Vegan Meatloaf Recipe

Growing up, meatloaf was always a cozy dish on the dinner table—warm, savory, and comforting.

When I made the switch to plant-based meals, I worried I’d lose that familiar taste.

But this vegan meatloaf completely changed my mind. It’s rich, flavorful, and surprisingly filling—without a trace of meat or dairy.

It’s now one of my go-to meals for holiday spreads, meal prep, or anytime I crave something deeply satisfying yet nourishing.

And trust me, even meat-eaters at my table are always impressed.

Why You’ll Love This Recipe

Deep, savory flavor with herbs, beans, and tomato paste

Nutritious and protein-rich—thanks to black beans and oats

No meat or dairy—but incredibly hearty and satisfying

Meal-prep friendly and perfect for leftovers

Great hot or cold, and even better the next day!

What You’ll Need (Ingredient Highlights)

Potatoes or sweet potatoes – for structure and a soft bite

Black beans or kidney beans – protein-rich and filling

Onions, garlic, celery – the aromatic base of flavor

Walnuts or sunflower seeds – a bit of crunch and richness

Oats – to bind the mixture together naturally

Tomato paste, soy sauce, balsamic vinegar – umami-packed ingredients

Spices – including smoked paprika, thyme, cumin, and caraway seeds for a smoky, earthy profile

Pro Tips Before You Start

Don’t blend the potatoes—just mash them by hand for the best texture.

Let the loaf cool before slicing so it holds together.

For a firmer loaf, chill it for a few hours after baking.

Instant oats work best, but rolled oats also do the trick.

How to Make Vegan Meatloaf

Step 1: Boil and Mash the Potatoes

Peel and chop the potatoes, then boil in salted water until tender (about 15 minutes).

Drain and return to the pot.

Mash with a potato masher—do not use a food processor, as it makes the texture too gummy.

Step 2: Preheat the Oven

While the potatoes are boiling, preheat your oven to 375°F (190°C).

Step 3: Cook the Veggies and Spices

In a skillet, heat oil over medium heat.

Sauté chopped onion for 3 minutes, then add garlic, celery, all the dried spices, soy sauce, and balsamic vinegar.

Cook for 3–5 more minutes, stirring occasionally.

Add the drained beans and cook for another minute, then turn off the heat.

Step 4: Mix Everything Together

Add the veggie mixture to the mashed potatoes in the pot.

Add tomato paste, oats, and chopped walnuts.

Use a potato masher or clean hands to mix everything thoroughly until well combined.

Step 5: Shape the Loaf

Line an 8- or 9-inch loaf pan with parchment paper, leaving overhang on the sides.

Press the mixture firmly into the pan to help it hold its shape.

Step 6: Bake and Rest

Bake the loaf for 40–50 minutes, then let it cool in the pan for at least 15 minutes.

It will still be soft right out of the oven, but it firms up as it cools.

For best results, chill in the fridge for at least 3 hours before slicing.

Step 7: Serve

Slice and serve with mushroom gravy, maple-tomato glaze, or classic vegan gravy.

Full sauce suggestions are below.

What to Serve It With

Mushroom gravy or tomato maple glaze

Roasted vegetables or mashed potatoes

Fresh green salad with balsamic vinaigrette

Steamed broccoli or sautéed greens

Variations / Substitutions

Use sweet potato instead of regular potato for a hint of sweetness.

Substitute black beans with lentils or chickpeas.

Replace walnuts with sunflower seeds for a nut-free version.

Add mushrooms for extra umami.

Make it spicy with extra red pepper flakes or hot sauce.

Storage & Leftovers

Fridge: Store leftovers in an airtight container for up to 5 days.

Freezer: Wrap individual slices and freeze for up to 2 months.

Reheat: Warm slices in the oven or microwave before serving.

FAQs

Can I make this vegan meatloaf ahead of time?
Yes! You can prepare it a day in advance and bake it later or chill it overnight after baking for firmer slices.

What’s the best way to mash the potatoes?
Use a potato masher. Avoid food processors—they make the mixture gluey.

Can I use red beans instead of black beans?
Absolutely. Red kidney beans work perfectly and have a similar texture.

What if I don’t have oats?
You can use breadcrumbs, but oats hold moisture better and add more fiber.

How do I make this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce and ensure oats are certified gluten-free.

What sauce goes best with this loaf?
Mushroom gravy, tomato glaze, or even BBQ sauce—all delicious options.

Can I make it in a muffin tin instead of a loaf pan?
Yes! That’s a great way to make individual portions—just reduce the bake time to about 25–30 minutes.

Final Thoughts

This vegan meatloaf is one of those dishes that makes plant-based eating feel cozy and satisfying.

Whether it’s for a holiday dinner or a casual weeknight, it brings everyone together at the table.

It’s hearty without being heavy, flavorful without needing meat, and versatile enough to become a regular part of your meal rotation.