Savory Vegan Meatloaf

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Looking for the ultimate comforting, hearty, and satisfying vegan main dish? This vegan meatloaf is it! Made with textured vegetable protein (TVP) and packed with bold flavors, this loaf is the perfect centerpiece for a cozy dinner or holiday spread. It’s high in protein, and pairs beautifully with mashed potatoes and roasted veggies. You can also add your favorite gravy.

Why You’ll Love This Vegan Meatloaf

  • Hearty, meaty texture without the meat

  • Full of savory herbs and spices

  • Easy to make ahead and freezer-friendly

  • High in protein and fiber

Ingredients (Makes 1 standard loaf – serves 6–8)

For the Meatloaf:

  • 1 cup TVP (textured vegetable protein)

  • 1 cup vegetable broth (hot, for rehydrating TVP)

  • 1 tablespoon soy sauce or tamari

  • 1 tablespoon olive oil

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1 small carrot, grated

  • 1/2 cup rolled oats (or quick oats)

  • 1/4 cup breadcrumbs (or almond flour for gluten-free)

  • 2 tablespoons ground flaxseed + 5 tbsp water (flax egg)

  • 2 tablespoons tomato paste

  • 1 tablespoon ketchup

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon thyme

  • Salt & pepper to taste

For the Glaze:

  • 3 tablespoons ketchup

  • 1 tablespoon maple syrup

  • 1 teaspoon apple cider vinegar

  • Optional: a dash of liquid smoke for a smoky finish

Alternative to TVP

No TVP? No problem! You can substitute it with:

  • Lentils – Use 1 ½ cups cooked lentils in place of TVP

  • Mushrooms – Finely diced and sautéed (1 ½ cups)

  • Chopped walnuts – For added texture (mix with lentils or mushrooms)

Instructions

  1. Preheat the Oven

    • Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.

  2. Rehydrate the TVP

    • In a bowl, mix TVP with hot vegetable broth and soy sauce. Cover and let sit for 10 minutes until liquid is absorbed.

  3. Prepare the Flax Egg

    • Mix 2 tablespoons flaxseed meal with 5 tablespoons water. Let sit for 5 minutes until gel-like.

  4. Sauté the Veggies

    • Heat olive oil in a pan over medium heat. Sauté onions, garlic, and carrots until soft (about 5 minutes).

  5. Combine Ingredients

    • In a large bowl, combine rehydrated TVP, sautéed veggies, oats, breadcrumbs, tomato paste, ketchup, flax egg, and seasonings. Mix well until sticky and fully combined.

  6. Shape and Bake

    • Press the mixture into your loaf pan. Smooth the top and bake for 30 minutes uncovered.

  7. Add the Glaze

    • Remove from oven, brush with glaze mixture, and return to oven for an additional 15–20 minutes.

  8. Cool and Serve

    • Let the loaf cool for 10–15 minutes before slicing. This helps it firm up and slice beautifully.

Cook Time

  • Prep Time: 20 minutes

  • Cook Time: 45–50 minutes

  • Total Time: ~1 hour 10 minutes

Health Benefits

  • TVP – High in protein, low in fat, and cholesterol-free

  • Flaxseed – A great source of omega-3s and fiber

  • Carrots and garlic – Boost immune health and offer antioxidants

  • Oats – Help lower cholesterol and support heart health

  • Tomato-based glaze – Rich in lycopene, an antioxidant good for heart health

Serving Suggestions

  • Pair with mashed potatoes, mushroom gravy, or a fresh salad.

  • Leftovers? Slice and pan-fry for a hearty sandwich!

This vegan meatloaf is the perfect blend of comfort food and nourishing ingredients. Whether you’re hosting a plant-based holiday or just want a cozy dinner that satisfies, this loaf hits all the right notes. Enjoy!



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