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Easy Vegetarian Meatloaf

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Vegetarian Meatloaf | Simple vegetarian recipe | Easy vegetarian meatloaf

 

Being vegetarian, I am constantly trying to find or create recipes that will satisfy my meat-eating family.  My husband flat-out refuses to eat tofu, and we won’t even talk about the ill-fated polenta incident of 2014.  The food I make has to look “normal” and taste good.  Chili, tacos, spaghetti…unadventurous as they may be, the closer my meals come to good old fashioned “comfort food,” the better they are received.

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Great family meals don’t have to be complicated. This mini cookbook serves up 10 easy meals, each only requiring 5 ingredients or less

Vegetarian Meatloaf is something I have been making for years.  It is extremely filling, has less than half the calories of regular meatloaf, and tastes delicious.

It is always a huge hit in my house. There aren’t a lot of recipes that are kid-friendly, but this one is pretty foolproof.

Even better, it is made from all the ingredients that I normally keep on hand.

Vegetarian Meatloaf ingredients

Here is what you need:

2  16 oz. packages vegetable protein crumbles (Boca or Morningstar)
 1 medium onion, chopped
5-6 garlic cloves, crushed in a garlic press or finely chopped
1 tablespoon dried parsley
1/2 tablespoon chili powder
1/2 tablespoon seasoned salt
1/4 cup Worcestershire sauce*
2 eggs, beaten
3/4 cup milk
1/2 cup ketchup
3 tablespoons firmly packed brown sugar
1 teaspoon seasoned salt
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
 
*Technically, traditional Worcestershire sauce contains anchovies and is not vegetarian, however, there is a vegetarian version available!
 
Start with Morning Start vegetarian protein crumbles.
 
Step 1: Pour the vegetarian protein crumbles into a bowl.  They can still be frozen, but beat the bag against the counter before opening to get rid of any large chunks.

Add onions and garlic to "meat" mixture.

Step 2: Add chopped onion and crushed garlic

Add spices and stir.

Step 3: Add spices then blend together. These can be adjusted to taste or to the whims of your kids if you have “helpers.”

Add wet ingredients, then breadcrumbs and blend together.

Step 4:  Add milk, eggs, & Worcestershire. Blend well, then add *bread crumbs and mix together.  (*Use enough bread crumbs to make the mixture hold together.)

Pack meatloaf into loaf pan.

Step 5: Spray loaf pan with cooking spray; press mixture into pan, patting down firmly.  Cover with foil and refrigerate 1-2 hours (or overnight), then bake, covered, at 350 degrees for 90 minutes.

Mix together ingredients for meatloaf topping.

Step 6: To make topping, mix together ketchup with brown sugar, dry mustard, salt, & pepper.

Apply sauce to the top of the meatloaf after it's cooked for about and hour

Step 7: After the meatloaf has cooked for 60 minutes, remove foil and spread ketchup mixture over top.  Return to oven for remaining 30 minutes.

This vegetarian meatloaf is just as juicy and delicious as the real deal!

Easy Vegetarian Meatloaf

This budget friendly meatless meal is sure to become a new family favorite!

Course Main Course
Cuisine American
Servings 8 servings
Calories 397 kcal

Ingredients

  • 2 16 oz. packages vegetable protein crumbles (Boca or Morningstar)
  • 1 medium onion (chopped)
  • 5-6 cloves garlic ( crushed in a garlic press or finely chopped)
  • 1 TBSP dried parsley
  • 1/2 TBSP chili powder
  • 1/2 TBSP seasoned salt
  • 1/2 tsp black pepper
  • 1/4 cup Worcestshire sauce
  • 2 large eggs (beaten)
  • 3/4 cup milk
  • 1 cup bread crumbs
  • 1/2 cup ketchup
  • 3 TBSP brown sugar (firmly packed)
  • 1 tsp seasoned salt
  • 1 tsp dry mustard
  • 1/2 tsp ground black pepper

Instructions

  1. Pour the vegetarian protein crumbles into a bowl. They can still be frozen, but beat the bag against the counter before opening to get rid of any large chunks.

  2. Add chopped onion and crushed garlic

  3. Add spices then blend together. These can be adjusted to taste or to the whims of your kids if you have "helpers."

  4. Add milk, eggs, & Worcestershire. Blend well, then add bread crumbs and mix together. Add more bread crumbs if needed to make sure the mixture holds together.

  5. Spray loaf pan with cooking spray; press mixture into pan, patting down firmly. Cover with foil and refrigerate 1-2 hours (or overnight), then bake, covered, at 350 degrees for 90 minutes.

  6. To make topping, mix together ketchup with brown sugar, dry mustard, salt, & pepper.

  7. After the meatloaf has cooked for 60 minutes, remove foil and spread ketchup mixture over top. Return to oven for remaining 30 minutes.

Vegetarian Meatloaf | Simple vegetarian recipe | Easy vegetarian meatloaf

Vegetarian Meatloaf | Vegetarian Meatloaf Recipe |Meatless Veggie Loaf Recipe | Vegan Food Choices | Healhty Food

4 Comments

  1. June 3 at 12:45AM

    Yum! I’m also vegetarian and make meatless loaf from time to time, very similar to yours, except mine isn’t in the oven that long. Our version of vegetarian crumbles is Yves Just Like Round. I like your topping, will give that recipe a go next time!

  2. June 6 at 08:46AM

    Yum, this sounds delicious. I’m always looking for easy, yummy vegetarian recipes that even meat eaters would love!

  3. June 7 at 10:01AM

    Looks like a great recipe. I can definitely make this vegan for my family. (My husband will eat fake meat and tofu, but he won’t touch fake cheese!) Can’t wait to try it!

  4. Jo
    September 9 at 02:47PM

    I’ve been making your meatloaf for…seems like for years now. Anyhow, it is the most delicious meatloaf recipe I ever tried! If we went back to eating meat, my husband and I both agree, we would not make “meat” loaf, but I would continue to only make this recipe. Only thing I do differently is to prepare TVP crumbles with ingredients that make it taste like ground beef. Other than that, I have followed your recipe to the letter and it is just the best!!!

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