recipe

Vegetarian Meatloaf: the easy main dish recipe for a vegetarian-friendly meatloaf

Total time: 50 Min
Difficulty: Low
Serves: 8 people
By Cookist
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If you’re stumped for ideas for vegetarian meals, then search no more! This vegetarian meatloaf is an easy main dish recipe and is the vegetarian version of the classic meatloaf.

It is rich in vegetable flavor, with a texture very similar to that of a classic meatloaf. With cabbage, carrots, onion, zucchini, and eggs, it’s rich in nutrients too.

You simply cook the sliced veggies, blend them in a food processor, combine them with the remaining ingredients, and bake! Serve the slices on their own with a bit of butter, or add a side salad—it’s up to you! Even meat-eaters will love this recipe.

Vegetarian Meatloaf Ingredients

Cabbage – use green cabbage; purple cabbage will discolor when cooked.

Carrots – use large, peeled carrots.

Zucchini – use large zucchini, no need to peel them.

Onion – use white onion, peeled.

Potatoes – use any type of potato, peeled.

Breadcrumbs – use store-bought crumbs or make your own.

How To Make Vegetarian Meatloaf

Start by prepping the vegetables: slice the cabbage and onions thinly, and dice the carrots and zucchini. Cook the onions and cabbage in a bit of oil until translucent. Add the zucchini, then the potatoes, and cook until all the vegetables are cooked through. Blend the vegetables in a food processor until smooth. Mix with the eggs and breadcrumbs.

Use greased parchment paper to roll the vegetable mixture into a loaf and bake for 20 minutes at 180°C / 350°F.

What To Serve With Vegetarian Meatloaf

Serve any sides with the vegetarian loaf that you would serve with traditional meatloaf: mashed potatoes, rice, green beans, and side salad.

Tips

If you want, you can add vegan burger meat.

Make sure to add the eggs and breadcrumbs, as this will prevent the loaf from falling apart. You can also use ground flax or oats if you want to make it vegan.

Make the loaf gluten-free by using gluten-free breadcrumbs.

Add a delicious smoky flavor by adding a few drops of liquid smoke.

Make a glaze by adding ketchup or barbecue sauce 10 minutes before the cooking time ends.

Vegetarian Meatloaf Variations

You can add other veggie-friendly ingredients to this loaf to either stretch the ingredients or make it more nutritious:

  • Cooked brown rice
  • Crushed walnuts
  • Mashed, cooked chickpeas
  • Crushed cashews
  • Chopped, sautéed mushrooms
  • Canned black beans, mashed

How To Store Vegetarian Meatloaf

This veggie loaf is best served immediately. But leftovers can be stored in the fridge for up to 4 days.

More Vegetarian Recipes

Ingredients
Cabbage
1/2
large carrots
2
Onion
1
Zucchini
2
Potatoes
2
Eggs
2
Breadcrumbs
1 cup
Salt
Oil

Instructions

Chop up the cabbage.

Dice the zucchinis, onion, potatoes, and carrots into thin slices.

Fry the onions with oil in the pan.

Cook the onions, carrots and cabbage until translucent.

Add the zucchini and cook for a few minutes.

Add the potato slices and salt, and cook for 15 minutes.

Transfer the stewed vegetables to a food processor and blend.

Transfer the vegetable mixture to a mixing bowl, together with the breadcrumbs.

Add the eggs and stir to combine.

Grease a piece of parchment paper with oil. Place the vegetable mixture on the veggie loaf.

Wrap the mixture with parchment paper to form a loaf.

Place the wrapped veggie loaf on a baking sheet.

Bake for 20 minutes at 180°C / 350°F.

Unwrap the vegetarian meatloaf, slice and serve. Enjoy!

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