Easy Vegetarian Meatloaf Loaf

Vegetarian meatloaf recipe

The Spruce Eats / Julia Hartbeck 

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 6 servings
Yield: 1 meatloaf

Vegetarian "meatloaf" makes a for an all-American comfort food for vegetarians. Most vegetarian meatloaf recipes use lentils, rice, nuts, or a combination of all three for a base, but this one is made from store-bought mock meat, making it extra-meaty for meat-lovers and for anyone with a lentil aversion or nut allergy.

Vegetarian loaves are always best drizzled with lots of ketchup, so don't skimp on the ketchup! If you like meatloaf (and even if you really, really don't!), you'll probably like this very similar lower-fat and cholesterol-free vegetarian and vegan meatloaf recipe. Top it all off with your favorite vegetarian gravy, add a side salad, and you've got yourself an awesome vegan dinner, or even a vegetarian Thanksgiving entrée.

You will probably want to consider serving up your vegetarian meatloaf topped with a homemade vegetarian gravy (try this quite popular homemade mushroom gravy with your loaves), and, preferably, some homemade mashed potatoes, too. Or, serve it with a simple side green salad, and you've got yourself a meal. Enjoy!


  • 3 cloves garlic, minced

  • 1 onion, diced

  • 1 green bell pepper, or red bell pepper, diced

  • 3 tablespoons vegetable oil, or olive oil

  • 6 ounces Gimme Lean ground beef substitute

  • 1/4 cup oatmeal, uncooked

  • 2 slices bread, crumbled

  • 3 tablespoons ketchup

  • 1 tablespoon garlic salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup ketchup

  • 1/4 cup brown sugar

  • 1/2 teaspoon dry mustard

  • 1/2 teaspoon ground nutmeg, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegetarian meatloaf
    The Spruce Eats / Julia Hartbeck 
  2. First, preheat the oven to 375 F and lightly grease a loaf pan.

    Lightly grease pan
    The Spruce Eats / Julia Hartbeck 
  3. Sauté the garlic, onion, and bell peppers in olive oil for a few minutes, until onions are very soft.

    Saute garlic and onion
    The Spruce Eats / Julia Hartbeck 
  4. In a large bowl, combine the onions and peppers with the ground beef substitute, oatmeal, bread crumbs, 3 tablespoons of ketchup, garlic salt, and pepper. Mix well, using your hands if needed.

    Add peppers
    The Spruce Eats / Julia Hartbeck  
  5. Press into a lightly greased loaf pan.

    Press into pan
    The Spruce Eats / Julia Hartbeck 
  6. Cover with foil and bake for 30 minutes. Remove from the oven when done.

    Cover with foil
    The Spruce Eats / Julia Hartbeck 
  7. Combine ketchup, brown sugar, dry mustard, and optional nutmeg, whisking together until smooth. 

    Combine ketchup
    The Spruce Eats / Julia Hartbeck  
  8. Spread or drizzle this topping over the top of the loaf.

    Spread sauce over
    The Spruce Eats / Julia Hartbeck 
  9. Cook, uncovered, for another 15 minutes, or until done.

    Cook uncovered
    The Spruce Eats / Julia Hartbeck  
  10. Let your vegetarian meatloaf cool a fair amount before slicing into it to serve. Keep your loaf uncovered as it cools in order to allow a bit of extra moisture to release. This will help with allowing the loaf to firm up a bit as it cools. 

    Let cool
    The Spruce Eats / Julia Hartbeck 
  11. After it has cooled, slice it up and enjoy! 

    The Spruce Eats / Julia Hartbeck