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best-ever vegan meatloaf

Meatloaf, smeatloaf, double beetloaf. I LOVE meatloaf???⁣

Wait, what?⁣

I was totally Randy Parker as a small child. I was a picky eater who would happily have lived on PB sandwiches (no jam), and mac and cheese.⁣

And I despised meatloaf.⁣

My mother, however, insisted on making it often when I was a little kid. It was the early 80s, money was tight, and a meatloaf went a long way in feeding a family of four.⁣

So, more nights than not, it graced our dining room table…and I pushed it around my plate until someone caved and made me a peanut butter sandwich instead.⁣

Fast forward 40ish years, and here I am, serving the best-ever VEGAN meat(less)loaf to my kids. (I may have put it on a hamburger bun and told them it was a “burger”…)🤭⁣

⁣I don’t know if it’s the fact that I just never loved meat as a kid – even before I went vegetarian (or vegan), or that I just didn’t like the way my mother made hers, but all of a sudden, I am singing meat(less) loaf’s praises.⁣

Made with @gardein beefless crumble, a whole lotta seasoning and the most amazing topping, this meat(less) loaf is easy, delish and totally kid-approved!⁣

The Best-Ever Vegan Meatloaf

Prep time: 15 minutes Bake time: 50 minutes Dietary info: Nut-free, Oil-free

⁣2 tablespoons ground flax

3 tablespoons warm water

1 (14 ounce) bag Gardein beefless crumble, thawed

1 medium yellow onion, diced

1 cup panko breadcrumbs

1 tablespoon Italian seasoning

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon ground mustard

¼ teaspoon sumac

1/8 teaspoon cinnamon

½ teaspoon kosher salt

½ teaspoon ground black pepper

½ cup unsweetened soy milk

1/3 cup + 2 tablespoons ketchup, divided

2 tablespoons tamari, divided

2 tablespoons brown sugar


  1. Preheat the oven to 350F and spray or lightly grease a 9” loaf pan. Set aside. In a small bowl, whisk together the flax and water. Let stand for 5 minutes to thicken.
  2. In a large bowl, combine the Gardein Crumble, onion, breadcrumbs, Italian seasoning, garlic powder, onion powder, sumac, cinnamon, salt and pepper. Add the milk, 2 tablespoons of ketchup, 1 tablespoon of tamari and the flax mixture and mix well to form the meatloaf. Don’t be afraid to use your hands to get it well-mixed.  Transfer to the prepared loaf pan and press down to pack it firmly.
  3. In another small bowl, mix together 1/3 cup of ketchup, 1 tablespoon tamari and the brown sugar. Spread evenly on top of the meatloaf. Bake, uncovered for 50 minutes.  Cool slightly before slicing.
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