Best Vegetarian Meatloaf Recipe

Introduction

This Best Vegetarian Meatloaf is a hearty, flavorful dish perfect for any meal. Packed with savory spices and a delicious glaze, it’s a satisfying alternative to traditional meatloaf that everyone will enjoy.

Ingredients

• 12 oz package vegetarian meat crumbles (thawed in the fridge)
• 2 eggs
• 1 teaspoon Italian seasoning
• 1 teaspoon sage
• ½ teaspoon salt
• 2 tablespoons vegetarian Worcestershire sauce
• ¾ cup whole wheat breadcrumbs
• 1 cup diced yellow onion
• 8 cloves garlic (minced)
• ½ cup ketchup
• 3 tablespoons brown sugar
• 1 tablespoon butter

Instructions

1. Step 1: Allow the meat crumbles to thaw for several hours in the fridge, or overnight.
2. Step 2: Melt the butter in a skillet. Add the garlic and onion. Cook over medium heat for 5-8 minutes, until the onion is softened and no longer crunchy.
3. Step 3: Mix together the thawed meat crumbles, eggs, Italian seasoning, sage, salt, Worcestershire sauce, breadcrumbs, garlic, and onion in a bowl until well combined.
4. Step 4: Grease a loaf pan and press the meatloaf batter down into it firmly.
5. Step 5: Bake the vegetarian meatloaf at 350 degrees Fahrenheit for 40 minutes or until browned on the top.
6. Step 6: Mix together the ketchup and brown sugar in a bowl.
7. Step 7: Top the meatloaf with the ketchup and brown sugar mixture and bake an additional 15-20 minutes, until bubbly on the edges.
8. Step 8: Slice the meatloaf into pieces and serve.

Tips & Variations

• For extra moisture, add a tablespoon of olive oil or a splash of vegetable broth to the mixture before baking.
• Try substituting regular breadcrumbs with gluten-free ones for a gluten-free option.
• Add chopped mushrooms or bell peppers for additional texture and flavor.
• Use vegan Worcestershire sauce and egg substitutes to make this recipe fully vegan.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in the microwave or in a covered skillet over low heat to keep moist. You can also freeze cooked meatloaf for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetarian meat crumbles without thawing?

It’s best to thaw the meat crumbles fully in the fridge before using to ensure even cooking and proper texture in the meatloaf.

What can I use instead of eggs in this recipe?

You can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan-friendly option.

Best Vegetarian Meatloaf Recipe

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★★★★★

4.8 from 100 reviews

This best vegetarian meatloaf offers a hearty and flavorful alternative to traditional meatloaf, using seasoned vegetarian meat crumbles combined with aromatic vegetables and a tangy ketchup glaze. Baked to perfection, it’s a comforting, protein-packed dish perfect for a satisfying family meal or meal prep.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Meatloaf Mixture

• 12 oz package vegetarian meat crumbles (thawed in the fridge)
• 2 eggs
• 1 teaspoon Italian seasoning
• 1 teaspoon sage
• ½ teaspoon salt
• 2 tablespoons vegetarian Worcestershire sauce
• ¾ cup whole wheat breadcrumbs
• 1 cup diced yellow onion
• 8 cloves garlic (minced)
• 1 tablespoon butter

Glaze

• ½ cup ketchup
• 3 tablespoons brown sugar

Instructions

1. Thaw the Vegetarian Meat Crumbles: Allow the vegetarian meat crumbles to thaw in the refrigerator for several hours or overnight to ensure they are fully defrosted before cooking.
2. Sauté Garlic and Onion: Melt the butter in a skillet over medium heat. Add the minced garlic and diced yellow onion. Cook for 5-8 minutes until the onion softens and loses its crunch, developing a sweet and aromatic base.
3. Combine Meatloaf Ingredients: In a large mixing bowl, mix together the thawed vegetarian meat crumbles, eggs, Italian seasoning, sage, salt, vegetarian Worcestershire sauce, whole wheat breadcrumbs, and the sautéed garlic and onion until thoroughly combined.
4. Form the Meatloaf: Grease a loaf pan lightly with butter or non-stick spray. Press the meatloaf mixture firmly into the loaf pan, shaping it evenly to ensure consistent cooking.
5. Bake the Meatloaf: Place the loaf pan in a preheated oven at 350°F (175°C). Bake the meatloaf for 40 minutes or until the top has browned nicely.
6. Prepare the Glaze: While baking, combine the ketchup and brown sugar in a small bowl, mixing until smooth and well incorporated.
7. Glaze and Continue Baking: After the initial baking, remove the meatloaf from the oven and evenly spread the ketchup and brown sugar glaze over the top. Return it to the oven and bake an additional 15-20 minutes until the glaze is bubbly around the edges.
8. Serve: Remove the meatloaf from the oven and let it cool slightly. Slice into portions and serve warm for a delicious vegetarian main course.

Notes

• Make sure the vegetarian meat crumbles are fully thawed to achieve the best texture.
• Sautéing the garlic and onion softens them and boosts flavor without overpowering the dish.
• Using whole wheat breadcrumbs adds fiber and a healthier twist.
• The ketchup and brown sugar glaze adds a classic sweet tang that complements the savory loaf.
• Allow the meatloaf to rest for a few minutes after baking to help it hold together when slicing.

Keywords: vegetarian meatloaf, vegetarian main dish, meatless meatloaf, healthy meatloaf, plant-based meatloaf