This Vegetarian Meatloaf recipe is made much like a traditional meatloaf made with ground beef, but using beef flavored meatless crumbles in place of the real deal. This easy recipe is so delicious with a meaty texture and savory flavor that it will even make the most hearty meat eaters happy.
This is another Seventh-Day Adventist recipe, and one I've enjoyed most of my life. I first had it at a friend's home, made with canned vegeburger, and I was shocked by how much I liked it. I took her recipe and made it my own by using frozen meatless crumbles. It's my favorite meatloaf recipe, and it makes a great vegetarian main dish for the holidays.
Quick Summary
- Makes 8 servings, about 394 calories each.
- Which meatless crumbles I use and where to find them.
- Why the eggs and bread can't be skipped in this recipe.
- How to make ahead, freeze, and my favorite reheating method.
Jump to:
Key Ingredients
- Beef-like crumbles: You'll find a few brands in the freezer section. I use Morningstar Farms or Gardein, and I've also used the refrigerated beef-like crumbles from Trader Joe's. If you have access to Loma Linda canned vegeburger, you can use that as well.
- Large eggs: Combined with the crumbles, the eggs are part of what gives the recipe it's meatloaf texture.
- Hearty bread slices: The bread adds bulk and helps give the loaf its meatloaf texture.
- Shredded cheddar cheese: Mixed right into the loaf along with the eggs. Adds flavor and helps the meatloaf stick together.
- Rubbed sage: Seasons the loaf along with the garlic powder.
- Ketchup and brown sugar: Stirred together with a little water for the glaze that's spread over the top before baking.
How to Make Vegetarian Meatloaf
Step 1
Start by softening the onion in melted butter over the stove top.
Step 2
Stir in the meatless crumbles and cook until they are thawed.
Step 3
Move everything to a large mixing bowl and stir in the bread cubes, garlic powder, sage, cheese, and eggs until well combined.
Step 4
Pack the mixture tightly into a greased loaf pan.
Step 5
In a small bowl, stir together the ketchup, brown sugar, and water until the sugar dissolves.
Step 6
Spread the ketchup mixture over the top of the meatloaf and bake.
Substitutions
- Use maple syrup in place of the brown sugar.
- Substitute your favorite bbq sauce for the ketchup topping.
- Replace the vegetarian beef crumbles with 2 cans of chickpeas, coarsely chopped.
- Substitute 2 large fresh garlic cloves for the garlic powder, and saute them with the onions in step 1.
Tips
- To make this a vegan meatloaf recipe use an egg replacer like Just Egg or a flax egg, and vegan cheese shreds in place of the eggs and cheese and use olive oil in place of butter.
- Pack the mixture tightly into the pan and give the baked loaf the full 15 minutes to rest before slicing.
What to Serve with Vegetarian Meatloaf
I love to serve this with Garlic Mashed Cauliflower with Browned Butter or my Creamy Mashed Potatoes with Mayo, along with a side of Sauteed Haricots Verts.
How to Store and Reheat
Store any leftover meatloaf in the fridge up to 4 days and in the freezer up to 2 months.
To make it ahead, you can freeze the loaf unbaked with the ketchup topping already on. Seal it tight with plastic wrap, then foil, and freeze up to 2 months. The day before you plan to bake it, move it to the fridge to thaw overnight, then bake as instructed.
Cooked slices can be stored in an airtight container in the freezer for no longer than 2 months.
My favorite way to reheat slices is in the skillet. Melt some butter over medium-high heat until bubbly, then cook slices for 2 to 3 minutes on each side, until warmed through (this gives buttery crispy bits I love!). You can also use the air fryer and warm thawed slices at 350℉ for 7 to 10 minutes, until hot.
You May Be Wondering
Yes, this recipe can be made without the butter if desired.
Yes, you can substitute ½ of the meat crumbles with 1 cup of cooked lentils, or substitute all lentils (2 cups cooked) for the meat crumbles.
I haven't tested it myself. Tofu isn't an even swap for the crumbles because of the difference in flavor, so there would need to be an adjustment in seasonings.
I don't recommend making this vegetarian meatloaf without them. They add bulk and contribute to the meatloaf texture.
More Meatless Recipes
If you're looking for more meatless main dishes, try one of these:
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Vegetarian Meatloaf Recipe
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 12 ounces meatless burger crumbles , thawed
- ½ cup butter
- 1 small onion diced
- 4 slices soft bread crumbs
- 8 ounces shredded cheddar cheese
- 3 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon rubbed sage
- ½ cup ketchup
- ½ cup brown sugar
- ¼ cup water
Instructions
- Preheat the oven to 350℉. In a large skillet, melt the butter until hot and bubbly. Add the onion and cook for 3 minutes, or until onions have become translucent.
- Add the vegetarian meat crumbles to the skillet and cook for 5 minutes, stirring often, until meat crumbles have thawed.
- Transfer the vegetarian meat mixture to a mixing bowl. Add the fresh bread cubes, garlic powder, sage, cheese, and eggs. Stir with a mixing spoon until well combined.
- Transfer the meatloaf mixture to a loaf pan that has been sprayed with cooking spray. Pack the meatloaf into the loaf pan tightly.
- In a small mixing bowl, combine the ketchup, brown sugar, and water, stirring until the sugar has dissolved. Spread the sauce topping evenly over the vegetarian meatloaf and bake for 1 hour, until loaf has browned and is cooked through.
Video
Notes
Tips and Substitutions
- Place the vegetarian meatloaf pan on top of a cookie sheet lined with foil to help prevent spillage onto the oven floor.
- Substitute your favorite barbecue sauce for the ketchup topping
- Add a teaspoon of mustard to the ketchup topping
- Replace the vegetarian beef crumbles with 2 cans of chickpeas, coarsely chopped.
- Add and cook ½ cup of green or red bell pepper with the onion mixture
Carol Wallen says
Wanted something tasty to share with friends returning from their vacation and this totally filled the requirements. It was quick, easy and so very tasty. I will be making it again..
Robyn Clark says
One of my all time favorite meatloaf recipes! My family loves it when they also want a break from meat. So satisfying and yummy!
Kate says
Hi Shelby, your meatloaf recipe looks yummy and I think the meat eaters in my family will like it too. I was wondering if it can be made in advance and frozen until I am ready to bake it? Thanks, Kate
Shelby Law Ruttan says
Hi Kate, yes, I believe you could make it ahead and freeze it. I would thaw it completely before baking it. I also believe you could freeze it after baking instead of before. Just reheat in the oven or microwave until warmed through. I hope you enjoy the recipe! Shelby
Kate says
Thank you for your response, Shelby. I baked 2 loaves today without the topping and I will freeze them for Christmas dinner. I also baked a third loaf for my husband and I to enjoy tonight and we are enjoying it! Thanks so much! Kate
Maribel says
Sooooo delicious! I didn’t change one thing. A very good vegetarian alternative for meatloaf.
Shelby Law Ruttan says
Hi Maribel! Thank you for stopping by to leave a review, it is much appreciated and I am so happy you enjoyed the recipe! Shelby
Molly Allen says
i want to try it i think it well be good
Shelby Law Ruttan says
Hi Molly, it is so good, one of my favorites! Hope you do try it. Shelby
Heather says
Can you add cooked lentils? How much would you recommend? And why so much butter? Can you reduce that too?
Shelby Law Ruttan says
Hi Heather, my apologies, I missed your comment and am just seeing it today. You could probably add cooked lentils in place of part of the meat crumbles, or even all of them. I also have a lentil loaf recipe on this site if your interested. You can find it by searching in the search bar. Thank you! Shelby
Corey says
I actually added 1/4 c finely chopped walnuts and 1 8oz chopped mushrooms to this (from another recipe I had used before) & it came out fantastic!!! It was exactly what I was craving! Thank you!
Shelby Law Ruttan says
Hi Corey, thanks for stopping by and letting me know! I'll have to add mushrooms next time too! Shelby
LindaMaynard says
Could this
be made without the cheese? I totally dislike cheese.
Shelby Law Ruttan says
Hi Linda, Yes, you could make it without the cheese. I like it with the cheese which is why I include it, but leaving it out should not cause an issue, it might change the structure a little, but I believe it would still be delicious! Good luck, let me know how it goes!
Pam says
I’ve been making this meatloaf for years and it is a family favorite
Shelby Law Ruttan says
Thanks for stopping by Pam! It is a very tasty vegetarian meatloaf for sure 🙂 ˜Shelby