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Vegetarian Meatloaf | Simple vegetarian recipe | Easy vegetarian meatloaf

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


  • 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


  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.