This vegan meatloaf is easy to make and super tasty! It has a deep & savoury flavour and comes with a great gravy recipe too!
By popular reader request, here is a fantastic vegan meatloaf recipe. It's a favourite in our house for sure and when I crave comfort food it really hits the spot, especially when served with a pile of creamy vegan mashed potatoes and my roasted red cabbage.
This meatloaf is incredibly full of flavour and texture. The mushrooms give it amazing depth but not in an obviously mushroomy way. In fact, my husband who does not like mushrooms happily ate this two nights in a row and thoroughly enjoyed it. He was shocked when I told him that they were the main ingredient.
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How to make vegan meatloaf
(For detailed measurements and instructions, see the printable recipe card).
Vegan versions of recipes like meatloaf can be just as tasty as non-vegan versions and don't have to be complicated to make. This Vegan Meatloaf is really straightforward. Here's how it's done:
Step 1- Chop the onions, garlic and mushrooms. If you can I suggest taking the lazy way out and doing all the chopping in a food processor. It's then super quick and easy.
Step 2- Mix the chopped mushrooms, onions and garlic with all of the other ingredients in a big bowl and press tightly into a loaf pan before baking.
Step 3 - Make the really quick, super tasty vegan gravy while the vegan meatloaf is cooking.
Step 4 - Rest the meatloaf for a few minutes before slicing.
How to serve
I have included a recipe for a quick and tasty gravy to make as an accompaniment to this Vegan Meatloaf but you could make my vegan red wine gravy instead.
A couple of thick, hearty slices make the perfect partner to vegan yorkshire puddings, crispy roast potatoes or vegan mashed sweet potato. And some vegan green bean casserole on the side will take your meal right over the top!
Or a huge, fluffy pile of vegan mashed potatoes and some delicious steamed vegetables, all drizzled with gravy. I have also made it and smothered barbecue sauce all over the top before baking, then served it with more for drizzling. It works so well! Comfort food at it's best!
Variation
Try skipping the gravy and serve the meatloaf with my homemade vegan BBQ sauce instead. Brush some on the top before baking and serve it on the side too.
What to do with leftovers
Vegan Meatloaf leftovers are absolutely fantastic when stuffed inside the mushrooms in this Easy Vegan Mushroom Pie recipe instead of the caramelized onions. Seriously, seriously good! I highly recommend you try it!
They are also great sliced thinly in sandwiches or just reheated again and served with potatoes and gravy as before. I could easily eat this a few days in a row.
Leftovers reheat perfectly too. Just wrap individual slices or a wedge of it in lightly greased tin foil and bake in the oven.
How to make in advance
This Vegan Meatloaf recipe be made ahead and stored in the fridge for a few days before baking so is great if you like to batch cook or prepare food at the weekends ready for the week ahead. At holiday time it's always lovely to have things like this made up ahead so on the day you can enjoy more time with your family rather than in the kitchen.
You can also bake it, cool it and keep in the fridge, then reheat the whole thing in the pan wrapped in tin foil. That way you can bake it in advance then warm it through just when you need it.
Planning your holiday meal?
DOWNLOAD MY VEGAN THANKSGIVING DINNER MENU, SHOPPING LIST AND TIMELINE HERE!
It makes Thanksgiving effortless. All you have to do is print it out, shop from the shopping list, then make it the recipes while following my time line.
I also have one for Christmas too!
DOWNLOAD MY CHRISTMAS DINNER MENU, SHOPPING LIST AND TIMELINE HERE!
Hungry for more?
If you love this recipe, you might also enjoy my Mushroom Lentil Loaf with Cranberries, my Vegan Roast, Vegan Beef and if you are gluten-free, my Gluten-Free Seitan Roast.
📖 Recipe
Vegan Meatloaf with Gravy
Author:
Ingredients
For the vegan meatloaf
- 1 small onion , finely chopped, golf ball size
- 2 large cloves of garlic finely chopped
- 198g / 1 cup cooked split red lentils (measured after cooked)- do not overcook the lentils. They should be just soft. Red Lentils don't take long to cook at all and if they are overcooked and soggy it will make the meatloaf soggy. For tips on cooking see recipe notes.
- 198g / 1 cup cooked green lentils (measured after cooked)- do not overcook the lentils or the meatloaf will end up soggy. They need to be just tender. For tips on cooking see recipe notes.
- 226g / 3 cups mushrooms , finely chopped (measured after chopping). White, button, cremini (brown) or portobello are all fine to use.
- 62g / ½ cup walnut pieces , To make nut-free you can sub the walnuts for half a cup of oats or half a cup of sunflower seeds
- 4 tablespoons / ¼ cup ground flax seeds
- 1 cup / 108 g bread crumbs , made from a stale loaf of bread, or use panko crumbs, or gluten-free breadcrumbs
- 90 g / 1 scant cup flour , all purpsoe, rice, spelt or wholewheat flour (see recipe note for how to make oat flour)
- 1 tablespoon Tamari (or coconut aminos , or soy sauce)
- 1 teaspoons salt
- 1 teaspoons pepper
- 2 teaspoons dried thyme
- up to 120mls / ½ cup water , you might not need any at all
For the gravy
- 2 medium onions , chopped
- 1 tablespoon nutritional yeast
- 2 tablespoons tamari , or soy sauce
- 1 tablespoon arrowroot or cornstarch (or just regular all purpose flour)
- 480mls / 2 cups vegetable stock (I like to use mushroom stock) , (or blend 2 cups of water and 3 small mushrooms)
INSTRUCTIONS
- Preheat oven to 370°.
- Make sure the onion, garlic & mushrooms are chopped finely. If you have a food processor you can do this in there with the regular blade.
- Put them in a large bowl then add all other meatloaf ingredients except the water.
- Mix very, very well together. There is a lot of it and it is hard to mix with a spoon so it's much easier to get your hands in there and squidge it all together well.
- You need it so that it sticks together nicely when you squeeze it with your hands. If it does this easily then don't add any water. If it's still a little crumby and wont come together add water very gradually until it just starts coming together. I often need no water at all. Definitely don't add more water than it needs or it will make the loaf soggy.
- Lay a strip of parchment paper down the length of a loaf tin with enough length either end to act as handles for pulling the finished loaf out ( my tin is 8.5 x 4.5 x 2.75 inches. Any tin roughly that size will be fine)
- Spoon in the meatloaf mixture and pack down really tightly.
- Bake in the preheated oven for 50-60 minutes. Keep an eye on it towards the end. You want it to go a bit crusty and brown on the top but not too dark. You can cover it with a piece of foil if it does start going too brown.
- Remove from the oven and leave to cool in the tin, covered tightly in foil for at least 15 minutes but up to 30 is ok. Then remove and slice.
For the gravy
- Sauté the onion slowly over a low heat until a deep golden brown.
- Transfer to a blender with all of the other ingredients and blend until very smooth.
- Pour into a pan and stir over a medium heat until thickened and piping hot.
- If you prefer your gravy a little thinner just add some boiling water from a kettle and stir well until you get the consistency you like.
- Serve the meatloaf sliced and doused in gravy.
NOTES
- Don't soak them prior to cooking.
- Rinse in a sieve with fresh water to remove any dust or debris.
- Cook on a stovetop, using 3 cups of liquid (water, stock) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
- Bring to a boil, cover tightly, reduce heat to low and simmer until they are tender.
- For whole lentils, cook time is usually about 15-20 minutes.
- For split red lentils, cook time is typically only about 5 minutes.
- Spoon a couple out and taste them to check done-ness periodically and as soon as they are ready, drain and leave to cool.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This recipe was originally published on April 15th 2016 and updated with new photographs and a video on Sept 6th 2018.
Jim says
Hi there,
This looks fantastic! I have a mushroom allergy, is there anything I can substitute it for without compromising the flavour too much?
Many thanks,
A Virtual Vegan says
There are so many mushrooms in this loaf that subbing them probably isn't a good idea. If I had to sub them I think eggplant might work ok but I have never tried it and you would need to salt it first to draw as much of the liquid out of it as possible.
I will look to create a mushroom free loaf perhaps in the New Year!
lonnie pavey says
The gravy is this recipe is to die for. It was absolutely delicious!! I used the gravy recipe again to use as a base for a vegan pot pie. There were no leftovers.
My meatloaf didn't come out as good. It had a gummy texture. After reading other post I made sure not to overcook the lentils.
I must add also that as a new vegan I am completely appreciative of all the folks who post these recipes. Becoming vegan is the right decision for many reasons, however it is a whole new way of cooking and eating. It isn't just salads!
Thank you so much!
A Virtual Vegan says
I'm so glad you enjoyed the gravy. I am thinking that it needs it own recipe on my site as everyone loves it so much!
Sorry the meatloaf was a little gummy. I've never had that happen when I make it. If you added water there is a chance that maybe you added a little too much or it wasn't baked for quite long enough perhaps? I hope you managed to enjoy it anyway with the gravy on it!
Maryam says
Fantastic! Really tasty
A Virtual Vegan says
Thank you, so glad you enjoyed it!
Annette Fromhage says
I made this recipe with two cups of black beans instead of lentils, because I can't tolerate lentils. It worked really well and tasted absolutely fantastic. This was part of our vegan Thanksgiving dinner.
Thank you!
A Virtual Vegan says
That's awesome Annette! Thank you. I'm so glad you were able to adapt it to suit. I'll have to give it a try with black beans one day!
Frances says
Have you tried it by replacing the Lentils with black beans yet? Just wondering as I prefer Black Beans over lentils (and it may eliminate the problem of being mushy). Thx.
A Virtual Vegan says
No I haven't. Mushiness isn't an issue if the lentils are cooked correctly.
Inbal says
This was the perfect protein dish for thanksgiving! So many compliments and it was devoured! Thanks for a healthy and delicious recipe.
A Virtual Vegan says
I'm thrilled you all enjoyed it so much! Thank you!
Anna M says
I made this as a main dish for thanksgiving and it was a huge hit!!! Delicious
A Virtual Vegan says
Awesome! Thank you so much Anna!
Erin Lee says
It would have been nice to include the instructions on how to cook the lentils. I made this tonight and it was horrible. Nothing worse than a mushy lentil mushroom meatloaf.... too much water. I screwed up the friggin lentils. They are not as easy to make as everyone says. Hence my meatloaf absolutely sucked. Tried googling the lentil instructions.. followed someone's recipe but still no luck. The rest of your recipes to accompany were sensational. Loved the gravyh too! Plse give tips on cooking lentils. Much appreciated thx.
A Virtual Vegan says
I'm sorry the meatloaf didn't turn out as expected. If the lentils are overcooked to start then they will have absorbed lots of water and be too soft which will make the meatloaf mushy, as you unfortunately discovered. I'm glad everything else was a hit though! For future reference for cooking lentils:
Don't soak them prior to cooking.
Rinse in a sieve with fresh water to remove any dust or debris.
Cook on a stovetop, using 3 cups of liquid (water, stock) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
Bring to a boil, cover tightly, reduce heat to low and simmer until they are tender. For whole lentils, cook time is usually about 15-20 minutes. For split red lentils, cook time is typically only about 5 minutes. Spoon a couple out and taste them to check done-ness periodically and as soon as they are ready drain and leave to cool. Hope that helps!
David says
Wowsa!! Made a few minor adjustments, but it’s so good. I added 2 sticks of celery, one carrot, and cut down a tiny bit on mushrooms (expensive now). Had to eat a piece befor sharing with family tomorrow. Thanks for great recipe. Will be making more for sure!! Forever grateful, forever vegan :)
A Virtual Vegan says
That's great! So glad you like it and I hope the family enjoy it just as much tomorrow. Happy Thanksgiving!
Bennie hall says
Hi are you also putting the lintels in the food mill ??
A Virtual Vegan says
No the lentils get mixed in as they are. The only thing you use a food processor for is for chopping the mushrooms, onion and garlic finely. you can do it by hand if you prefer though.
Crystal says
Are the herbs in your recipe fresh or dried?
A Virtual Vegan says
The thyme is dried.
Margaret Normandeau says
We tried this recipe a few weeks ago. it is now a basic in our home. Instead of potatoes we use mash cauliflower. Wonderful and falloff flavour.
A Virtual Vegan says
I'm thrilled you are enjoying it Margaret. Thank you so much for leaving your feedback here. I really appreciate it!
Jacqui says
This was really good. I messed up with the moisture though. Too much that is. But I just cooked it a long time on a lower heat. Next time I'll know better. Flavor wise its the best lentil dish I ever made. Thank you.
A Virtual Vegan says
At least you know where you went wrong and were able to rescue it by adjusting the cooking time. I'm so glad you enjoyed the flavour. Next time you make it, it will be perfect!
Susan says
Easy to make, very healthy and tastes amazing. The gravy is outstanding, could not believe the taste with very little fat and calories. Definately will make more often. Thanks!
A Virtual Vegan says
That's awesome! I'm really pleased you enjoyed it so much and thank you for stopping by to leave feedback. I appreciate it!
Kay says
Just wondering, can you use canned mushrooms? That’s all I have on hand and I’m dying to try this.
A Virtual Vegan says
I wouldn't use canned mushrooms. They would be too wet and would make the meatloaf really soggy. You need raw mushrooms for this and the ones in cans are cooked. Secondly the flavour wouldn't be nearly as good. Wait until you get some fresh ones. It's so worth it!
Ash says
I tried it my restaurant really it came out very good .thanks
A Virtual Vegan says
So glad you enjoyed it!
A Virtual Vegan says
So glad you enjoyed it!