This vegan meatloaf is so good it could easily be served in a restaurant. Yet it uses cheap, everyday ingredients and comes together very quickly. Each serving costs less than $1/£1.
After we had 2 kids, we soon realized that eating out had quadrupled in price, so we started eating out a lot less often.
My goal then became to make restaurant-quality meals with everyday ingredients for a fraction of the price.
This vegan meatloaf definitely hits that criteria.
Each serving of this vegan meatloaf comes in at just $0.70/ £0.59 which I think is pretty incredible.
You’ll blow your guests away with this meal, and they’ll have no idea how little it cost to make it.
This vegan meatloaf is a great recipe to make for special occasions, or when you just want a hearty wholesome dish.
If you’d like to see how easy it is to throw all this together, check out my video where I walk you through the recipe step by step. Click here to subscribe to my Youtube channel.
Why You’ll Love This Recipe
- This recipe costs less than $1/£1 per serving.
- This recipe, and all of the recipes on my website are vegan and plant-based
- This recipe and all of the recipes on my website are gluten-free
- This recipe contains 197 calories per serving
- This recipe contains 8g protein per serving
- This recipe contains 2 mg of iron per serving
- This recipe contains 8g of fiber per serving.
- This recipe takes 5 minutes of active preparation time and 55 minutes of cooking time. You can use the cooking time to get on with other things such as putting together your trimmings.
- This recipe is made extra tasty by the addition of tamari and red wine vinegar.
- I have simplified this recipe by limiting the number of ingredients and using everyday ingredients such as mushrooms, oats, and canned black beans.
How This Recipe Fits In The Plant Plate System
Each of the recipes I create fits into my Plant Plate System. This system incorporates 5 food groups into every meal.
The 5 food groups are 1) Plant Protein, 2), Leaves, Fruit, And Veg, 3) Aesthetic Additions, 4) Nutrient Packed Carbohydrates, and 5) Taste
This recipe adds plant protein to any dish. It falls under the “vegan protein” category on the Plant Based Plate and is not a complete meal.
The diagram below helps you visually see how this element features on a Plant-Based Plate.
This is a recipe for vegan meatloaf which is a vegan protein component of a meal. If you’d like to turn this meatloaf into a complete meal, please click the link below:
Vegan Meatloaf With Mash, Vegetables, And Gravy
Here are the main kitchen equipment tools I have used to create this recipe.
I used my food processor for this recipe. I love this food processor because it has some handy attachments like a grater, and the ability to slice vegetables very quickly. It also has a smaller compartment for making smaller batches of food.
How To Make This Recipe
- Process all the ingredients for the vegan meatloaf in a food processor.
- Press down the ingredients into a lined loaf pan.
- Mix the ingredients for the glaze in a small bowl and spread it across the top of the loaf and bake.
- Once done, let the meatloaf cool before serving.
- Canned Beans: Replace the beans with any beans of your choice, chickpeas, or cooked lentils from a can.
- Tamari: Replace this with sea salt or vegan Worcestershire sauce.
- Onions: You can replace the onions with a vegetable of your choice in the same quantity.
- Mushrooms: You can replace the mushrooms with a vegetable of your choice in the same quantity.
- Garlic: You can omit the garlic or replace it with 1 teaspoon of garlic powder.
- Sea salt: You can replace it with any salt of your choice or 1 tablespoon of tamari.
- Vegetable stock powder: You can replace it with a different stock powder or stock cube of your choice.
- Italian seasoning: You can replace it with any dried herbs of your choice.
- Tomato puree/paste: You can replace the tomato paste with tomato ketchup or a condiment of your choice with a similar consistency.
- Maple syrup: You can replace it with any sweetener of your choice or more tomato paste.
- Red wine vinegar: You can replace it with any vinegar of your choice.
The oats and flaxseed hold this recipe together. I have not tested this recipe without either of those ingredients.
Serve this recipe with any of the following side dishes:
- Mashed potatoes
- Boiled baby potatoes in skins
- Boiled large white potatoes without skins
- White potato fries
- Sweet potato fries
- Baked white potato
- Baked sweet potato
- White rice
- Cheesy Broccoli
For more options, see all of my best vegan, gluten-free carbs side dishes.
If you’d like to double this recipe and serve 8 instead of 4, you will still be able to fit the quantity of mixture in the same loaf pan.
What Ingredient Keeps Meatloaf From Falling Apart
The binders in a vegan meatloaf are usually grains and ground seeds. Oats and ground flaxseed are good binders for vegan meatloaf so make sure you don’t remove those from the recipe.
This recipe keeps for up to 4 days in the fridge in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in a pan.
More Vegan Protein Recipes
This recipe is part of my vegan protein recipe series.
If you’re looking for easy, vegan protein recipes, check out some of my other recipes:
- Vegan Zucchini Fritters (Air Fryer, Pan, Oven)
- Spicy Vegan Cauliflower Buffalo Wings (Gluten Free)
- Vegan Ranch Dip Recipe (No Mayo No Cashews)
You can see all of my plant protein recipes here.
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Easy Vegan Meatloaf With Mushrooms And Oats
- 75g (¾ Cup) Rolled Oats
- 2 Tablespoons Ground Flaxseed
- 1 Can Black Beans (Drained And Rinsed)
- 1 Tablespoon Tamari
- 1 Small Onion
- 100g (1 Cup) Mushrooms Or 2 Large Mushrooms
- 2 Teaspoons (2 Garlic Cloves) Minced Garlic
- 1/2 Teaspoon Sea Salt
- 1 Teaspoon Of My Homemade Vegetable Stock Powder Or 1 Teaspoon Bouillon Powder Or ½ Stock Cube.
- 1 Teaspoon Of My Homemade Italian Seasoning Or ½ Teaspoon Of Basil, ½ Teaspoon Of Oregano, And ½ Teaspoon Parsley.
- 2 Tablespoons Tomato Puree or Tomato Paste
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Red Wine Vinegar
- Add all of the ingredients for the vegan meatloaf to a food processor and process until everything is still a little bit chunky. If you don’t want to use a food processor you can mash the beans, chop the vegetables very finely, and mix the ingredients in a large bowl.
- Line a loaf pan (at least 8.5 x 4 .5 x 2.5) with parchment/ greaseproof paper and press down the mixture into the pan.
- Mix the glaze ingredients together in a small bowl and spread it across the top of the loaf.
- Bake at 180C/ 350F for 1 hour.
- Leave the loaf pan on top of a wire rack to cool for 15 minutes.
- Lift out the loaf using the parchment paper and slice it into 8 slices. Each serving contains 2 slices.
Now it’s your turn to make magic with food.