A classic tasting Vegan Meatloaf made with a base of chickpeas that is SO simple to make. This is NOT another mushy vegan loaf. It’s beautiful, savory, hearty and extremely comforting alongside some mashed potatoes and green beans.
*This recipe was originally posted 10/12/17. Updated 9/24/18 with more appetizing photos and slightly updated instructions.
Ah, the Vegan Meatloaf. Have you tried making one yet? You can find many different versions all over the internet, from lentil loaf to tofu loaf, and probably many more.
Some I’ve tried have been quite good, but often even if they taste good, they don’t look very appetizing. I wanted to come up with a Vegan Meatloaf recipe that had more “classic” meatloaf flavors and would also look beautiful. Chickpeas to the rescue!
The one thing you never want is a super mushy loaf. And it’s pretty hard to avoid, actually. But through some trial and error, I have come up with a non-mushy, flavorful and beautiful loaf that would be just perfect as the main dish for Thanksgiving, Christmas or any other holiday.
I remember one Thanksgiving several years ago that I was super excited to make a popular blogger’s lentil loaf recipe. I wanted to impress our guests with how good vegan cooking can be! Well, the loaf sunk in the middle and was just a complete mushy mess. Ugh. So frustrating.
HOW DO YOU MAKE VEGAN MEATLOAF?
This Vegan Meatloaf is easy to make, and most of the time spent is hands off.
First, saute the vegetables in either water or olive oil for a few minutes, until the onion is translucent. Remove from the heat and set aside.
Mash the drained/rinsed chickpeas in a large bowl (I always use a potato masher, works great!).
Then simply add the cooked vegetables and all the remaining ingredients. Stir very well!
Press the mixture into a loaf pan evenly, cover with foil and cook for 30 minutes. Remove foil, add the ketchup- Worcestershire topping and put back in the oven for 15 minutes.
Remove from the oven, let cool a few minutes, slice and serve.
I hope you all enjoy this vegan meatloaf! It’s:
Hearty
Smoky
Fiber-rich
Beautiful
& so Affordable
You can also leave off the ketchup topping and serve with this Easy Vegan Gravy instead!
Want more savory vegan dishes? Try one of these!
Inspired by this recipe.
The Best Vegan Meatloaf
Ingredients
Vegetables for Sautéing
- 1-2 tablespoons olive oil OR water for oil free
- 1 small onion, diced small
- 2 small carrots, diced small
- 2 celery stalks, diced small
- 3 garlic cloves, minced
For the Rest
- (2) 15 oz cans chickpeas, drained and rinsed (3 cups)
- 1- 1 1/2 cups breadcrumbs*
- 2 tablespoons ground flaxseed
- 3 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- 2 tablespoons vegan Worcestershire sauce
- 1/4 cup ketchup
- 1/2 teaspoon liquid smoke, optional, but good
For the topping
- 1/3 cup ketchup
- 1 teaspoon vegan Worcestershire sauce
Instructions
- Preheat the oven to 375 degrees and lightly spray a 9 inch loaf pan with oil, or line the bottom with parchment paper to prevent sticking.
- Saute the onion, carrots, celery and garlic in the olive oil or water over medium heat for 5 minutes, until the onions are translucent. Remove from heat and set aside.
- Add the chickpeas to a large bowl, and mash with a potato masher (or fork). You do not want them to be completely pasty or mushy, but well broken up. Alternatively, use a food processor, but be careful not to over blend them and make them totally mushy. Pulse a couple of times if using a food processor.
- Add the cooked veggies and all the remaining ingredients to the chickpeas. I have found 1 cup of breadcrumbs to be enough, but if the mixture seems really moist, add an extra 1/2 cup. Stir with a large wooden spoon until very well combined.
- Press the loaf mixture in the prepared pan, pushing down evenly with your hand. Cover with foil and bake for 30 minutes.
- In a small bowl, stir together the ketchup and Worcestershire sauce for the topping.
- After 30 minutes, remove the foil, spread the ketchup topping evenly on top of the loaf and bake for another 15 minutes, uncovered. Remove from the oven.
- Allow to sit for at least 15 minutes before slicing if you can, it will hold up better. Sprinkle with fresh parsley if desired before serving.
Video
Notes
- You may substitute gluten-free or whole wheat breadcrumbs if desired. The amount needed depends on how moist or dry your chickpeas are. I have found this varies depending on the brand. Use 1 to 1 1/2 cups.
- Make sure to find vegan Worcestershire sauce. Most have anchovies in the ingredients. Annie's brand has a good one you can find at most natural food stores. You can also order it online.
- Find liquid smoke near barbecue sauce in most grocery stores. You can leave it out, but it adds a great "smoky" flavor. One bottle will last you a long time.
Nutrition
Thanks. This meatloaf is great and super healthy. I love the addition of all the vegetables. I have been looking for some alternatives to tofu recipes and this one hits the spot.
I’m glad you like the meatloaf, Marc! Thank you for taking the time to leave your review!
Could I use one can of White beans if I don’t have 2 cans of chickpeas or would the texture be wrong?
Thanks!
Sure, I don’t think that would be a problem at all. Enjoy!
This recipe is super delicious!! A new favorite for sure. Thank you so much!!
Glad you like it Shirley! Thank you!
Nora, Thank you so much for all of your hard work. I just love all of your recipes and I can hardly wait to make this recipe. You are an amazing cook./chef. Take care…
Thank you,Laura! I’m glad my recipes are delicious for you! Thank you for using my recipes and for taking you time to share! Happy cooking!
I make this ALL the time now! It’s perfection! Thanks for the recipe!
Hi Diana! I’m so glad you are enjoying the meatloaf recipe! Thank you for sharing!
Loved it Nora!! Just fantastic! I’ve tried Lentil loafs and black bean loafs and neither were as tasty as this one. I also appreciate the consistency in the loaf. It wasn’t mushy nor fall aparty ?. It sliced perfectly.
I added a half cup of peas and corn for a few more veggies and it was just awesome.
You are my go to for plant based dinners.
Hi Dean. Good to hear the meatloaf turned out fantastic! Thank you for using my recipes! I appreciate you taking your time to share!
Hi Nora, I hope you’re doing well.
This meatloaf is outstanding, another new favorite. We had it last night alongside your Best Dang Mashed Potatoes/Gravy (which I make all the time) and a big salad. Total perfection. I loved the glaze on top of the meatloaf too, it did not compete with the gravy 😉
I was curious what your go to method is for reheating it? Thank you again ❤️
Thank you so much. I’m so glad you enjoyed the whole meal, it sounds wonderful! I tend to reheat it in the microwave, but you could use a pan or reheat it in the oven if you’d prefer.
This was very good. Teenage sons also enjoyed! I was surprised this didn’t have any dry spices, but it certainly didn’t lack flavor…think the liquid smoke was the key. This one’s a keeper!
Hi Wanda. I’m glad you and your sons enjoyed the vegan meatloaf! Thank you!
Delicious! I did add extra of all the sauces and also Italian seasoning and hot sauce, I love a lot of spice and flavour. Came out nice and firm and not mushy, sliced beautifully, sandwiches tomorrow with leftovers. I have only 1 regret that I didn’t double it and freeze a loaf or slices. Thank you for sharing?
Hi Shelley. I’m glad the loaf came out great for you! I hope you enjoyed the sandwiches! Thank you for using my recipe!
I just made this recipe and it is absolutely delicious. The only change I would make is to double the recipe so I can have leftovers!!! This is definately a keeper. Thank you, Nora…I can’t wait to try your recipe for BBQ Jackfruit.
Hi Sharon. I’m so glad you love the vegan meatloaf! I love leftovers as well! Thank you for sharing! Let me know how the BBQ jackfruit turns out for you. Happy cooking!
This recipe was delicious! My 10 year old son rated it 5 stars as well!! The leftovers were even better the next day. You will love this “meatless” loaf.
Hi Angie. I’m glad you guys love the meatloaf! Thank you, and your son, for sharing!
I made this last night for dinner. Vegan son and I really liked it. Meat-eating daughter and husband liked it too. This is way better than a vegan lentil loaf which for me always comes out mushy and muddy-tasting. The only changes I made were to add salt/pepper, herbs de Provence, and some fresh parsley to compliment the mirepoix starter.
Hi Sara. I’m glad you all loved the meatloaf! Thank you for sharing!
It didn’t remind me of meatloaf at all, I just tasted a bean….sad, I was looking forward to,it, going vegan has been a true challenge.
Hi Debbie! Yes, it’s true that this recipe won’t taste meaty, since it’s made with beans. If you want a real meat-like vegan meatloaf, I would sub something like impossible ground “beef” for real beef in a traditional recipe.
The name says it all. “ The Best Vegan Meatloaf “ I will be making this again and again . Thank you
Hi Elaine. Thank you for sharing!
The meatloaf came out good. I made some substitutions. I substituted the bread crumbs with oatmeal, one can of chickpeas with a can of brown lentils, and I added additional seasoning to the mixture of salt, pepper, and garlic powder. My family loved it.
Hi DeEtte. I’m glad the meatloaf turned out good, and that your family loved it! Thank you for sharing your comments!
Nora has done it again. Whenever I need a recipe to be a sure thing and impress non-vegan’s Nora is my go-to. Lovely meatloaf and super easy!
Thank you, Amanda! I’m so glad you use and enjoy my recipes!
Can I use oats instead of breadcrumbs?
Yes, that works quite well.
I made this and was good. Second night, I put pasta sauce over it and served with pasta, tasted even better! Next time I will make into “meatballs” and add oregano and basil. Thanks for a great recipe!
Hi Shirley. Thank you for sharing your fun ideas! I’m glad you enjoyed the meatloaf recipe!
Can i substitute nutritional yeast with anything else??
You don’t need to substitute it, you can leave it out if needed. It just adds flavor, but the loaf is still good without it. Thanks!
I just made this for our Christmas dinner and WOW! It turned out amazing. I’ve heard horror stories about vegan meatloaf but the combinations sounded super delish. Anyways, I’m so glad I gave this a shot. Thank you so much!!!!
You’re welcome!
It looks so yummy. Do you think it will be good if I added some chestnuts and mushrooms? Thank you!
Sounds like some yummy additions!
We love this and it will be part of my Christmas dinner this year
This was delish. My meat-eating husband was shocked how tasty it was. I will be making this regularly. Thank you.
You’re welcome!
This is the only vegan meatloaf that my fiancé hasn’t complained about the texture. It went perfectly with our Thanksgiving meal, and we even got texts later thanking us for the leftovers!
Thank you for posting delicious recipes!
You’re welcome!
I enjoyed the meatloaf very much. I had few slices that I froze for other meals.