Low Calorie Easy Mushroom Meatloaf Vegan

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This juicy, high protein vegan meatloaf is made with Impossible meat, mushrooms, and lentils for a flavorful, lower-fat comfort meal. It’s perfect for holidays, special occasions, or an easy next-day lunch that still supports your macros and fitness goals.

Why I love this recipe

I created this mushroom meatloaf vegan recipe because I needed something festive, delicious, and that would align with my fitness goals. I was invited to my mother-in-law’s home for Thanksgiving, and I wanted to bring a main dish that felt cozy and celebratory, but vegan, high in protein, and low in fat.

Turkey wasn’t an option (as you know, I’m vegan and don’t eat animals), so I started searching online for a plant-based main dish that would fit that special occasion. Meatloaf kept coming up as one of the top vegan holiday mains, and honestly, it made sense: it’s super popular, hearty, and pairs perfectly with mashed potatoes and some gravy.

That’s when I found the vegan meatloaf recipe from Thee Burger Dude. I absolutely love this guy. His recipes are always packed with flavor, and he’s one of my go-to creators for vegan comfort food. But since I’m focusing on fat loss and fitness this season, I wanted a lighter, higher-protein version of his recipe.

So I used his meatloaf as inspiration and created my own upgraded version:

I added mushrooms for moisture, flavor, and volume.
I added lentils and nutritional yeast for extra protein.
I removed the sugary glaze and replaced it with a simple savory tomato topping that keeps the calories low and the flavor bold.
I kept the Impossible meat for texture and protein, but adjusted the ratios to make the loaf juicier and more macro-friendly.

The result?
A cozy, high protein, low fat vegan main dish that tastes amazing, reheats even better the next day, and keeps me aligned with my fitness goals even during the holidays. Just because it’s a festive season doesn’t mean I have to sacrifice my goals or feel restricted. You too can absolutely enjoy your food and still make choices that support the body you’re building.

Why you'll love it too

Super flavorful and juicy.
Not dry, not crumbly, and the texture is perfect.

Festive and cozy.
Pairs beautifully with mashed potatoes, veggies, gravy, and holiday sides.

Great for next-day meals.
Turn leftovers into sandwiches, bowls, or quick lunches.

Meal-prep friendly.
This loaf slices well and keeps its texture.

Macro-friendly.
High protein, lower fat, and nourishing enough to support your fitness goals.

mushroom meatloaf vegan on a plate with some vegan gravy on it and a side of mashed potatoes in a bowl in the back

Ingredients you'll need

Here are the simple ingredients you'll need. Scroll down to the recipe card for exact quantities and details.

showing of the ingredients needed to prepare the vegan meatloaf (breadcrumbs, impossible meat, mushrooms, parsley, plant milk, spices, tomato sauce, coco aminos...)

Onion
Mushroom
Garlic
Breadcrumbs
Plant milk
Impossible ground beef
Tomato paste
Nutritional Yeast
Lentils
Parsley
Coco aminos or soya sauce
Tomato sauce (Rao's homemade tomato basil sauce used here)
Onion powder
Garlic powder
Smoked paprika
Salt, pepper

How to make it (step-by-step)

You can jump to the recipe for the exact measurements; the section below is just an overview.

pot showing cooked and saute onions, garlic and mushrooms

Step 1: Cook the aromatics. Sauté your onions, mushrooms, and garlic until softened and fragrant. This adds all the flavor to the meatloaf and keeps it juicy.

white bowl showing the result binder made of breadcrumbs mixed with almond milk

Step 2: Prepare the binder. Mix the breadcrumbs with plant milk and let them soften. This helps the loaf stay together without drying out.

all ingredients are combined in a bowl to make the vegan meatloaf

Step 3: Combine everything. In a large bowl, mix the Impossible meat, lentils, aromatics, spices, tomato paste, and binder. Combine with clean hands until the mixture holds together.

vegan meatloaf shaped put in a pan top with the tomato topping and ready to be baked

Step 4: Shape, top, and bake. Shape the loaf, add half the tomato topping, and bake for 30 mins. Take it out of the oven, add the remaining topping, and finish baking for an additional 30 mins, until firm and cooked through.

Storage tips

You can store this vegan mushroom meatloaf in a few different ways, depending on how you plan to enjoy it:

If serving the whole family or bringing it to someone’s home:

Keep the loaf whole.
Place it in an airtight, sealed container (very important).
Store in the fridge for 4 to 5 days.

If you’re meal prepping for the week:

I highly recommend slicing the meatloaf into individual servings so your lunches are ready to grab-and-go.

How much is one serving for meal prep (to hit 30 g protein)?

A portion of 140 to 160 grams (about 5 to 6 oz) of the meatloaf gives you roughly 30 grams of protein, depending on the side you add.

This serving size works perfectly with:

1 cup mashed potatoes
Or 1 cup veggies + ½ cup mashed potatoes
Or a salad and roasted veggies on the side

Store each portion in its own airtight meal-prep container so you can grab it in the morning and head to work without a second thought.

Tips for success

This is a very forgiving recipe.
Just follow the steps, don’t skip any, and make sure to sauté your onion/mushroom/garlic long enough to remove all moisture.

Easy Mushroom Meatloaf Vegan FAQs

Can I replace the Impossible Meat with another vegan meat brand?

Yes. I did that for half of the batch because my store ran out of Impossible, and I had to use Beyond Meat instead. But Beyond has more fat and calories, so I recommend using mostly Impossible if your goal is fat loss or macro balance.

Can I make this without mushrooms or another kind of mushrooms?

Yes, you can use any kind of mushrooms that you prefer. I use cremini mushrooms in this recipe. If you don’t like mushrooms, just skip them and replace them with:
-Finely chopped zucchini (sautéed so you remove most of the moisture),
-Grated carrots,
-Or finely chopped bell peppers
They bring moisture and texture, just like mushrooms.

Can I use any plant milk for the binder?

Yes. In this recipe I used almond milk because this is what was available in my fridge, but you can use any kind of plant milk (oat, soya...).

Can I make this entirely recipe without any vegan ground meat?

Not for this recipe.
If you replace all the vegan meat with beans or veggies, it becomes a different type of loaf with a completely different texture.
Stick with Impossible ground beef for the best result.

How long does this vegan meatloaf last in the fridge?

This loaf can last 5 to 7 days in the fridge if stored in a sealed airtight container.

Your turn!

If you try this vegan mushroom meatloaf recipe, leave a comment below and let me know how it turned out for you.
Did you add a twist? Serve it with something special? Use it for meal prep? I love hearing from you, and I personally answer every single comment.