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Vegan Southern meatloaf slices on plate with mashed potatoes and fork
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5 from 2 votes

Vegan Southern Meatloaf

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.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 250kcal

Ingredients

For the topping

  • 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
  • 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

Instructions

  • Preheat the oven to 375 degrees. Spray a 9x5 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.

Notes

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.

Nutrition

Calories: 250kcal