Craving good old fashioned comfort food without the guilt? Don’t miss this freezer friendly vegetarian meatloaf with step-by-step directions!
Being vegetarian, I am constantly trying to find or create recipes that will satisfy my meat-eating family. My husband flat-out refuses to eat tofu, and we won’t even talk about the ill-fated polenta incident of 2014. The food I make has to look “normal” and taste good. Chili, tacos, spaghetti…unadventurous as they may be, the closer my meals come to good old fashioned “comfort food,” the better they are received.
Vegetarian Meatloaf is something I have been making for years. It is extremely filling, has less than half the calories of regular meatloaf, and tastes delicious.
It is always a huge hit in my house. There aren’t a lot of recipes that are kid-friendly, but this one is pretty foolproof.
Even better, it is made from all the ingredients that I normally keep on hand.
Here is what you need:
2 16 oz. packages vegetable protein crumbles (Boca or Morningstar) 1 medium onion, chopped 5-6 garlic cloves, crushed in a garlic press or finely chopped 1 tablespoon dried parsley 1/2 tablespoon chili powder 1/2 tablespoon seasoned salt 1/4 cup Worcestershire sauce*Step 2: Add chopped onion and crushed garlic
Step 3: Add spices then blend together. These can be adjusted to taste or to the whims of your kids if you have “helpers.”
Step 4: Add milk, eggs, & Worcestershire. Blend well, then add *bread crumbs and mix together. (*Use enough bread crumbs to make the mixture hold together.)
Step 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.
Step 6: To make topping, mix together ketchup with brown sugar, dry mustard, salt, & pepper.
Step 7: After the meatloaf has cooked for 60 minutes, remove foil and spread ketchup mixture over top. Return to oven for remaining 30 minutes.
This budget friendly meatless meal is sure to become a new family favorite!
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.
Add chopped onion and crushed garlic
Add spices then blend together. These can be adjusted to taste or to the whims of your kids if you have "helpers."
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.
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.
To make topping, mix together ketchup with brown sugar, dry mustard, salt, & pepper.
After the meatloaf has cooked for 60 minutes, remove foil and spread ketchup mixture over top. Return to oven for remaining 30 minutes.
Like this recipe? Here are some other vegetarian dishes you may enjoy!
Have you heard the news? It’s the 12th Anniversary of our LWSL Holiday Planner! For…
LWSL & Co. Favorite 5 It seems crazy that it's fall already, but we can…
Lisa's Favorite 5 I'm a busy wife, mom, and gigi, so I'm all about finding…
Feeling like your finances are out of control can be downright scary. Don't miss these…
Amanda's Favorite 5 Do you spend so much time pouring into everyone else in your…
Danny's Favorite 5 Need some gift ideas for the Dads in your life? I've got…
Simplify your life in just 3 simple steps. Get our Living Well Starter Guide, absolutely free!
View Comments
This was absolutely delicious! I used the recipe for Vegan Ground Beef from The Hidden Veggies which already has lots of good seasoning in it. Your additions made it even better.
The meatloaf was a little crumbly although became firmer after a few days. Any recommendations to make it less crumbly?
Nancy, I would suggest you make sure the veggie crumbles you use are defrosted before you make the meat loaf and also be sure to add enough breadcrumbs. I hope this helps. Enjoy :)
Can I freeze this meatloaf before or after cooking. Then how to reheat
Susan- I would suggest you freeze the meatloaf before cooking it so it doesn't dry out.
Using frozen Morningstar veggie grilled crumbles so they will defrost as I make meatloaf. But it will be ok to refreeze
Yes, it will be ok to refreeze.
This is amazing! My husband and my children are not vegetarian and they loved this too! So nice when we all love a recipe! The sauce is amazing!! I used morning star farms and the size of that was not the same and it still came out fantastic!
Very good. My household is veg/meat eater mixed, and I wanted a recipe that I could make meatless and meat versions at the same time without using a ton of different ingredients. This was perfect, I did half with meatless crumbles, half with ground beef, and both turned out great. The flavors were all great, maybe a little onion heavy depending on your preference. I went a little off recipe, here are what I got with changes:
-Quorn brand crumbles. Due to their texture I would add more egg to help the loaf keep its shape.
-Mini loaf pans. I used four mini pans (two meatless, two meat versions). By 35-40 minutes they both reached an internal temp of 165 F.
Can I use 4 mini loaf pans instead of one regular size? If so how long should I bake them?
Yes, you can just bake for about 30 minutes, then check. Bake for additional 10-15 minutes until done.
I've made this recipe several times and I love it! I usually half the recipe because I'm only one person, and it still makes for great leftovers! I usually bake it for 45 minutes and check it before baking too long (otherwise it gets over done). I also prefer it to be more moist. Additionally, I really like bell peppers in my meatloaf, so I use a food processor to mince about a half bell-pepper or more! I think it adds good flavor! I usually serve it wish mashed potatoes and green beans and it makes such a cozy meal. Thank you for the easy recipe!
If I make a half recipe, do I need to adjust the baking time?
It depends, I would suggest you cook for at least 45 minutes and then check the meatloaf. Then look at taking foil off and cooking for maybe 10-15 more minutes.
I do love this recipe!!!
Made this recipe several times! My hubby and I love it! But was wondering, How long will it keep in the fridge? I’ve had to keep mine for 2 days. Been waiting for my husband to return home and it keeps getting postponed :(
If you haven't already, I would suggest you cook the meatloaf and then can always re-heat it for your husband once he makes it back home.
What is the benefit of refrigerating the veg-loaf before the oven? Is it possible to skip this step in a time crunch?
I just put in the freezer for about 20 minutes to speed things up. In the overnight now.
*oven. Damn autocorrect