Craving good old fashioned comfort food without the guilt? Don’t miss this freezer friendly vegetarian meatloaf with step-by-step directions!

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.

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!

Vegetarian Meatloaf | Simple vegetarian recipe | Easy vegetarian meatloaf
5 from 6 votes
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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.

Like this recipe? Here are some other vegetarian dishes you may enjoy!

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Craving good old fashioned comfort food without the guilt? Don't miss this freezer friendly vegetarian meatloaf with step-by-step directions!

Ruth Soukup

Ruth Soukup

Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup

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