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Vegan Meat Loaf

Serves 6


2 cups cooked bulgur

1-1/2 cups whole wheat bread crumbs (about 2-3 slices of bread) 

1-1/2 cups rolled oats 

1 cup fire-roasted tomatoes, with juice (fire-roasted diced tomatoes add a lot of flavour)

1/2 cup small onion, diced 

1 tsp minced garlic 

2 celery sticks, diced 

3/4 cup carrots, diced 

1/2 green bell pepper, diced 

1/4 cup finely chopped walnuts 

3 Tbsps. soy sauce or tamari 

2 tsp. Dijon mustard 

1/2 tsp. dried thyme 

1/4 tsp. dried sage 

1/4 tsp. ground black pepper 

sea salt, to taste 

1/2 cup ketchup, plus enough to top the loaf with before baking



Preheat oven to 350 degrees. Line a 9 x 13 baking dish with parchment paper. 

Cook bulgur according to package directions. Cooks on the stove or in a rice cooker in about 15-minutes.

Dice the veggies--onion, garlic, celery, bell pepper, carrots, and walnuts.

Combine all ingredients in a large bowl (including the fully-cooked bulgur). Mix with a spoon, or do like I do and use your hands to mix thoroughly.

Press into prepared dish. Poke holes all over the top with a finger, then spread a thin layer of ketchup over the top with a spatula.

Bake for 60 minutes. I broil mine for the last 5 minutes, just to get that browned top.

Helpful Hint– a blender or food processor makes it easy to make bread crumbs. Also great chopping walnuts.


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