Vegan Mushroom Meatloaf with Ketchup Glaze | Veganer Pilz-Hackbraten mit Ketchupglasur

A classic comfort dish made vegan — hearty, flavorful, and perfect for the holidays

This vegan meatloaf is surprisingly easy to make — your food processor will be your best friend for chopping everything finely.
It’s a beautiful holiday main dish that pleases both vegans and non-vegans.
The texture is softer than traditional meatloaf but full of savory, rich flavor.
Let it rest for at least 15 minutes before slicing for the perfect firm slices.

If you prefer, you can skip the glaze or replace it with BBQ sauce or simple ketchup.

Adapted from Melissa Huggins – Vegan Huggs.

Ingredients

Ketchup Glaze

½ cup ketchup
2 tbsp mustard
3 tbsp brown sugar
½ tsp apple cider vinegar
¼ tsp salt

Meatless Loaf

2½ tbsp ground flaxseed + 6 tbsp water (flax egg)
2 tbsp grapeseed oil or olive oil
1 medium red onion, diced
3 stalks celery, diced
3–4 cloves garlic, minced
12 oz (about 4 cups) cremini mushrooms, finely chopped
2 cups cooked rice
1 cup mashed potatoes
¾ cup rolled oats (gluten-free if preferred)
⅓ cup breadcrumbs (gluten-free if preferred)
¾ cup walnuts, pulsed in food processor or finely chopped
3 tbsp tomato paste
1½ tsp dried thyme
1½ tsp dried parsley
1 tsp ground sage
1 tsp dried rosemary
2 tbsp vegan Worcestershire sauce or soy sauce
1½ tsp salt, plus more to taste
Freshly cracked pepper to taste

Instructions

Ketchup Glaze

Mix all glaze ingredients in a small bowl and set aside.

Meatless Loaf

Preheat oven to 375°F / 190°C.
In a small bowl, mix flaxseed and water. Let rest for at least 10 minutes to form the flax egg.
Line a loaf pan with parchment paper or grease lightly.
Heat oil in a large skillet over medium heat. Add onion and celery, sprinkle with salt, and sauté for 5–6 minutes until softened.
Add garlic, thyme, parsley, rosemary, and sage. Cook for 1 minute until fragrant.
Increase heat to medium-high and add mushrooms. Sauté 6–8 minutes until they release their liquid and the pan is mostly dry.
Transfer mixture to a large bowl. Add mashed potatoes, rice, oats, breadcrumbs, walnuts, tomato paste, flax eggs, Worcestershire sauce, salt, and pepper.
Mix well (hands work best). Taste and adjust seasoning if needed.
Press mixture firmly into prepared loaf pan and brush with ketchup glaze.
Bake for 30–40 minutes, until firm and heated through. For a crisp glaze, broil for 2–3 minutes at the end.
Let cool for 10 minutes before lifting out with parchment paper. Rest another 5–10 minutes before slicing.

Tips

Mushrooms: Clean with a damp cloth; avoid soaking in water.
Chopping: Pulse mushrooms and nuts in a food processor – don’t overmix.
Make-Ahead: Cook rice and potatoes the day before for faster prep.
Serving: Delicious with mashed potatoes, roasted carrots, or green beans.
Storage: Keeps 3–4 days in the fridge, or freeze in slices for easy reheating.

Veganer Hackbraten mit Pilzen & Ketchupglasur

Herzhaft, aromatisch und perfekt für Feiertage

Dieser vegane Hackbraten ist wunderbar einfach zuzubereiten – der Food Processor hilft dabei, alle Zutaten fein zu zerkleinern.
Das Ergebnis ist ein würziger, saftiger Braten, der auch Fleischesser begeistert.
Die Konsistenz ist etwas lockerer als bei Fleisch, aber nach einer kurzen Ruhezeit lässt er sich perfekt schneiden.

Zutaten

Ketchupglasur

½ Tasse Ketchup
2 EL Senf
3 EL brauner Zucker
½ TL Apfelessig
¼ TL Salz