Vegetarian Meatloaf with Vegetables

The claim is, this matches the flavor of meatloaf. Ehhhhhhh – no. Not even close. But it’s a tatsy dish that can be enjoyed with mashed potatoes, or if you’re watching carbs, cali rice or quinoa. Is it a keeper? Not for me.

I changed things to because of what I had on hand.

So very good. The non-vegetarians loved it, too!

Kids didn’t like it but they don’t like anything. Adults liked it a lot . I didn’t add enough bread crumbs or cook vegetables with it. Baked potatoes, broccoli and salad on the side.. Very good, needed the extra bread crumbs.

I LOVE this recipe so much. When I met my boyfriend three years ago, I told him my favorite meal growing up was my grandma’s meatloaf. (I’ve now been vegetarian about six years) Not long into our relationship, he surprised me by preparing this for us and I thought it was the sweetest gesture. I now make double the recipe as meal prep for us all the time. It really mimics what I remember of my childhood favorite – and it’s so simple to make! I used sourdough bread for the cubes and found it easier to mix the carrots and potatoes in oil, salt and pepper in a bowl before pouring them around the loafs for a little extra flavor.

I followed the recipe and I became a bit worried when I struggled a bit to create the form. (I’ve made plenty of meatloafs in the past and all were more moist than this mixture.). In the end, the result was excellent – moist and delicious! I did add a little mixture of ketchup and mustard (no brown sugar since I didn’t have any) to serve as a glaze.

I love this recipe and have made it several times. Does anyone know if I can make this ahead of time and freeze it?

I thought this was delicious. The only change I made was I omitted the mustard. Also sprinkled a little salt on the veggies. Has anyone ever made this with an egg substitute?

The best meatloaf recipe, hands down. I’ve made it in a loaf pan, muffin tins and per the directions. I don’t use sage or tomato sauce. For the glaze, I make a mix of ketchup, mustard and brown sugar. I use breadcrumbs instead sliced bread as well. I also use the whole package of the gimme lean and crumbles.

This is the exact same recipe that is on the LightLife website. I had high hopes for this but it’s just not that great. This recipe sent me out looking for the roll of ‘meat’ to make a meatloaf and other ‘meat’ dishes with. The taste leaves a lot to be desired. While crumbles are bland, this tastes like stronger veggie burger patties in a roll. Yay for me, because I bought 4 rolls. I am thinking that it will make a better meat fried rice than meatloaf. My meatloaf stuck to the pan even though I greased it. Once you got it out of the pan, it fell apart. Texture of a meatloaf is closer with this than lentils, but I prefer the lentils. Maybe that’s because I’ve been using lentils since the 80’s. I won’t be making this again. When giving up meat, there are just some things that need to be let go, and meatloaf is definitely one of them!

I’m not a huge fan of “meatloaf”,but my family loves it. This is the best recipe I’ve tried though. I’ve made it twice. The first time was (almost) as written. The second I didn’t include the bread or milk, but sautéed mushrooms, onion, and garlic instead. I personally enjoyed the original recipe better in consistency. The bread makes it lighter and keeps it together nicely. Saying that, the mushrooms added a really nice flavor. Maybe next time I’ll do both. I also added lots of fresh garlic and spread a ketchup/datil pepper sauce on top instead of tomato sauce the 2nd time. It really worked! Thanks for the recipe

Was amazing

Excellent recipe! My son, who is a picky eater, and my meat eating relatives all loved it! I used 3/4 cup panko bread crumbs instead of the bread to avoid it getting pasty/gummy. I also used fresh sage and made a glaze with ketchup, mustard, and brown sugar instead of the tomato sauce. For the veggies, I drizzled with olive oil and sprinkled a bit of rosemary and thyme for added flavor. Baked it 45 minutes covered to retain moisture and last 15 minutes uncovered.

Ok….I need to to totally honest here, as I hate when people change a posted recipe and rate it according to how it turns out AFTER they have altered it. I have been guilty of this myself. So, that being said I have rated this recipe 5 stars do to it’s brilliant “base” that was used to adapt for a “vegan” meatloaf by my daughter (she is vegan and some of the ingredients in this recipe are not vegan friendly). I truly believe that this recipe MUST taste as fabulous as our vegan version did. Thank you for the inspiration! Our vegan meatloaf turned out soooo good that my meat eating husband even said it was good! (I posted our vegan version in case anyone wants to try it out – Vegan Meatloaf)

Love this meatloaf, but we have a daughter with celiac disease so I have to replace the bread with gluten free and that mean less stickiness. So, I do a full four slices of gluten free bread and add an extra egg. I also sprinkle some Italian seasoning on top of the tomato sauce. My family absolutely loves this!

Phenomenal! Seriously, scarily like real meat. My markets don’t carry Gimme Lean so I use a combo of the Lightlife crumbles and Beyond Beef crumbles (in the freezer aisle). The Beyond Beef crumbles are a little bigger which add a nice change of texture. I used the AWESOME tip from one comment about crumbled Ritz crackers instead of bread crumbs, which also allows me to omit any extra salt. I use about 1.75 stacks. After making this recipe a few times, my final version also includes these other tweaks: an extra teaspoon of fresh herbs (sage+tarragon+rosemary+thyme), a pat of softened butter folded into the loaf mixture to mimic animal fat, and that ketchup+mustard+brown sugar glaze from another reviewer. Every single person I feed this to loves it, even meat-eaters!

I gave this 3 stars because of the changes. Mixing “gimme lean” with burger crumbles provides just the right consistency, but I made many other changes. It needs more flavor (garlic and herbs), and I used panko breadcrumbs instead of cubes. I tried cooking with the vegetables around the meatloaf and they dried out and did not work at all. I now make then separately. Tomato sauce on top is far too bland, so I use a good jar of marinara or some homemade sauce instead.

I’m a vegetarian, and I thought this was just all right, but my bf who loooovees meat thought it was very delicious. I used bread crumbs instead of bread and veggie sausage instead of “burger crumbles” since I don’t know what that is.

I have been trying to come up with a veggie meatloaf for sometime with little success. This meatloaf is without a doubt the best ever! I am sooo happy.

Yum. I subbed store-bought, veggie Worcestershire for soy sauce, garlic, pepper, ginger, and apple cider vinegar. I also can’t help but add LOTS of tomato sauce on top.

I was pleasantly surprised. I am not a vegetarian or vegan person and I do love a good meatloaf. This is not bad at all and I would not know it did not have meat in it. I did not alter the recipe but if I make it again, I definitely would use fresh garlic and green peppers and add more salt and pepper. The vegetables are very good too but definitely needs some S/P. Really surprisingly good.