Laura’s Hearty Vegan Meatloaf

This recipe was taken from The Jazzy Vegetarian. I have tried many different vegetarian and vegan “meatloaves” over the years, and this is the best one I’ve found. You can make your own gravy if you have time. I use McCormick’s Vegan Gravy. It has more unnatural stuff in it, but it is really good and easy when I don’t have time to make the real thing.

Laura’s Hearty Vegan Meatloaf

Prep Time 30 minutes
Cook Time 1 hour 30 minutes


  • 1 1/2 cups pecan halves
  • 1 cup gluten-free, quick cooking rolled oats 2 tablespoons
  • 1 1/2 cups marinara sauce divided
  • 1 can great northern white beans drained and rinsed
  • 1 1/2 tbsp tamari
  • 1 tbsp Italian seasoning blend
  • 3/4 tsp garlic powder
  • 2 1/2 tsp maple syrup


  • Preheat the oven to 375℉. Line a 9- x 5-inch loaf pan with unbleached parchment paper, leaving a 2½-inch overhang on the two lengthwise sides of the pan to make paper “wings.”
  • Put the pecans into a blender or food processor and process (on medium or low) into coarse crumbs. Transfer the pecan crumb mixture to a large bowl. Add the rolled oats and stir with a large spoon to combine.
  • Put 1 cup marinara sauce, white beans, tamari, Italian seasoning, ½ teaspoon garlic powder, and ½ teaspoon maple syrup into the blender or food processor and process (on medium) into a very chunky purée making certain that some chunky pieces of the beans remain. Add the marinara/bean mixture to the pecans and oatmeal and stir with a large spoon to combine.
  • Spoon the loaf mixture into the prepared pan and smooth the top of the loaf with a spatula, pressing it down in order to compress the loaf. Fold the paper “wings” over the top of the loaf and gently press down with your hands. This will help to hold the loaf together while it bakes. Cover the loaf (tightly) with foil.
  • While the loaf bakes, make the glaze. Put ½ cup marinara sauce, 2 teaspoons maple syrup and ¼ teaspoon garlic powder into a small bowl and stir with a whisk to combine.
  • Bake the loaf for 45 minutes. Remove the foil and bake for 20 to 25 minutes. Put the pan on a wire rack and carefully peel back the parchment paper “wings” that are covering the top of the loaf. Spread the glaze evenly over the top of the loaf. Bake uncovered for an additional 20 to 30 minutes or until the loaf is golden brown around the edges and very firm to the touch.
  • Transfer the pan to a wire rack and let cool for 2 minutes to allow it to firm up slightly. Using the paper “wings,” lift the loaf out of the pan and put it on the rack. Let cool 10 to 15 minutes before gently pulling back the paper and slicing. Carefully cut the loaf into 8 to 9 slices, using a serrated bread knife and wiping the knife clean after cutting each slice. Serve warm.


CHEF’S NOTE: You may use any variety of white beans this recipe, or, if preferred, you may use kidney beans.
CHEF’S NOTE: For a nut-free version, use roasted sunflower seeds in place of the pecans.

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