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
Delicious!! I added a bit of oats and one egg, and used Parmesan instead of nooch. Smelled amazing while cooking, totally hit the spot (comfort food!) and we can’t wait for leftovers. Super easy and affordable. Definitely adding it to our menu rotation.
I found that it didn’t stick together and I was thinking of adding egg to it too. Did it hold together by adding the egg?
I made this tonight and I added mushrooms and some some morning star chorizo crumbles to the mix as well. Delicious!
Sounds good!
I’ve tried several veggie meatloaf recipes and this is far and away the best. My wife is sensitive to flax, so I skipped it and it was delicious. Don’t skip the yeast – it added a surprisingly good taste.
So glad you liked it!
This sounds wonderful. You’re so patient with all the questions too! I’d like to make this without the breadcrumbs (wheat). Thinking of subbing oatmeal. Thoughts? Thank you!!!
I think oats would work fine. Thank you! I’m happy to answer your questions. 🙂
I would like to make this loaf for potluck and was wondering how the time and temperature might differ if I made it in a 9×13 as opposed to the loaf pan. Any ideas on this?
I’ve never tried it but I think it’s a great idea. I think it would probably only take about 30 minutes in total, I would add the ketchup topping (if you are going to use it) after 15 or 20 minutes.
I cook this in cupcake pans (filled to the top). 2 are the perfect serving size!
Sounds wonderful, thank you!
Made this tonight, increased the onions and added 1/2 cup bell pepper. It is a keeper!!
I’m so glad!
great flavor just dry and crumbly. I followed recipe exactly. any suggestions
Use less breadcrumbs, try just half the amount. I have found that chickpeas can vary in moisture level, so if it was too dry, just use less breadcrumbs. Hope that helps!
My 3 year old said, “mama, can you make vegan meatloaf every night?” ?
Wonderful recipe, thank you!
Wow, what a great review! Thanks.
loved it! made it tonight, doubled to freeze another. turned out great, wonderful flavor and texture!
Thanks so much! Glad you liked it.
I tried this last night. I used a bundle of green onions instead and used 2 packs of extra firm tofu instead of chickpeas (didn’t have any) I also added about a quarter cup of oatmeal, doubled the ketchup (we LOVE ketchup!) and drizzled some steak sauce into it also. I thought it turned out REALLY good. Even if you’re not vegan, it’s cheaper than using meat. Thanks for sharing the recipe.
Wow, a lot of changes to the original recipe and it turned out good, I’m so glad! I’ll have to try your version with tofu sometime. Thank you!
This is my first time making/eating chickpea meatloaf and I already know it’s the best one I’ll ever taste, lol. I just made this for the first time a couple of days ago after I was looking for something to do with my leftover boiled chickpeas and it’s definitely a winner, to say the least. Great recipe, Nora! My family loved it 😉
I’m so glad the whole family loved it!
Could I leave out the nutritional yeast, or substitute with something else? My son has Candida issues, and from quick research online, it looks like he should avoid nutritional yeast?Appreciate your help!
Oh sure, you can just leave it out with no problems at all! Hope you enjoy!
Loved this recipe! Really easy to put together and so yummy. I left out the liquid smoke because I didn’t have it – do you think I could use chipotle powder?
I will need to double the recipe next time because there’s none left!
I’m sure chipotle powder would be good. Glad you enjoyed it!
I made this tonight for our dinner, it held together perfectly, full of flavor & easy to make as well!
I will be making this one again, very filling also, thanks for all your great recipes 🙂
You’re welcome!
I try not to use non-stick pots and pans. Have you ever tried this in a glass loaf pan? Does it turn out the same? I was going to purchase a loaf pan just for this recipe because everyone loves it so much! 🙂
Yes, I use a glass loaf pan sometimes and it turns out just fine. I’m glad everyone loves it so much, thank you!
Can you make this without
The yeast?
Sure, that is not a problem!
So glad I tried this recipe. The chickpeas drew me to make it and was not dissappointed. So simple and good! I ommitted the Worcestershire sauce and smoke as well as the ketchup topping and it was still very yummy with extra soy sauce. Will be making it for the 3rd time and will add the Worcestershire sauce.
It was a hit even with a non-vegan. 😀
Thanks for sharing a great recipe that will become a go-to dish in our house.
PS: I think your vegan recipes are some of the best that I have discovered so I enjoy checking them out. I’m trying the vegan coffee cake next.
Thanks for the wonderful comment! Hope you enjoy the coffee cake!
Nora,
I gave up all hope of a decent, vegan meatloaf.
Yours was SPECTACULAR!
The consistency was perfect, not mushy or dry like most vegan loaves. I sprinkled some smoked paprika on top before baking.
Forget the commercially available roasts.
I’m making this every week and for special occasions.
Thank you!
You’re so welcome! Thanks for the lovely comment!
I made this tonight for my family of 4. Two are vegan, 2 are not. We all loved it and will definitely be making it again! I left out the liquid smoke because I didn’t have it, and it was still delicious. Next time I’ll try it with. Highly recommend to everyone!
I’m so glad everyone loved it! Thanks for the review.
Hi Nora – We made this yesterday and loved it. We have tons of leftovers from the party. How long can we store it in the refrigerator? Thanks!
So glad you loved it! It will keep for 3-4 days in the fridge.
The flavor is very good but it crumbled as soon as I took it out of the loaf pan. How do you get it to bind?
It helps to let the loaf cool for 10-20 minutes before slicing and serving. Mine usually holds together quite well.
This is very tasty, but I had the same issue with it falling apart. I let it rest for 15 minutes as well. Is it because it is too dry?
Hmmm I’m not sure why it’s falling apart. I mean, it is more fragile than a real MEAT loaf, but when handled carefully, you should be able to get a slice on a plate without much of a problem. I have found that some canned chickpeas are drier/firmer than others, so you could use 1/2 the amount of breadcrumbs and see if that helps if it seems dry. You are trying to avoid a really mushy, wet loaf but also don’t want it to be too dry. Hope that helps so you can fully enjoy the loaf!
Does this freeze well?
Yes it freezes well.
Would you freeze after cooking, or could do either way? Thank you! Can’t wait to try this recipe, will be making tomorrow.
I have only frozen it after cooking and cooling. I’m not sure how it would turn out if you froze it before cooking. Hope you enjoy it!
Is it possible to substitute black beans for chickpeas?
Yes, you could do that. It will just have a different look and flavor.
Making this tonight! I accidentally got whole flax seeds instead of ground, and I don’t have a grinder. Should I skip it, or use whole in the recipe?
I’d just skip it instead! It should be okay without it. Hope you enjoy!
Can I replace the beans with a vegan hamburger substitute? If so, how many cups would I use?
I’m not sure as I’ve never tested it, I would say 3 cups, same as the beans. If you try it, let me know!