Recipes » Main Dish » Vegan Meatloaf
T. Colin Campbell Center for Nutrition Studies

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.


  • 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


  • 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

  • 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.

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