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Simply the best vegan, oil-free meatloaf recipe

Updated: Jan 10, 2022

Here it is! The vegan meatloaf recipe that everybody keeps asking me for. Seriously. Friends, relatives, people on the WFPB social media groups. I've posted it so many times that I'm putting it here out of self-defense.

We love meatloaf, but a truly 'meaty', 'beefy' tasting vegan meatloaf seemed impossible until the Beyond products came on the market. It looks like meat. Handles and cooks like meat. Best of all, it tastes and smells like meat.

Here's another tip: Rather than buy the Beyond Burger products which I think are too large in size, and just too expensive, buy the one-pound ground and make your own patties. Wrap them securely and pop them in the freezer.

This recipe is simply adapted from my traditional meatloaf recipe - but instead of using egg as a binder, I use egg replacer. Bob's Red Mill Egg Replacer is my favorite. It's shelf-stable and lives in the pantry until I need enough for an 'egg' or two. I've also included Nooch (Nutritional Yeast) for an umami kick and some ground flaxseed for Omega-3's.

Let's get started.


1 lb. package of ground Beyond Beef

1 tbsp. unsweetened non-dairy milk

1 vegan egg prepared ( such as Bob’s Red Mill Egg Substitute)

1 tbsp. Worcestershire Sauce

2 tbsp. ketchup or BBQ sauce

1/2 cup finely minced onions

1 cup regular breadcrumbs

1 tsp. chopped parsley

3/4 tsp. of salt

1 tsp garlic powder

1 tsp sweet paprika powder

1 tsp onion powder

Black pepper to taste

OPTIONAL: Tablespoon of Nutritional Yeast, Tablespoon of ground Flaxseed.

Glaze Ingredients:

2 Tbsps of BBQ sauce

2 Tbsps of Ketchup

1 tsp of Yellow Mustard

1 tsp of Maple Syrup

1- Mix the Bob’s Red Mill Egg Replacer according to package instructions and allow to stand one minute or until ready to use.

2- Mix dry ingredients, set aside.

3- Mix wet ingredients, set aside.

4- Combine all of the ingredients with the Beyond Beef product, and mix with a large fork or your hands until thoroughly mixed.

5- Place combined ingredients in a 9-inch loaf pan, lined with parchment paper, leaving the sides long enough to hang outside the pan for easy removal.

6- Mix together the glaze ingredients and pour on top of the meatloaf.

7- Bake at 375 for 40 minutes. Lower the oven to 350 and lightly cover with foil and bake an additional 15 minutes.

Allow to baked meatloaf stand 15-20 minutes before slicing.

If you don't have a 9-inch metal loaf pan like the one shown here, I suggest that you get one. Or, two. You don't need anything fancier than this. And, you don't need glass/Pyrex versions. Glass bakeware takes longer to heat (glass is an insulator!) whereas metal heats faster (metal is a conductor). Glass is heavier. Prone to break when you drop it on the tile floor. And, it's more expensive. Also, professional chefs and bakers use metal. They know it just works better. Foods tend to bake more evenly in metal.

After I've removed the finished meatloaf from the oven, I let it stand, lightly covered for about 15 minutes or so. Let the thing set up. Then, it will slice up much nicer. In fact, for slicing, simply lift the whole loaf out of the metal pan by the parchment paper. Allow it to cool slightly, and then slice away.

Serve this as a Cook to Impress meal with mashed spuds of your choice, some of my killer Easiest Vegan Brown Gravy spooned over it, and some vegetables. Or, a salad. As you can see below, the leftover meatloaf makes a wonderful cold (or warm) meatloaf sandwich! Pair that with a bowl of soup and lunch is done!

This button will take you to PayPal where you can securely pop a bit in the 'tip jar'.


Download and print the recipe here:

Vegan Beyond Meatloaf
Download PDF • 4.70MB


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