—try Beyond Meat or Impossible for the best texture.
Onion: Adds juicy sweetness and texture throughout the loaf; mince it finely for perfect blending.
Garlic powder or minced garlic: Brings bold, familiar flavor; use fresh for zing or powder for convenience.
Dried or fresh thyme: Lends a gentle herbal note that echoes comfort food classics.
Chopped fresh parsley: Gives fresh color and a pop of brightness—you’ll also want extra for a pretty garnish.
Vegan beef-flavored bouillon or soy sauce: Adds a deeply savory, umami layer; Better Than Bouillon No-Beef Base works great here.
Salt: Season to taste, but remember that bouillon and vegan meats add salt, too.
Freshly ground black pepper: For a subtle kick that balances the loaf.
Fresh breadcrumbs: Bind everything together while lending tenderness and a lovely crumb—grated sourdough is especially tasty.
Ketchup: The base of that perfectly sticky-sweet tomato sauce topping.
Dijon mustard: Brings a hint of sharpness to the glaze, elevating the overall flavor.
Brown sugar: Adds just enough sweetness to balance the acidity of the tomato and Dijon.

How to Make Vegan Meatloaf

Step 1: Prep Your Oven and Pan

Before you do anything else, get your oven heating to 350°F (180°C) so it’s ready by the time your loaf is mixed. Lightly oil a 2-pound loaf pan, making sure to get into the corners—this will help your Vegan Meatloaf release in one beautiful piece later.

Step 2: Mix the Base

Grab a large mixing bowl and add the vegan ground beef, minced onion, garlic powder or fresh garlic, thyme, chopped parsley, bouillon or soy sauce, salt, and pepper. Stir everything together, making sure those seasonings get evenly distributed throughout the mixture. Now gently fold in the fresh breadcrumbs; this step gives your Vegan Meatloaf that spot-on texture—firm enough to slice, but never dry.

Step 3: Pack and Shape

Transfer the well-mixed loaf mixture to your prepared pan. Press it down firmly and evenly. Take a moment to smooth out the top; a little extra patting now leads to gorgeous slices later. You want no air pockets and a neat shape.

Step 4: Make the Tangy Tomato Sauce

In a small bowl, combine ketchup, Dijon mustard, and brown sugar. Stir until smoothly blended—the ketchup gives that classic diner flavor, Dijon adds tang, and brown sugar caramelizes into sticky goodness in the oven. Spread this glaze all over the top of your Vegan Meatloaf, edge to edge.

Step 5: Bake to Perfection

Pop the pan into your preheated oven and bake for 45 minutes. The Vegan Meatloaf will start to slightly pull away from the sides and the glaze will bubble just a bit—those are your signals it’s ready. Let it rest for at least 5 minutes after removing it from the oven; this helps the loaf set so it slices cleanly.

How to Serve Vegan Meatloaf

Garnishes

Nothing says “homemade with love” quite like a sprinkle of fresh parsley over warm slices of Vegan Meatloaf. You can also add a light crack of fresh black pepper or even a handful of thinly sliced green onions for color and zest. Don’t forget that extra serving bowl of the sweet tomato sauce for drizzling at the table—everyone loves a little more.

Side Dishes

Serve your Vegan Meatloaf with a generous scoop of creamy mashed potatoes or roasted potatoes for a true comfort food experience. Steamed green beans, garlicky sautéed greens, or a simple seasonal salad round out the meal beautifully and bring balance to each plate.

Creative Ways to Present

If you’re feeding a crowd, try slicing your Vegan Meatloaf into thick slabs and layering them onto a platter, fanned out just so. For individual portions, stack a warm slice atop a mound of mashed potatoes and drizzle extra glaze over the top. Leftover slices are also wonderful tucked into sandwiches, panini-style, with crisp lettuce and more of that classic tomato glaze.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store cooled Vegan Meatloaf slices in an airtight container in the fridge. They’ll keep beautifully for up to 4 days, and the flavors only deepen after the first day.

Freezing

Vegan Meatloaf is freezer-friendly! Simply wrap individual slices or a partial loaf tightly in plastic wrap, then foil, and freeze for up to 2 months. Defrost overnight in the fridge before reheating for best results.

Reheating

To reheat, place slices in a baking dish, cover with foil, and warm in a 350°F oven until heated through (about 15 minutes). If you’re in a hurry, microwaving works too—cover to prevent drying out and heat in short bursts.

FAQs

Can I use homemade vegan ground instead of store-bought?

Absolutely! If you have a favorite homemade blend of lentils, beans, or nuts, you can use it in place of the commercial vegan ground beef. Just make sure your mixture has enough moisture and uses breadcrumbs to help bind everything together.

How do I keep my Vegan Meatloaf from falling apart?

The key is in the binding—don’t skimp on the fresh breadcrumbs! They hold everything together without making the loaf dense. Also, be sure to really pack the mixture into the loaf pan and let your meatloaf rest before slicing; this gives it time to set up perfectly.

Can I prepare Vegan Meatloaf ahead of time?

Yes! You can assemble the loaf up to a day in advance and store it in the fridge (covered) until ready to bake. Just add a few extra minutes to your baking time if popping it straight from the refrigerator into the oven.

Is this recipe gluten-free?

You can easily make this Vegan Meatloaf gluten-free by using a gluten-free vegan ground product and swapping in gluten-free breadcrumbs (like rice crumbs or oat-based ones). Double-check your bouillon and ketchup to ensure they’re gluten-free, as well.

What if I don’t have vegan beef-flavored bouillon?

No worries! Soy sauce or tamari can take its place, adding that savory umami note. You can even add a dash of liquid aminos or a splash of vegetable broth as a substitute—just adjust the salt to taste.

Final Thoughts

This Vegan Meatloaf is pure comfort on a plate and always a hit at my table. Every bite is savory, satisfying, and sure to win over vegans and non-vegans alike. I hope you’ll give it a try and make it part of your own family’s traditions—it just might become your new favorite, too!