Easy Veggie Meatloaf Recipe

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This easy and hearty veggie meatloaf is a twist on a classic meatloaf recipe. It’s made with meaty portobello mushrooms, vegetables, and walnuts. It packs in plenty of flavors making it a satisfying healthy choice for any mealtime.

Whether you are a seasoned vegetarian or just looking to change things up in the kitchen, this meatless meatloaf recipe will surely become a new favorite in your house; even for meat lovers.

Why you will 🤍 this recipe

  • Flavor! This is a hearty veggie meatloaf with a meatloaf glaze that tastes like old-fashioned meatloaf.
  • The mushrooms and walnuts give this meatloaf a meaty texture almost like ground beef.
  • It’s great for meal prep. It can be made ahead of time and also easily frozen in single portions.

If you are looking for more plant-based options, try these eggplant meatballs!

the ingredients: zucchini, walnuts, carrots, onions, garlic, mushrooms, egg, cheese, tamari sauce on a tray

Here is what you will need

This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.

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🛒Ingredients

🥄Equipment

How to make this vegetarian meatloaf recipe

Wipe off the mushrooms with a damp cloth and roughly chop them. Roughl chop the carrots, zucchini and onion. Preheat the oven to 350 degrees f.

Mushrooms processed until crumbly in a food processor bowl

Step 1.

Place the mushrooms into the bowl of a food processor and pulse about 4 times until they appear crumbly; remove them from the bowl and place them into a mixing bowl.

Step 3.

Add the remaining vegetables to the food processor and process them until they become crumbly. Combine the vegetables with the mushrooms in a large mixing bowl.

carrots processed in food processor
mushrooms and vegetables cooking in a skillet

Step 4.

Heat the olive oil in a saute pan over medium heat; add the veggie mixture and mushrooms to the pan. Cook for approximately 5 minutes until the vegetables begin to soften and release their liquid. Drain and place them back in the mixing bowl.

Step 5.

Process the walnuts in a food processor until they become crumbly. Place them into the bowl with the vegetables, add the tamari sauce and stir to combine. Place the mixture in the refrigerator for at least 30 minutes.

walnut crumbles in a food processor bowl
a picture of veggie meatloaf pressed into  a loaf pan not baked

Step 6.

Once the mixture has cooled off, add the beaten egg and parmesan cheese. Press the mixture into a loaf pan lined with parchment paper.

Step 7.

Mix the ketchup, honey, and mustard together and spread it over the meatloaf. Bake for 40 minutes.

veggie meatloaf in loaf pan with ketchup topping

Ingredient notes and substitutions

The complete list of ingredients to make this easy recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.

Vegetables – You can use any combination of vegetables that you like in this recipe. Mild-tasting ones work best, try using diced asparagus, diced red bell pepper, cooked baby turnips, sweet potatoes or beets too.

Mushrooms – Portobello mushrooms are meaty and work really well in this recipe. You can replace them with 12 to 14 ounces of coarsely chopped cremini mushrooms, shitake mushrooms, or king oyster mushrooms.

Walnuts – These have a mild flavor and provide a healthy dose of omega 3’s. You can substitute them with an equal amount of cashews, pecans, or almonds.

Glaze topping – Save a few minutes and use 1/8 cup of your favorite bbq sauce for the topping.

How to make vegetarian meatloaf ahead of time

This is a great recipe for meal prep. It can be made a few days ahead of time according to the recipe instructions up to the refrigeration step. Just before serving add the egg and cheese; pop it in the oven and bake.

You can also double this recipe, and bake them both. Once the meatloaf is cool, slice leftovers and freeze them into individual portions for a quick dinner.

Thaw frozen meatloaf slices in the refrigerator overnight, or reheat them directly from frozen in the oven or microwave.

an overhead view of veggie meatloaf on a platter with parsley

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 leftover meatloaf

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

Leftover veggie meatloaf tastes great in a meatloaf sandwich, crumbled in a salad, or in a wrap.

Vegetables and meatloaf on a white plate with a fork

Are you too tired to cook dinner?

If you’re feeling uninspired when it’s time to cook dinner, this free guide will help you make a quick and healthy dinner with ingredients you have in your kitchen.

Recipe variations

Vegan vegetable meatloaf – You can easily make this a vegan meatloaf recipe by replacing the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and instead of parmesan cheese, use an equal amount of nutritional yeast. For the glaze, replace the honey with an equal amount of maple syrup.

Individual veggie meatloaves – Instead of forming a loaf, press the mixture into muffin cups that are coated with oil or cooking spray and bake for 30 minutes.

💡Tips

  • The easiest way to shape veggie meatloaf is to use a loaf pan lined with parchment paper. Once the meatloaf is cooked through, lift the paper out of the pan and allow the meatloaf to cool before slicing.
  • If your veggie meatloaf is mushy, stir in 1/4 cup of bread crumbs or rolled oats or quick oats for a little more texture.

You might also like these meatless ideas

Do you like this recipe?
Please comment and give it a ⭐⭐⭐⭐⭐ rating below!

Veggie Meatloaf

Hearty veggie meatloaf  is made with meaty portobello mushrooms, walnuts and vegetables. It’s a hearty, healthy and full of flavor.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Click on serving size to scale this recipe

Course: Dinner Recipes
Cuisine: American
Keyword: veggie meatloaf
Servings: 4
Calories: 350kcal
Author: Anne
Scale this Recipe 4

Ingredients

  • 1 tablespoon olive oil or avocado oil
  • 4 portobello mushrooms rough chopped approximately 12 ounces
  • 3 carrots peeled and cut into chunks
  • 1/2 medium onion rough chopped
  • 1 small zucchini cleaned and roughly chopped
  • 1 clove garlic chopped
  • 1 cup walnut pieces
  • 1 1/2 tablespoons tamari sauce or soy sauce
  • 3 tablespoons parmesan cheese or nutritional yeast
  • 1 egg
  • 2 tablespoons organic ketchup
  • 1 teaspoon honey
  • 1/2 teaspoon dry mustard
  • 1/4 cup bread crumbs or oats

Instructions

  • Pre-Heat the oven to 350
  • Place the 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 carrots, onions, garlic and zuccchini to the food processor and process until crumbly
  • Heat the oil in a saute pan over medium heat and 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.
  • Process the walnuts in the food processor until they become crumbly and add them to the bowl with the vegetables, add the tamari sauce and combine. Place the mixture in the refrigerator for 10 minutes.
  • Once the mixture is cool cool, add 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

Video

Notes

Make it Vegan:
  • 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: 1/4 meatloaf | Calories: 350kcal | Carbohydrates: 24g | Protein: 12g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 615mg | Potassium: 802mg | Fiber: 5g | Sugar: 11g | Vitamin A: 7874IU | Vitamin C: 13mg | Calcium: 125mg | Iron: 2mg

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

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13 Comments

    1. I have made this twice, once as written and once as vegan. Both times the flavor is good, but, it just falls apart and can’t be sliced.
      What did I do wrong?

      1. Hi Collern Thanks for your comment. The meatloaf will be fragile, maybe let it cook a little bit longer (5 to 10 minutes) and allow it to cool off before removing the loaf from the pan. It also helps to use a serrated knife to slice it.

  1. This looks amazing and am looking forward to making it! Just was wondering about the portabellas. I have small ones in my fridge and wanted to know maybe the ounces of your mushrooms?
    Thanks again for your awesome recipes!

    1. Hi Nikki
      The portobello mushroom caps weigh approximately 3 ounces each, so you would need about 12 ounces of mushrooms. you can also use baby bella mushrooms as well or a combination of both!

  2. Hi, when you say to sautée the vegetables, is that including the mushrooms? Also, do u think an extra egg would help hold it together better? Thanks! Cooking this rn.

    1. Hi Katie yes saute the mushrooms too. And an extra egg won’t hurt but I have not had any problems with the recipe as written. As long as I use a loaf pan I hope it turned out ok!

  3. This was so good! When I was a meat eater, meatloaf was my favorite. Since going vegetarian 2 years ago, all the « meatloaf » i’ve tried so far didn’t make it for me. But this one, finally, was so good! I replaced the zucchini with cauliflower. It will become my new » meatloaf » recipe 🙂

  4. 5 stars
    This”meat” loaf is really really good! It’s delicious and easy to make.
    I highly recommend it!