Easy, healthy, and packed with flavor, this Vegan Beet & Walnut Meatloaf is perfect for dinner!
When I made the switch to eating vegan and focusing on whole, plant-based foods, one of the staples I missed the most was traditional meatloaf. I found several vegan recipes that were tasty, but either missed the mark on flavor or texture—or they were delicious but too time-consuming. Then I came across a simple vegan beet & walnut meatloaf recipe featuring brown rice, beets, and walnuts. After a few tweaks, I perfected a version that has become my favorite.
This Vegan Beet & Walnut “Meatloaf” is quick, flavorful, and full of texture. It’s perfect for busy weeknights, meal prep, or those comforting “meat and potatoes” dinners. I pair it with mashed potatoes and drizzle it with a simple, savory glaze for a meal that never disappoints. It’s also great with my Butternut Squash Soup, too!
Why You’ll Love This Vegan Meatloaf
Traditional meatloaf gets a nutritious, plant-based makeover here, making it perfect for:
- Quick prep: Everything comes together easily in a food processor.
- Meal prep: Tastes even better the next day.
- Family gatherings: A guaranteed crowd-pleaser—even for non-vegans!
Why Beets and Walnuts Work So Well
Beets bring earthy sweetness and moisture, while walnuts add rich flavor and a satisfying crunch. Plus, these ingredients are packed with nutrients—beets support circulation and fight inflammation, while walnuts are full of heart-healthy fats.
This Vegan Beet & Walnut Meatloaf is a great, healthy a way to enjoy comforting, nutritious meals with minimal effort. Whether it’s a weeknight dinner or a make-ahead option for a gathering, this recipe delivers on both flavor and ease.
So grab your ingredients, preheat that oven, and enjoy a dinner that’s as nourishing as it is delicious!
Love this recipe? Share it with a friend or keep it in your meal prep rotation for those comfort food cravings.
Vegan Beet & Walnut Meatloaf
Hearty vegan beet and walnut meatloaf with brown rice and a tangy glaze. Easy, healthy, and packed with flavor. Perfect for dinner or meal prep!
Ingredients
For the Glaze
To Make
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Preheat the oven to 350°F. Cook the rice according to package directions.
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Make the flax "egg:"
In a small bowl, stir together 5 Tbsp water and the flaxseed meal. Let it sit for 5 minutes to thicken.
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Toast the walnuts in a dry pan over medium heat for about 3-4 minutes until fragrant.
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Combine the ingredients:
Add the rice, cooked beets, walnuts, panko, onion, Dijon mustard, salt, pepper, thyme, sage, and oregano to a food processor. Add the flaxseed mixture as well. Pulse everything until the ingredients are roughly combined—be careful not to overmix. You want some texture to remain.
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Shape the loaf:
Spoon the mixture into a 9x5-inch loaf pan, pressing it down evenly.
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Make the glaze:
In a small bowl, whisk together the ketchup, balsamic vinegar, and maple syrup. Spread half of the glaze evenly over the top of the loaf.
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Bake:
Place the loaf in the oven and bake for 45 minutes. After 30 minutes, remove it from the oven and brush the remaining glaze over the top. Bake for the final 15 minutes until the loaf is set and slightly firm to the touch.
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Cool before slicing:
Let the loaf cool in the pan for 10-15 minutes before slicing to help it hold its shape.
Servings 8
Serving Size 1 slice
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 0.8g4%
- Sodium 140mg6%
- Total Carbohydrate 23g8%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serving Suggestions
- Classic Comfort: Serve with mashed potatoes and a side of roasted green beans.
- Glazed Perfection: Add an extra drizzle of the glaze right before serving.
- Next-Day Lunch: Use leftover slices to make a hearty sandwich with hummus and greens.
