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Overhead photo of a partially sliced vegan meat loaf on a white rectangular plate

Plant Based Meatloaf

Terrence Roche
Nothing quite says comfort food the way meatloaf does, and you’re going to love this simple recipe for our super tasty vegan meatloaf! Packed with protein and flavor, serve it as-is with a hefty side of mashed potatoes and corn, or top it with tomato sauce and serve it with a side of pasta and garlic bread. Any way you serve it, it’s an amazing family dinner. Oh, and it makes great sandwiches!
5 from 4 votes
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Prep Time 25 minutes
Cook Time 1 hour
Additional Time 15 minutes
Total Time 1 hour 40 minutes
Course Vegan TVP Recipes
Cuisine American
Servings 6 -8 servings
Calories 325 kcal

Ingredients
  

  • 1/4 cup olive oil
  • 2/3 cup minced onions
  • 4 large garlic cloves minced
  • 2 tsp paprika
  • 2 tsp ground mustard
  • 2 tsp dried basil
  • 2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 cup ketchup
  • 2 Tbsp Gravy Master*
  • 1 packet vegan-friendly dehydrated onion soup mix
  • 2 flax eggs 2 Tbsp ground flaxseed + 6 Tbsp water
  • 1 cup vital wheat gluten
  • 2.5 cups TVP crumbles textured vegetable protein
  • 1.5 cups water

Instructions
 

  • Saute the onions and garlic in the olive oil on medium high heat for 1 minute. Add paprika, ground mustard, basil, onion powder, and salt. Stir well to coat and continue to saute for another 2-3 minutes.
  • Add TVP, onion soup mix, ketchup, Gravy Master, and water. Stir well to incorporate. Turn heat to low, cover, and cook for 5-8 minutes, stirring a few times throughout.
  • Transfer to a bowl, and let this mixture cool for about 10 -15 minutes while you mix the flax eggs in a small bowl and let them set. When the TVP mixture is cool enough to handle, mix in the vital wheat gluten and flax eggs and knead well for one minute.
  • Spray meatloaf pan with nonstick spray or oil. Press meatloaf mixture into the pan well. (No empty spaces, press down well.) Bake covered at 350℉ for 40 minutes. Then, remove the lid and continue to bake for another 15-20 minutes.
  • Let cool at least 20 minutes before removing from the pan and slicing. The meatloaf firms up really well overnight, so this is a great recipe to make ahead or meal prep! 
  • Store leftovers in an airtight container for up to a week in the fridge or 8 weeks in the freezer.

Notes

Gravy Master Options

*If you can’t find Gravy Master, you can sub either soy sauce, Bragg’s liquid aminos, or vegan-friendly Worcestershire sauce

How to Reheat Leftovers

  • From the refrigerator: Reheat in the microwave at 75% power for 3-4 minutes until warmed through completely. You can also reheat in the oven at 350°F for about 15-20 minutes.
  • From the freezer: You can allow the leftovers to defrost completely and follow the directions to reheat from the fridge. If you are reheating from frozen, defrost in the microwave at 50% for 4-5 minutes. Flip, and heat at full power for 1-2 minutes until warmed through.

Nutrition

Calories: 325kcalCarbohydrates: 24gProtein: 39gFat: 9gPolyunsaturated Fat: 8gSodium: 636mgFiber: 7gSugar: 8g
Keyword high protein vegan meatloaf, plant based meatloaf, tvp meatloaf, vegan meat loaf recipe, vegan meatloaf, vegan meatloaf tvp, vegan meatloaf vital wheat gluten, vegetarian meatloaf
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