Vegan Meatloaf with Gravy – A Hearty, Homestyle Classic Without the Meat

There’s something wonderfully comforting about a slice of hearty meatloaf smothered in warm gravy. Growing up, it was a staple on our dinner table—especially on cozy Sunday evenings. When my family transitioned to a plant-based lifestyle, this was one of the first comfort foods I had to reinvent.

Let me tell you: this Vegan Meatloaf with Gravy hits every note.

It’s savory, wholesome, and tender on the inside with a perfectly crisp edge. And the rich, velvety onion gravy? It brings the whole dish together in the most comforting way.

Whether you’re feeding a plant-based household, cooking for Meatless Monday, or just want a cozy dinner that feels like a warm hug—this recipe has your name on it.

Why You’ll Love This Vegan Meatloaf with Gravy

• Totally meat-free and dairy-free
• Packed with flavor from lentils, mushrooms, garlic, and herbs
• Kid-approved texture and taste
• Holds together well—no mushy mess here!
• Can be made gluten-free and nut-free with simple swaps
• Leftovers make amazing sandwiches

Ingredients You’ll Need

For the Vegan Meatloaf:

• 1 small onion, finely chopped
• 2 large garlic cloves, minced
• 1 cup cooked red lentils (just tender, not mushy)
• 1 cup cooked green lentils (also just tender)
• 3 cups mushrooms, finely chopped
• ½ cup walnut pieces (sub oats or sunflower seeds for nut-free)
• ¼ cup ground flaxseeds
• 1 cup breadcrumbs (use gluten-free if needed)
• Scant 1 cup flour (all-purpose, oat, or whole wheat)
• 1 tablespoon Tamari or soy sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons dried thyme
• Up to ½ cup water (only if needed to bind)

For the Gravy:

• 2 medium onions, chopped
• 1 tablespoon nutritional yeast
• 2 tablespoons Tamari or soy sauce
• 1 tablespoon arrowroot powder (or cornstarch/flour)
• 2 cups vegetable stock (mushroom stock works beautifully)

How to Make Vegan Meatloaf with Gravy

Step 1: Prep Your Oven & Veggies

1. Preheat oven to 370°F (188°C).
2. Finely chop the onion, garlic, and mushrooms. A food processor is your best friend here.

Step 2: Mix the Loaf

1. Add all the meatloaf ingredients (except water) to a large mixing bowl.
2. Roll up your sleeves—this is a hands-on job. Squish and mix until well combined.
3. Check the consistency. If the mixture holds together when squeezed, skip the water. If crumbly, add water a tablespoon at a time.

AND Step 3: Shape & Bake

1. Line a loaf pan with parchment paper, leaving overhang to lift out later.
2. Press the mixture firmly into the pan.
3. Bake for 50–60 minutes, uncovered. It should be golden on top.
4. Remove from oven, cover with foil, and let it rest in the pan for 15–30 minutes to set.

Pro Tip: Avoiding a Mushy Loaf

• Don’t overcook lentils.
• Finely chop mushrooms to reduce moisture.
• Press mixture firmly into the pan.
• Let it rest before slicing.

Let’s Talk Gravy – Rich, Savory, and Vegan

While the loaf bakes, whip up this quick gravy.

How to Make It:

1. Sauté chopped onions slowly over low heat until deeply golden brown.
2. Blend onions with nutritional yeast, Tamari, starch, and stock until smooth.
3. Return to the pan and simmer until thickened. Add a splash of hot water if you like it thinner.

How to Serve This Vegan Meatloaf with Gravy

• Thick slices drizzled generously with gravy
• Mashed potatoes or roasted veggies on the side
• A crisp green salad or sautéed greens
• A drizzle of hot sauce if you like a little kick!

Tips for the Best Vegan Meatloaf

• Use cooked lentils that are tender, not mushy.
• Chop everything finely for even texture.
• Don’t skip the cooling time—it helps the loaf slice cleanly.
• Make ahead: refrigerate loaf and gravy separately and reheat gently.

Storage & Leftovers

• Fridge: Store slices in an airtight container for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in fridge.
• Reheat: Gently warm in the oven or skillet with a splash of broth or gravy.

FAQs About Vegan Meatloaf with Gravy

What can I substitute for walnuts?

Try oats, sunflower seeds, or even pecans.

Can I make this gluten-free?

Yes—use gluten-free breadcrumbs and oat or rice flour.

Can I use canned lentils?

Absolutely. Just rinse and drain well.

Why is my vegan meatloaf mushy?

It could be overcooked lentils or too much moisture. Stick to the measurements and let it rest before slicing.

Is this kid-friendly?

Yes! It’s hearty, flavorful, and totally approachable—even for picky eaters.

What to Serve With Vegan Meatloaf

This dish is comforting all on its own, but these sides take it over the top:

• Garlic Parmesan Chicken Meatloaf
• Ultimate Baked Eggplant Parmesan
• Stove Top Stuffing Meatloaf

Final Thoughts

This Vegan Meatloaf with Gravy proves that comfort food doesn’t need meat or dairy to be deeply satisfying. It’s hearty, filling, and full of flavor—with ingredients that nourish and comfort.

Make it for a Sunday dinner, a holiday table, or meal prep during the week. You’ll love how it holds together, how easily it slices, and most importantly—how much everyone enjoys it.

Have you made this vegan meatloaf? Let me know in the comments below—or tag @RitzyRecipes on Instagram. I love seeing your creations!

Looking for more vegan dinner ideas? Follow me on Pinterest for cozy, family-friendly inspiration!

Print