Vegan Meatloaf
This no-meat loaf is always my first go-to when visiting family or friends for dinner. It also makes a great main dish for a Thanksgiving menu.
Low Sugar
All of our recipes are oil free and vegan.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Yield: 8 servings
What You'll Need
2 cups cooked bulgur
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 sticks, diced
¾ cup carrots, diced
½ green bell pepper, diced
¼ cup finely chopped walnuts
3 Tbsp 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
Earn your plant-based nutrition certificate
How to Make It
1 Preheat oven to 350 degrees 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
You can use regular tomatoes instead of fire roasted.
Make your own bread crumbs using 2 to 3 slices of toasted bread. Process in a food processor to desired crumb size.
Substitute the bulgur with buckwheat or quinoa for a gluten-free version.
Look for no or low-sugar ketchup.
Instead of ketchup try no or low-sugar BBQ sauce.
Instead of chopping walnuts by hand, you can process them in a food processor.
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