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+ servings

Tender Vegan Meatloaf with Roasted Potatoes and Greens

A delicious, simple, and plant-based take on classic Southern meatloaf, along with classic comfort sides!
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: American, Southern, Comfort Food, Vegan
Keyword: Gluten-free, Vegan, Meatloaf, Southern food, Comfort classics, Greens, Potatoes
Servings: 4
Calories: 682kcal
Author: LM


  • Food processor or blender


For the meatloaf:

  • 1 15 oz. can black beans (no seasonings!)
  • 1 cup shiitake mushrooms sliced
  • 1/2 cup walnuts chopped
  • 1 cup quinoa cooked and room temperature
  • 1 clove of garlic
  • 3 tbsp flax seed meal
  • 1 tbsp tapioca starch
  • 5 tbsp water
  • 1 tbsp olive oil
  • 3/4 cup barbeque sauce of your choice
  • 1/2 medium onion finely chopped
  • 1/2 tsp ground cumin
  • salt and pepper to taste

For the roasted potatoes:

  • 1.5 lb. bag baby potatoes *choose a thin-skinned potato variety like Yukon Gold or Red
  • 2 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 2 tsp. thyme fresh or dried
  • 2 tsp. rosemary fresh or dried
  • salt and pepper to taste

For the slow-cooked greens:

  • 2 cups collared greens roughly chopped
  • 1 cup kale roughly chopped
  • 2 cups vegetable broth or bouillon
  • 1 tbsp olive oil
  • 1 tsp red pepper flakes
  • 1 tsp lemon zest
  • salt and pepper to taste


  • Preheat oven to 400°.

For the meatloaf:

  • Make a flax egg by combining the flaxseed meal, tapioca starch, and water in a small bowl. Stir until all ingredients are totally combined. Set aside for 5 minutes until flax egg is thickened.
  • Combine flax egg, olive oil, beans, mushrooms, walnuts, quinoa, garlic, and salt and pepper in a food processor. Proccess until thoroughly mixed but not totally pureed. The mixture should resemble ground meat.
  • Using quarters of the mixture, form into patties that are larger and rounder than hamburger patties.
  • Place patties in a greased, round glass baking dish.
  • Make the meatloaf topping by sautéing onion until just beginning to brown. Pour in barbeque sauce and cumin, stir, and heat until just simmering and slightly thinned.
  • Spoon topping evenly over meatloaf patties.
  • Place meatloaf in the oven. Bake for 30 minutes or until deep brown on top, and the bottom and sides are golden and bubbly.
  • Let rest for 5-10 minutes until meatloaf has become slightly firm. Carefully remove patties with a spatula to serve.

For the potatoes:

  • Inspect potatoes for size. If potatoes are small and consistently sized, place them directly in a greased, rectangular baking dish. If they are larger, slice them in half before baking.
  • Toss potatoes with olive oil, nutritional yeast, thyme, rosemary, and salt and pepper.
  • Place in 400° oven for 35-40 minutes, or until golden brown, crinkly, and fork tender.
  • Toss once again before serving.

For the greens:

  • Bring broth and olive oil to a boil in a large skillet.
  • Once boiling, reduce heat to simmer and place greens into broth.
  • Add in red pepper flakes, lemon zest, and salt and pepper.
  • Simmer for 15 minutes until greens have wilted and become tender but still slightly firm.


Serving: 1serving | Calories: 682kcal | Carbohydrates: 93g | Protein: 16g | Fat: 30g | Saturated Fat: 4g | Sodium: 588mg | Potassium: 1527mg | Fiber: 13g | Sugar: 21g | Vitamin A: 2136IU | Vitamin C: 60mg | Calcium: 152mg | Iron: 6mg
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