Gluten Free Vegan Meatloaf Recipe

by Carol Kicinski on October 6, 2016

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Gluten Free Vegan Meatloaf Recipe

When I ask my gluten free vegan son if there is any food he misses these days, he usually says typical, ordinary stuff we used to have for dinner, like my meatloaf. That’s interesting to me because he is a really great cook and lives in a part of the country (San Francisco Bay Area) that has a ton of gluten free vegan offerings on almost every corner. But he misses good old home-cooked comfort food.

So I decided to try my hand at a gluten free vegan meatloaf that actually tasted like what he used to have – you know, as opposed to say lentils or something. I am also about to leave town and needed to clean out the odds and ends in my fridge.

So the verdict? This doesn’t taste exactly like my meatloaf, but it is delicious! I used Kim’s Simple Meals Homestyle Burgers as a base and added a lot of veggies, including some boiled potatoes (how good is meatloaf with potatoes?) and some steak sauce, and let me tell you – I could eat this meatloaf any time, I really don’t miss the meat. I guess without the meat I really shouldn’t call it meatloaf but I don’t know what else to call it. I am open to suggestions.

A note on this recipe – you can add whatever veggies you have one hand but the onion and garlic are important, in my humble opinion.

Anyway, here’s the recipe:


Gluten Free Vegan Meatloaf Recipe


1 ½ pounds Yukon Gold potatoes
Kosher or fine sea salt
2 tablespoons olive oil
8 ounces sliced mushrooms
Freshly ground black pepper
1 medium white or yellow onion, diced
2 medium carrots, diced
1 medium red, yellow, or green bell pepper, diced
3 garlic cloves, minced
1 ¾ cups boiled water
½ cup plus 1/3 cup gluten free vegan steak sauce, divided
1 (8-ounce) package Kim’s Simple Meals Homestyle Burgers mix


Preheat the oven to 350 degrees. Spray a 9 by 5 inch loaf pan with gluten free nonstick cooking spray, then line with parchment paper, letting the paper overhang the edges by a couple of inches on each side.

Peel the potatoes and cut into 1-inch pieces. Place in a pot of salted water and bring to a boil. Continue to boil gently until the potatoes are fork tender, about 10 minutes. Drain and reserve.

In a large skillet over high heat, heat the olive oil. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Reduce heat to medium, add the onions, carrots, and bell pepper, and cook until tender, about 10 minutes.

Add the garlic and reserved potatoes. Cook, smashing the potatoes with a fork, for another minute. Add the boiling water, steak sauce, and Kim’s Simple Meals Homestyle Burger mix. Cook, stirring, for another minute or two, until fully combined. Put the mixture into the prepared pan, pressing to compact the loaf. Spread the remaining 1/3 cup steak sauce over the top.

Bake for 40 minutes. Let cool in the pan for 5 minutes, remove from pan and serve.


A gluten free vegan meatloaf recipe that serves 6.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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