Plant-based no meat loaf

This delicious Plant-Based No Meat Loaf is bursting with goodness. Vitamin C and lycopene come from the chopped tomatoes. Oh, and the carrot!

It’s got rolled oats, Bulgar wheat, onion, celery, green pepper and walnuts too.

I served it with cabbage, broccoli and roast potatoes. Fresh lemon juice was then squeezed over the veg to give them a zing. (You can’t see the broccoli as there wasn’t enough room on the plate!)

Go on, give it a try. It’s super yummy. Don’t forget to share the love and let your friends and family try it!

Plant-Based No-Meat Loaf

5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12


  • Mixing bowl
  • Loaf tin
  • Wooden spoon


  • 256 g bulgur wheat cooked
  • 192 g whole wheat bread crumbs
  • 152 g rolled oats
  • 400 g tinned chopped tomatoes
  • 1 small onion chopped
  • 2 celery stalks chopped
  • 1/2 green pepper chopped
  • 32 g walnuts finely chopped
  • 3 tablespoons reduced salt soy sauce
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground black pepper
  • 64 g ketchup or barbecue sauce this is optional
  • 1 carrot finely chopped


  • Pre heat the oven to 350 degrees.
  • Combine the bulgur wheat, bread crumbs, oats, tinned tomatoes, onion, celery, carrot, green pepper, walnuts, soy sauce, mustard, thyme, sage and pepper in a very large bowl.
  • Use a non-stick loaf tin, 5x9 inches, and press the mixture into the loaf tin. Spread the optional ketchup over the top and bake for 60 minutes. If you've got a fan assisted oven keep an eye on it from about 40 minutes to ensure it doesn't burn.
  • Let it stand for 10 minutes before slicing and serving with your choice of veg.