Easy Veggie Meatloaf (Gluten-Free)

November 22, 2019


By: Jasmine Briones 

Who knew you could make a meatloaf out of vegetables? This easy to make Veggie Meatloaf requires simple ingredients and just about an hour of your time. It’s free from gluten and added oil, and makes the perfect holiday entree.

overhead image of veggie meatloaf on grey background

Today I am sharing with you a meatloaf that I came up with in honor of my partner Chris. Meatloaf was one of his favorite recipes growing up, so I wanted to create a new and special version for him to enjoy now that he is vegan. My goal was to create a veggie-focused meatloaf that was still packed with the same flavors he knew and loved and with a few rounds of testing as well as inspiration from my Vegetable Wellington, this meatloaf was born!

Because this meatloaf is vegetable based, I packed it with various ingredients in order to get the proper texture and flavor that I was looking for.

Here are the key ingredients that bring it to life:

  • Mirepoix aka Onion, Carrots and Celery are the simple yet essential aromatic flavor base to start this dish off right.
  • Mushrooms bring in a layer of nice umami flavor.
  • Lentils, Oats and Walnuts help bring the perfect texture to this meatloaf.
  • Flaxseed meal makes for the perfect egg substitute.
  • Ketchup, Tamari and Vegan Worcestershire bring that classic meatloaf flavor.
  • Rosemary Sage and Thyme add a burst of freshness and brighten up all of the flavors in this dish!
  • Smoked paprika takes this meatloaf to the next level with it’s smoky flavor.
a close up shot a vegetable meatloaf with a ketchup topping on a white serving platter, surrounded by ingredients

If you’re craving some more holiday entrees, we have some mouthwatering options for you.

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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a close up shot a vegetable meatloaf with a ketchup topping on a white serving platter, surrounded by ingredients

Easy Veggie Meatloaf (Gluten-Free)

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 11 minutes
  • Yield: 10 servings


Who knew you could make a meatloaf out of vegetables? This easy to make Veggie Meatloaf requires simple ingredients and just about an hour of your time. It’s free from gluten and added oil, and makes the perfect holiday entree.


Veggie Meatloaf

  • 1/2 medium (113g) onion, finely chopped
  • 1/2 cup (73g) finely chopped carrots
  • 1/2 (75g) green bell pepper, finely chopped
  • 1 rib (30g) celery, finely diced
  • 4 cloves (7g) garlic, finely minced
  • 16 oz. baby bella mushrooms, finely chopped
  • 1 1/2 cups (112.5g) cooked brown lentils, cooled* (see notes)
  • 1 cup (111g) gluten-free quick oats * (see notes)
  • 3/4 cup (78g) finely chopped walnuts
  • 2 tablespoons (15g) flaxseed meal
  • 1/4 cup (68g) ketchup
  • 2 tablespoons (36g) tamari (or soy sauce if not gluten-free)
  • 1 tablespoon (15mL) vegan Worcestershire sauce (we used the Portland brand)
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh sage
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper


  • 3 tablespoons ketchup
  • 4 teaspoons vegan Worcestershire sauce
  • 1/8 teaspoon garlic powder


  1. Preheat the oven to 375°F and lightly oil a 9-inch loaf pan or line it with parchment paper to prevent sticking. 
  2. In a large skillet over medium heat, add in 3 tablespoons of water. Once warmed through, add in the onions, carrots, bell peppers, and celery, and cook for 3 minutes or until the onions are translucent. Add in the garlic and cook for 3 minutes more or until fragrant. Add 2 tablespoons of water if needed to prevent burning since we are not using oil.
  3. Add in the mushrooms. At this point, the pan might seem dry, but don’t worry! The mushrooms will release a lot of moisture while they cook down. Cook until no moisture remains and the mushrooms have browned, mixing often, about 5 minutes. 
  4. Once everything has cooked through, remove from heat and using your cooking utensil, push everything to one side of the pan. Add the cooked lentils to the empty side of the pan and using a fork or a potato masher, mash all of the lentils until they become similar to a refried bean texture. Mix everything together and then mash the vegetables in a few times  for good measure.
  5. Add in the quick oats, walnuts, flaxseed meal, ketchup, tamari, vegan Worcestershire sauce, fresh herbs, paprika and black pepper. Mix everything together until uniform.
  6. Pour the veggie meatloaf mixture into the lined pan, spread it out evenly and gently pack it down into the pan to ensure that it stays together when slicing after it is cooked. Cover the pan with foil and place it into the oven to bake for 30 minutes.
  7. In the meantime, make your topping. In a small bowl, add in the ketchup, vegan Worcestershire sauce and garlic powder, and mix everything together until uniform.  Set aside. 
  8. Carefully remove the pan from the oven and discard the foil. Add the topping  onto the meatloaf and spread it out evenly until the whole surface is covered.
  9. Place it back into the oven to bake for an additional 25 minutes.
  10. Remove the loaf from the oven and allow to sit for at least 20 minutes before slicing as it will crumble less when it is cooled. We recommend that you it completely before slicing for best results.
  11. Sprinkle the top with fresh parsley and serve with a side of gravy if desired.


  • This recipe is adapted from our Vegetable Wellington
  • It is recommended that you cook the lentils the night before and cool them completely before using. To make things easier, we used precooked canned lentils.
  • If you can’t find gluten-free quick oats, simply purchase gluten-free rolled oats and pulse them in the food processor until they reach a coarse texture similar to quick oats. 
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 6 minutes
  • Category: Entree, Thanksgiving, Holiday
  • Method: Oven, Stovetop
  • Cuisine: Vegan, Gluten-free

Keywords: Entree, Thanksgiving, Holiday, Vegan, Gluten-free, Oven, Stovetop

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links that we earn a commission through, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Lauren says:

    Can I use pecans in place of walnuts? I want to make this tonight and I only have pecans. Thanks!

  2. Jennifer says:

    This was delicious!! I replaced the mushrooms with a package of Boca crumble, and it totally worked. Definitely a keeper recipe! Thanks!

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