The Best Vegan Meatloaf

Name: The Best Vegan Meatloaf
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 tablespoons olive oil; 1 small white onion (diced); 2 small carrots, or 1 large (diced); 2 celery ribs (diced ); 3 garlic cloves (minced); (2) 15-ounce cans chickpeas (drained and rinsed); 1/2-1 cup panko breadcrumbs (vegan-friendly, more as needed); 2 tablespoons ground flaxseeds; 3 tablespoons nutritional yeast; 2 tablespoons soy sauce; 2 tablespoons vegan Worcestershire sauce; 1/4 cup ketchup; 1/2 teaspoon liquid smoke (or 1/2 teaspoon smoked paprika); 1/3 cup ketchup; 1 teaspoon vegan Worcestershire sauce

This Vegan Meatloaf with a chickpea and vegetable base is so simple to make and served with a classic glaze on top. It’s not just another mushy vegan loaf—it’s beautiful, savory, hearty, and extremely comforting!

Who says you need to use vegan meat to make something meaty and comforting? Not me! My Mushroom Wellington, Biscuit Topped Chickpea Pot Pie, and Lentil Shepherd’s Pie recipes are proof.

overhead view of 4 slices of vegan meatloaf.

After testing a lot of vegan meatloaf recipes over the years, I was constantly running into the same two problems: (1) The ingredients were EXPENSIVE (vegan ground meat is not cheap!), and (2) the loaf just fell apart in the end. Womp womp.

This made me want to come up with my own recipe, with “classic” meatloaf flavors, a beautiful look, and no expensive ingredients. I never, ever wanted it to be super mushy, either (this is a lot harder to avoid than you’d think).

Eventually, I created this Best Vegan Meatloaf recipe. It’s honestly SO simple to make with a mashed chickpea and cooked veggie base; simple spices and pantry staples for those nostalgic flavors; and a savory 2-ingredient glaze. It’s meaty, tender, delicious, and one of my favorite main dishes for Thanksgiving, Christmas, and weeknight dinners!

⭐⭐⭐⭐⭐
“I have a hard time getting my husband to eat chickpeas but this recipe he raved over! Easy to make and so tasty!!” – Karen

Why you’ll love this vegan meatloaf

No vegan ground meat – This vegan meatloaf is a little more wholesome than my Impossible Meatloaf (Stuffed with Cheese) thanks to the chickpea and vegetable base.
Not mushy! The chickpea loaf doesn’t sink in the middle and has a great, hearty texture that holds together. I like serving mine with my Easy Vegan Gravy drizzled on top.
Quick and easy – This mostly hands-off recipe is easy to prep in just 10 minutes!

Next, you should try my Lentil Loaf. It features lentils instead of chickpeas and goes so well with a batch of my Creamy Vegan Mashed Potatoes. I almost always make it for a vegan holiday main dish or a cozy winter dinner.

How to make vegan meatloaf

Find the complete printable recipe with measurements below in the recipe card.

Sauté the vegetables: To start, sauté the onion, carrots, celery, and garlic in a large oiled skillet until soft and fragrant. Set aside.

Next, mash the chickpeas in a large bowl with a potato masher or pulse them a few times in a food processor.

The perfect mashed chickpea texture:

We don’t want the mashed chickpeas to be super smooth, mushy, or creamy. Mash them until most are broken up and some are still whole.

overhead view of mashed chickpeas for vegan meatloaf in a large bowl.

Add the cooked veggies and the remaining ingredients to the bowl with the chickpeas. Stir to combine.

overhead view of the ingredients for vegan meatloaf in a large bowl.

overhead view of the chickpea mixture for vegan meatloaf in a large bowl.

Bake: Pack the loaf mixture into a prepared loaf pan, then cover it with foil and bake.

overhead view of an unbaked vegan meatloaf in a loaf pan.

Meanwhile, prepare the glaze by whisking the ketchup and Worcestershire sauce together in a small bowl.

Remove the foil from the pan and spread the glaze over the loaf. Bake for another 15 minutes.

Set the meatloaf aside to cool for at least 15 minutes. Slice and serve with fresh parsley or vegan gravy. Enjoy!

Mini vegan meatloaf muffins

Meatloaf muffins cook quickly and are easy to store for meal prep. Just bake the vegan loaf mixture in a greased muffin tin for 15 minutes, brush the glaze on top, and bake for another 10 minutes.

overhead view of a hand using a spoon to spread a red glaze on top of a vegan meatloaf.

Frequently asked questions

Why did my vegan meatloaf crumble?

Your vegan meatloaf most likely crumbled because (1) the chickpea mixture was made with too many breadcrumbs, (2) the meatloaf was overbaked, which can lead to it drying out, or (3) it was sliced while it was still hot (it needs at least 15 minutes to cool and firm up).

Can it be made gluten-free?

Yes! For a gluten-free vegan meatloaf, substitute gluten-free breadcrumbs, or an equal amount of gluten-free quick oats. Also, use gluten-free vegan Worcestershire sauce and replace the soy sauce with tamari or gluten-free soy sauce.

What can I use instead of flaxseeds?

Ground chia seeds are a great swap. You could also leave them out of the recipe, but the loaf may not stick together as well.

Can I make the meatloaf ahead of time?

Absolutely. You can freeze the uncooked meatloaf mixture until you’re ready to thaw and bake. Or, pack the mixture into the loaf pan, cover it, refrigerate it overnight, and bake it the next day.

In this case, I recommend adding a few extra minutes to the cook time since the meatloaf will be very cold.

Does it freeze well?

It does! You can cover the meatloaf or the slices and freeze them for up to 3 months.

Thaw the leftovers in the fridge overnight, then reheat them in the oven or toaster oven until warmed through. I love serving the warm leftover slices in sandwiches with lettuce and a little ketchup.