Classic Vegan Meatloaf - The Whole Food Plant Based Cooking Show (2024)

Jill Dalton

This classic vegan meatloaf has been in the works here in our test kitchen for months. Using whole food ingredients to get that “meaty” texture has proven to be an interesting challenge. This meatloaf sets up with just the right firmness, texture, and smoky-tomato flavors reminiscent of the classic meatloaf you probably grew up with, but has all the amazing benefits of being fully whole food plant-based, gluten-free, refined sugar-free, and refined oil-free. I hope you enjoy every bite and know that the leftovers taste even better the next day!

4.69 from 72 votes

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Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Main Course

Cuisine American

Servings 8 people

Calories 327 kcal

Equipment

Ingredients

Meatloaf

▢ ½ cup buckwheat groats soaked for at least 6 hours
▢ ½ cup quinoa soaked for at least 6 hours
▢ 1 onion diced
▢ 8 oz mushrooms
▢ 3 cloves garlic
▢ 2 stalks celery diced
▢ 2 cups cabbage finely chopped
▢ 14 ounces black beans
▢ ¼ cup flax meal
▢ ½ teaspoon sage
▢ ½ teaspoon thyme
▢ 2 teaspoons smoked paprika
▢ 1 ½ teaspoon onion powder
▢ 1 tablespoon stone ground mustard
▢ 1 tablespoon tomato paste
▢ 2 teaspoons Bragg liquid aminos

Tomato Topping

▢ 3 tablespoons tomato paste
▢ 5 deglet dates or 2 medjool
▢ ½ teaspoon onion powder
▢ ½ teaspoon smoked paprika
▢ ¼ teaspoon cumin
▢ 1 tablespoon balsamic vinegar
▢ ½ cup water

Instructions

Preheat oven to 350°F.
Drain liquid from buckwheat and quinoa and pour into food processor.
Sauté onions mushrooms and garlic until the onions are translucent.
Add the cabbage to the pan with the onions and mushrooms and cook until cabbage is wilted, making sure all moisture is reabsorbed.
Pour into food processor along with remaining meatloaf ingredients and mix lightly.
Let sit for at least 15 minutes.
Add all tomato topping ingredients to a blender and blend until smooth.
Scoop meatloaf mixture into a parchment lined bread pan and smooth top.
Pour tomato topping mixture on top and smooth.
Bake for 1 hour.
Remove from oven and let cool for 15-20 minutes.
Remove meatloaf from pan and place onto a serving plate.
Will keep in the fridge in an airtight container for about 5 days.

Nutrition

Calories: 327kcalCarbohydrates: 59gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 97mgPotassium: 1221mgFiber: 13gSugar: 7gVitamin A: 471IUVitamin C: 11mgCalcium: 110mgIron: 4mg

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82 thoughts on “Classic Vegan Meatloaf”

Rod Kane
March 27, 2021 at 10:16 am

Sorry Jill, I accidently clicked a lower rating, I meant 5 stars but this website does not allow it to be undone
Reply
1. Mindy Stoermann
  November 20, 2021 at 11:29 pm
  
  I tried this and I love the flavors. But am not grooving on the black beans in it. It is throwing the texture and mouthfeel for me. Perhaps I should leave out next time or use an alternative? Other than the beans the recipe is boss and tasty!
  Reply
  1. Brian
    October 31, 2022 at 8:28 pm
    
    I have been vegetarian for 30 years, vegan the past 18 years, and all whole food vegan now for 5 years. I don’t like saying negative things at all, but this is without a doubt the worst ‘meatloaf’ I have ever had. I have had many different vegan loafs in the past 3 decades, and I’ve made probably made more than ten myself. I just made this one, and I feel really disappointed. Even with adding more garlic this is just not good (imho). The texture, the lack of flavor etc. I made double because I was going to bring one to my Mom. I’m not going to do that now after tasting it, and I feel not only that I just wasted money on these ingredients, but also feel I won’t be able to eat it all. And I never waste food. I love your channel, but this recipe was a total bummer.
2. Patty
  September 13, 2023 at 5:39 pm
  
  Hi Jill, I printed this recipe I was also watching you in the video. There were several things that don’t match up to the printed recipe. First of all in your written instructions at step three it does not mention to sauté the celery along with the onions mushrooms and garlic. However in your video you say it. Secondly the printed recipe has 2 teaspoons of smoked paprika and 1 1/2 teaspoon of onion powder yet in the video you mentioned one and a half teaspoons of smoked paprika, only half teaspoon of onion powder and you do not mention 2 teaspoons of Braggs liquid amino‘s that are on the written paper.
  Unfortunately I followed the written recipe so I really don’t know if it’s gonna match up to what you spoke about in the video. Also when you factor in the extra time that you have to wait this is much closer to two hours or even over two hours. Anyway it’s in the oven now so hopefully it will be as good as many of your others. Thank you for this great channel. God bless
  Reply
Mimah
March 27, 2021 at 11:00 am

I have buckwheat groats. Is the what you used in the meatloaf recipe?
Reply
1. Jill Dalton
  March 27, 2021 at 5:27 pm
  
  Yes
  Reply
  1. stevenb07734
    April 4, 2021 at 5:14 pm
    
    Fixed it today for my daughter’s family. Everyone loved it. Nice Easter feast with potatoes and green beans. Asking to have me prepare it again soon!
  2. Katie
    April 10, 2021 at 11:20 am
    
    Do you drain the back beans? I’d prefer to use dried beans that I cook. How much would I use?
  3. Jill Dalton
    April 10, 2021 at 1:26 pm
    
    Yes, they are drained and 1 can is equal to 1 1/2 cups
  4. Gb
    August 14, 2022 at 6:23 am
    
    Jill, can I sub ferro for buckwheat?
  5. Jill Dalton
    August 16, 2022 at 11:39 am
    
    yes
2. Maureen Flenory
  November 8, 2022 at 12:08 pm
  
  W
  Reply
  1. Jill Dalton
    November 9, 2022 at 11:19 am
    
    yes
  2. Jill Dalton
    November 9, 2022 at 11:19 am
    
    Yes, it is already sweet so that would push it over the top I think
Jacqui Pappas
March 27, 2021 at 4:35 pm
See Also
From Budget Fare to Culinary Inspiration, the History of Meatloaf Tsukune - Japanese Chicken Meatballs The Best Meatloaf + Meatloaf Sandwiches with Crispy Onions and Melted Mozzarella Cheese 10 Things To Bring as a Standout Guest for Thanksgiving Dinner

Brilliant!
Reply
melody sieglitz
March 27, 2021 at 5:10 pm

Jill this looks amazing. I will certainly give this a try ! However I don’t use Buckwheat what is a good alternative i will be making this very soon can’t wait ! Thanks
Reply
1. Jill Dalton
  March 27, 2021 at 5:26 pm
  
  Cooked rice or farrow will work.
  Reply
  1. melody sieglitz
    March 27, 2021 at 6:28 pm
    
    Thanks so much the brown rice ill try
  2. jan bonnivier
    November 22, 2021 at 11:47 am
    
    I assume 1 cup of cooked rice is the replacement ? Thanks in advance
  3. Jill Dalton
    November 24, 2021 at 10:22 am
    
    Yes
2. Deb
  March 28, 2021 at 2:00 pm
  
  Thanks for the post. Will bulger work instead of buckwheat?
  Reply
  1. Jill Dalton
    March 28, 2021 at 6:31 pm
    
    Yes
Donna
March 28, 2021 at 2:07 pm

I’m not clear on the buckwheat. I bought Bob’s Red Mill organic wholegrain buckwheat that is already chopped up small. It’s used to make creamy buckwheat hot cereal. Is this what you mean? I’ll return it if it’s not.
Reply
1. Jill Dalton
  March 28, 2021 at 6:31 pm
  
  No, I use buckwheat groats
  Reply
  1. Patrick Daugharty
    March 29, 2021 at 2:24 pm
    
    Will oat groats work? I have them.
  2. Jill Dalton
    March 31, 2021 at 10:08 am
    
    No
Susan Johnson
March 28, 2021 at 5:04 pm

You mention cooked rice or farro – is the farro meant to be cooked or just soaked?
Reply
1. Jill Dalton
  March 28, 2021 at 6:30 pm
  
  cooked
  Reply
  1. Laura
    April 1, 2021 at 6:59 pm
    
    What would be the substitution?
    1/2 UNCOOKED or COOKED farro?
    Thx!
  2. Jill Dalton
    April 1, 2021 at 7:02 pm
    
    cooked
Michelle Ann Rhodes
March 31, 2021 at 5:07 pm

What would be a good alternative for the mushrooms. Allergic to them!
Reply
1. Jill Dalton
  April 1, 2021 at 7:04 pm
  
  Red or green bell peppers
  Reply
  1. Michelle Ann Rhodes
    April 1, 2021 at 10:00 pm
    
    Thank-you! Still pretty new at this! Thank-you for all you do. I do appreciate it!
Linda Reynolds
March 31, 2021 at 5:29 pm

Can you give us a nutritional breakdown (calories, protein etc. per slice)?
Reply
1. Jill Dalton
  April 1, 2021 at 7:03 pm
  
  Sorry, we don’t do that at this point.
  Reply
  1. Esther
    October 18, 2022 at 2:42 pm
    
    Can I use kasha for the buckwheat? Does it get soaked in the same way?
  2. Jill Dalton
    October 19, 2022 at 5:16 pm
    
    Hmm. That is a good question. I have never used kasha so I’m not sure.
  3. Marlene
    October 24, 2022 at 11:23 pm
    
    I used 1\2 cup Wolff’s Kasha plus the listed quinoa. Seemed to work fine.
Jo
April 2, 2021 at 6:17 am

I’m wondering how this recipe would freeze. I’ve tried other plant-based “meat loaves” before and when frozen, they’re very hard and dry when thawed and reheated. If anyone’s tried this, I’d love to know how it turned out. Thanks!
Reply
1. Berni
  See Also
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  December 1, 2021 at 4:28 pm
  
  I slice the loaf and wrap the slices in parchment paper and put in a freezer bag in the freezer. I heat from frozen in the parchment paper in a pressure cooker with vegetables. It’s lovely and moist.
  Reply
Mary A.
April 2, 2021 at 1:26 pm

Curious if wheatberries would be an appropriate substitute for buckwheat?
Reply
1. Jill Dalton
  April 7, 2021 at 10:32 am
  
  No, but cooked farrow or rice would work but the texture won’t be quite as firm.
  Reply
Ellen M Piper
April 8, 2021 at 1:50 pm

🙁 I made this. Or at least tried. I printed out the recipe and when we went to the health food store I got Buckwheat. (Eden brand Organic whole grain buckwheat) It has been in the oven 2 hours now and still like paste. Another half hour and I take it out done or not. I am using a disposable aluminum pan so I’m blaming it on that! LOL My husband loves meatloaf so I’m rather disappointed this time but not enough to give up. First try-Failure, Second try-Who knows!
Reply
Lisa Mace
April 9, 2021 at 1:06 am

Hi Jill,
I did make this with brown rice & it was delicious, especially the next day after the flavors really married. I whipped up mashed potatoes to go with it and I have to say that was just such amazing deliciousness! I’d like to try the buckwheat when I make it again soon. I love the tomatoey-ketchupey sauce topping, better than ketchup. Your recipes are sooooooo good. You are my go-to now for main entrees. I want to try some of your desserts soon too. You’re the best!
Lisa
Reply
Leslie
April 19, 2021 at 8:48 am

The recipe calls for 1/2 c buckwheat and 1/2 c rolled oats soaked for 6 hrs. Do you know how those measure after being soaked?
Reply
Melody Sieglitz
April 19, 2021 at 9:38 am

Jill just wondering if I can use oats and get same results? I can’t use buckwheat 🙁 for the meatloaf
Reply
1. Jill Dalton
  April 21, 2021 at 9:08 am
  
  It will work but it won’t be as firm.
  Reply
Susan Stiles
April 27, 2021 at 11:31 am

Hi Jill. Can you suggest an alternative for the flax meal? I’m sensitive to anything but very small amounts. Thank you!
Reply
1. Jill Dalton
  April 27, 2021 at 3:09 pm
  
  You could use ground chia seeds.
  Reply
Rhonda
May 9, 2021 at 11:14 pm

Is the buckwheat the same as the buckwheat groats??
Reply
1. jeffrey.dalton
  May 12, 2021 at 1:05 pm
  
  Yes these are the same.
  Reply
Marty Tannahill
June 16, 2021 at 7:48 am

Jill, we are just starting down this path. I have a question about the meatloaf recipe. The recipe calls for Braggs liquid aminos. You didn’t add it in the video. Does this make any difference. Thanks, Marty
Reply
1. Jill Dalton
  June 18, 2021 at 9:35 am
  
  It adds a bit of saltiness that really helps the flavor.
  Reply
Corrine
July 4, 2021 at 2:09 pm

Hi. Love your recipes!!
Wondering if the meatloaf can be made with soaking quinoa and buckwheat for only 4 hours?
Reply
1. Jill Dalton
  July 4, 2021 at 5:49 pm
  
  I think it would still be ok
  Reply
Peita
September 30, 2021 at 3:36 am

Made this for the first time the other day and it was amazing. Super easy to do, and tasted so good! I didn’t have any celery on hand so I just used carrot instead and threw it in the pan with the onions to soften. We’ve eaten it on its own with veges, chopped over a salad, and on a sandwich with tomato and avocado – it was delicious every time! I’ll definitely be making this again.
Reply
Mary
October 2, 2021 at 8:11 am

Can I keep this uncooked in the fridge for awhile?
Reply
1. Jill Dalton
  October 8, 2021 at 12:31 pm
  
  Haven’t tried it so I’m not sure, sorry
  Reply
Sahari
November 2, 2021 at 6:55 am

Hi — I’ve tried asking this in a couple YouTube comment sections but no luck! Anyway, we’re setting up to make the meatloaf for the first time, and am wondering if toasted groats will work the same as raw? The least expensive groats I can find are toasted, you see…. Thanks Jill.
Reply
1. Jill Dalton
  November 3, 2021 at 9:43 am
  
  I think they will still work.
  Reply
Sahari
November 2, 2021 at 7:14 am

Oh, and another thing… ground sage vs. rubbed sage? Does it even matter?
Reply
1. Jill Dalton
  November 3, 2021 at 9:43 am
  
  Doesn’t matter.
  Reply
Pat
November 4, 2021 at 7:49 pm

Hi Jill, am I to understand by one of your remarks that Bob’s Red Mill buckwheat is not a good idea for the meatloaf recipe? Or did I misunderstand?
Reply
1. Jill Dalton
  November 9, 2021 at 10:00 am
  
  Yes, it is ground too fine.
  Reply
Sahari
November 6, 2021 at 9:06 pm

Just to let you know, your printed recipe specifies 2 tsp smoked paprika, but in your video, you say 1.5 tsp. That’s a big difference for such a potent spice!
Also, printed recipe calls for 2 tsp. aminos, and in your video you don’t mention it at all.
It’s in the oven now — hubby likes the topping sauce so much he whipped up another batch.
Reply
lunataur
November 14, 2021 at 5:07 pm

Jill – Thanks for all you do! I printed out the recipe and noticed it doesn’t tell me where it came from. Your brand or name or website should be part of the printed recipe so it is known who created it.
Reply
Hugh
December 22, 2021 at 11:14 pm

I have been making meatloaf with millet and truly enjoyed it, good texture and taste but always willing to try different methods. I made this recipe Christmas week and it came out beautiful, included the tip about crumbling the parchment paper in a ball. When it was finished I had my side dishes ready and took my first slice which was firm and did not fall apart. But I did not like it, there was not enough flavor and I thought it was mushy. I was going to toss it but thought of the 8 oz of mushrooms and the other ingredients and thought the next day it might be better, it wasn’t. I have been eating it using different sauces to mask the flavor, but on the fourth day I tossed it. Listen guys I was a Chef throughout my career and always looking to try new things, I am making a beef brisket and a turkey out of vital wheat gluten Christmas and I am excited to to do this. I am only saying this to let you know food is my expertise, ran a catering business for years and had great clientele, was not Vegan at the time.
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Gerard
March 23, 2022 at 1:48 pm

I could not find buckwheat groats in any store near me. I saw that my grocery store had Wolff’s brand “Kasha” Whole Granulation. 100% pure roasted buckwheat. Will give it a try and let you know how it comes out. It has the same appearance as steel cut oats. Apparently Kasha is known across most of eastern Europe.
Reply
Nan Hopkins
April 25, 2022 at 6:33 pm

I made the same mistake many of you made by using buckwheat and not the groats. That needs to be specified in the recipe. Also, why no salt and pepper? Mine is still in the oven, but I am afraid it won’t be very good based on my taste test before putting it in the oven. Seemed rather bland.
Reply
1. Sheri
  October 18, 2022 at 5:29 pm
  
  Many folks don’t use salt. If you do and want to use it, don’t wait for permission. To say it was bland because there was so salt is tacky, and unkind to someone providing you a free recipe.
  Reply
Melody Sieglitz
August 16, 2022 at 1:04 pm

HI Jill can i sub brown rice and Oat flour?
Reply
1. Jill Dalton
  August 22, 2022 at 6:07 pm
  
  Hmmm, that is a good question. Honestly, I’m not sure if it would work.
  Reply
Katie Rives
October 18, 2022 at 6:27 am

I am allergic to sage. Can I just eliminate it or do I need to find a replacement?
Reply
1. Jill Dalton
  October 19, 2022 at 5:16 pm
  
  You can absolutely leave it out.
  Reply
Samantha Christiansen
November 12, 2022 at 12:21 pm

Hi Jill, I love your recipes! Could I use 1/2 cup millet and 1/2 cup quinoa instead of buckwheat groats and quinoa? and do you think there would be a big difference in taste? Thank you!
Reply
1. Jill Dalton
  November 14, 2022 at 1:10 pm
  
  I think it would work and the flavor would still be delicious.
  Reply
Mae
December 20, 2022 at 11:57 pm

Can you substitute liquid smoke for balsamic vinegar?
Reply
1. Jill Dalton
  December 22, 2022 at 3:09 pm
  
  yes
  Reply
Dianne
December 23, 2022 at 7:13 pm

I used heaps more garlic and salt otherwise may be a bit tasteless for my liking. In the oven now. Hope it’s an success as I am planning to serve it tomorrow Christmas Day.
Reply
Chris
February 13, 2023 at 2:22 pm

Would it be ok if the buckwheat and quinoa soaked in water overnight?
Reply
1. Jill Dalton
  February 15, 2023 at 8:40 am
  
  yes
  Reply
  1. Melody Sieglitz
    February 15, 2023 at 1:39 pm
    
    can i use oats and rice instead of these?

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