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
Your chickpea vegan meatloaf is fantastic. I just took it out of the oven and tasted it, wonderful texture, surprisingly delicious. I was drawn to this recipe due to its simplicity. It was inexpensive to make, took very little time to prep and only 45 minutes in the oven. How can you beat that. The best part is, it tastes really good, which I must say surprised me. I was expecting bland. You were right about keeping the liquid smoke in the recipe, it blended beautifully with the other flavors. Thank you for sharing your recipe, you are very talented.
Your newest fan, Nancy.
Hi Nancy. Welcome to my site! How encouraging to read your wonderful feedback and review! Thank you for sharing! I’m thrilled you love the ease and deliciousness of the vegan meatloaf! I hope you enjoy your journey through my recipes! Please reach out with any questions! Wishing you happy cooking!
Do you know if this can be made the day before cooking?
Yes, it should be fine made 1 day ahead. Just keep it covered in the fridge overnight and reheat it in the oven the next day.
This was absolutely incredible! My husband is a big meatloaf lover, and he really liked this recipe. I made no changes, with the exception of sautéing the veggies in broth, rather than oil. Thank you so much for this great recipe!
Hi Vicki. Thank you for your great feedback and review! I’m glad you guys loved the meatloaf recipe!
My favorite vegan meatloaf recipe so far!! Skipped the oil and otherwise followed the recipe as written, it was fantastic!! Served with veggies, mashed potatoes and gravy. Yummy!
That’s so great to hear, Denise! Thanks for using my recipe, and for sharing your review and feedback!
Thank you for this outstanding vegan meatless loaf recipe. I have been a vegetarian for over 30 years and throughout the years there are only a couple meat dishes I still miss, meatloaf being one of them (bacon is the other). I followed your recipe with two changes, I added 1/2 cup of diced baby bella mushrooms and cooked with the vegetables and I used eggs in place of flax seed. This meatless loaf is AMAZING! From the way this loaf smells while it’s baking, to the perfect texture, to the wonderful flavor … this loaf hits all the marks. I will be adding this recipe to my favorites and will make many more times. Thank you again for the superb recipe!
This is so wonderful to hear, P.J.! Thanks for using my recipe, and for sharing your review and feedback! Happy cooking!
this looks great but im struggling to find nutritional yeast in my area. is there an alternative? thank you kindly.
Hi Heather. You can leave the nutritional yeast out. Hope this helps!
Delicious!!!
Question, has anyone tried use oats instead of breadcrumbs?
Old fashioned oats would be a great substitute for the breadcrumbs.
This really is the best! Flavor, texture, holding together…love it. My non vegan family really likes it too. I don’t use oil, no liquid smoke but only because it’s not a flavor I enjoy. I mash my chick peas with my pastry blender. I find it easier than a fork and does a great job of achieving the right balance between whole and mashed.
Thank you for your wonderful feedback, Kathleen! So glad you and your family loved the meatloaf!
Love this so much! Would I be able to substitute eggs for the flaxseed?
Obviously I haven’t tried using real eggs here, but give it a try! My only worry is that it could make the mixture overly moist.
Good!!! Thanks!!!
I love mushrooms. Could mushrooms be added to the loaf or would it be better to make as a sauce to go with it?
You could add mushrooms in but make sure to cook them first so all of their liquid is released.
I would love to make this for dinner today, but I was wondering if I’m.able to sub the chickpeas for green lentils?
My 3.5 year old son has a food sensitivity to chickpeas, so if he has them then his skin flairs up with itchy rashes… 🙁
You could try using lentils but they might make the loaf mushy. You’ll likely have better results with my Lentil Loaf (which isn’t made with any chickpeas).
This was excellent! Didn’t have the vegan Worcestershire, so just added extra soy sauce. All I had was panko breadcrumbs so used those. Also baked in my pampered chef square brownie pan for individual loafs. So so good! My daughter who never like regular meatloaf loved these! Topped with ketchup mixed with mustard and a little brown surgar last 15 min of baking. Served with mashed potatoes and steamed green beans. This was comfort food at its best!! Thank you!! Will make again and again!! Can’t wait for the leftovers today for lunch!
Hi Shelley. Isn’t leftover meatloaf the best!? I’m so glad you and your family loved the meatloaf! Your meal sounds delicious! Thank you for sharing your great review, comments, and ideas! Happy cooking!
Amazing. We loved it!!! Planning to stock these in my freezer for a quick meal. It goes well with cauliflower rice.
I love this recipe so much ! Thank you ❤️
You are welcome! I am so glad that you love the recipe! Thank you for sharing!
Can’t wait to try this recipe. Do I use seasoned or plain breadcrumbs for this meatloaf?
I use plain breadcrumbs, but seasoned would be fine as well. Hope you love it!
This was our first “meatless” meatloaf and it was very tasty! My husband and I liked it better than the meat ones that I have made. Looking forward to trying more of your recipes!
Hi Joyce. Welcome to my blog! Sounds like you may be new to my recipes! I’m so glad that you loved the meatloaf! I hope you’ll enjoy your journey through my recipes. Please reach out if you have any questions about any of them! Thank you for sharing your review, and happy cooking!
Nora does it again. Literally every recipe I make of hers is 6 stars. This one was no different! I don’t have a loaf pan (rookie move) so I made 12 meatloaf cups, cut the total cooking time in half and they were phenomenal. Also only needed 1 cup of breadcrumbs. Pure perfection.
I love the idea of meatloaf cups! Thank you for dazzling review and feedback! Means a lot to me! I appreciate you using my recipes, and I wish you lots of happy cooking!
First time making it and it was wonderful! Much better than other recipes I have tried for meatloaf. Great consistency and not mushy! Thanks for this. I will definitely make it again.
Thank you for sharing your wonderful review and feedback! I’m so glad you loved the meatloaf! I’m glad you’ll be making it again, and I wish you happy cooking!
Love this recipe so much! Make it at least on a monthly basis.
I also just want to express how much I loveee and appreciate all your recipes, Nora! I truly live off of them daily. 🙂 you have everything! If you had an app, I would never not be on it!
Your feedback made my day! Thank you! I’m so glad you are loving my recipes! I appreciate you taking time to share your wonderful feedback and review! Wishing you happy cooking!
I don’t ever comment on recipe sites because who cares, but I have made this a few times for various people and it is always devoured. My carnivorous husband asks me to make it all the time. This is really a gem. I add one chocolate habanero and it is such a crowdpleaser. Thank you so much for this easy to follow, delicious recipe. So many vegan recipes call for specialty items or prep times that are absurd, but this comes together so quickly (especially if you’re lazy and just buy the pre sliced mirepoix from the store ?).
Thank you for your wonderful feedback! I’m so glad you find the recipe easy to follow, and delicious! Wishing you lots of happy cooking!
This is truly the best vegan loaf I’ve tried. 3 family members (carnivores) loved it too. I added the 1 1/2 cups of bread crumbs before reading the instructions. I think I only needed 1 cup, it was a little bit crumbly. I omitted liquid smoke for personal preference. I used dijon mustard on top. It’s what my mother did on meatloaf so it makes it comfort food for me, less sweet than ketchup. I use my pastry blender instead of a potato masher. I find it quicker and easier. It left some nice chunks of chickpeas which lent a meaty texture. Thank you. I will definitely make this again!
Thanks for your wonderful feedback and review! I’m so glad you love the meatloaf, and will be making it again!
Loved this loaf – it is NOT a Meat Replacement – at all !! But delicious and will make this again – made it yesterday and it is GONE today!!
Thanks for the wonderful feedback and review! I’m glad you loved the vegan meatloaf!
Hi
Can this be frozen for later
Thanks
Yes, you can freeze it either before or after baking it.
I’ve made this loaf and it’s delish! Curious if you think the same recipe could be rolled into “meatballs” and baked? Thx!
Yes, I think that would work well! Thank you!