Vegan Meatloaf

  • Author: Brita Britnell
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1 loaf 1x


Easy and delicious vegan meatloaf!



  • 2 lb. Pure Farmland® Plant- Based Simply Seasoned Protein Starters
  • 1 1/2 tablespoons of olive oil
  • 1 cup dried bread crumbs
  • 1 cup yellow onion, finely diced
  • 1 medium carrot, finely diced
  • 1 rib celery, finely diced
  • 3 cloves of garlic, finely minced
  • 3 tablespoons of plant based milk (I used almond milk)
  • 1 flax egg (1 tbs flaxseed meal + 3 tbs water)
  • 2 tablespoons of ketchup
  • 1 teaspoon of dried parsley leaves
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • ¼ cup of finely chopped parsley
  • For the Topping:
  • 1/4 cup ketchup


  1. Pre-heat the oven to 350 degrees F and generously grease a 9×5 loaf pan.
  2. In a large skillet, heat the olive oil over medium heat. Add in the carrot, onion, celery, and garlic. Saute until the veggies begin to soften, about 10 minutes. Add in 2 tablespoons of ketchup and stir to combine. Remove from the heat and set aside.
  3. In a large bowl, place the protein starter, sautéed veggie mixture, bread crumbs, milk, flax egg, parsley, salt and pepper. Using your hands or a large spoon, stir until fully combined.
  4. Press the mixture into your prepared loaf pan and top with the remaining 1/4 cup of ketchup. Bake for 45-55 minutes or until the inside reaches a temperature of 155 degrees F.
  5. Let cool slightly and enjoy!

  • Category: dinner
  • Method: baking
  • Cuisine: american

Keywords: vegan dinner, vegan thanksgiving, vegan main dish