Easy Veggie Meatloaf – Packed with Mushrooms, Walnuts & Fresh Veggies

This easy veggie meatloaf is proof that you can get all the delicious, homestyle flavors you love without the beef. Made with hearty portobello mushrooms, sweet carrots, and fresh zucchini, it’s packed with savory goodness and just the right amount of texture. It’s perfect for full-time veggie lover or anyone looking to shake up their dinner routine.

What you will need

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Ingredient List

• Olive oil or your favorite cooking oil
• Portobello mushrooms or any variety of meaty mushrooms such as king oyster
• Carrots
• Zucchini
• Garlic
• Walnuts, pecans, almonds or cashews
• Soy sauce, tamari sauce or coconut aminos
• Parmesan cheese
• Egg or flax egg (1 tablespoon flaxseed plus 3 tablespoons water)
• Tomato paste
• Honey
• Mustard

How to make vegetarian meatloaf

Prepare the ingredients:

• Gently wipe the mushrooms clean with a damp cloth (no need to rinse—mushrooms soak up water like a sponge!).
• Roughly chop the mushrooms, carrots, zucchini, and onion—no need to be precise, as they’re all going into the food processor anyway. 
• Preheat your oven to 375 degrees.

1. Place the mushrooms into a food processor and pulse until crumbled into the size similar to chopped meat. Transfer it to a bowl.
2. Next, add the carrots and onions; pulse transfer to the same bowl as the mushrooms.
3. Last, add the walnuts and process; transfer to the bowl with the vegetables.
4. Heat olive oil in a pan over medium heat. Add the veggie-mushroom mixture and saute for about 5 minutes until the veggies soften and release their liquid. Drain off the excess moisture to avoid a soggy meatloaf and place the mixture into a bowl.
5. Add the chopped wlanuts, otameal and tamari sauce to the bowl and stir to combine all of the ingredients – refrigerate for 30 minutes. Remove the bowl from the refrigerator, add the beaten egg and parmesan cheese. Press the mixture into a loaf pan lined with parchment paper.
6. Mix the ketchup, honey, and mustard and spread it over the meatloaf. Bake in a preheated oven for 40 minutes.

Tips & Tricks

• To thoroughly strain the meatloaf mixture before refrigerating, place it into a strainer and press it to release any excess liquid.
• Line the loaf pan with parchment paper before adding the mixture; this will make it super easy to lift the “meatloaf” out once it’s baked.
• Let the meatloaf cool slightly before slicing for the best texture.

Veggie meatloaf variations

Vegetables –  Feel free to swap in your favorites! Mild tasting veggies work best; try diced asparagus, red bell peppers, cooked baby turnips, sweet potatoes or beets for a fun twist.

Vegan “meatloaf” – Swap the egg for a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). Replace parmesan cheese with nutritional yeast for a cheesy umami boost. For the glaze, use maple syrup instead of honey.

Individual veggie meatloaves – If you want to make individual mini-meatloaves, press the mixture into oiled muffin tins and bake for 30 minutes; these are perfect for meal prep!

Easy glaze – Skip the homemade and brush on ⅛ cup of your favorite bbq sauce for a smoky, tangy finish.

Meal-prep instructions

Make-ahead

This is a great recipe for making ahead. Here’s how:

• Follow the recipe in the recipe card up to the refrigeration step where you can refrigerate it the mixture for up to two days before baking.

• Just before baking, mix in the egg and cheese, then pop it into the oven.

Freezing and reheating

• Double the batch and bake two veggie meatloaves at once. Once cooled, slice and freeze the second meatloaf in individual portions for quick meals.
• To reheat, thaw overnight in the fridge or reheat from frozen in the oven or microwave.

What to serve with veggie meatloaf

This delicious meatloaf tastes great as a main dish with just about any side dishes you would serve with traditional meatloaf such as baked potato, mashed potatoes, green beans, a side salad or roasted brussels sprouts.

How to store and use leftovers

Keep leftover veggie meatloaf in an airtight container in the fridge for up to 4 days. Warm it up in the oven or microwave until heated through.

Leftover veggie meatloaf makes an amazing sandwich; toast some bread, add your favorite condiments, and enjoy it for lunch!

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Recipe FAQs

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Veggie Meatloaf

Hearty veggie meatloaf  is made with meaty portobello mushrooms, walnuts and vegetables and is ready in an hour!

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 30 minutes minutes

Click on serving size to scale this recipe

Course: Dinner Recipes

Cuisine: American

Keyword: Vegetarian meatloaf with mushrooms

Servings: 4

Calories: 351kcal

Author: Anne

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Veggie Meatloaf

Equipment

• food processor
• parchment paper
• Loaf Pan
• Large skillet
• large mixing bowl

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Ingredients

• ▢ 1 tablespoon olive oil or avocado oil
• ▢ 4 portobello mushrooms approximately 12 ounces
• ▢ 3 carrots
• ▢ 1/2 medium onion
• ▢ 1 small zucchini
• ▢ 1 clove garlic
• ▢ 1 cup walnut pieces
• ▢ 1 1/2 tablespoons soy sauce
• ▢ 3 tablespoons parmesan cheese
• ▢ 1 egg
• ▢ 2 tablespoons ketchup
• ▢ 1 teaspoon honey
• ▢ 1/2 teaspoon dry mustard
• ▢ 1/4 cup bread crumbs or oats

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Instructions

• ▢
  Pre-Heat the oven to 350. Wipe 4 portobello mushrooms clean with a damp cloth and roughly chop them along with 3 carrots , 1/2 medium onion , 1 small zucchini .
• ▢
  Place the chopped mushrooms into the bowl of a food processor and pulse about 4 times until they appear crumbly; remove them and place them into a mixing bowl.
• ▢
  Add the chopped carrots, onions, garlic and zuccchini to the food processor and process until crumbly add to a mixing bowl and gently toss.
• ▢
  Process the walnuts in the food processor until they become crumbly and set them aside.
• ▢
  Heat 1 tablespoon olive oil in a saute pan over medium heat; add the mushrooms and veggie mixture to the pan;  cook for approximately 5  minutes until the vegetables begin to soften, and they release their liquid.
• ▢
  Recduce the heat to low and cook for approximately 10 minutes longer until the liquid cooks off.  NOTE: you may have to place the mixture into a strainer to drain off excess liquids.
  
• ▢
  Transfer the veggie mixture back to the mixing bowl, stir in the chopped wlanuts and oatmeal; refrigerate for at least 30 minutes. Once the mixture is cool, stir in the beaten egg and parmesan cheese.
• ▢
  Place mixture into a loaf pan that’s been line with parchment paper
  
• ▢
  Mix together the ketchup, honey and mustard in a small bowl – spread over the meatloaf
• ▢
  bake for 40 minutes at 350 degrees.

Video

Notes

 

• Replace the Parmesan cheese with an equal amount of nutritional yeast.
• Use a flax egg instead of an egg: 1 tablespoon flaxseed meal mixed with 3 tablespoons water.
• Swap out the honey for an equal amount of maple syrup

Store leftovers in an airtight container for up to 4 days. Reheat it in the microwave or oven.

See article above for recipe tips, variations ane more!

Nutrition

Serving: 1 | Calories: 351kcal | Carbohydrates: 24g | Protein: 12g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 620mg | Potassium: 806mg | Fiber: 5g | Sugar: 10g | Vitamin A: 7878IU | Vitamin C: 13mg | Calcium: 114mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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