Vegetarian Meatloaf & Macaroni Casserole



So, I saw the idea for this casserole the other day and just knew that I was going to have to make it myself and in my own way. First of all, I didn’t need a 13x9'“ dish casserole since my family unit is small and, while I force leftovers, there’s only so many days in the week. That’s why I halved the recipe right off the bat.

I also work really hard to limit the amount of meat we eat, so I thought it would be pretty fun to try and make a meatloaf into a vegetarian dish. I guess you can just call me crazy. But, I’m happy to report back that it totally worked out and it worked out SO well.


A few other minor changes I made to make this casserole a bit more healthy was to use a reduced fat cheese, chickpea noodles. I also use a low sugar ketchup and BBQ sauce, but you can really use whichever one is your favorite because I didn’t calculate mine to the nutrition numbers below.

All in all, and even with the few flub-ups I made with cooking this casserole of which I hope no one notices, this casserole turned out really really good and I will absolutely be making it again really soon.

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Vegetarian Meatloaf & Macaroni Casserole

Vegetarian Meatloaf & Macaroni Casserole

Yield: 9Author: The Skinny Fork (Amanda Plott)Prep time: 10 MinCook time: 45 MinTotal time: 55 MinA delicious crowd pleasing weeknight dinner that combines the classics of macaroni and cheese with meatloaf into one tasty casserole!


  • 1/2 C. Ketchup
  • 1/2 C. BBQ Sauce
  • 1 Lb. Vegetarian 'Ground Meat'
  • 15 Crackers Crumbs
  • 1 Oz. Dry Onion Soup Mix
  • 1 Whole Large Egg
  • 1 1/2 C. Garbanzo Shell Noodles
  • 1 C. Unsweetened Almond Milk
  • 1/2 (10.5 Oz.) Can Condensed Cheddar Cheese Soup
  • 1 1/2 Tsp. Garlic Powder
  • 1 1/2 Tsp. Onion Powder
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Pepper
  • 2 C. Shredded Reduced Fat Mozzarella Cheese


  1. Preheat the oven to 350 degrees F. and lightly coat the inside of a 8x8" or 9x9" baking dish with non-stick spray; set aside.
  2. In a medium bowl, mix together the 1/2 C. ketchup, 1/2 C. BBQ sauce and stir until well combined.
  3. Reserved 1/2 C. of the sauce and set aside.
  4. Add the 1 Lb. vegetarian 'ground meat' to the remaining 1/2 C. sauce.
  5. Stir in the 15 cracker crumbs, 1 Oz. onion soup mix and 1 egg.
  6. Transfer the 'meat' mixture to the bottom of the prepared pan and top with the 1/2 C. reserved BBQ sauce.
  7. Place the pan into the oven to bake for 30 minutes.
  8. While the 'meatloaf' is cooking, cook the noodles according to package directions; drain and rinse.
  9. Place the noodles into a medium bowl along with the 1 C. milk, 1/2 can of cheese soup, 1 1/2 Tsp. onion powder, 1 1/2 Tsp. garlic powder, 1/2 Tsp. salt, and 1/2 Tsp. pepper.
  10. Fold in 1 C. of the mozzarella cheese.
  11. Once the 'meatloaf' is done, remove it from the oven and top with the macaroni.
  12. Top it all off with the remaining 1 C. cheese.
  13. Return the dish to the oven and bake for about another 15-20 minutes.
  14. Once done, remove from the oven and enjoy right away!

Nutrition Facts



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Nutritional Claims: Peanut Free  Soy Free  Fish Free  Shellfish Free Pork Free  Crustacean Free  Celery Free  Mustard Free  Sesame Free  Lupine Free  Mollusk Free Alcohol Free  Sulphite Free

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