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!
Traditional meatloaf gets a nutritious, plant-based makeover here, making it perfect for:
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.
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!
In a small bowl, stir together 5 Tbsp water and the flaxseed meal. Let it sit for 5 minutes to thicken.
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.
Spoon the mixture into a 9x5-inch loaf pan, pressing it down evenly.
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.