This classic vegan meatloaf has been in the works here in our test kitchen for months. Using whole food ingredients to get that “meaty” texture has proven to be an interesting challenge. This meatloaf sets up with just the right firmness, texture, and smoky-tomato flavors reminiscent of the classic meatloaf you probably grew up with, but has all the amazing benefits of being fully whole food plant-based, gluten-free, refined sugar-free, and refined oil-free. I hope you enjoy every bite and know that the leftovers taste even better the next day!
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Ingredients
Meatloaf
1/2 cup buckwheat and 1/2 cup quinoa , soaked for at least 6 hours
1 onion, diced
8 oz mushrooms
3 cloves garlic
2 ribs of celery, diced
2 cups finely chopped cabbage
1 - 14 ounce can black beans
1/4 cup flax meal
1/2 teaspoon sage
1/2 teaspoon thyme
2 teaspoons smoked paprika
1 1/2 teaspoon onion powder
1 tablespoon grainy mustard
1 tablespoon tomato paste
2 teaspoons Braggs Liquid Aminos
Tomato Topping
3 tablespoons tomato paste
5 deglet dates ( or 2 medjool)
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1 tablespoon balsamic vinegar
1/2 cup water
Instructions
- Preheat oven to 350°F.
- Drain liquid from buckwheat and quinoa and pour into food processor.
- Sauté onions mushrooms and garlic until the onions are translucent.
- Add the cabbage to the pan with the onions and mushrooms and cook until cabbage is wilted, making sure all moisture is reabsorbed.
- Pour into food processor along with remaining meatloaf ingredients and mix lightly.
- Let sit for at least 15 minutes.
- Add all tomato topping ingredients to a blender and blend until smooth.
- Scoop meatloaf mixture into a parchment lined bread pan and smooth top.
- Pour tomato topping mixture on top and smooth.
- Bake for 1 hour.
- Remove from oven and let cool for 15-20 minutes.
- Remove meatloaf from pan and place onto a serving plate.
- Will keep in the fridge in an airtight container for about 5 days.
41 comments
Sorry Jill, I accidently clicked a lower rating, I meant 5 stars but this website does not allow it to be undone
I have buckwheat groats. Is the what you used in the meatloaf recipe?
Yes
Fixed it today for my daughter’s family. Everyone loved it. Nice Easter feast with potatoes and green beans. Asking to have me prepare it again soon!
Do you drain the back beans? I’d prefer to use dried beans that I cook. How much would I use?
Yes, they are drained and 1 can is equal to 1 1/2 cups
Brilliant!
Jill this looks amazing. I will certainly give this a try ! However I don’t use Buckwheat what is a good alternative i will be making this very soon can’t wait ! Thanks
Cooked rice or farrow will work.
Thanks so much the brown rice ill try
Thanks for the post. Will bulger work instead of buckwheat?
Yes
I’m not clear on the buckwheat. I bought Bob’s Red Mill organic wholegrain buckwheat that is already chopped up small. It’s used to make creamy buckwheat hot cereal. Is this what you mean? I’ll return it if it’s not.
No, I use buckwheat groats
Will oat groats work? I have them.
No
You mention cooked rice or farro – is the farro meant to be cooked or just soaked?
cooked
What would be the substitution?
1/2 UNCOOKED or COOKED farro?
Thx!
cooked
What would be a good alternative for the mushrooms. Allergic to them!
Red or green bell peppers
Thank-you! Still pretty new at this! Thank-you for all you do. I do appreciate it!
Can you give us a nutritional breakdown (calories, protein etc. per slice)?
Sorry, we don’t do that at this point.
I’m wondering how this recipe would freeze. I’ve tried other plant-based “meat loaves” before and when frozen, they’re very hard and dry when thawed and reheated. If anyone’s tried this, I’d love to know how it turned out. Thanks!
Curious if wheatberries would be an appropriate substitute for buckwheat?
No, but cooked farrow or rice would work but the texture won’t be quite as firm.
🙁 I made this. Or at least tried. I printed out the recipe and when we went to the health food store I got Buckwheat. (Eden brand Organic whole grain buckwheat) It has been in the oven 2 hours now and still like paste. Another half hour and I take it out done or not. I am using a disposable aluminum pan so I’m blaming it on that! LOL My husband loves meatloaf so I’m rather disappointed this time but not enough to give up. First try-Failure, Second try-Who knows!
Hi Jill,
I did make this with brown rice & it was delicious, especially the next day after the flavors really married. I whipped up mashed potatoes to go with it and I have to say that was just such amazing deliciousness! I’d like to try the buckwheat when I make it again soon. I love the tomatoey-ketchupey sauce topping, better than ketchup. Your recipes are sooooooo good. You are my go-to now for main entrees. I want to try some of your desserts soon too. You’re the best!
Lisa
The recipe calls for 1/2 c buckwheat and 1/2 c rolled oats soaked for 6 hrs. Do you know how those measure after being soaked?
Jill just wondering if I can use oats and get same results? I can’t use buckwheat 🙁 for the meatloaf
It will work but it won’t be as firm.
Hi Jill. Can you suggest an alternative for the flax meal? I’m sensitive to anything but very small amounts. Thank you!
You could use ground chia seeds.
Is the buckwheat the same as the buckwheat groats??
Yes these are the same.
Jill, we are just starting down this path. I have a question about the meatloaf recipe. The recipe calls for Braggs liquid aminos. You didn’t add it in the video. Does this make any difference. Thanks, Marty
It adds a bit of saltiness that really helps the flavor.
Hi. Love your recipes!!
Wondering if the meatloaf can be made with soaking quinoa and buckwheat for only 4 hours?
I think it would still be ok