This Vegan Meatloaf recipe is a hearty and delicious plant-based twist on the classic dish. With a combination of cooked bulgur, whole wheat bread crumbs, rolled oats, and a medley of diced vegetables, this savory and satisfying dish is perfect for those looking for a plant-based alternative to traditional meatloaf.
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Yield: 8 servings
Author’s note: This no-meat loaf is my go-to when visiting family or friends for dinner. It also makes a great main dish for a holiday menu.
Ingredients
Ingredients
2 cups
cooked bulgur (see tips for gluten-free options)
1-½ cups
whole wheat bread crumbs
1-½ cups
rolled oats
1 cup
fire roasted tomatoes with juice
1 small
onion, diced
2
celery stalks, diced
¾ cup
carrots, diced
½
green bell pepper, diced
¼ cup
finely chopped walnuts
3 Tbsp
low-sodium soy sauce
2 tsp
Dijon mustard
½ tsp
dried thyme
¼ tsp
dried sage
¼ tsp
ground black pepper
Salt, to taste
½ cup
ketchup plus enough to top loaf before baking
Instructions
Instructions
1. Preheat oven to 350 °F. Line a 9 x 13 inch baking dish or deeper loaf pan with parchment paper.
2. Combine all ingredients in large bowl. Press into prepared dish. Poke holes over the top with finger, then spread a thin layer of ketchup over the top with spatula.
3. Bake for 60 minutes. If desired, broil for 5 minutes at the end to brown the top.
Cooking Tips
Cooking Tips
1. You can use regular tomatoes instead of fire roasted tomatoes.
2. To make your own bread crumbs, toast 2 to 3 slices of bread and process them in a food processor until you reach the desired crumb size.
3. For a gluten-free version, substitute the bulgur with buckwheat or quinoa.
4. If you want, you can substitute low-sugar BBQ sauce for the ketchup.
5. Instead of chopping walnuts by hand, you can process them in a food processor.
