Meatless Meatloaf

4 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 25 m
Recipe by  eileen

“Tomatoes, Parmesan cheese, and tofu combine with eggs and breadcrumbs to create this vegetarian version of meatloaf.”

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Adjust Servings

Original recipe yields 1 - 8x4 inch meatloaf



  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x4 inch loaf pan.
  2. Place the onion, celery, fresh tomato, garlic, carrots, and salt and pepper into a food processor. Process until the vegetables have been pureed. Add the egg, tofu, and Parmesan cheese; process. Finally, pour in the bread crumbs, and process until evenly incorporated and the mixture is firmer. Pack the mixture into the prepared loaf pan.
  3. Bake in the preheated oven for 50 minutes, then top with the Cheddar cheese and canned crushed tomatoes. Continue baking until the cheese melts and the crushed tomatoes are hot, about 15 minutes more.

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Reviews (4)

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At first I was disappointed with this recipe. It was mushy and it didn't really taste like meatloaf. However, my first impression was wrong. After setting in the refrigerator overnight I made a sandwich, with a little catsup on it and it was soooo good. It did taste like meatloaf & although it still wasn't firm enough, the next time I make it I am going to try adding a little extra bread crumbs or a few crushed saltines or maybe I just need to bake it a little longer.



I'm giving this 4 stars simply because once I made my own revisions, I ended up with a meal I will most certainly make again. My changes? I didn't have celery, so I left that out. I sauteed the onion (a vidalia) along with the carrot (used 2), the fresh garlic, and some corn kernels. I blended the egg with a third or so of the tofu and about a third of the breadcrumbs in the food processor. I didn't want a perfectly blended texture, so by blending a portion and then mixing the rest of the ingredients by hand, I got a much more appetizing texture. When the blended portion was mixed with the remainder of the ingredients, I stirred in the sauteed veggies and added a few hefty squirts of bbq sauce. The loaf baked for about 30 minutes, then I topped it with the crushed tomatoes (left off the cheddar) and baked for 10-15 minutes more. Came out excellent. Ate it with rice and got 4 large servings. Making it again this week!



I've never given an review, but felt compelled to this time since there was only one other. This meatloaf turned out more like a tofu-loaf than a firm loaf. After reading the only other review, I tried adding extra breadcrumbs and I added some rolled oats (approx 1 cup) but it still didn't do much for the texture. I think the trick to this might be to forget the tofu and add something meaty like some chopped mushrooms and ground nuts. I also baked it about 20 mins. longer than called for. The taste was decent, it wasn't terrible, the ketchup I added to the top definitely helped. Hope someone else has better luck. I just think this recipe needs to be rewritten. No tofu, more spices and more meaty stuff!!

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Amount Per Serving (4 total)

  • Calories
  • 413 cal
  • 21%
  • Fat
  • 19.8 g
  • 31%
  • Carbs
  • 37.1 g
  • 12%
  • Protein
  • 25.3 g
  • 51%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 1216 mg
  • 49%

Based on a 2,000 calorie diet



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Vegetarian Meatloaf with Vegetables


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