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 my favorite meatloaf recipe and is one that I have enjoyed most of my life. The best part is it is a vegetarian main dish that can be served as a vegetarian option during the holidays.
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❤️ Why you'll love it
✔️ Veggie meatloaf is a great meatless option for those who are looking to eat less animal products that is delicious and satisfying.
✔️ This vegetarian classic meatloaf makes delicious meatloaf sandwiches with leftovers.
✔️ It is vegetarian comfort food that is a delicious alternate to the meat version.
🥘 Ingredients
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Beef-like crumbles. There are a few brands out there that you can find in the freezer section. You can also use vegeburger (in a can).
Large Eggs
Shredded Cheddar Cheese
Onion
Hearty bread slices
Shredded cheddar cheese
Rubbed sage
Ketchup
🔪 Instructions
- Preheat oven to 350 degrees. 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 large 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 top of the loaf and bake for 1 hour, until loaf has browned and is cooked through.
- Let the loaf cool for 15 minutes before serving.
🥄 Equipment
Loaf baking dish
Large mixing bowl
Large skillet
Wooden spoon
Rubber spatula
🥫Storage
Store any leftover meatloaf in the fridge up to 4 days and in the freezer up to 3 months.
📖 Variations
- Use maple syrup in place of the brown sugar.
- Substitute your favorite bbq 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
- Add 2 tablespoons nutritional yeast for added b-12 vitamins
- Substitute 2 large fresh garlic cloves for the garlic powder, and saute them with the onions in step 1.
- Saute 8 ounce of chopped mushrooms with the onions to add to the meatloaf.
- Stir in ½ cup chopped walnuts or pecans.
🥫Storage
Store any leftover meatloaf in the fridge up to 4 days and in the freezer up to 3 months.
📖 Variations
- Use maple syrup in place of the brown sugar.
- Substitute your favorite bbq 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
- Add 2 tablespoons nutritional yeast for added b-12 vitamins
- Substitute 2 large fresh garlic cloves for the garlic powder, and saute them with the onions in step 1.
- Saute 8 ounce of chopped mushrooms with the onions to add to the meatloaf.
- Stir in ½ cup chopped walnuts or pecans.
💭 Tips
- To make this a vegan meatloaf recipe use an egg replacer (like this one) and vegan cheese shreds in place of the eggs and cheese and use olive oil in place of butter.
- Cut vegetarian meatloaf into individual slices and store in the freezer
🙋 FAQ's
This vegetarian meatloaf can be made ahead and frozen up to 3 months. When ready to cook, thaw the loaf completely overnight in the fridge before baking it. This recipe can also be frozen after baking and reheated in the oven or microwave until warmed through.
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.
📚 Related Recipes
Mom's Homemade Vegetarian Meatballs are great served on top of spaghetti or as a meatball sub.
Enjoy these Low Carb Barbecue "Beef" Spirals as part of a meatless appetizer.
These BBQ Veggie Pulled Pork Potato Skins will fool any meat eater!
Vegetarian Patties with Marinara Sauce
Special K Loaf another meatless meat loaf with a chicken style flavor.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Vegetarian Meatloaf Recipe
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Ingredients
- 1 12 ounce package meatless burger crumbles, thawed
- ½ cup butter
- 1 small onion diced
- 4 slices soft bread crumbs
- 1 8 ounce package 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 degrees. 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
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