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No Red Meat “Meatloaf”

What sets this No Red Meat Vegetarian “Meatloaf” apart is its ability tocapture all the heartiness and comfort of the classic dish while remainingentirely plant-based.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb vegetarian meat substitute crumbled or ground-style *see Chef’s Tips
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 cup breadcrumbs
  • 1/2 cup grated carrot
  • 1/2 cup minced mushrooms optional but recommended for texture
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce or tamari
  • 1/4 cup milk or plant-based milk
  • 1 egg or vegan egg substitute
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup ketchup for topping

Method
 

  1. Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
  2. In a skillet, sauté the onions and garlic over medium heat until softened, about 3–4 minutes.
  3. In a large mixing bowl, combine the vegetarian meat substitute, cooked onions and garlic, grated carrot, mushrooms, and breadcrumbs.
  4. Add tomato paste, soy sauce, milk, egg or substitute, and seasonings. Mix thoroughly until well combined.
  5. Transfer the mixture into the loaf pan and press down firmly to shape.
  6. Spread the ketchup evenly across the top.
  7. Bake for 45–50 minutes, or until the loaf is firm and lightly browned.
  8. Allow to rest for 10 minutes before slicing and serving.

Notes

Chef’s Tips
Here are some popular vegetarian meat substitutes that work well in a meatloaf recipe:
Plant-based ground “beef” crumbles (Impossible Foods, Beyond Meat, Gardein, Quorn, etc.) Quorn  works especially well in meatloaf because it has a slightly firm texture that holds its shape nicely when baked.
Textured Vegetable Protein (TVP), rehydrated
Tempeh, finely crumbled
Firm tofu, crumbled and well-pressed
Seitan, finely minced or ground
Each option can offer a different texture and flavour, so you can experiment to find the one you prefer.
  • If the mixture feels too wet, add additional breadcrumbs 1 tablespoon at a time.
  • For a vegan version, use plant-based milk and an egg replacer such as flax egg (1 tbsp ground flaxseed + 3 tbsp water).
  • Let the loaf cool slightly before slicing to help it hold its shape.
  • Serve with mashed potatoes, steamed greens, or a simple salad for a complete meal.