Vegetarian Meatloaf Recipe

Well, OK, technically it’s not ‘meat’loaf, but anyway you make it it’s hearty, satisfying, savory and in a loaf. There are even some recipes that are made with all of the same ingredients as traditional meatloaf with just a protein exchange. Some recipes sound weird but come out surprisingly tasty with a great consistency. And there is nothing like using leftover meatloaf to make a sandwich. So why should vegetarians be left out? Most vegetarian meatloaf recipes contain either soy, rice, oatmeal, beans, nuts, cheese or a combination of these ingredients as the meat replacement. Whether you are a vegetarian, vegan or just looking to replace a dinner with a meat-free meal, you’ll find some recipes here that are sure to please.

Instead of putting your meatloaf in a loaf pan put it in a muffin tin. It only takes 20 minutes to cook that way and everyone gets a crispy end piece.

OvenArt Bakeware Silicone 12-Cup Muffin Pan, Red (Kitchen)

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Vegetarian Meatloaf Recipe
Nutrition Information
  • Serves: 6 servings
  • Serving size: 1
  • Calories: 351
  • Fat: 28.4
  • Saturated fat: 4.8
  • Carbohydrates: 9.3
  • Sugar: 3.3
  • Sodium: 724
  • Fiber: 1.7
  • Protein: 16.6
  • Cholesterol: 137.8

Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Satisfying vegetarian comfort food. Don’t let the ingredients fool you; the flavor and consistency is very much like meatloaf. Kitchen alchemy at its best!
  • 16 ounces organic cottage cheese
  • 4 organic eggs, slightly beaten
  • ¼ cup olive oil
  • 1 packet Simply Organic French Onion Dip (soup) mix
  • 1 cup finely chopped walnuts
  • 2 cups cereal flakes (I use Nature’s Path Organic Flax Plus Multibran Cereal)
  • ¼ cup chopped onion
  1. Preheat oven to 350 degrees F
  2. In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion
  3. Spoon into pan (or muffin tin)
  4. Bake for 60 to 70 minutes (15-20 for muffins)
  5. Let rest for 5 to 10 minutes

Eating vegetarian doesn’t mean giving up satisfying comfort foods. “The Vegetarian Meat & Potatoes Cookbook” recreates classic all-American “meat and potatoes” meals in a healthier role.

The Vegetarian Meat and Potatoes Cookbook (Paperback)

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“A week or two ago, a new online friend commented on my post for vegetarian meatloaf here. She directed me to another link, letting me know she had some other good vegetarian meatloaf recipes that I may be interested in.

Now, I’ve recently been reading about the overly processed soy in things like store bought veggie burgers, some soy sausage products, etc., and had just made the commitment to no longer purchase those products for our household when I got her note. Perfect timing!

Tonight I finally had the opportunity to make the recipe here, titled My All-Time Favorite Meatless Meatloaf.

As I purchaed the necessary ingredients at Whole Foods Market this afternoon, I didn’t actually think through what i was going to mix together to make a “meatless meat loaf” out of, but once I got home and started mixing them in the bowl, I must admit, I was a bit skeptical. I couldn’t help thinking things like “you’re telling me this random combo of cottage cheese, walnuts and eggs is going to make something that will miraculously taste like meatloaf!?” Well, she’s right! It certainly does taste like meatloaf… but better!! And now, her recipe is also my “all-time favorite meatless meatloaf”.

I also loved her idea of making individual little meatloaves in a muffin tin. I used a large-sized muffin tin, making the recipe into 6 meatloaf sections. I also topped each one with a little bit of organic ketchup before I stuck them in the oven to bake. They were perfect. One was enough for me, and D.Jones had 2 1/2, splitting one with Cooper.

Seriously. Make them. They are absolutely fantastic!

I served ours up with my recent Orzo Salad here, and some orange slices…”



Create Your Own Vegan Dinner Loaf with
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