Best Meatloaf Recipe for Beginners


How exactly do meat and vegan go together? Before you say something, this is not clickbait! This meatloaf recipe by A Virtual Vegan is not made of meat but definitely tastes as good!

Super easy to make, full of flavor, and comes with an appetizing gravy recipe. If you wanna know how to make this vegan meatloaf recipe, then keep on reading below!

About Vegan Meatloaf Recipe

This recipe is packed with the nutrients and flavor of mushrooms in a not-so-obvious way. Other ingredients added to its texture are the lentils and nuts, and of course- the gravy. You will not believe that this mouthwatering meal will take you less than an hour to make. Then, you can enjoy 8 thick slices all you want.

Can I Make This Vegan Meatloaf Recipe Ahead?

Absolutely. You may even include this on your meal plan if you want. 

This Vegan Meatloaf recipe can be made ahead and refrigerated. You can cook it in batches on the weekends to prepare your meal for the week. This is even greater during the holidays, so you spend more time with your family instead of in the kitchen.

Just ensure that you cool it for a while before you put it in the fridge. When you are ready to eat, you can reheat it in the microwave, and it’d taste just the same.

How to Reheat Vegan Meatloaf Recipe?

One of the good things about this recipe is that you can totally reheat your leftovers. Some ways you can revamp your meal are:

  1. Oven Reheat. When reheating your meatloaf, place it on a pan and wrap it with foil. Then, warm it in the oven.
  2. Pan-fry. You can also slice them and pan-fry until they are golden brown.

Let’s Get Cooking!

We know you’re excited! Here’s the step-by-step procedure on how you can make the best meatloaf there is!

What To Prepare

  • Spoon 
  • Blender
  • Loaf Tin
  • Large bowl
  • Small bowls
  • Parchment papers
  • Food Processor (optional)


For the Loaf

  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp dried thyme
  • 90 g per 1 scant cup flour.
  • 62g per ½ cup walnut pieces. 
  • 1 tbsp Tamari (or soy sauce)
  • up to 120mls per ½ cup water.
  • 1 onion (small and finely chopped)
  • 4 tbsp per ¼ cup ground flax seeds.
  • 198g per 1 cup cooked green lentils (cooked)
  • 226g per 3 cups of finely chopped mushrooms. 
  • 198g per 1 cup of cooked split red lentils (cooked)

For the Gravy

  • 2 chopped onions
  • 1 tbsp nutritional yeast
  • 2 tbsp tamari (or soy sauce)
  • 1 tbsp arrowroot or cornstarch
  • 480mls per 2 cups vegetable stock

Tips Before You Get Started With Your Recipe

  • Maximize your time. While your loaf is cooking, you may proceed to make your gravy. However, make sure to check on your loaf from time to time, so it doesn’t overcook.
  • Ensure that you do not overcook the lentils. They only have to be tender. Red Lentils don’t take long to cook, and if they are overcooked, they will be soggy. This will make the meatloaf soggy as well.
  • Instead of mushrooms, you can also use cremini (brown), white, portobello, or button.
  • If you have a nuts allergy, you can replace walnuts with ½ cup oats or sunflower seeds.
  • Bread crumbs can be made from a stale loaf of bread or panko crumbs or gluten-free breadcrumbs. Anything works well.
  • For flour, you may use all-purpose, rice, spelled, or wholewheat flour.
  • You can also use mushroom stock instead of vegetable stock. Or if not, you can blend 2 cups of water and add 3 small mushrooms.

How to Make Your Vegan Loaf

STEP 1. Preheat your oven to 370°

STEP 2. Chop your onions, garlic, and mushrooms finely. You can be lazy and use a food processor if you want.

STEP 3. Pour them into a large bowl together with all the loaf ingredients, except water. 

STEP 4. Mix them well. It may be hard to do this with a spoon, so use your hands. This will also help you identify the texture of your mixture. If you feel that they stick together when you squeeze them, then you’re doing it right. But if it feels crumbly, then add water gradually until they come together. Make sure not to add too much water though. You don’t want your mixture to be soggy.

STEP 5. Place parchment paper on your loaf tin. It’s better to add length on either end to act as handles for pulling the finished loaf.

STEP 6. Pour your loaf mixture on the tin with a spoon. Press it down and leave no space.

STEP 7. Bake for 50-60 minutes. Keep your eyes on it, so it does not go too dark. You want it to be brown on top and crusty. You may cover it with foil if you notice that it’s becoming darker.

STEP 8. Remove from the oven and let it cool. Keep it covered tightly with foil for at most 30 minutes. Then, slice and serve!

How to Make The Vegan Gravy

STEP 1. Cook your onion over low heat until golden brown.

STEP 2. Then, place into a blender together with all the other ingredients.

STEP 3. Blend until smooth. Make sure to leave no chunks.

STEP 4. Pour into the pan and stir on medium heat. Keep stirring until it thickens and boiling hot.

STEP 5. If you want your gravy to be thin, add some boiling water and stir. You may keep doing this until you get the consistency you want.

STEP 6. Top it on a sliced meatloaf and enjoy!

How Do I Serve This Meal?

This recipe is best served when hot, but you may also do so if you prefer it cold. Cut the loaf into slices, and pair it with some crusty bread for a great breakfast.

You can make an extra lunch with a pair of hearty sliced loaves paired with mashed potatoes and steaming hot vegetables. Then drizzle them with gravy. Oh, so yum!

Nutrition Info

This nutrition info serves as a guide ONLY.

  • Serving: 177g per slice
  • Calories: 172kcal
  • Carbohydrates: 21g
  • Protein: 10g
  • Fat: 6g
  • Sodium: 712mg
  • Potassium: 391mg
  • Fiber: 9g
  • Sugar: 1.4g
  • Vitamin C: 3.3mg
  • Calcium: 30mg
  • Iron: 4.1mg


We always say this, but your vegan meal doesn’t have to be boring. This vegan meatloaf recipe is totally foolproof and great for beginners (which we promise you will love!). Tell us in the comments about how your meal came out!

Summer Thatcher
Summer Thatcher
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