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Thanksgiving Meat Loaf

What you need: 

2 egg replacers
(I use 1 tablespoon arrowroot powder + 1 tablespoon corn starch + 4 tablespoons water)
1 tablespoon soy sauce
1 (12 ounce) box medium-firm silken tofu
1 (1 1/2 ounce) packet vegan dried onion soup mix
3/4 cup walnuts, chopped
1 teaspoon oil
1 1/2 cups onion, chopped
3/4 cup celery, chopped
2 cups mushrooms, chopped (I use portobello mushrooms)
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1/2 teaspoon sage
1 1/2 cups bread crumbs

What you do: 

1. Preheat oven to 350 degrees F. Mix egg replacer, soy sauce, tofu, and onion soup mix together in blender. Add walnuts and blend until smooth. Grease a loaf pan.
2. Heat oil and saute onion, celery, and mushrooms until onions are transparent. Add basil, oregano, and sage while vegetables are frying.
3. Thoroughly mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.
4. Press into prepared loaf pan. Bake for 75 minutes. Let cool slightly. Turn loaf out and slice.
To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box tofu, 1 cup instant mashed potato flakes, 1 to 1 1/2 cup(s) cooked brown rice or 1 cup burger-style crumbles. You can also cover the top of loaf with ketchup before baking.
This has become a standard dish at my parents' house when all sorts of eating habits must be catered to. Even the most obstinate meat eaters love it. It is also excellent the next day cold on a sandwich with a bit of mustard.'

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Absolutely in love  :)>>>... Even my meat guzzling dad ate it.. Definitely could have been firmer though, I baked mine for about  1hr30min, and I used 1 cup bread crumb, 3/4 cup burger crumbles, and 2 flax eggs. next time I'll do the entire suggestions of breadcrumbs + the burger crumbles..
As everyone else said it is HEAVEN out of the fridge the next morning.. Can't wait to make a sandwich and take one to my vegan best, we've been craving meatloaf for so long.. So happy lol.


Same, everyone loved it and I just liked it :) But I will definitely make it again especially if I invite guests ;)


I made this for me, my husband, his mom, and our almost 2 year old, and everyone loved it but me. I thought it was pretty neat, it "looked" like real meat loaf, even though it was really weird looking going in. It was VERY salty, which was probably the onion soup mix (I used Liptons), so I think I'll just do half a packet next time. I topped it with tomato sauce too.


I just made this for the second time, and once again it was freaking awesome.

I followed another reviewer's advice this time around to help it hold together better, and it totally worked.  After combining the tofu/walnut mixture and the vegetables, I crumbled up one slice of bread and threw it in, added some leftover cooked brown basmati rice (probably about a cup and a half's worth) and then started adding handfuls of rolled oats as I was mixing it all up until it starting becoming more solid.  I also mixed in some tomato paste, mostly for color.  Oh, and this time I used some different veggies, mostly out of necessity.  I didn't have any celery (and it's really the only vegetable I don't like), so I chopped up some carrots and bell pepper and threw those in.

It came out beautiful!  After it was done baking (I took it out right at 1 hour and 15 minutes), I made a glaze out of ketchup, dijon mustard and maple syrup, brushed it over the top and stuck it in the broiler for a couple minutes.

Yum, yum, yum.  :)>>>

(BTW, my non-vegan dad just adores this stuff.  He's having me making it for a holiday party at his office later this week.)


I made this to bring to thanksgiving dinner, and also for a dinner party. Rave reviews both times! I didn't have vegan onion soup mix, so I used a vegetable bullion paste that I have (Better Than Bullion) - about 2 teaspoons of it. I also added a little red wine to try to make it mor onion soup flavored. I drained the tofu really well by wrapping it in a paper towel, and squeezing the life out of it. I also used Tofu that was soft, but not silken. It was the softest firm tofu they had... not sure what it was labeled. I didn't have any trouble with it being too moist, and it cooked in about 45 minutes. (It had to.... dinner was an hour earlier than I expected it to be!) Nex time I make it I think I'm going to top it with mashed potatoes... maybe let it cook most of the way, and then add cheesy mashed potatoes on top. It would also be easy to add stuffing, since it is just mush, you could mold it however you want to :) Love it love it love it!!


I was very, very, very skeptical about this recipe because after coming out of the blender it resembles only flavored vomit. I didn't stop though I figured I got this far, so I cooked it and luckily it tastes better than I thought it would!


This was soooo yummy.  I just made it tonight for my first vegan Thanksgiving.  I made it with 3/4 cup breadcrumbs and 1 1/2 cups brown rice.  I added a bit of tomato paste as well, and before I stuck it in the oven I put some ketchup on top.  (I also couldn't find any onion soup mix, so I just used some onion powder & garlic powder.)  I cooked it for a little over an hour and a half and it never quite set... it was pretty mushy.  I think I'll play around with it a little more next time to see what I can do about that.  But even still, I didn't care, it was oh so tasty.  I'll definitely be making it again.  My non-vegan dad also just loved it.



;)b I made this last night and it was great.  I made some changes, and it still worked well. I didn't use sage, just basil and oregano.  I was lazy and didn't chop my veggies well, so I added them to the stuff in my food processor at the end.  I also used 1/2 oz more soup mix, because mine was a 2 oz package, so I used garlic and a bit extra celery for the  sauteed veggies.  The biggie, though, is that I didn't add mushrooms-I forgot to buy them.
It was amazingly like what my husband and I remember meatloaf tasting like.  I just had it again in a sandwich with veggiaise and romaine.  It was so good, I'm making another one to take to work tomorrow.


I made this last night, wanting to do a test run before Thanksgiving, and I am glad I did...  The only slight modifications were that I reduced the walnuts to 1/2 c. (because that is all I had) and I threw in a handful of TVP crumbles.  Also, I baked for an additional 15 minutes.

This was absolutely delicious.  I have not had any sort of "loaf" in over 8 years now, and this is absolutely incredible.  The only problem I encountered was that, even though I slightly greased the pain and it was a non-stick pan, it still stuck... a lot... so much so that there is barely a discernible "loaf" and more like "loaf chunks."  so next time I will either grease it a bit more or maybe even throw some parchment paper in there... but the taste was incredible, so thank you thank you thank you!


Tastes fantastic but it's definitely a bit mushy for me. I'll add brown rices and more walnuts next time around as other suggested.



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