Thanksgiving Meat Loaf


This Thanksgiving Meat Loaf recipe was published by Katie Vaughn of the Quad City Times.

Special Diet Notes: Thanksgiving Meat Loaf

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, and vegetarian.

For vegan: use an egg substitute like Ener-g.

Thanksgiving Meat Loaf
  • 2 eggs (or equivalent egg substitute)
  • 1 tablespoon soy sauce, tamari, or liquid aminos
  • 1 box medium firm silken tofu (350 g)
  • ¾ cup chopped walnuts
  • 1 packet vegan dried onion soup mix (1.5 oz)
  • 1 teaspoon oil
  • 11/2 cups chopped onion
  • ¼ cup chopped celery
  • 2 cups chopped mushrooms (use portabella mushrooms for a heartier taste)
  • 11/2 teaspoon each of oregano and basil
  • ½ teaspoon sage
  • 11/2 cups bread crumbs
  1. Mix egg substitute, soy sauce, tofu and onion-soup mix together in blender. Add walnuts and blend until smooth. Sauté vegetables until onions are transparent (add other diced vegetables if desired, i.e. peppers, carrots, etc). Add herbs/spices while vegetables are frying. Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl. Press into a greased loaf pan.
  2. Bake at 350 degrees for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.
  3. Variations: To make it stick together better, try lowering the bread crumbs to ¾ cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1½ cup cooked brown rice or 1 cup hamburger-style crumbles.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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