Meatloaf is a timeless family favorite, hearty, comforting, and full of flavor. But we're giving this classic dish a plant-based makeover! Our Sun Dried Tomato Meatloaf skips the beef and bread, using a wholesome combo of chickpeas, brown rice, and gluten-free breadcrumbs instead. The result? A juicy, savory "meatloaf" that's completely vegan, full of fiber and protein, and sure to please even the most devoted carnivores.
If you're looking to save time, eat better, and stay organized throughout the week, check out the Workweek Lunch Meal Planner. You'll get weekly meal plans, grocery lists, and recipe inspiration - all without calorie counting or diet rules.
Why You'll Love This Recipe
✅ Hearty + Satisfying: A filling plant-based meal that tastes like comfort food.
🌱 Vegan + Gluten-Free: Made with simple, whole-food ingredients.
🥫 Meal Prep Friendly: Stores beautifully for 3-4 days or freezes up to 3 months.
🍅 Quick Cooking Time: Ready in about 40 minutes - faster than traditional meatloaf!
This dish is served with a light salad and tangy red wine vinaigrette, balancing the rich flavors of the loaf with something fresh and crisp.
Sun Dried Tomato Meatloaf Ingredients:
For Meatloaf
- 3 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 cup chopped white button mushrooms
- ½ cup chopped celery
- ½ cup chopped carrots
- ½ cup chopped sweet white onion
- ½ cup chopped sun dried tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 cup cooked brown rice
- 1 cup chickpeas
- ⅓ cup gluten free breadcrumbs
- ½ cup tomato sauce
- 2 tablespoon coconut aminos
For Salad
- 4 cups arugula or other leafy greens
- ½ cup sliced grape tomatoes
- ¼ cup red wine vinegar
- 2 tablespoon olive oil
- 1 tablespoon agave nectar
- ⅓ cup shaved Parmesan cheese
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add mushrooms, celery, carrots, and onion. Sauté for 5 minutes, then stir in sun-dried tomatoes and garlic. Cover and cook for 2-3 more minutes until tender. Remove from heat.
- In a food processor, add brown rice, breadcrumbs, chickpeas, olive oil, and seasonings. Add the sautéed vegetables and pulse until the mixture is combined but still slightly chunky.
- In a small bowl, mix together tomato sauce and coconut aminos.
- Form the mixture into a 7x4-inch loaf on your prepared pan. Brush with 3 tablespoons of the tomato sauce mixture.
- Bake for 20 minutes, then cool for 5 minutes before slicing. Brush with remaining sauce before serving.
How to Store
- Fridge: Store in airtight containers for up to 3-4 days.
- Freezer: Wrap tightly in foil or freezer-safe containers and freeze for up to 3 months.
- Reheat: Warm slices in the oven at 350°F for 10 minutes or in the microwave for 1-2 minutes.
How to Portion
Divide into 4 dual-compartment meal prep containers - two slices of meatloaf in the large section and salad with dressing in the smaller compartment.
Tips for the Best Vegan Meatloaf
- Add cashew milk for extra moisture and a smoother texture.
- Mix in chopped walnuts or pecans for a heartier, more "meaty" texture.
- Sprinkle in nutritional yeast for a richer, umami flavor.
- Grill leftover slices for a meatless burger alternative.
- For a festive touch, mix in cranberries or orange zest around the holidays!
How to Store
Store your cooked Sun Dried Tomato Meatloaf dinner meal prep recipe in 4 dual-compartment meal prep containers. You'll need 4 plastic cups for the red wine vinaigrette. Place the salad and dressing in the smaller compartment and two slices of meatloaf in the bigger compartment. Don't forget to top your meatloaf slices with a spoonful of tomato sauce!
More Meatloaf meal prep recipes:
We have three more meatloaf recipes for you! All Paleo-friendly recipes.
- Cremini Mushroom Meatloaf
- Apple BBQ Meatloaf & Mashed Potato Meal Prep
- Meatloaf & Mashed Potato Meal Prep
FAQs About Sun Dried Tomato Meatloaf
Can I use canned chickpeas?
Yes! Canned chickpeas work perfectly - just drain and rinse before using.
Can I skip the food processor?
Yes. You can mash the chickpeas by hand, though the texture will be chunkier.
Is this recipe gluten-free?
Absolutely. Just make sure your breadcrumbs are certified gluten-free.
Can I make this ahead of time?
Yes. You can prep and refrigerate the mixture up to 24 hours before baking.
If you love make-ahead meals like this one, the Workweek Lunch Meal Planner will help you plan, prep, and cook with confidence - all while eating foods you love without restriction.
Ingredients
For Meatloaf
- 3 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 cup chopped white button mushrooms
- ½ cup chopped celery
- ½ cup chopped carrots
- ½ cup chopped sweet white onion
- ½ cup chopped sun dried tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 cup cooked brown rice
- 1 cup chickpeas
- ⅓ cup gluten free breadcrumbs
- ½ cup tomato sauce
- 2 tablespoon coconut aminos
For Salad
- 4 cups arugula or other leafy greens
- ½ cup sliced grape tomatoes
- ¼ cup red wine vinegar
- 2 tablespoon olive oil
- 1 tablespoon agave nectar
- ⅓ cup shaved Parmesan cheese
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper. Heat 1 tablespoon of olive oil over medium heat in a medium skillet and add mushrooms, celery, onion, and carrots. Sauté for 5 minutes. Stir in sun dried tomatoes and garlic. Cover and continue to cook 5 minutes longer or until vegetables are tender. Remove from heat and cool for 3 minutes.
- Add brown rice, breadcrumbs chickpeas, dried seasonings, sautéed vegetables and remaining 2 tablespoons of olive oil to a food processor and pulse until thoroughly mixed. Scrape sides as needed. The mixture should be just slightly chunky.
- Stir together tomato sauce and coconut aminos. Form vegetable mixture into a 7x4 inch loaf on parchment paper using hands to gently but firmly shape. Brush with 3 tablespoons of tomato sauce mixture. Bake for 20 minutes. Remove from oven and cool for 5 minutes before slicing into 8 slices.
- Place 2 slices of meatloaf in a large compartment of teal MPOF containers. Spoon remaining tomato sauce on each meatloaf serving. Stir together red wine vinegar, olive oil, and agave nectar. Divide between 4 small sauce cups. Add arugula, tomatoes, and Parmesan to 4 smaller compartments along with a side of red wine vinaigrette.
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