Vegan Mushroom and Walnut Meatloaf: Hearty, Savory, and Totally Plant-Based

When you’re craving hearty, cozy comfort food but want to keep it plant-based, Vegan Mushroom and Walnut Meatloaf is your answer. It’s savory, meaty (without any meat!), packed with flavor, and topped with a sticky, sweet glaze that brings it all together.

This loaf is so hearty and satisfying that even non-vegans will be asking for seconds. It’s perfect for holiday dinners, meal prep, or cozy Sunday suppers. Plus, it slices beautifully, holds together perfectly, and pairs well with all your favorite sides.

Get ready to dig into the ultimate vegan comfort dish!

Why You’ll Love Vegan Mushroom and Walnut Meatloaf

• Hearty and meaty without any animal products
• Packed with umami flavor from mushrooms, walnuts, and spices
• Perfect for holidays, potlucks, or meal prep
• Easy to make with simple ingredients
• Freezes and reheats beautifully

It’s everything you love about traditional meatloaf—made entirely with plants!

Ingredients for Vegan Mushroom and Walnut Meatloaf

This recipe makes 1 standard loaf (about 8 slices).

For the loaf:

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 1/2 cups cremini or button mushrooms, finely chopped
• 1 1/2 cups cooked brown lentils (or canned, drained and rinsed)
• 1 cup walnuts, finely chopped
• 3/4 cup rolled oats
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 3 tablespoons tomato paste
• 2 tablespoons soy sauce or tamari
• 1 tablespoon balsamic vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

For the glaze:

• 1/4 cup ketchup
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

Optional garnish:

• Fresh parsley
• Extra cracked black pepper

Step-by-Step Instructions

1. Prepare the Flax Egg

In a small bowl:

• Mix the ground flaxseed with 6 tablespoons of water.
• Let it sit for 5–10 minutes to thicken.

This will act as the binder for the loaf.

2. Cook the Aromatics

In a large skillet over medium heat:

• Heat the olive oil.
• Add the diced onion and sauté for 3–4 minutes until softened.
• Stir in the minced garlic and cook for another minute.

Add the finely chopped mushrooms.

Cook for about 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates.

You want the mixture to be dry and concentrated in flavor.

3. Build the Loaf Mixture

In a large mixing bowl:

• Combine the cooked mushroom mixture, lentils, chopped walnuts, oats, and breadcrumbs.

Add the flax egg, tomato paste, soy sauce, balsamic vinegar, smoked paprika, thyme, oregano, salt, and pepper.

Mix well with a spoon or your hands until everything comes together.

If the mixture feels too dry, add a tablespoon of water. If too wet, add more oats or breadcrumbs.

4. Shape and Bake

Preheat your oven to 375°F (190°C).

Line a loaf pan with parchment paper, leaving some overhang for easy removal.

Press the meatloaf mixture firmly into the pan, smoothing the top.

Mix together the glaze ingredients (ketchup, maple syrup, balsamic vinegar, Dijon) in a small bowl.

Spread half of the glaze over the top of the loaf.

Bake uncovered for 30 minutes.

After 30 minutes, brush on the remaining glaze.

Return to the oven and bake for another 15–20 minutes, until firm and golden on top.

5. Cool, Slice, and Serve

Let the meatloaf cool in the pan for at least 10–15 minutes before slicing.

Garnish with fresh parsley and a crack of black pepper if desired.

Serve warm with mashed potatoes, roasted veggies, or a crisp salad.

Pure cozy vegan goodness!

Tips for the Best Vegan Mushroom and Walnut Meatloaf

• Cook the mushrooms until dry for maximum flavor and texture
• Press the loaf firmly into the pan to help it hold together
• Let it cool slightly before slicing so it firms up
• Use a sharp knife for clean slices
• Customize the glaze with extra spice or sweetness to your liking

It’s hearty, savory, and beautifully sliceable—perfect every time!

Fun Variations to Try

Want to switch it up? Here are some delicious ideas:

BBQ Vegan Meatloaf:

• Swap the glaze for your favorite BBQ sauce.

Spicy Chipotle Meatloaf:

• Add 1 tablespoon adobo sauce from a can of chipotle peppers into the mixture for smoky heat.

Mushroom-Free Version:

• Replace mushrooms with finely shredded carrots and zucchini if you’re not a mushroom fan.

Cheesy Vegan Meatloaf:

• Stir in 1/2 cup vegan shredded cheese into the loaf mixture before baking.

Holiday Herb Meatloaf:

• Add rosemary, sage, and extra thyme for a Thanksgiving-flavored loaf.

You can tweak it to match any craving or season!

Make-Ahead and Storage Tips

To make ahead:

• Assemble the uncooked loaf.
• Cover tightly and refrigerate for up to 24 hours before baking.

To store leftovers:

• Store slices in an airtight container in the fridge for up to 5 days.

To freeze:

• Cool completely.
• Wrap the whole loaf or individual slices tightly in foil and plastic wrap.
• Freeze for up to 2 months.

To reheat:

• Thaw if frozen.
• Warm slices in a 350°F oven, covered with foil, until heated through.

Perfect for meal prep or make-ahead holiday menus!

What to Serve with Vegan Mushroom and Walnut Meatloaf

This hearty loaf pairs beautifully with all kinds of classic sides.

Perfect pairings:

• Mashed potatoes with vegan gravy
• Roasted Brussels sprouts or asparagus
• Simple green salad with vinaigrette
• Steamed green beans
• Warm dinner rolls

You’ll have a beautiful, hearty plant-based meal ready to impress!

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FAQs

1. Can I use canned lentils instead of cooking them?

Yes! Rinse and drain canned lentils well before using. They’re a great time-saver for this recipe.

2. How do I make this meatloaf nut-free?

Substitute the walnuts with sunflower seeds or pumpkin seeds for a similar texture and nutty flavor without using actual nuts.

3. Can I skip the oats or breadcrumbs?

You need at least one of them to help bind the loaf. If you skip one, double the other to maintain the right texture.

4. What’s the best way to chop the mushrooms and walnuts?

Use a food processor for quick, even chopping. Pulse carefully—you want small pieces, not a puree.

5. How do I keep the loaf from falling apart?

Make sure the mushroom mixture is dry, use enough binder (flax egg), and press the mixture firmly into the loaf pan.

6. Can I use other types of mushrooms?

Definitely! Portobello, shiitake, or a wild mushroom blend will add even more depth of flavor.

7. Is this meatloaf gluten-free?

It can be! Use certified gluten-free oats and gluten-free breadcrumbs. Also, make sure your soy sauce is gluten-free (or use tamari).

8. Can I make mini meatloaves instead?

Yes! Shape into mini loaves and bake on a parchment-lined sheet for about 20–25 minutes, brushing with glaze halfway through.

9. Can I add veggies to the loaf?

Sure! Finely shredded carrots, zucchini, or chopped spinach mix in well without changing the structure.

10. How do I reheat slices without drying them out?

Wrap slices loosely in foil and heat in a 350°F oven until warmed through. You can also microwave covered with a damp paper towel for softer results.