Vegetarian Meatloaf with Vegetables Recipe

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Most Helpful Positive Review

Nov 30, 2006

I entered a meatloaf cooking contest at work and secretly entered with this recipe. I came in 2nd place and no one knew it was vegetarian! The secret is using fresh herbs (esp fresh sage, tarragon, and rosemary), the ketchup glaze mentioned in the comments below, and using the sausage style smart ground. Enjoy!

—sara

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Most Helpful Critical Review

Jan 24, 2005

i made this meatloaf for my boyfriend [who is actually the vegetarian, not me], and he LOVED it.. which is the only reason i gave it a 3. instead of the tomato sauce, i used a tangy glaze [1/2 cup ketchup, 1 tsp mustard, 4 tsp brown sugar], and i took others advice and cut the worchestershire sauce down to 1 Tbsp instead of 2. however as much as my boyfriend went head over heals for it, i thought it was a little TOO "meaty" tasting, sort of like a plain veggie burger-taste. maybe more onion or spice would help out, but i probably wouldn't make this meatloaf again for myself.

—fireflyrock

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119 Ratings

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Jan 13, 2004

This was a big hit at a dinner party with many meat eaters & children too. I have made it twice and plan to keep it in the favorite recipe category for the family! I made a sauce out of ketchup, mustard and brown sugar for the top - Mostly ketchup,little mustard and little brown sugar. I also baked it in a loaf pan for 1 hr 15min. GREAT recipe! enjoy

—MEANTEEN

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Jun 04, 2007

My boyfriend thought he'd gone back to a school cafeteria when he was served the sauteed veg, mashed potatoes with onion gravy and the 'meat' loaf. He doesn't like beef and I don't eat any meat and we both loved this! Our dinner guest who eats meat thought it was real meatloaf, plates were nearly licked clean. I used half Gimme Lean sausage and half beef and a whole bag of Quorn burger crumbles and cooked it in a loaf pan sans vegetables. (froze the two halves of Gimme Lean for the next round) I used 1 1/2 cups Japanese style panko bread crumbs instead of homemade as I'm used to putting crushed crackers in my meatloaf from the old days and the texture was perfect. I only used a couple of ounces garlic and Italian spiced tomato sauce on the top and it was more than enough since it was in a loaf pan.

—CHOCOLATEFANTASIES

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Nov 18, 2007

I was surprised at how great this turned out and how easy it was. Instead of vegetarian ground beef and crumbles, I used what I had on hand -- 2 packages of Morningstar Sausage Crumbles, which has a little bit of spice to it already. I also replaced the bread with Ritz crackers, but otherwise I think I followed the recipe exactly. The vegetables were overdone, even though I added them half way through the cooking time, as other reviewers mentioned (I'll just cook them separately next time), but my fiance loved it, and I don't think I've ever had meatloaf this good, even before I was vegetarian. My fiance and his cousins have asked me to make this for the main course at Thanksgiving dinner this year.

—Carrie

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Mar 15, 2004

I really liked this recipe! I modified it a little bit by using bread crumbs instead of cubed bread and adding some spices I like such as onion powder and fresh garlic...it would be really easy to personalize this recipe with any spices you prefer! I also made a glaze using ketchup, brown sugar and mustard. I drizzled the veggies with olive oil and salt and pepper (instead of the spray) The texture was perfect! I see no reason to make meatloaf with meat ever again! It was so easy to make, too. Very nice recipe...my boyfriend loved it, too! We will definitely have this again...thank you!

—KARLA8

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Nov 11, 2010

This is the greatest vegetarian meatloaf recipe ever! I have been looking for a long time for something with the taste and texture of real meatloaf. Usually there is too much breadcrumbs or oatmeal, or the texture just doesn't work. I'm a diabetic vegetarian, so the amount of carbs in a dish is important. I made this last night and it was WONDERFUL. I used ketchup on the top like my mom did and I made it in a 5x9 loaf pan. We served it with mashed potatoes and roasted asparagus. YUMmee! I cannot wait to have a meatloaf sandwich for lunch today.

—Vegiboyz

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Mar 03, 2010

This was my first attempt at "fake" meatloaf. When I told my meat-eating boyfriend what I was making for dinner, he was pretty dubious. He said it was very good, even though it didn't quite taste like meat. The next night I found him eating the rest of it straight out of the pan! Great basic recipe to build on. I made some changes to make it more like my mom's meatloaf, and didn't really measure anything. I made it in a loaf pan and skipped the veggies (I made mashed potatoes instead with Yukon Golds - yum!). I omitted the worcestershire sauce and mustard because I didn't have any on hand. I used corn flakes instead of bread cubes and ketchup instead of tomato sauce. I added a lot of ketchup to the mix as well as on top, which I think helped it be very moist inside, if somewhat crumbly. I added maybe half a large onion and several cloves of garlic that I smashed with a knife. Then for herbs I poured on a bunch of Bell's poultry seasoning till I thought it looked good. I followed the recipe on everything else.

—Emma

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Nutrition

Calories
225 kcal
11%

Carbohydrates
30.6 g
10%

Cholesterol
48 mg
16%

Fat
4.9 g
8%

Fiber
4.5 g
18%

Protein
15.1 g
30%

Sodium
814 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetarian Meatloaf with Vegetables

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 225
** Calories from Fat: 44

% Daily Value *
** Total Fat 4.9g 8 %
** Saturated Fat 1g 5 %
** Cholesterol 48mg 16 %
** Sodium 814mg 33 %
** Potassium 547mg 15 %
** Total Carbohydrates 30.6g 10 %
** Dietary Fiber 4.5g 18 %
** Protein 15.1g 30 %
** Sugars 6.1g
** Vitamin A 134 %
** Vitamin C 21 %
** Calcium 11 %
** Iron 40 %
** Thiamin 348 %
** Niacin 62 %
** Vitamin B6 52 %
** Magnesium 17 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.