Diner-Style ‘Meat’ Loaf

This ‘meat’ loaf is gorgeous, mainly because it’s a quick recipe to prepare, and also because it yields a delicious flavour & texture.  It can be made any day of the week, and served with your favourite potatoes, mashes – roasted or fried – with steamed vegetables of your choice, or even your favourite salad.  It’s an impressive piece of work that just won’t disappoint !  This also slices wonderfully the following day – cut into 1/2 inch slices whilst cold, and fried till golden on both sides.

NOTE :  Tastes great with French’s mustard !   MMmmmm . . .

Serves 6 to 8 portions


1 medium sized onion, grated

1/2 a celery stick, grated

1 medium sized carrot ,grated

2 Tbsp vegan Worcestershire Sauce, such as Biona (UK), or Edward & Sons (US)

1 Tbsp soy sauce or salt to taste

2-3 slices of stale-ish bread (crust and all), processed into crumbs

3 to 4 Tbsp firm silken tofu (Mori-Nu is an ethically produced brand)

2 tsp egg replacer (or tapioca flour)

3 cups ground crumble or vegan mince  (I used frozen Linda McCartney) or TVP

1 Tbsp HP brown sauce (or other steak sauce which is vegan) – optional

oil of your choice, for drizzling


  1. First line a loaf tin with grease-proof paper – mine measured around 4 by 10 inches.  Then pre-heat oven to 375ºF (190ºC).
  2. Place all the ingredients in a large bowl, and mash with very clean hands until all has blended together well.
  3. Spoon into the loaf tin, and then level it out with the back of a spoon as best you can – you may wish to score it into slices in advance, in readiness if you wish.  Then drizzle on some oil of your choice, and cover with foil.  Place in the oven for 30 minutes, then raise the temperature to 400ºF (200ºC), and leave in the oven for a further 15 to 20 minutes, until it’s golden brown on top.
  4. Remove from oven, and allow to cool before cutting (this will be easier if you’ve scored it beforehand).

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike


  1. CANT WAIT to try this recipe!! and also receive your book! Have preordered on UK Amazon to come to me in little old New Zealand – thanks Miriam for putting all your amazing creative ideas in a book for us

  2. Carla Hi again and thanks for your interest in my book. This Diner-Style ‘Meat’ Loaf really is the bees knees ! I have no doubt you are going to enjoy this. Serve with roast potatoes or my ‘Cheddar’d Potatoes’ (recipe is on my blog) and your favourite steamed veggies or salad. Can’t wait for your feedback on it ! Best your way dear Carla and enjoy ! 🙂

  3. My mouth is literally watering right now. Can’t wait to try this! 😀

  4. Hi Miriam, This looks delicious! Have you ever made it using the vegan mince? Does it hold up as well? Thanks!

  5. Hi there Becky, thanks for dropping by here. I have made this with the Linda McCartney mince which is vegan, and am pretty sure that other equivalents would yield a similar or same results. Let me know how it goes as and when. Cheers !

  6. Hope you try it and enjoy it Nicola. Best wishes !

  7. Anxiously awaiting release of your book which is already on order…in the meantime I am rushing to make sure I have everything to make this yummy recipe!

    BLESS and thank you as always.


  8. I am so looking forward to trying this. I will be using MorningStar Farm Grillers Crumbles and mashed white/cannelini beans for the egg replacer. What can I sub for the silken tofu as I am not able to find it much in my area?

  9. Kristina Hi there, I am going to take a guess here for you – take half a cup of raw cashews, blend them with half a cup of water and use that instead of the tofu with 1 tablespoon of nutritional yeast mixed into it and a spot of salt. See if that works for you and please let me know either way. Cheers and enjoy !

  10. Jenna Hi there and thanks for dropping by here. Thanks so much for pre-ordering my book. I am sure you will enjoy the contents and I also hope you enjoy this recipe. Do come back with your feedback as and when and remember most of all to Enjoy ! Cheers your way !

  11. Soya sauce is soy sauce?

  12. It’s in the oven 🙂 will be ready in about 20 minutes.
    I didn’t have vegan worchestershire sauce or vegan steaksauce , but used some extra spices and soysauce…it’s already smelling great 🙂

  13. can i make this without tofu, i have hypothyroidism and soy is a goitrogen, can’t eat it. or do i need to replace it and if so with what? thanks 🙂

  14. Hi there Szilvia and welcome here. I am going to take a guess as was the case with another lady from this recipe asked the same – here is my tip, it’s a question of trying it out as follows:- take half a cup of raw cashews, blend them with half a cup of water and use that instead of the tofu with 1 tablespoon of nutritional yeast mixed into it and a spot of salt. See if that works for you and please let me know either way. Cheers and enjoy ! 🙂

  15. Tilly Hi – there are no strict rules to which sauces or spices you can add to this – let me know how it goes and hope you are enjoying it at this moment. Remember the next day’s portions can be sliced cold and fried on both sides (it’s even tastier that way). 🙂

  16. Sorry Marty dear – typo. It’s soy of course.

  17. Hi Miriam – ok I loved how easy this was to make. I was all prepared to make your Zesty Curried Potatoes tonight and then I saw the recipe for this posted and couldn’t wait to make it. You haven’t failed me again….this is so yummy. This was also the first time I had used Tofu. I served this with sweet potato mash and baby spinach and basil salad. <3 😀

  18. Dear Sharron I am so pleased you made this, and loved what you served it with. If you have any left, remember you can cut it cold and fry it – it tastes great fried (especially in a sandwich with fried onions and HP sauce – very naughty, but nice). Best your way as always !

  19. You must have read my mind Miriam as I have frozen some and left one piece out to eat as a burger – but I didnt think about putting HP and onions with it which I will now do 😀 Thanks always. 😀

  20. Made this delicious recipe yesterday and we loved it! It holds up perfectly and tastes heavenly 🙂 Thank you very much for sharing, Miriam!!

  21. I live in a remote area and not able to buy any vegan mince, and I can’t order it online either if it needs to be refridgerated, because they don’t deliver out this way…any suggestions as to what I can substitute it with please? Thanks

  22. Lee you can order TVP also known as dehydrated soya mince, you can order it online for sure. Just google it and I am sure you will find it somewhere prepared to send it to you as this item is not frozen but dried. Hope this helps (amazon, ebay or other local health food stores would stock it, so it’s also worth calling the closest to you). Cheers !

  23. Gaby Hi there and welcome here. So glad that you made and enjoyed this loaf ! I very much look forward to your future comments on my blog ! 🙂

  24. Enjoy Sharron !

  25. Thanks Miriam, I will get right onto it as I can’t wait to try out the recipe..looks so delicious.

  26. Hi there Lee, hope you enjoy it and let me know how it goes as and when. Best your way in the meantime.

  27. I am going to try this meatloaf tonight, didn’t have any tofu so will try with raw cashews. It looks delicious.

  28. Hi there Kay, thanks for dropping by here. Let me know how it goes with the raw cashews.

  29. Hi Miriam Am having some carnivores for lunch and wish to impress them with a vegan meal :-
    Any suggestions pl

  30. Joe Hi – would love to help you, but I don’t know there taste, what takes their fancy ! My Bolognese is a winner as are many of my soups – sweets you have tried a few and could choose one of those – the chocolate http://www.mouthwateringvegan.com/2012/10/07/mint-chocolate-custard-pots/ (if you don’t find mint, just stick to chocolate, it’s very easy to make, fast, simple and tastes awesome). One wants to keep the menu simple (ish) – Linda McCartney is available here and the sauce will come out great – you can taste it first for salt, otherwise it won’t disappoint. Be sure to buy some nice pasta, either spaghettini or thin tagliatelli. Let me know how it goes as and when. 🙂

  31. Thanks Miriam. Their taste???? Meat gobblers they are! I go for the Bolognese, the mint custard and search for a simple soup.

  32. They will love my broccoli and coconut soup – it’s easy to make and the most popular one I have. Try it Joe. Best your way and let me know how it all goes as and when.

  33. Can I use lemon instead of lime? Re fresh coriander bumped into a brick wall 🙁 Can I leave it out?

  34. Joe Hi – you can use lemon instead of lime, but what dish are we talking about here ? Re Coriander, I don’t know which dish you mean ? Leave it out and or replace with parsley, but it depends what dish you mean ??

  35. The one you suggested above the coconut and broccoli soup…

  36. Hi Joe, sorry but when I answer comments, and I receive many, many comments daily unless you write the entire question to do with the recipe that you are commenting on, ie the appropriate box, then it’s easy for me to get confused. Kindly let me have your entire question on the appropriate post, that way, I can go and view the recipe from your comment and question and answer it properly. Sorry about this but it’s the only way I can operate. 🙂

  37. Hi Miriam,

    That meatloaf sounds delicious. As I am trying to control my weight I would love to know the Protein, carbs, fat and fibre amounts if that were possible for all recipes. they all look delicious and a s a new Vegan I am really looking forward to trying them. Will order your book too.
    Thank you.

  38. Hi Honor Heffernan and welcome here. Many thanks for your interest in my book. With regards to fibre, protein, fat etc on my recipes, I have not included them as I don’t have the extra time to allocate for these I’m afraid. That said, as an advanced nutritionist and natural health practitioner I can say with all honesty as well as years of experience and working with weight loss that calorie counting is not as important as eating healthily – you are now on a plant based diet (having chosen to go vegan) and by definition you are not consuming cholesterol, and so long as you are not indulging in refined carbs and sugar, and your emphasis is on vegetables, fruits, legumes, wholewheat pasta, brown rice, complex carbs and maple syrup and stevia for sweeteners when needed, together with lots of water and moderate exercise then you will find that (unless there is an underlying cause – if so seek medical advice) your weight and health will be balanced out with possibly increased energy. Visit my other FB page if you wish, it is called ‘Vegan Rejuvenation’ where you will find a host of information and integral advise to preserve your wellness. Hope this helps and best wishes your way in the meantime. P.S. Browse the categories on the right hand side margin of my site for the recipes that you may like to see and try ! I look forward to your comments on my blog !

  39. Would loved to have tried this but alas no egg replacer and no tofu available here ! Boo Hoo …

  40. Hi there Colin/Fuzzy – you can purchase an Egg Replacer and Tofu through my Amazon store here is the link :- all you need to do is click the link, then on the left hand-side margin click on ‘Vegan Pantry’ – once you do that it will come up with both your tofu and your egg replacer if you wish to browse :- US store : http://www.mouthwateringvegan.com/mwv-store/ Hope this helps 🙂

  41. Hi Miriam,

    I’m going to make this over the weekend… I thought vegan Worcestershire sauce was the same as vegan steak sauce. I have the Worcestershire sauce here… Can I also use it for the steak sauce or is it substantially different? Thank you so much for all you do! Can’t wait for your book to come!!

  42. Mary Hi there and welcome here. The Worcestershire sauce is different from the HP (brown steak sauce) – here is a link to my Amazon store for you to see the HP sauce that I use, click the link below, then on the left hand margin side click the ‘vegan pantry’ link and you can see the HP there. US store :
    http://www.mouthwateringvegan.com/mwv-store/ the HP is different to the Worcestershire sauce, I do hope that you find the equivalent, if not you may wish to order it for future recipes – hope you make and enjoy this and come back with your feedback. Oh and thanks for pre-ordering my book Mary ! 🙂

  43. Hi Miriam
    re. The ‘meat’ loaf, is it one stick of celery that is used or the whole celery ‘head’?
    If the recipe is designed for TVP, ie the dried soya mince, wouldn’t using Linda McCartney’s Vegemince, which has quite a bit of water in it, make the mix too wet?
    Thank you

  44. Tessel Hi – One stick of celery as in breaking a celery stick from the bunch it comes in – not the entire head, that would be far far too much. It’s easy enough to follow my recipe, trust me, it works well with Linda McCartney mince which is what I used – and is sold in the UK too ! Hope you enjoy it ! 🙂

  45. Pingback: Re: Vous allez manger quoi ce soir? ou ce midi? - Page 258

  46. Looks amazing – I will have to find some replacement for vegan mince however – I will try our Chinese vegan protein piece and let you know!

  47. Emily Hi there and welcome here. What is chinese vegan protein piece ? this can be made with puy lentils and crushed nuts or TVP (textured vegetable protein, usually sold dehydrated) – let me know how it goes as and when. 🙂

  48. Ah thank you! Yes, the vegan protein is sold at my local Chinese vegan shop and sounds as if it is TVP! So I’ll give that a shot, thanks again!

  49. Sure thing Emily, do let me know how it goes as and when and enjoy ! 🙂

  50. Looks delicious! I’m so excited to have found your blog, I’m always searching for quick vegan dishes like this. At the moment I’m simply vegetarian (because I’m 17 and live with my meat-eating family), and have planned to go vegan as soon as I’m off to college. But now that I’ve found your blog, it will be a lot easier to make that transition much earlier than that. Thank you! c:

  51. Hi there Jessalyn and thanks for dropping by here. I am delighted that you have found my site and that your transition will be made easier with my recipes, that sure is awesome. Let me know how this and other recipes go and if you need any help let me know too. Meantime, congratulations on your decision to go vegan ! Bravo ! 🙂

  52. I made this tonight and it was too moist didnt hold together. Any ideas where i could hve gone wrong

  53. Heather Hi there. I think that the result depends of the ingredients, eg if you have frozen crumble, how much water it actually absorbs, the size of the onion as when it’s grated it yields it’s own liquid etc. Most people’s endeavours seems to have worked well, but that said, I have improved upon the recipe so that the ingredients sway towards a more dense texture – so take a look at that for next time. Also TVP might be a better option for you as it’s a dried ingredient ! Hope this helps you for next time Heather. 🙂

  54. Beautiful pic!! Have to try it this weekend! Thank you for all your wonderful pics and recipes!! It sounds delicious, and I know it will be!!

  55. Jessalyn, congrats on your healthy and compassionate choice to go vegan when you leave for college. You are remarkable at your young age. Awesome!!

    Miriam, I have been enjoying your recipes for awhile and have not stopped to make comments for you. Please know, I share your incredible recipes and you are helping vegans know how to create delicious meals even if we don’t post comments. I will be watching for your book and will get a copy !

  56. The comment section is as helpful as the recipes. Thank you! The recipes are always “mouth watering” and the pictures of your creations are wonderful. So glad I found your site.

  57. Thanks for that dear Tonya, how kind of you to say so. 🙂

  58. Tonya thanks so much for dropping by here with your comment and feedback about my recipes. I love the comments coming in, I embrace your kind words and feedback, so every now and then I appreciate you coming on here with a few words. Thanks also for your interest in my book – it is 304 pages long and has lots of pics and new recipes. It is up for pre-ordering on my homepage (Amazon link). Very best wishes your way ! 🙂

  59. Rhonda Hi there and thanks so much for dropping by here with your comment. It truly is a great recipe – for a denser cut, add more breadcrumbs, otherwise enjoy and come back with your feedback. At some point you might enjoy my ‘Golden Cheddar’d Potatoes’ to have with it ! Just a thought and best to you in the meantime ! 🙂

  60. I make a meatless meatloaf by roasting veggies (mushrooms, red pepper, celery, carrots, onions and mix with cooked wild rice, lentils and brown rice, mix in some Bragg’s amino, put it in the food processor and whirl til it looks like raw meat. Add some oats, and a little liquid smoke. I was getting my eggs local and saw the “girls” so I’d put two eggs in from my local farm, put in a loaf pan, put low sugar ketchup on top and bake for 40 minutes at 350. I want to do it without the egg now though. We are getting more and more vegan every day. Thanks for this recipe.

  61. AGAIN, AMAZING!!! I can’t explain how good these recipes are that you post. And again, my non-vegan husband and children devoured it. It didn’t stay together like traditional meatloaf so I might try to play with it a little, but we didn’t care, we finished the entire loaf pan, in one sitting! THANK YOU!!!

  62. Andrea Hi there and thanks for your feedback. I am delighted it all went down so well and quickly too ! Whether we like it or not, I don’t think that we can ever acquire the texture of meat and egg – meat with it’s fibrous texture and the binding qualities of a dairy egg, BUT we are getting close. Try flax eggs with it (see my ‘burger king’ recipe for that) and add more dried breadcrumbs next time, that will help a little. Also make it a day in advance will help and prior to refrigerate it cut up the portions in advance – then bring the portions out the next day and place them on a metal oven tray and heat them up in the oven – they will remain in tact, and serve them with fried onion rings on top, that’s another option. I have done what I have suggested to you and it was great. It is still as good if not better the next day cut portions in readiness and then place in the oven and heat it all up – served straight from the loaf-tin. Hope this helps you ! 🙂

  63. Thanks for your feedback Jan, yours sounds great too (I have a mushroom one in my upcoming book), but that said why not try flax eggs with it (see my ‘burger king’ recipe for that) and add more dried breadcrumbs next time, that will help a little. Also make it a day in advance will help and prior to refrigerate it cut up the portions in advance – you can then heat it up the next day and serve it from the loaf pan – it should hold better for you and will taste fabulous. Hope you enjoy it and best wishes your way in the meantime ! 🙂

  64. just made this for dinner – worried the mix was too crumbly and wouldnt bind together as I was about to put in loaf tin so did a quick blend with my processer wand thing – and it sliced beautifully – I used gluten free bread also as that all I had here at home – really enjoyed the savouryness (is that a word!!) A very quick recipe to make – thanks again Miriam!!!

  65. Carla Hi there. So very glad you enjoyed this Carla and that it sliced beautifully. The combination of some of the ingredients ie the bread and meat free mince we choose can give a different texture to the finished product, so it was probably a good idea to blend it. Best wishes and hope you enjoy the other dishes from here. My ‘burger king’ would be an excellent choice at some point if you like these types of things and it’s a healthy one too ! Cheers ! 🙂

  66. what do you mean when you say “Mori-Nu is an ethically produced brand”? what do you mean by ethically?

  67. Deb Hi there. The exact definition is as follows :- Mori-Nu is produced in the United States using Non-GMO soya beans. Apologies for the prior error.

  68. Hi. Is it 3 cups dried TVP or after soaking it in water? (PS. Just ordered your book, I can’t wait to try the feta.)

  69. Natasha Hi there. It is 3 cups of dried TVP (ie before you soak it). Thanks for ordering my book. Make a note in advance for when you receive the copy of Mouthwatering Vegan book, go to the Decadent Cheeses and Dairy Alternative section and go to the Mature Cheddar Cheese recipe pencil in on it to double the amount of agar powder in the recipe, the reason for this is because the revised recipe did not reach my publishers in time. Meantime enjoy this recipe, taste it for salt – some people prefer it spicier, others richer, others with more garlic and herbs, so by all means adjust this one accordingly and enjoy ! Cheers. 🙂

  70. Thanks for the quick reply Miriam. I think I’ll add some extra garlic, because we love it. I’ll make a note.

  71. Go for it Natasha and let me know how it goes – extra garlic is a fabulous choice ! Enjoy ! 🙂

  72. Hi, Miriam!
    I made this tonight. I think next time I will grind the TVP to a powder as I did not like the natural texture of TVP in this recipe. Thank you for explaining that this is the same as “mince” for us in the U.S.! I have never heard if mince so, when I first saw this recipe, I thought I couldn’t make it. I was so relieved to see that either TVP or similar vegan meat substitute can be used. TVP here where I live is very inexpensive Could you please help me with an issue I had? I live in the desert; my loaf was quite dry. Any suggestions to make it more moist? (We are having your Eggless Salad for Sunday lunch tomorrow – mmmmm! I also bought your cookbook and have almost every page dog-eared to try. You are amazing! Thank you for all your mouthwatering creations!)

  73. Joye Hi thanks for all that. I am not a huge fan of TVP myself, but it does the job for some recipes. You may wish to add some more oil to the recipe next time and a couple of spoonfuls of water. Regarding the cheeses in my book, please double the quantity of agar powder to them, the reason being that the revised recipes did not reach the publishers in time (also when you have processed the cheese in the liquidizer/food processor) be sure to heat the mixture up until very thick, so be patient with it in order that it would solidify well when chilled. Best your way and I would dearly love a customer amazon review if you can spare the time. 🙂

  74. Miriam,
    Oh, you bet! I will go to Amazon now and do that. Just for fun I’ll ask this – any thoughts on another cookbook? 😉

  75. Joye Hi there, – I will go check out your review shortly and wanted to say thanks in advance ! 🙂 I will know about a 2nd book in the forthcoming weeks and will let you know more as and when. Thanks for all your support and I look forward to your future comments on my blog ! 🙂

  76. That’s Christmas dinner sorted. I’ve
    been looking for somewhere to have Christmas dinner out and take my own ‘meat’. Just have their roast potatoes and veggies. This will be perfect.

  77. Wendi Hi there. Try this out 1st before taking it out with you. I only say this because I have a vegan roulade, and other Christmas lunches to choose from in case you haven’t spotted them – here they are http://www.mouthwateringvegan.com/2012/12/07/lentil-mushroom-spinach-spicy-nut-roulade-your-perfect-sunday-roast/ and http://www.mouthwateringvegan.com/2011/12/03/the-perfect-christmas-roast-super-mouthwatering/ and http://www.mouthwateringvegan.com/2012/12/06/huge-christmas-sausage-roast/ as you can see there are a few to choose from, and the reviews are excellent. Just wanted you to catch these in case you hadn’t spotted them as yet is all ! Enjoy ! 🙂

  78. I am new to this site and am so excited to have found it! So many of your recipes sound great! But I can’t eat TVP or other “fake meats” like the “chicken” called for in some recipes or the fake sausages because the texture is too much like real meat and the texture is what put me off meat in the first place. I know in some recipes you suggest replacing the TVP with nuts. What can you substitute for fake chicken or other meats or are recipes that call for TVP and fake meats ones that I will just have to avoid?

  79. Janet Hi there. I respect your culinary sentiments. There will be a handful of recipes you cannot have, but there are also some that you can have (here we are referring to the ones with fake meat. So here are a few choices 1. Firm tofu you can use instead of fake chicken in some recipes cut into squares, often times you can marinate them and then fry or grill them so that they hold their own form. Pecan nuts can be used instead of crumble/mince, and pre cooked Puy Lentils (French dark coloured lentils). I hope this helps – it really is a question of trying them out and seeing if you personally like it. 🙂

  80. What purpose does the silken tofu serve? Can I use paneer or mashed potatoes instead? I am not vegan but am vegetarian.

  81. Kantha Hi there and welcome here. Mashed potatoes will not work because the loaf won’t set as it will be too soft, although as an accompaniment it would work. Paneer is also too soft for this to work. The purpose of the tofu is it will bind the loaf and yield a great texture – so if you can use that, I strongly recommend it. Let me know how it goes as and when. Enjoy & Cheers your way ! 🙂

  82. made this for my family this weekend and they loved it. served it with mashed potatoes, herb gravy and rosemary and thyme carrots. Both my husband and daughter took it for lunch the next day and gave it a 9 out of 10. first the sloppy joes and now the meatloaf-I’m definitely buying your cookbook now and checking out more of the recipes. thanks!


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