The smell of roasted herbs and ketchup glaze always reminds me of Christmas dinner at home. This vegetarian meatloaf brings that same cozy feeling to the table — hearty, savory, and deeply satisfying. It’s proof that comfort food doesn’t need meat to taste like love.
Table of Contents
Why You’ll Love This Vegetarian Meatloaf
This vegetarian meatloaf tastes meaty, rich, and comforting without the heaviness. It’s juicy on the inside and perfectly caramelized on top.
It satisfies everyone at the table — even the meat-lovers — because it’s packed with protein, full of umami flavor, and simple to make. Plus, it freezes beautifully, making it a perfect meal-prep idea for busy weeks.
What Makes It “Meaty” Without Meat
The secret lies in the mix of plant-based crumbles and mushrooms. The crumbles mimic ground beef, while mushrooms add a juicy texture and deep, savory flavor.
Brands like Beyond Meat and Impossible Foods give the loaf that classic, meaty bite. When you sauté everything together, the mushrooms release moisture and flavor, giving you a hearty base that feels just like the real deal.
Ingredients You’ll Need
For the Meatloaf
You’ll need carrots, onions, garlic, mushrooms, and parsley to create the aromatic base. The plant-based ground meat provides structure, while breadcrumbs and an egg bind everything. Tomato paste adds richness, and thyme brings that warm, herby note that makes this dish shine.
For the Glaze
Just mix ketchup and vegetarian Worcestershire sauce for a glossy, sweet-savory glaze. It caramelizes beautifully in the oven, sealing in moisture and giving that perfect finish.
Step-by-Step: How to Make Vegetarian Meatloaf
1. Prepare the Vegetables
Preheat your oven to 350°F. Chop carrot, onion, mushrooms, garlic, and parsley in a food processor until they look like tiny confetti.
Sauté them in olive oil with thyme, salt, and pepper until fragrant and dry. This step builds flavor and ensures the loaf doesn’t get soggy later.
2. Mix the Meatloaf
Let the veggies cool a bit. Then add the plant-based ground meat, breadcrumbs, tomato paste, and egg. Use your hands to mix until everything feels evenly combined.
It’s a bit messy, but that’s where the magic happens — you’ll feel the texture come together.
3. Bake and Glaze
Press the mixture into a 9×5-inch loaf pan. Bake for 50 minutes, then brush the glaze over the top and bake for another 15 minutes.
The glaze bubbles slightly and darkens around the edges, which means it’s ready.
4. Cool and Slice
Let the loaf cool for 15 minutes before slicing. It holds its shape better when you cut it right in the pan. The texture is tender but firm enough to serve clean slices.
Tips for Success
Don’t overprocess your veggies — keep some texture.
Let the mixture rest before baking so the flavors blend.
If you want cleaner slices, chill the loaf before cutting. It reheats wonderfully without losing flavor.
Storing and Reheating
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Wrap slices tightly in foil and plastic before freezing.
Reheat in a 350°F oven until warm, or microwave for a quick dinner. Leftover slices also make an amazing sandwich filling the next day.
Nutrition Snapshot
Each serving has about 468 calories with 36g of protein, 23g of fat, and 28g of carbs. It’s hearty yet balanced, with iron, potassium, and vitamin C from the veggies.
It’s a comforting main that keeps you satisfied without feeling heavy — ideal for a cozy Christmas dinner.
Vegetarian Meatloaf Recipe Card
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Vegetarian Meatloaf (Juicy, Flavorful, and Amazing to Make)
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A juicy, flavorful Vegetarian Meatloaf using plant-based crumbles, mushrooms, herbs, and a savory glaze. Perfect for Christmas dinner and cozy nights.
Ingredients
MEATLOAF:
1 large carrot, cut into 5 pieces
1 large yellow onion, peeled and quartered
1/2 pound white button or cremini mushrooms
3 large cloves garlic, peeled
1 packed cup fresh parsley, roughly chopped
1 tbsp extra-virgin olive oil
1 1/2 tsp dried thyme
1 1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
1 1/2 pounds Beyond Meat or Impossible Foods ground beef
1 1/3 cups panko breadcrumbs
3 tbsp tomato paste
1 egg
GLAZE:
1/4 cup ketchup
1 tsp vegetarian Worcestershire sauce
Instructions
1. Preheat oven to 350°F.
2. Finely chop carrot, onion, mushrooms, garlic, and parsley in a food processor until confetti-like.
3. Sauté chopped vegetables with olive oil, thyme, 1 tsp salt, and pepper for 8 minutes until dry.
4. Transfer to a large bowl and let cool slightly.
5. Add plant-based meat, remaining 1/2 tsp salt, breadcrumbs, tomato paste, and egg. Mix thoroughly by hand.
6. Press mixture into a 9×5-inch loaf pan. Bake for 50 minutes.
7. Mix glaze ingredients and spread over loaf. Bake for an additional 15 minutes.
8. Cool for 15 minutes before slicing directly from the pan.
Notes
Best sliced directly from the loaf pan due to crumbly texture.
Can be made in advance, freezes and reheats well.
Store in fridge up to 3 days or freeze up to 3 months (wrap in plastic and foil).
Reheat in 350°F oven or microwave until warmed through.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Christmas Dinner Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 468
- Sugar: 7g
- Sodium: 681mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg
More Such Recipes
If you’re planning your Christmas spread, try pairing this loaf with easy vegan gravy for your vegetarian mains.
For sides, serve flavorful roasted carrots and green beans as meatloaf sides or this cheesy root vegetable gratin for a hearty vegetarian dinner.
And for cozy soups, try the high-protein broccoli cheddar soup for plant-based meals.
FAQs
Can I make this meatloaf vegan?
Yes, substitute a flax egg for the regular egg and check that your Worcestershire sauce is vegan.
Can I use lentils or beans instead of plant-based crumbles?
Yes, but the texture will be softer. Adjust breadcrumbs to help it hold together.
How can I make it gluten-free?
Use gluten-free breadcrumbs and ensure your glaze ingredients are gluten-free.
Final Thoughts
This vegetarian meatloaf brings comfort and warmth to the table. It’s simple, nourishing, and tastes like home. Whether you’re cooking for Christmas dinner or just craving something hearty, this recipe never disappoints.
If you try it, share your version with me on Pinterest or Facebook. I’d love to see your take on it and hear how it fits into your own kitchen traditions.