Can I make this vegetarian meatloaf vegan?

Yes, simply replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and ensure your Worcestershire sauce is vegan.

What’s the best plant-based meat to use?

Both Beyond Meat and Impossible Beef work beautifully. They offer rich flavor and a firm texture similar to traditional meatloaf.

How can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and check that your Worcestershire sauce is certified gluten-free.

Why is my vegetarian meatloaf crumbly?

If it’s too crumbly, the vegetable mixture might have retained too much moisture or wasn’t cooled before mixing. Letting it rest after baking also helps it set properly.

Vegetarian Meatloaf Recipe – Amazing Holiday Favorite

Description

Hearty vegetarian meatloaf with rich umami flavor, classic ketchup glaze, and a moist yet tender texture. Perfect make-ahead holiday main.

Ingredients

Scale

1 large carrot, cut into 5 pieces

1 large yellow onion, peeled and quartered

1/2 pound white button or cremini mushrooms

3 large garlic cloves, peeled

1 packed cup fresh parsley, roughly chopped

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons dried thyme

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper

1 1/2 pounds plant-based ground beef (Beyond Meat or Impossible Foods)

1 1/3 cups panko breadcrumbs

3 tablespoons tomato paste

1 egg

For the glaze:

1/4 cup ketchup

1 teaspoon vegetarian Worcestershire sauce

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Instructions

1. Preheat oven to 350°F.

2. Finely chop carrot, onion, mushrooms, garlic, and parsley in a food processor until finely diced.

3. Heat olive oil in a skillet over medium-high heat. Sauté chopped vegetables with thyme, 1 teaspoon salt, and pepper for about 8 minutes, stirring often, until the pan looks dry. Let cool slightly.

4. In a large bowl combine cooked vegetables, plant-based ground, remaining 1/2 teaspoon salt, breadcrumbs, tomato paste, and egg. Mix thoroughly by hand.

5. Press mixture into a 9×5 inch loaf pan and bake for 50 minutes.

6. Stir together ketchup and vegetarian Worcestershire sauce for the glaze.

7. After 50 minutes spread glaze over the top and return to the oven for 15 minutes.

8. Let cool for 15 minutes before slicing directly from the pan.

Notes

Vegetarian meatloaf is more crumbly than traditional versions, so slice directly from the loaf pan.

Serve warm or cold. Cold slices make great sandwiches.

Make ahead: Assemble and freeze up to 3 months. Thaw overnight before baking.

Storage: Refrigerate up to 3 days. Reheat in a 350°F oven or microwave until warmed through.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Christmas Dinner Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of loaf
Calories: 468
Sugar: 7
Sodium: 681
Fat: 23
Saturated Fat: 9
Carbohydrates: 28
Fiber: 3
Protein: 36
Cholesterol: 130