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Meatless Loaf

Yields8 Servings

Not your mama's meatloaf! Vegan garlic croutons and vital wheat gluten bind the savory Textured Vegetable Protein (TVP), veggies, and herbs in this classic dish reimagined. Top it with spiced up ketchup-based glaze or your favorite barbecue sauce.

Vegan Meatless Loaf

Vegan Garlic Croutons (recommended) or sub these ingredients for 5oz Vegan Bread Crumbs
 5 oz of a nice, crusty bread, cut into 1/2" cubesAbout 5 slices - I used a panella but sourdough or any type of baguette would work well.
 1 tsp olive oil
 ½ tsp garlic powder
 ½ tsp salt
 ½ tsp dried parsley
Hydrate Your TVP (Textured Vegetable Protein)
 1 cup TVP (Textured Vegetable Protein)
 ¾ cup beafy stock (beaf variation of this recipe)or substitute your favorite beefy-style broth or vegetable broth
 1 tbsp vegan worcestershire
 1 tbsp soy sauce or liquid aminos
Wet Mix
 1 small onion or about 1/2 large, rough chopped
 1 large carrot or 2 small, rough chopped
 3 cloves garlic
 1 tbsp olive oil
 2 tbsp nutritional yeast
 1 tbsp dried porcini mushroom powder
 1 tsp dried thyme
 1 tsp chili powder
 1 tsp cumin
 1 tsp MSG(optional)
 ½ tsp salt
 ½ tsp ground pepper
The Rest of the Wet Mix
 1 cup beafy stock (beaf variation of this recipe)or substitute your favorite beefy-style broth or vegetable broth
 1 tbsp tomato paste
 2 tbsp olive or vegetable oil
 2 tbsp soy sauce
 ¼ cup your favorite barbecue sauce
 ½ tsp liquid smoke
 1 ½ cups Vital Wheat Gluten (VWG)
For the Glaze
 ½ cup ketchup
 1 tsp cumin
 1 tsp vegan worcestershire sauce
 1 tsp hot sauce
Vegan Croutons (if using bread crumbs, skip to that part)

Preheat oven to 400 F. Toss bread cubes with 1t olive oil and 1/2t each of garlic powder, salt, and dried parsley.


Bake for about 6-7 minutes, then stir them up and bake for another 6-7 minutes or until they are crispy and beginning to brown. Set aside to cool for a few minutes and lower your oven temp to 325 F.


Once cool, pulse the croutons in a food processor until they are a fine texture. Add them to a large bowl.

Vegan Bread Crumbs (skip if making vegan croutons)

Preheat your oven to 325 F. Add 5oz of bread crumbs to a large bowl. If they are unseasoned, add 1/2t of each salt, garlic powder, and dried parsley. Stir to combine.

Meatloaf Mix

Put the 1c of TVP in a small bowl. Heat the 3/4c beafy broth, 1T vegan worcestershire, and 1T soy sauce to steaming hot and add it to the TVP. Set aside to let it rehydrate for about 20 minutes. I usually stir it once or twice.


Next add the carrot, onion, and garlic cloves to the food processor and pulse until they are finely chopped, but not puréed.


Heat 1T of oil in a pan over medium heat, and add the veggies from the food processor and all of the spices through the pepper. Stir for a few minutes to incorporate all of the flavors, but don't overcook. Set aside.


In a separate bowl or back into the food processor if you don't feel like dirtying another dish, whisk or blend the rest of the wet ingredients.


Add the TVP, sautéed veggies, and wet mix into the large bowl with the breadcrumbs. Add the 1 1/2c of vital wheat gluten, and mix everything together. I used my hands and kneaded it for a few minutes, until I was able to form hand-sized balls that would hold together.


Line a bread/loaf pan with parchment paper and gently press the mix into the pan. Cover it with foil and cook it for 50 minutes.


Meanwhile, mix together the ingredients for the glaze. After cooking the loaf for 50 minutes, remove the foil and brush the top with about 1/3-1/2 of the glaze. Cook for another 10 minutes.


Like most seitan, this will firm up a bit and the flavors will meld together a little more by day 2, but you can eat this pretty much right out of the oven. Serve with the rest of the glaze on the side. Enjoy!

Nutrition Facts

Servings 0

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