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Vegetarian Meatless Meatloaf

There’s no shortage of veggies in this Vegetarian Meatless Meatloaf! All the health benefits and fiber from peppers, mushrooms, broccoli and walnuts, paired with classic, comforting meatloaf flavors.
Course Main Course, Main Dish
Cuisine vegetarian
Keyword meatless meatloaf, vegetarian meatloaf, veggie meatloaf
Prep Time 30 minutes
Cook Time 45 minutes
resting time 15 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 347 kcal
Author betsy


Meat loaf:

  • 1 large red bell pepper
  • 1 large poblano pepper
  • 2 pounds baby portobello mushrooms
  • 1 tablespoon olive oil
  • 1 cup broccoli cut into 1/2 inch pieces
  • 1/2 cup red onion choppeed
  • 1 cup panko breadcrumbs toasted
  • 1 cup chopped walnuts toasted
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon ketchup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces fresh Parmigiano-Reggiano cheese grated
  • 2 large eggs lightly beaten
  • Cooking spray


  • 2 tablespoons ketchup
  • 1 tablespoon vegetable broth
  • 1/4 teaspoon Dijon mustard


  1. Place peppers on the grate directly over the top of the gas flame or in a grill pan over high heat. Let it roast for 20-25 minutes. Use a pair of tongs to give the pepper a quarter turn every 4-5 minutes until charred all over. 

  2. Seal charred peppers in a large ziploc bag for 15 minutes to steam the peels off. When cool enough to handle, remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and dice the peppers. Place in a large bowl. 

  3. Preheat oven to 350°.

  4. Pulse mushrooms in a food processor about 10 times until finely chopped.

  5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms to pan; sauté 15 minutes or until liquid evaporates, stirring occasionally. Add mushrooms to peppers. Wipe pan with paper towels. broccoli and onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture.

  6. Add breadcrumbs and the next 10 ingredients (through eggs) to mushroom mixture, stirring well.  Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray; press gently to pack.

  7. To prepare topping, combine 2 tablespoons ketchup and remaining ingredients in a small bowl; brush ketchup mixture over meat loaf. 

  8. Bake at 350° for 45 minutes or until a thermometer registers 155°. Allow to rest in the pan for 15 minutes before slicing.

Recipe Video

Nutrition Facts
Vegetarian Meatless Meatloaf
Amount Per Serving (1 serving)
Calories 347 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g25%
Cholesterol 67mg22%
Sodium 702mg29%
Potassium 861mg25%
Carbohydrates 23g8%
Fiber 5g20%
Sugar 8g9%
Protein 17g34%
Vitamin A 1115IU22%
Vitamin C 56.3mg68%
Calcium 291mg29%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.