This vegan Southern meatloaf has all the savory flavor of the original, without the meat! It’s a hearty main dish for pairing with all your favorite comfort food sides.
If meatloaf is your go-to Southern comfort food and you’re looking for a satisfying plant-based version, you’re in luck—this vegan Southern meatloaf is it.
Unlike Italian meatloaf, which is made with Italian seasonings and often slathered in marinara, Southern meatloaf is a little bit sweeter thanks to the addition of cornbread crumbs in the loaf and a sweet-and-savory ketchup glaze on top.
Now, a lot of vegan meatloaf recipes take several hours to make—you’ve got to cook rice and beans or lentils, then you’ve got to sauté aromatics and maybe some mushrooms, and after all that work, you still have to wait an hour or more for it to bake up in the oven. Friends, this is not one of those vegan meatloaf recipes.
Nope! This vegan Southern meatloaf is easy-as-pie. (Or, at least, as easy as a traditional Southern meatloaf!) Using plant-based ground takes out all that extra work, and it also results in a meatloaf that tastes just like the Southern meatloaf your mama used to make. Comfort food at its best!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the topping:
- Dijon mustard
- Coconut aminos – Tamari, low-sodium soy sauce, or liquid aminos can also be used here.
For the meatloaf:
- Beyond Meat patties or vegan ground beef – If you’re using vegan ground beef, I recommend the refrigerated variety, not frozen.
- Day-old cornbread crumbs – From store-bought or homemade vegan cornbread.
- Flax egg
- Yellow onion – Grating the onion instead of dicing it yields a better texture for your vegan Southern meatloaf.
- Dijon mustard
- Garlic powder
- Oregano – If you’re not a fan of oregano, you can use thyme instead.
- Black pepper
How Do You Make One Flax Egg?
To make a flax egg, combine a tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Let this mixture sit for about 5 minutes, or until the liquid has a gel-like consistency similar to an egg white.
How to Make Vegan Southern Meatloaf
As promised, this vegan Southern meatloaf will be the easiest plant-based meatloaf you’ve ever made! Here’s how it’s done.
Prepare. Preheat your oven to 375ºF and coat a 9×5 loaf pan with non-stick spray.
Make the glaze. Stir together the topping ingredients in a small bowl.
Make the meatloaf mixture. In a large bowl, combine the vegan beef, cornbread crumbs, flax egg, yellow onion, mustard, ketchup, basil, garlic powder, salt, oregano, and pepper, mixing with your hands or a wooden spoon until all the ingredients are evenly distributed.
Assemble. Transfer the vegan meat mixture into the loaf pan and press it into an even layer. Spread the glaze over the top.
Bake. Place the pan in the oven and bake for 30 minutes, then cover the pan with foil and bake for another 20 minutes, or until the internal temperature reaches 165ºF. Cool for 5 minutes before slicing and serving.
Tips for Success
This vegan Southern meatloaf is easy, but these simple tips will help you make it perfect.
- Break up the meat. If you’re using Beyond Meat patties, make sure you break them up well so they incorporate into the meatloaf mixture.
- No cornbread crumbs? No problem! You can use panko or regular breadcrumbs instead, just keep in mind that the flavor and texture of the meatloaf will be different.
- Removing the meatloaf from the pan. If you want to take the meatloaf out of the pan to serve it, I recommend lining the pan with parchment paper. Then, you just have to lift the paper out and your vegan meatloaf will come out with it.
Serve your vegan Southern meatloaf with a side of mashed potatoes and steamed green beans for a classic comfort food dinner. We also love it with vegan collard greens and vegan buttermilk biscuits. Leftovers make delicious meatloaf sandwiches, too!
How to Store Leftovers
Speaking of leftovers, you can store vegan Southern meatloaf in an airtight container in the refrigerator for up to 5 days.
To reheat, simply place it back into the oven and cook at 350º for about 10 minutes, or until warmed through. You can also microwave leftovers.
Can This Recipe Be Frozen?
Yes, you can freeze this vegan Southern meatloaf for later. Wrap it up tightly in plastic wrap and place it in a freezer-safe bag or container. It should last for up to 2 months in the freezer. Let it thaw in the refrigerator before reheating according to the instructions above.
Vegan Southern Meatloaf
For the topping
- ⅓ cup ketchup 90 grams
- 1 teaspoon Dijon mustard 5 grams
- 1 tablespoon coconut aminos 15 ml
For the meatloaf
- 6 Beyond Meat Patties or 1 1⁄2 lb of Vegan Ground Beef
- 1 cup day-old cornbread crumbs 108 grams
- 1 flax egg
- ⅓ cup yellow onion grated 50 grams
- 2 teaspoons Dijon mustard 10 grams
- ½ cup ketchup 136 grams
- 1 ½ teaspoon basil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon black pepper
- Preheat the oven to 375 degrees. Spray a 9×5 loaf pan with non-stick spray.
- Combine the topping ingredients in a small bowl. Mix well and set aside.
- In a large bowl, combine vegan beef, cornbread crumbs, flax egg, yellow onion, dijon mustard, ketchup, basil, garlic powder, salt, oregano and pepper. Mix together until it is evenly combined.
- Transfer the meat mixture to the loaf pan. Spread into an even layer.
- Spread the topping over the meat mixture.
- Bake in the preheated oven for 30 minutes, then cover with aluminum foil and bake another 20 minutes or until the internal temperature reaches 165 degrees.
- Remove from the oven and let sit for 5 minutes before slicing.