Meatless "Meatloaf" Sandwiches Recipe | Vegetarian Times Skip to main content

Meatless "Meatloaf" Sandwiches

Poultry seasoning is a savory blend of sage, thyme, marjoram, pepper and sometimes cloves, which adds hearty flavor.



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¼ cup walnuts
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2 stalks celery, finely chopped (about 1 cup)
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½ medium onion, finely chopped (about ¾ cup)
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2 green onions, thinly sliced (about ⅓ cup)
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2 cloves garlic, minced (about 2 tsp.)
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1 10-oz. pkg. firm tofu, drained
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1 12-oz. pkg. soy crumbles
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1 ¼ cups quick-cooking oats
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3 Tbs. low-sodium soy sauce
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2 Tbs. ketchup, plus additional 2 Tbs. for topping
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1 Tbs. Dijon mustard
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2 tsp. dried parsley or 2 Tbs. chopped fresh parsley
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1 tsp. poultry seasoning


1. Preheat oven to 350°F. Grind walnuts to powder in food processor. Set aside. Coat medium skillet with cooking spray and place over medium heat. Add celery, onion, green onions and garlic, and sauté 4 to 5 minutes, or until vegetables are tender. Remove from heat, and cool.

2. Mash tofu in bowl. Stir in walnuts, vegetables, soy crumbles, oats, soy sauce, ketchup, mustard, parsley and poultry seasoning. Season with salt and pepper.

3. Coat 9x5-inch loaf pan with cooking spray and spoon mixture into pan, lightly packing in. Spread thin layer of ketchup over top of loaf, and bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool, then wrap in plastic wrap and refrigerate until ready to slice for sandwiches.

Nutrition Information: 

16 g
Total Fat: 
11 g
Saturated Fat: 
2 g
16 g
613 mg
5 g
3 g
Makes 1 loaf (8 slices)

Comments on this Recipe

We love this. I find that you have to remember to soak the soy crumbles or its too crumbly and i like to pump up the flavor by doubling the mustard and poultry seasoning but all in all an excellent loaf warm or cold on sandwiches. If you end up with leftovers use it as veggie ground round in spagetti sauce.

I really like this recipe but - like almost every recipe I encounter - I've never made it as is. The tofu & the crumbles just seems like too much soy to me. I replace the tofu with mushrooms & increase the walnuts to about 1/2 cup. I also never have quick cooking oats, so I just give regular oats a whirl in the mini food processor if I have time. If not, I use the regular oats & it's fine. Oh! And I add one or 2 eggs to bind it. Great recipe though - goes fast in our house.

I don't use soy crumbles either. If I use any type of meat substitute I use the quorn crumbles. But, I like the idea of using more walnuts and perhaps even other seeds like quinoa and or the mushrooms- more like a nut loaf vs. a meatless meatloaf. Yum!

I thought it was great!! I added some left over lentils and added some vegan worstershire sauce. It didn't stick together super well, but the taste more than made up for it. Definitely making this again!

I thought it was awsome!!! it was a little sticky but tasty. I'm making it again next week !!!

I have been making this recipe ever since they printed it, and I love it- especially the next day. I sub out the soy crumbles with 1-1/3 cups cooked lentils, and I up the walnuts to 1/2 cup. I also mix ketchup in the loaf- as well as put it on top. It still holds together well. Thumbs up to the Worcestershire sauce as well!

I made this recipe on a friend's recommendation. Her meat loving husband enjoys this. Over the holidays, I prepared it for my vegetarian niece. Everyone there enjoyed it. I'll definitely be making this again. I like all the suggestions for changes to the recipe.

We enjoyed this for the first time tonight. I thought nothing could top the Chicago Diner Burgers recipe, but this one is way up there.

I made this recipe as written. I like spicy food but I found the poultry seasoning flavor overwhelming. The meatloaf may be okay cold for sandwiches, but when warm, let alone hot it is a crumbly mess.

I followed the directions and it wasn't cooked in an hour, I upped the temp to 375, and even after another hour a fork came out wet. It's delicious, but perhaps there is something like gluten to make it less mushy and apparently undercooked. Next time I think I will go with 1/2 cup walnuts too. My mom used to use torn bread pieces instead of oats and that might help.

Three words: Whole Wheat Flour. Even before I mixed in the wet ingredients, I could tell that it would literally be a hot mess when baked. I added around 2/3 of a cup to it. Other flours might work too if you're wheat free. It came out more or less loaf like hot, but it takes forever to cook on that temp. I think I'll try 375 F or so next time.

My husband and I love this recipe. I made it just as written, and mixed it very well with my hands. I patted it rather firmly into the pan, and baked it 60 minutes. After taking it from the oven, I let it sit 15 minutes before slicing - I didn't have any trouble with it falling apart. I used Quorn for the crumbles. I'll make this again! Next time I may try Worcestershire sauce instead of soy sauce, but otherwise wouldn't change a thing. Thanks for a great recipe.

I really detest the soy crumble's texture (I have tried several brands) - what would be a good substitute? Otherwise, the recipe sounds great.

I have usually found that veg/vegan recipes require some adjustment. Several here have commented on how they had to cook it longer, add more walnuts etc. REQUEST - for those who "love" this recipe with no comments, did you make it exactly as written? It wasn't falling apart or too wet? THANK YOU

Another idea - I never had good luck with real meatloaf when I made it - always stuck to the pan. Then I went to a restaurant - knew the owner - they made theirs in a big mound on a cooky sheet. I have had great success with that and more of it gets browned by the oven, which I like.

This was a hit at the church fellowship dinner. I used "essence of emeril" instead of poultry seasoning. I put all ingredients from the soy sauce down in after the tofu and stirred. I had to you meatless sausage instead soy crumbles because the does were out of them them lastly I used mustard and brown sugar in the ketchup for the topping. Thank you