this vegan meatloaf is so easy to make and so delicious. it is special enough for the holidays but also great for cozy weeknight meals.
the inspiration
This is going to be my 9th vegan Christmas! I have shared so many recipes over the years so I was trying to look for where my recipes are lacking. To be honest, I was struggling a bit to find any huge inspiration.
However, someone commented on my YouTube channel asking for a vegan meatloaf recipe. That was when I realized I had no vegan meatloaf on the blog! I shared a recipe in a special ebook that came with purchasing my cookbook, Plantiful, about 5 years ago. But aside from that there was nothing.
So, now here we are. I always love hearing requests from you all because as much as I have so much inspiration in my head it does help to know what you want. Thank you to that subscriber for making the comment and getting us all a delicious vegan meatloaf recipe.
the ingredients
- Vegan Ground Beef: we will use a vegan ground beef replacement in this recipe. The best ones to use in my opinion are Impossible or Beyond Meat. However, you can also use Abbott’s Butcher or any other vegan ground beef replacement you like. I also have a recipe for homemade vegan ground beef.
- Cooked Lentils: I love lentils for so many reasons. They are nutritious, packed with fiber, and nutrients. They are also great in this recipe to add some body to the vegan meatloaf. I personally like to use canned for quick convenience but you can also pre-cook your lentils.
- Vegan Egg Replacer: we will need it to help bind the vegan meatloaf. I like to use Bob’s Red Mill but you can use any sort of vegan egg replacer. Chia seeds, flax seeds, Just Egg, whatever you like.
- Breadcrumbs: the breadcrumbs help to soak up some of the moisture and form it into a delicious vegan meatloaf.
- Barbecue Sauce: I like to use barbecue sauce in the vegan meatloaf and on top. It adds great flavor.
- Seasonings: we will need some seasonings like salt, black pepper, onion powder, garlic powder, and parsley.
- Fresh Herbs: the fresh herbs are nice on top for garnish.
vegan egg replacer
In this recipe we just need to use some form of an egg replacer. I always like to use Bob’s Red Mill egg replacer. It is potato starch and psyllium husk based. So, it is also great for anyone with allergies. I especially enjoy it for cookies and cakes as it doesn’t show like chia or flax seeds will.
You can also use chia seeds to make a chia egg or flax seeds to make a flax egg. These are very easy to make as you are just mixing 1 tablespoon of the seeds with 3 tablespoons of water.
Finally, one other thing you can do is use 1 tablespoons of chickpea flour with 3 tablespoons of water. If you also happen to have the liquid Just Egg on hand that will work as well.
Meatloaf History
Meatloaf has roots in ancient culinary traditions, with early versions appearing in Roman cookbooks that combined minced meat with spices and grains.
It evolved through Europe over the centuries, becoming especially popular in Germany and Scandinavia before arriving in the United States.
In America, meatloaf became a household staple during the 19th and 20th centuries, especially during the Great Depression, when stretching meat with breadcrumbs and vegetables made it an economical comfort food.
how to make the vegan meatloaf
- In a large bowl mash the lentils with the back of a fork. They do not have to be fully broken down, just somewhat mashed and broken up.
- Add in chopped onion.
- Mix in the vegan ground beef.
- Add in the egg replacer, barbecue sauce, breadcrumbs, and seasonings.
- Mix together until it forms a well incorporated mixture.
- Spray a 9 x 5 loaf pan with oil, and then press the mixture in the pan.
- Brush the top with barbecue sauce and bake in the oven.
- Once it is crispy and dry looking on top, you are ready to enjoy.
serving the vegan meatloaf
When it comes time to remove the vegan meatloaf from the pan, flip it out onto either a large dish or cutting board. Then, I like to use a silicone brush to glaze the whole thing in barbecue sauce.
If you prefer to use ketchup, a soy maple glaze, or anything else you like of course go for it! Meatloaf is all about preferences and comfort.
Then, I think it happens to look nicer when it is sliced. So, cut it into as many pieces as you like somewhere between 8-10 will give nice size portions. Lay them out on a beautiful serving dish. Garnish with some rosemary on the plate and fresh parsley on the top. It will look beautiful and be a great main dish.
more christmas recipes
customize this recipe
While this recipe is very delicious all on its own I totally get that people like to make things with slight variations. So, here are some other ideas for this recipe:
- Make it veggie-filled. You can add in lots of things like chopped carrots, celery, bell pepper, finely chopped cauliflower, chickpeas, portobello mushrooms or any other vegetables you like.
- Make it nutty. Add in chopped walnuts or pecans for extra texture.
- Make it seedy. Add in pumpkin seeds, sunflower seeds, or even flaxseeds.
- Trade the breadcrumbs. If you don’t have breadcrumbs or don’t want to use them you use oats or even sub in some mashed potatoes.
why you’ll love this recipe
First of all, who doesn’t love meatloaf? It is a dish that is full of comfort and coziness. It is great for holidays and great for weeknight dinners.
The recipe is very simple to make but can be customized in tons of different ways. It is easy to incorporated things you may have around the kitchen that you want to use up as well. Different types of beans or vegetables.
Finally, the flavor is so good. My non-vegan fiance enjoyed this so much. As did I. So, it will be a great meal for everyone to enjoy.
vegan meatloaf faq
Is this recipe allergy friendly?
This recipe does not use any nuts. If you want to make it soy-free be sure to check the ingredients of your vegan ground beef. To make it gluten-free use gluten-free breadcrumbs and check the ingredients of the barbecue sauce.
How long do the leftover last?
They will last for about 4 days in the fridge. I did not try freezing them, but I believe it would work. I do find it tends to taste even better the next day.
How do I reheat the leftovers?
You can reheat them in the oven, air fryer, or on a pan on the stove over medium to medium-high heat.
What should I eat this with?
I of course think any cooked veggies is a great side here. I will have a roasted vegetable medley recipe coming soon. You can also do Mashed Potatoes, Duchess Potatoes, or a fun salad like this Holiday Brussels Sprouts Salad. Meatloaf will go well with any of your favorite side dishes.
Can I use red lentils?
You can if you like. I prefer to use brown here as they have a better texture and meatiness to them. The red lentils are much softer. You may need to add in extra breadcrumbs for stability to the meatloaf mixture.
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Vegan Meatloaf
Equipment
Ingredients
- 2 (12 ounce) packages vegan ground beef
- 1 can (15.5) ounces lentils drained and rinsed
- ¼ Vidalia onion chopped
- ½ cup barbecue sauce divided
- 2 tablespoons of Bob's Red Mill egg replacer
- 2 cups panko breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried parsley flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl mash the lentils with the back of a fork. They do not have to be fully broken down, just somewhat mashed and broken up.
- Add in chopped onion.
- Mix in the vegan ground beef.
- Add in the egg replacer, 6 tablespoons of the barbecue sauce, breadcrumbs, and seasonings.
- Mix together until it forms a well incorporated mixture.
- Spray a 9 x 5 loaf pan with oil, and then press the mixture in the pan.
- Brush the top with barbecue sauce and bake in the oven for 50 to 60 minutes. Once it is crispy and dry looking on top it is done. Let it rest for 15 to 20 minutes before removing.
- Flip the meatloaf out onto a cutting board or large dish. Cut into as many pieces as you like I suggest 8-10 slices.
- Transfer it to your serving plate, layer the slices out on top of each other, then garnish with fresh chopped parsley and rosemary on the plate.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
Hi Francesca,
Could I do a chia egg replacer or will it be gritty? Also how much would I need. I think the Bob Mills 2TBS = 2 eggs yes?
thank you!
Sandy
Hi Sandy, sure! I had actually covered it in the blog post under the egg replacer section “vegan egg replacer
In this recipe we just need to use some form of an egg replacer. I always like to use Bob’s Red Mill egg replacer. It is potato starch and psyllium husk based. So, it is also great for anyone with allergies. I especially enjoy it for cookies and cakes as it doesn’t show like chia or flax seeds will.
You can also use chia seeds to make a chia egg or flax seeds to make a flax egg. These are very easy to make as you are just mixing 1 tablespoon of the seeds with 3 tablespoons of water.
Finally, one other thing you can do is use 1 tablespoons of chickpea flour with 3 tablespoons of water. If you also happen to have the liquid Just Egg on hand that will work as well.”
So, yes you want the equivalent of 2 vegan eggs so that will be 2 tbsp of chia seeds mixed with 6 tbsp of water
Thank you for all the info!
This was far better than we anticipated! Very tasty. It tastes like an Aussie sausage roll! So good.
Glad to hear you enjoyed it!!!
Francesca – if I make a couple of days before, should I slice immediately or wait until I reheat? I worry about it being too dry. And do you have a recommended gravy for this? Looking forward to making this for our Christmas meal and will let you know the results! I’m sure it will be great – all of your recipes are!
Hi! hmm I would say don’t slice it. I never put gravy with my meatloaf we always did ketchup. But maybe this gravy recipe would be good https://plantifullybasedblog.com/2025/11/07/thanksgiving-breaded-tofu-cutlets-with-gravy/
Thank Francesca, I’ll let you know how the meatloaf turns out. Very excited about making this and the upside down orange cake!
Awesome so excited for you to enjoy them!!
The meatloaf was outstanding and so was the upside down orange cake! Thanks for making our Christmas dinner so good! Also made the gravy you suggested and it complemented the meatloaf so well, plus always a great addition to mashed potatoes. I’m already looking forward to leftovers!