Serves 6 to 8-ish
This vegan meatloaf recipe uses TVP (textured vegetable protein), lentils, and vital wheat gluten to create a hearty, sliceable, classic meatloaf that tastes like it came straight off the 80s dinner table. Smoky, sweet, glazed, and absolutely not dry.
This is for our elite members ONLY. Members that can handle lentils, TVP and seitan. And if it makes you think of Members Only jackets, that means you are over 40. So let’s talk the 80s. It was a time where the only thing we were allowed to eat was meatloaf. And it was specifically this kind of meatloaf: hearty and meaty, not dry but not tooooo juicy, a smoky, sweet glaze (ok sometimes it was just ketchup), and delicately seasoned, straight off the 80s spice rack: paprika, thyme, onion and garlic. We literally had no other spices. And although this very meal was the punchline in lots of Sunday comics, who doesn’t crave the hell out of this meatloaf? It’s amazing in a sandwich the next day. It’s the perfect accompaniment for peas and mashed potatoes. And it’s still as comforting as ever.
What to Serve with Vegan Meatloaf
A baked potato or baked sweet potato
Peas and carrots
Ginger Mashed Sweet Potatoes & Apples
Biscuits & Gravy if you’re in need of extra super duper comfort
VEGAN MEATLOAF FAQ
What is TVP meatloaf? TVP stands for textured vegetable protein. It’s a dried soy product that rehydrates quickly and has a meaty, ground-beef-like texture. In this vegan meatloaf, it works with lentils and vital wheat gluten to create something hearty and sliceable, not crumbly. You can find it at most natural food stores or online. I used Bob’s Red Mill.
Can I freeze vegan meatloaf? Yup. Let it cool completely, wrap tightly in foil or plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven for about 20 minutes. You can slice it before freezing if you want to reheat individual portions.
Can I substitute lentils for TVP? Not really, no. The TVP and the lentils are doing different jobs here. The lentils provide moisture and binding (they should be overcooked and borderline mushy). The TVP provides the meaty texture. If you skip the TVP you’ll end up with something closer to a lentil loaf, which is a different thing entirely. Both are fine things to be, but this recipe needs both.
Why is my vegan meatloaf crumbly? A few possible culprits. The lentils might not have been mushy enough. They need to be overcooked to the point where they mash into a paste easily. Canned lentils (drained) work perfectly for this. Also make sure you’re kneading the mixture for a full 2 minutes after adding the vital wheat gluten. That’s what develops the structure that holds everything together. And use store-bought breadcrumbs. Homemade breadcrumbs have unpredictable moisture content and can throw off the texture.
Why is my vegan meatloaf dry? Make sure you’re pressing as much moisture out of the TVP as you can before adding it, then letting it soak up the lentil-broth mixture in the bowl. The glaze also helps a lot with moisture on the outside. If it’s still dry, try serving it with gravy or a sauce. A few readers have mentioned adding a tablespoon or two of extra broth to the mixture before kneading.
What kind of breadcrumbs should I use? Regular store-bought breadcrumbs or panko both work. I really do suggest store-bought here because moisture content is key and homemade breadcrumbs can vary a lot. Don’t say I didn’t warn you.
Can I make this ahead? Yes. You can bake the whole meatloaf a day or two ahead and reheat it. Wrap it well and store in the fridge. Reheat in a 350°F oven for about 20 minutes, loosely covered in foil. The glaze actually gets a little more caramelized the second time around, which is a bonus.
Can I make this without soy? Not this one. The TVP and tamari are both soy-based and pretty central to what makes it work. If you have a soy allergy, this isn’t the recipe for you. I love making soy-free recipes but this just isn’t one of them.
Can I make this gluten-free? No. The vital wheat gluten is what gives this vegan meatloaf its structure and sliceability. Without it you’d have a completely different (and much more fragile) situation.
Can I use this recipe to make meatballs? One reader (shoutout to Rob in the comments) has made meatballs from this recipe multiple times. Swap the paprika-thyme seasoning for minced garlic, parsley, and oregano, form into balls, and bake. Toss them in sauce before serving so they stay moist.
Members Only Vegan Meatloaf
Ingredients
- 3/4 cup textured vegetable protein
- 2 bay leaves
- 1 cup overcooked brown or green lentils see note
- 1/2 cup vegetable broth
- 2 tablespoons tomato paste
- 3 tablespoons tamari or soy sauce
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika not spicy
- 1 1/2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup vital wheat gluten
- 3/4 cup grated or very finely chopped yellow onion
- 1/2 cup storebought breadcrumbs
For the glaze:
- 1/3 cup tomato paste
- 3 tablespoons water
- 1/4 cup brown sugar
- 1 tablespoon smooth dijon mustard
- 1/8 teaspoon nutmeg
- Pinch salt
Instructions
- In a small pot, bring 3 cups of water to boil with 2 bay leaves. Turn off the heat, mix in the TVP and let it sit for about 10 minutes until soft and spongy. Pour into a fine mesh strainer and let cool. Remove bay leaves.
- Preheat oven to 350 F.
- In a mixing bowl mash the lentils into a puree then add the vegetable broth. You can also, if you prefer, simply puree lentils with vegetable broth in a blender then add to the bowl. Mix in the tomato paste, tamari, and olive oil and beat until the tomato paste is incorporated. Add the smoked paprika, rub the dried thyme between your fingers and add along with the onion powder, garlic powder, pepper and salt.
- When the TVP is cool enough, press it against the strainer to release as much moisture as possible. Add it to the mixing bowl and mix well, mushing it up to make sure it soaks up the liquid.
- Lightly mix in the chopped onion and breadcrumbs. Add vital wheat gluten and use your hands to knead for about 2 minutes, then form into a ball. You might want to wear kitchen gloves for that to keep your hands fresh and clean.
- Spray an 18-inch sheet of tin foil with cooking oil. Place the ball of meatloaf in the center of the tinfoil, and form it into an 8×3 inch loaf that is rectangular and as flat as you can make it on all sides. Wrap the tin foil around the loaf and transfer to a baking sheet.
- Ok, now comes an important part about flipping so pay attention. Bake for 30 minutes then flip upside down and bake for another 20 minutes. Then flip again to the original position. This time, unwrap the tin foil. Bake for 10 more minutes just to get it a little crusty.
- While all this baking is happening, make the glaze. Simply vigorously mix all ingredients for the glaze together in a mug, using a fork to do the mixing. Set aside.
- After the loaf bakes with the tin foil open, you are going to transfer it to parchment. So place the baking sheet somewhere safe where it won’t burn you or anything (on the stovetop works for me) and layout a kitchen towel as close as possible.
- Use oven mitts or towels to lift the loaf in the tin foil onto the towel. Now line the baking sheet with parchment and spray it with cooking oil. Use a wide spatula to get the loaf back onto the parchment lined sheet. Pour the glaze all over and use the back of a spoon to make sure you get it good and coated.
- Place back in the oven and bake for 20 minutes. Remove and let cool slightly before slicing serving!
Will this freeze well?
Made this today and it turned out amazing. It has the same texture and taste as the real thing without using meat. So happy to have found this recipe.
this meatloaf was amazing. I had it with a pilaf and roasted asparagus.
Made a similar recipe, but didn’t have a blender, so tried to mash it with the tiny meat tenderizer. Holy cats! What a mess, my vegan burgers crumpled while cooking and it wound up on a plate looking like a spent volcano. Husband & son said it tasted pretty good.could have made sloppy joes if I thought it through.
Thanks for inviting me into your members only meatloaf club. Made it last night with Vegan Dad’s creamed kale and it was gooooooood!
Isa, thank you for this recipe. My husband and I have been vegans for over 22 years, and this is the best meatloaf recipe we’ve had. For those who haven’t banned gluten and soy from their diets, this is perfect! The glaze was also wonderful!
This really is the best recipe! It’s un-mess-up-able! I forgot the breadcrumbs and realized it after it was in the oven for 15 minutes, so I took it out and added the breadcrumbs. THEN I accidentally turned the oven off when the loaf was out of the oven for a flippin’. I am usually not absent-minded in the kitchen, so I don’t know what was happening that day! I let it cook a little longer to make up for when the oven was off. Despite all this, it still turned out GREAT! I wouldn’t recommend doing what I did, but at least you know it can still work out even if you mess up multiple times.
This is a good recipe. I have made it a couple times now and prefer the topping to be plain ketchup. Other than that, I would not change a thing. Thank you for this. I’m delivering it to non cooking friends. Oh,and we have been vegan for decades so I have made a lot of neatoaf recipes, but this is the best. Whooped!
I’ve probably made this ten times since the recipe was published. It’s fun to make, easy to bake and always comes out tasting fabulous. It’s a must-bake for these long pandemic winter nights.
ALSO… if you swap out the spices for three or four cloves of minced garlic, plus some parsley and oregano, you can make fantastic meatballs… I’ve tried them twice with variations on the baking time/logistics, and they’re terrific. Add them to your sauce before serving so they’re good and moist!
Rob, I haven’t made meatballs before, but that is a great idea. any suggestions on amount of time and best way to bake?
I love the idea of this meatloaf, but it was SO dry. It definitely needs some kind of sauce and I have leftover creamed spinach, so that should do the trick!
1 cup cooked? So however much dry that is? It would be helpful, if it isn’t 1 cup dry, that you let us know how much to make. And I just cook it too long before I start the recipe?
Just make extra? There’s also googling “how much dry lentils is one cup cooked?”
Isa, your recipes are the fucking best. Your palette is perfection. I don’t alter anything. Sometimes I double the sauces because I love them so much and want more. I haven’t had meatloaf since I was a Members-Only kid. This recipe is everything. Thank you for sharing your hard work!
Wow. I can retire that other recipe. THANK YOU!!!!
So, I’m dipping my toes in the vegan pond and wondering is it possible to live in this pond when I’m already gluten intolerant?
Dude I feel you. I was vegetarian for many moons but had to cut out a whole shitload of things to manage a health condition, including gluten, corn, and lentils/beans. I’ve honestly had to go back to eating meat to keep myself running right (also had to axe dairy and egg that I was still eating while veg).
That being said, if it’s vegan+no gluten that you’re working with, there are growing resources out there- would recommend looking for sites/recipes that focus specifically on that combo as adapting vegan recipes to also be gf is even harder than doing so for conventional recipes imo. Good luck!
Yes of course! There’s so many vegan gluten free recipes and options out there. Hello it’s 2022 but for reals it’s been easy for me. Just do your research
Just out of curiosity, what kind of breadcrumbs should I use, regular breadcrumbs, or will panko work? I’d love to make this… Been searching for a veggie loaf recipe for a while.
I made this last night; it was delicious!
For anyone thinking they don’t need cooking spray, that they can just oil the foil and parchment: buy cooking spray! I lost the browned top and bottom, because I didn’t want to go buy any. In retrospect, I know the recipe was specific for a reason. Lesson learned. It was still great, and I plan to make it again soon!
I made this for the Christmas dinner, it tasted great. But what made the day even more magical was that the gift for me was 2 of your books! So happy…
I’ve tried many recipes that cooks in the comment section say are “the best” (vegan) this or that. I’m skeptical but will try this one.
My real reason for posting here though is to let reader’s know that absolutely nothing sticks to Reynold’s no stick foil in the yellow and blue box. I love that stuff. (I know this kinda sounds like an advertisement but it isn’t. Once you try it, you’ll never use anything else when you need a nonstick surface. )
Would it be possible to make this a day ahead and then reheat, or is it best the day it’s made? Thanks!
I made this today. Had a big booboo and accidentally added chickpea flour instead of vital
Wheat gluten BUT I noticed right away and still added the gluten. Weirdly it wasnt too dry with the chickpea flour? And the texture is still fine?? So IDK but the recipe is great haha!
Made this today -very labour intensive -tasted good but very “gummy”
Did I knead too long?? Not long enough?? Lentils over processed???
I have made a few meatless loaves, and they were fine but not exactly. They were , as my carnist son said, meatloaf adjacent. But this one is a meatloaf, perfect for the times a person craves something from a mother’s kitchen. This has the meaty texture and flavor of a traditional meat loaf without the cholesterol, grease and E Coli, and no dead cows. Thank you, Isa, for another great cookbook. You make being vegan much easier and tastier too.
Wow it tasted so good!
Very tasty. The 1 cup of gluten made the meatloaf slightly chewy and chewy meatloaf isn’t the greatest texture. That being said, the flavor is phenomenal and glaze is to die for. I’ll try it again and use half the gluten that the recipe calls for.
In case it’s helpful to anyone, I just wrapped the loaf in parchment and then aluminum foil from the beginning, then unwrapped it for the last stage, no cooking spray needed. Seemed to work just fine!
Isa I’m gonna try this one out. Are Panko breadcrumbs ok to use? Thanks!
absotutely
This is so easy and so nostalgic. Leftovers are great tucked into slices of crusty bread for sandwiches!
The best veg loaf!