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Thanksgiving Meat Loaf

What you need: 

2 egg replacers
(I use 1 tablespoon arrowroot powder + 1 tablespoon corn starch + 4 tablespoons water)
1 tablespoon soy sauce
1 (12 ounce) box medium-firm silken tofu
1 (1 1/2 ounce) packet vegan dried onion soup mix
3/4 cup walnuts, chopped
1 teaspoon oil
1 1/2 cups onion, chopped
3/4 cup celery, chopped
2 cups mushrooms, chopped (I use portobello mushrooms)
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1/2 teaspoon sage
1 1/2 cups bread crumbs

What you do: 

1. Preheat oven to 350 degrees F. Mix egg replacer, soy sauce, tofu, and onion soup mix together in blender. Add walnuts and blend until smooth. Grease a loaf pan.
2. Heat oil and saute onion, celery, and mushrooms until onions are transparent. Add basil, oregano, and sage while vegetables are frying.
3. Thoroughly mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.
4. Press into prepared loaf pan. Bake for 75 minutes. Let cool slightly. Turn loaf out and slice.
To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box tofu, 1 cup instant mashed potato flakes, 1 to 1 1/2 cup(s) cooked brown rice or 1 cup burger-style crumbles. You can also cover the top of loaf with ketchup before baking.
This has become a standard dish at my parents' house when all sorts of eating habits must be catered to. Even the most obstinate meat eaters love it. It is also excellent the next day cold on a sandwich with a bit of mustard.'

Preparation Time: 
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(can I give it 6?)

But here's the thing - this is one of those recipes that, in our opinion, is ok out of the oven, but is FANTASTIC the next day.  Like a great soup or stew, there's something about having a day to rest in the fridge that does amazing things.......

That said, we did really love it last night for supper.  I served it with a choice of homemade cranberry sauce (because the sage does remind one of stuffing - personallly, we love the flavor of sage, so this is a really great thing) or a dressed up ketchup.  We both had leftovers for lunch today - DH had his over rice, mine was in a pita with Vegannaise and cranberry.

For egg sub, I used 2 heaping tsps of flax seed and 1 tbl of arrowroot ground together with the tofu, walnuts, tamari, garlic.  Also added in around 1 1/2 cups of brown Jasmine rice.

It didn't stay together perfectly fresh out of the oven, but it wasn't mushy.  Flavor was good, too - BUT totally amazing today!


Delicious!  I did make a couple of changes:  I used eggs instead of substitute. For the binder, I used Italian breadcrumbs, quik-cook oatmeal,  and instant potato flakes. Then I divided the "meat" and put it into two mini loaf pans and covered with ketchup.  It was a little moist in the middle still, but tasted great.  One of my sons had a (picky eater) friend over and he didn't even notice that it wasn't meat-- ate it all up! This one is a keeper.


This turned out great! I subbed sunflower seeds for the walnuts and added some diced carrots. Instead of potato flakes or rice I used a cup of dry oatmeal and added a little extra water. I topped it with a mixture of ketchup and BBQ sauce. I'm going to try and post a pic later. Thanks!


My whole family loved this, even my four year old who swears he HATES mushrooms ate it!


Tried this recipe for the first time tonight and the flavor is super delicious!  We took it out of the oven at about 1 hour and let it set for only about 5 minutes, so it wasn't set yet, but still delicious.  Next time we will extend the baking time and let it set longer.  Looking forward to the leftovers!

BTW - It took me like 3 weeks to convince my husband to try the recipe because he insisted he did not like walnuts in a hot dish.......he was wrong.  He loved it!


Mine tasted great but it never really congealed, so, sadly, it looked a bit like mush.


Made this for thanksgiving. I used firm silken tofu which I mashed instead of blend and added 3/4 cup of brown rice to the loaf.  I baked this for about 2 hours The texture is definitely much more firm and even this time and it holds well.  I forgot about the onion soup mix until after I placed it in the oven.  But I still got a compliment from my brother that this is much better than what my mother could come up with. Score!


I used everything in the recipe except for celery. I also did the 2 boxes of tofu and less bread crumbs. Also the only onion soup mix I cold find was Lipton and non organic and had bad stuff in it, so instead I used some minced onion seasoning and onion powder. It was very good tasting. I was a little concerned when the mixture was white before baking, but it turned out nice and brown when it was done. I think next time I will bake it for little longer than 1 hour and 15 minutes, maybe this will help it stick together better, but all around very delicious meal!  ;)b


I added the extra rice. My boyfriend really likes this, and we both think it tastes like stuffing (like Thanksgiving stuffing). It's his favorite mock meatloaf. Pretty yummy! The walnuts make it awesome.


has anyone tried spliting the loaf into two loaves so that it wouldn't be as mushy? I think i'll try that when I have the time to make the recipe.



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