Can I make this gluten-free?

Absolutely! Replace the bulgur with quinoa or brown rice, use gluten-free oats, and substitute gluten-free breadcrumbs. Also ensure your soy sauce is gluten-free or use tamari instead.

My loaf seems too wet. What did I do wrong?

You may have added too much liquid or not drained your fire-roasted tomatoes well enough. Add more breadcrumbs or oats to absorb the excess moisture. Next time, make sure to cook your bulgur properly and drain vegetables well.

Can I prepare this the day before and bake it tomorrow?

Yes! You can mix everything and shape the loaf, then cover it tightly and refrigerate overnight. Remove from the refrigerator 30 minutes before baking, add the ketchup topping, and you might need to add 5-10 minutes to the baking time since it's starting cold.

What can I use instead of walnuts if I have a nut allergy?

Sunflower seeds or pumpkin seeds make great substitutes. They provide similar texture and healthy fats. Just chop them finely before adding to the mix.

Vegan Meatloaf Recipe - LazyDayRecipes

Name: Vegan Meatloaf Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups cooked bulgur; 1.5 cups whole wheat bread crumbs (about 2-3 slices of bread); 1.5 cups rolled oats; 1 cup fire-roasted tomatoes with juice (diced); 1/2 cup small onion, diced; 1 teaspoon minced garlic; 2 celery sticks, diced; 3/4 cup carrots, diced; 1/2 green bell pepper, diced; 1/4 cup finely chopped walnuts; 3 tablespoons soy sauce; 2 teaspoons Dijon mustard; 1/2 teaspoon dried thyme; 1/4 teaspoon dried sage; 1/4 teaspoon ground black pepper; Sea salt, to taste; 1/2 cup ketchup, plus extra for topping the loaf

This hearty vegan meatloaf is an absolute game-changer for plant-based meals! Packed with wholesome ingredients like bulgur, oats, and colorful vegetables, it delivers incredible texture and savory flavor that will satisfy even dedicated meat-eaters. Ready in just over an hour with minimal hands-on time, it’s perfect for busy weeknights when you want something substantial but don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

Incredibly Satisfying: The combination of bulgur, oats, and breadcrumbs creates a hearty texture that’s genuinely fulfilling. You won’t miss the meat at all!
Nutrient-Dense: Loaded with whole grains, vegetables, and walnuts, this loaf packs serious nutrition in every slice.
Family-Friendly: This is one of those rare vegan recipes that pleases everyone at the table. The familiar comfort food shape and flavors make it accessible even to picky eaters.
Make-Ahead Marvel: Prepare it on the weekend, and enjoy leftovers throughout the week for quick meals when time is tight.

Ingredients You’ll Need

Bulgur: Creates a fantastic texture base that mimics the mouthfeel of traditional meatloaf while adding nutty flavor and wholesome nutrition.
Whole Wheat Bread Crumbs: Acts as a binder and adds familiar texture. Save those bread ends in the freezer for this recipe!
Rolled Oats: Provides structure and heartiness while keeping everything moist.
Fire-Roasted Tomatoes: Brings incredible depth of flavor that regular tomatoes just can’t match – don’t substitute if possible!
Onion, Garlic, Celery, Carrots, and Bell Pepper: This classic mirepoix-plus combination adds moisture, texture, and layers of savory flavor.
Walnuts: Contributes essential healthy fats and a subtle richness that makes the loaf more satisfying.
Soy Sauce: Provides that umami depth that makes the loaf truly crave-worthy.
Dijon Mustard: Adds tanginess and complexity that balances the sweetness of the vegetables.
Herbs and Spices: Thyme, sage, and black pepper create that classic comfort food profile we all love.
Ketchup: The perfect sweet-tangy glaze that caramelizes beautifully on top – just like a traditional meatloaf.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This vegan meatloaf is wonderfully adaptable. Here are some of my favorite ways to switch things up:

Grain Swaps: No bulgur? Try quinoa, brown rice, or buckwheat groats for a gluten-free option.
Protein Boost: Add 1 cup of cooked lentils or a can of drained, mashed beans for extra protein.
Glaze Variations: Try BBQ sauce, teriyaki glaze, or a balsamic reduction instead of ketchup for the topping.
Seasonal Twist: In fall, add diced apple and cranberries with a touch of cinnamon for a harvest-inspired loaf.
Italian Style: Add Italian herbs, sun-dried tomatoes, and chopped olives, then top with marinara instead of ketchup.

How to Make Vegan Meatloaf

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F and line a baking dish with parchment paper. A 12×8 glass baking pan works perfectly. Cook the bulgur according to package directions (usually takes about 15 minutes).

Step 2: Prep the Vegetables

While the bulgur cooks, dice your vegetables – onion, garlic, celery, bell pepper, and carrots. Finely chop the walnuts as well. The finer the dice on everything, the better the loaf will hold together.

Step 3: Mix Everything Together

In a large bowl, combine all ingredients including the cooked bulgur. Don’t be shy – get in there with your hands and mix thoroughly! This hands-on approach ensures everything is evenly distributed and helps develop the texture.

Step 4: Form and Top the Loaf

Press the mixture firmly into your prepared baking dish. Use your fingers to poke several holes across the top surface (this helps the loaf cook evenly). Spread a thin layer of ketchup over the top using a spatula.

Step 5: Bake to Perfection

Bake for 60 minutes at 350°F. For that irresistible caramelized top, switch to broil for the final 5 minutes, watching carefully to prevent burning.

Step 6: Rest and Serve

Allow the loaf to rest for about 10 minutes before slicing. This helps it set up and makes for cleaner, more attractive slices.

Pro Tips for Making the Recipe

Don’t Skip the Parchment Paper: It prevents sticking and makes cleanup a breeze.
Cook the Bulgur Properly: Undercooked bulgur will leave your loaf with hard bits, while overcooked can make it mushy.
Pack it Tight: Really press the mixture firmly into the pan to help it hold together when sliced.
Uniform Vegetable Size: Dice all vegetables to a similar small size for the best texture.
Let it Rest: The 10-minute rest after baking is crucial for a loaf that slices cleanly without falling apart.
Add Moisture if Needed: If your mixture seems too dry, add a splash of vegetable broth to achieve the right consistency.

How to Serve

This vegan meatloaf shines as the centerpiece of a plant-based meal. Here are some perfect pairings:

Classic Comfort Meal

Serve with mashed potatoes and roasted Brussels sprouts or green beans for a nostalgic comfort food dinner.

Gravy Options

A mushroom gravy or simple vegetable gravy makes this meal even more satisfying and adds moisture to leftover slices.

Sandwiches

Cold leftover slices make incredible sandwiches! Try them with vegan mayo, lettuce, and tomato on good bread the next day.

Make Ahead and Storage

Storing Leftovers

This loaf actually gets better after a day in the refrigerator! Store in an airtight container for up to 5 days. The flavors meld and it slices even more cleanly after chilling.

Freezing

Freeze individual slices with parchment paper between them, or freeze the entire loaf (after cooling completely). Wrap tightly in plastic wrap and then foil, and freeze for up to 3 months.

Reheating

For best results, thaw frozen slices in the refrigerator overnight. Reheat in a 350°F oven for about 15 minutes, or microwave individual slices covered with a damp paper towel for 1-2 minutes. Add a little gravy when reheating to keep it moist.

FAQs

Can I make this gluten-free?

Absolutely! Replace the bulgur with quinoa or brown rice, use gluten-free oats, and substitute gluten-free breadcrumbs. Also ensure your soy sauce is gluten-free or use tamari instead.
My loaf seems too wet. What did I do wrong?

You may have added too much liquid or not drained your fire-roasted tomatoes well enough. Add more breadcrumbs or oats to absorb the excess moisture. Next time, make sure to cook your bulgur properly and drain vegetables well.
Can I prepare this the day before and bake it tomorrow?

Yes! You can mix everything and shape the loaf, then cover it tightly and refrigerate overnight. Remove from the refrigerator 30 minutes before baking, add the ketchup topping, and you might need to add 5-10 minutes to the baking time since it’s starting cold.
What can I use instead of walnuts if I have a nut allergy?

Sunflower seeds or pumpkin seeds make great substitutes. They provide similar texture and healthy fats. Just chop them finely before adding to the mix.

Final Thoughts

This vegan meatloaf has been my go-to recipe for years when I want to impress both plant-based eaters and omnivores alike. The combination of hearty textures and rich flavors creates a truly satisfying meal that never disappoints. Whether you’re a longtime vegan or just experimenting with plant-based cooking, this recipe deserves a spot in your regular rotation. Give it a try – I think you’ll be surprised at just how delicious plant-based comfort food can be!