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Looking for the best vegan meatloaf recipe? Look no further! Our plant-based meatloaf is unbelievably tender, moist, and packed with flavor. Made with soy curls, white beans, and a blend of flavorful seasonings, it’s then glazed with a sweet and tangy sauce. It’s sure to be a crowd-pleaser!

Close-up of a slice of vegan meatloaf.

⭐️ Why You Should Try It

  • Meaty and moist. The texture of this vegan meatloaf is just perfect – not mushy, not crumbly, but still moist and super tender. If you are used to lentil-based meatloaf, you will be pleasantly surprised by how much this one resembles actual meat!
  • Rich and flavorful. Thanks to the blend of aromatics like shallots, garlic, mushrooms, and spices, this meatloaf is packed with flavor. Plus, the sweet and tangy glaze adds the perfect finishing touch!
  • High in protein. Each slice packs a whooping 17g of plant-based protein, making it a filling main dish that will keep you full for hours.

📘 What is Meatloaf

A meatloaf is a traditional American dish made from ground meat, seasonings, and sometimes eggs and breadcrumbs. It is then baked in a loaf pan and generally glazed with ketchup or barbecue sauce.

🫛 Ingredient Notes

Don’t let the long list of ingredients intimidate you. This vegan meatloaf is incredibly easy to prepare! Here is what you will need:

  • Soy curlsSoy curls are a dehydrated product made from soy flour. They make the base of this meatloaf, adding a meaty and slightly chewy texture.
  • White beans – To add moisture and tenderness. Although I used white beans, any cooked bean will work. I recommend using canned cooked beans to save time.
  • Mushrooms – For more texture and extra flavor.
  • Garlic and shallots
  • Vital wheat gluten – We will use vital wheat gluten to bind all the ingredients and create a meatier texture. Do not omit it, or your loaf will crumble. Vital wheat gluten plays an essential role in this recipe.
  • Breadcrumbs – It helps retain some moisture and improve the texture of the loaf.
  • Oil – For richness. I recommend using a neutral oil such as canola, grapeseed or sunflower.
  • Soy sauce – We will use regular soy sauce to add umami and saltiness and dark soy sauce to give the loaf a darker color. The latter is optional.
  • Nutritional yeast – It adds a savory flavor and extra umami.
  • Sugar – To balance the saltiness. You can use granulated white sugar, light brown sugar, or even maple syrup.
  • Spices – Onion powder and smoked paprika.
  • Parsley – For freshness.
  • Worcestershire sauceVegan Worcestershire sauce brings tanginess and enhances the overall flavor.
  • Liquid smoke – Add liquid smoke for a hint of smokiness.
  • Ketchup – Ketchup will be used both in the meatloaf and as a glaze.
  • Salt and pepper – To season.
Ingredients like soy curls, mushrooms, white beans, shallots, and ketchup.

🥣 How to Make It

1. Sauté the aromatics

  1. Sauté garlic and shallots. Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the minced garlic and shallots, and sauté for 2-3 minutes.
  2. Sauté the mushrooms. Next, add the sliced mushrooms and cook for another 3-5 minutes.
  3. Set aside. Remove from heat and set aside.

2. Blend the base ingredients

  1. Add the ingredients to a food processor. To a food processor fitted with the “S” blade, add the cooked white beans, water, oil, nutritional yeast, soy sauce, ketchup, sugar, dark soy sauce (if using), vegan Worcestershire sauce, onion powder, black pepper, smoked paprika, liquid smoke, and salt.
  2. Process until smooth. Process for 15-30 seconds or until the mixture is smooth. Be aware that it will be very liquid. It is normal.
  1. Add soy curls, herbs, and mushrooms. Next, add the rehydrated and drained soy curls, fresh parsley, and sautéed mushrooms.
  2. Process. Pulse a few times until the mixture resembles ground meat. Do not process too long, or you will lose the meaty texture.

3. Combine with the vital wheat gluten

  1. Transfer to a mixing bowl. Transfer the “ground meat” mixture to a large mixing bowl.
  2. Add the gluten and breadcrumbs. Add the vital wheat gluten and the breadcrumbs to the bowl.
  3. Stir to combine. Using a spoon or spatula, stir until the vital wheat gluten is fully incorporated. The mixture will appear dryer and should hold together.

4. Bake

  1. Transfer to a loaf pan. Line an 8×4-inch loaf pan with parchment paper. Transfer the mixture to the pan and lightly pack it. Flatten the top into an even layer.
  2. Cover. Cover the loaf pan with two layers of aluminum foil. This will help in retaining the moisture of the meatloaf.
  3. Bake. Transfer the pan to the oven and bake covered for 1 hour.
  4. Glaze. After one hour, remove the foil from the meatloaf and spread the ketchup glaze on top of the meatloaf. Bake uncovered for another 20 minutes or until the glaze has thickened and has become sticky.
  5. Serve. Let the meatloaf cool for about 10 minutes before transferring it to a serving plate.

📔 Tips

  • Drain the soy curls well. Once the soy curls are rehydrated, rinse them a few times and squeeze really well with your hands to remove as much moisture as possible.
  • Do not over-process the mixture. To keep a meaty and chewy texture, do not overprocess the soy curls and mushrooms. Just a few pulses are usually more than enough.
  • Allow the meatloaf to rest. After baking, let the meatloaf rest for a minimum of 10 minutes, preferably 20 minutes. This will help it hold together better.

🌿 Variations

Looking for ways to customize this meatloaf? Here are a few ideas:

  • Add extra vegetables. Feel free to add thinly diced carrots, celery, chestnuts, or even butternut squash and sauté with the mushrooms.
  • Add herbs. You can give this meatloaf a more herby aroma by incorporating dried thyme, oregano, basil, or Italian seasoning.

🥔 What to Serve It With

You can serve this vegan meatloaf with:

❄️ Storing and Reheating

  • To store: You can keep this vegan meatloaf in the refrigerator for up to 4 days.
  • To freeze: This meatloaf can be frozen either whole or sliced. Let the meatloaf cool completely before transferring it to a freezer-safe container or bag. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.
  • To reheat: Cover with aluminum foil and reheat for 15-20 minutes in a 350°F (175°C) preheated oven. Be aware that if you are reheating the whole meatloaf, it may take a few more minutes.

💬 FAQ

Can I make this recipe gluten-free

Unfortunately no. The vital wheat gluten is essential in this recipe.

Can I prepare this meatloaf ahead of time?

This meatloaf reheats well, so you can either bake it the day before serving or prepare the mixture, cover it with plastic wrap, and bake it right before serving. The unbaked meatloaf will keep for up to 2 days in the refrigerator.

Can this meatloaf be eaten cold?

Yes, you can also enjoy the leftovers cold. Just be aware that the texture will be a bit firmer.

I hope you are going to love this vegan meatloaf! It’s super meaty, moist, and makes a wonderful main dish that will be appreciated by both vegans and non-vegans alike! Plus, if you have trouble digesting lentils or chickpeas, this meatloaf recipe is for you!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Sliced vegan meatloaf with ketchup glaze.
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The Best Vegan Meatloaf

5 from 2 votes
Author: Thomas Pagot
Looking for the best vegan meatloaf recipe? Look no further! Our plant-based meatloaf is unbelievably tender, moist, and packed with flavor. Made with soy curls, white beans, and a blend of flavorful seasonings, it's then glazed with a sweet and tangy sauce.
Prep Time : 30 minutes
Cook Time : 1 hour 20 minutes
Total Time : 1 hour 50 minutes
Servings 7 servings
Calories 300 kcal

Equipment

Ingredients
 

Glaze

Instructions
 

  • Rehydrate the soy curls. Add the soy curls to a bowl and cover them with hot water. Let the soy curls rehydrate for 15-20 minutes. Drain the soy curls and rinse them a couple of times under cold water. Doing so will get rid of the soybean flavor. Next, squeeze the soy curls with your hands to remove most of the moisture. Set aside.
  • Preheat the oven to 350 °F (175°C).
  • Sauté the aromatics. Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the minced garlic and shallots, and sauté for 2-3 minutes.
  • Next, add the sliced mushrooms and cook for another 3-5 minutes. Remove from heat and set aside.
  • Process the beans. To a food processor fitted with the “S” blade, add the cooked white beans, water, oil, nutritional yeast, soy sauce, ketchup, sugar, dark soy sauce (if using), vegan Worcestershire sauce, onion powder, black pepper, smoked paprika, liquid smoke, and salt.
  • Process for 15-30 seconds or until the mixture is smooth. Be aware that it will be very liquid. It is normal.
  • Add soy curls, herbs, and mushrooms. Next, add the rehydrated soy curls, fresh parsley, and sautéed mushrooms. Pulse a few times until the mixture resembles ground meat. Do not process too long, or you will lose the meaty texture.
  • Add the gluten and breadcrumbs. Transfer the “ground meat” mixture to a large mixing bowl. Add the vital wheat gluten and the breadcrumbs to the bowl.
  • Stir to combine. Using a spoon or spatula, stir until the vital wheat gluten is fully incorporated. The mixture will appear dryer and should hold together.
  • Transfer to a loaf pan. Line an 8×4-inch loaf pan with parchment paper. Transfer the mixture to the pan and lightly pack it. Flatten the top into an even layer.
  • Bake. Cover the loaf pan with two layers of aluminum foil. This will help in retaining the moisture of the meatloaf. Transfer the pan to the oven and bake covered for 1 hour.
  • Prepare the glaze. In a small bowl, whisk together the ketchup, sugar, yellow mustard, Worcestershire, and onion powder.
  • Glaze. After one hour, remove the foil from the meatloaf and spread the ketchup glaze on top of the meatloaf. Bake uncovered for another 20 minutes or until the glaze has thickened and has become sticky.
  • Serve. Let the meatloaf cool for about 10 minutes before transferring it to a serving plate.

Notes

  • Drain the soy curls well. Once the soy curls are rehydrated, rinse them a few times and squeeze really well with your hands to remove as much moisture as possible.
  • Do not over-process the mixture. To keep a meaty and chewy texture, do not overprocess the soy curls and mushrooms. Just a few pulses are usually more than enough.
  • Allow the meatloaf to rest. After baking, let the meatloaf rest for a minimum of 10 minutes, preferably 20 minutes. This will help it hold together better.

Nutrition

Serving: 1 serving | Calories: 300 kcal | Carbohydrates: 23.6 g | Protein: 17.2 g | Fat: 16.1 g | Saturated Fat: 1.9 g | Sodium: 1858 mg | Potassium: 264 mg | Fiber: 3.3 g | Sugar: 9.8 g | Calcium: 42 mg | Iron: 2 mg
Course : Dinner, Entree
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

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too bad, many nicelooking recipes like this one contain wheat gluten and lots of sugar. So I’m getting tired of even looking into the newsletters. It should be possible to stay away from gluten and still get good results…as store-bought products manage to offer quite tasty stuff. I would wish for more awareness of proven unhealthy ingredients in the recipes.

5 stars
Just made this for dinner…*chef’s kiss. It was super. Gluten and sugar incuded 😉

CANNOT WAIT to try this Thomas! Looks like another creative recipe. Hope it’s nice and firm.
Happy Holidays!

5 stars
I just tried it. Amazing recipe. Thank you Thomas.