This mouthwatering Vegan Meatloaf is a plant-based wonder that’s as nutritious as it is delicious! Packed with veggies and chickpeas for a complete and satisfying meal.
This vegan meatloaf is one of those meals that not only tastes good, but makes you FEEL good. It’s packed with flavor AND nutrients. Win-win? I think so! Whether you’re vegan, an occasional plant-eater, or just love delicious food, this recipe is sure to please.
What is vegan meatloaf made of?
Vegan meatloaf is a great meatless alternative to traditional meatloaf. Instead of meat, it uses a blend of veggies and beans!
- Veggies: onions, carrots, celery, and bell pepper add vitamins and fiber.
- Oats and flaxseed: our binders that help keep the meatloaf together and bonus: they’re a great source of fiber and healthy fats.
- Chickpeas: our protein source that also gives the meatloaf its hearty, “meaty” texture.
- Flavor Enhancers: ketchup, soy sauce, and vegan Worcestershire sauce add a depth of savory, umami flavor.
Ingredients
Topping & Dipping Sauce
- Ketchup – adds a tangy, sweet base to the sauce. Use a sugar-free version if you’d like to decrease the sugar amount.
- Coconut Sugar – an unrefined sugar that adds a caramel-like sweetness to the sauce.
- Yellow Mustard – adds a tangy kick. Feel free to sub with Dijon mustard if that’s what you have on hand.
Vegan Meatloaf
- Extra Virgin Olive Oil – used for sautéing the veggies. Avocado oil, coconut oil, or even vegan butter would work as well.
- Veggies: Onion, Carrots, Celery, Bell Pepper, Garlic – work together to provide flavor, texture, and nutrients to the loaf. Feel free to swap or add veggies according to your preference.
- Old Fashioned Oats – processed to provide a breadcrumb-like texture. They help bind the loaf to keep it from falling apart when cut into. Use a certified gluten-free variety, if necessary.
- Nutritional Yeast – adds a cheesy, umami flavor and is packed with B-vitamins.
- Ground Flaxseed – works with the oats to act as a binder for the meatloaf and provides omega-3 fats.
- Chickpeas – gives the meatloaf a hearty texture and tons of plant-based protein. Be sure to use 2 (15 oz) cans that have been drained and rinsed.
- Seasonings: Ketchup, Soy Sauce, and Vegan Worcestershire Sauce – add flavor while also providing moisture to the dish.
How to make
- Make the topping/dipping sauce by whisking ketchup, coconut sugar, and yellow mustard together in a small bowl. Set it aside.
- Sauté veggies in an oiled pan until tender, then season with salt and pepper. Set aside to cool.
- Process oats, yeast, and flaxseed in a food processor, then pulse in chickpeas, ketchup, soy sauce, vegan Worcestershire sauce, and cooked veggies.
- Press the mixture into a greased loaf pan, cover with foil, then bake at 375 degrees F for 30 minutes.
- Remove the foil, spread some of topping sauce on the loaf, then bake, uncovered, for an additional 15 minutes.
- Cool, then slice, serve and enjoy!
Variations
- Make it spicy. Add crushed red pepper flakes or cayenne pepper for a little kick. You could even add in some sriracha to the topping/dipping sauce.
- Swap the beans. Switch the chickpeas for black beans or lentils for a different taste and texture. If using black beans, try adding in some taco seasoning for some Mexican flair!
- Make it gluten-free. Use gluten-free oats and soy sauce if you’re gluten intolerant. Be sure to check the labels of all the ingredients to ensure they’re also gluten-free.
Tips
- Don’t over-process. When processing the chickpeas in the food processor, be careful to not do too much. You want a chunky texture, not a mushy puree.
- Let it rest. The meatloaf should cool for 15 minutes before slicing. This helps keep it from crumbling apart.
What to serve with vegan meatloaf
This comfort food is perfect paired next to a potato dish, something green, and of course, bread!
- Potatoes: try my classic mashed potatoes (use plant based butter/milk) or these roasted potatoes (omit the parmesan).
- Greens: roasted veggies, green beans, or a leafy green salad with any of our salad dressings would be a great addition.
- Bread: try vegan cornbread or any of your favorite store-bought loafs to soak up any of the extra dipping sauce!
How to store
Leftovers will last in an airtight container in the fridge for 4-5 days or in the freezer for 2-3 months.
To reheat: thaw, if frozen, then wrap individual slices in foil, then bake at 350 degrees F for 15-30 minutes or until hot.
– Jennifer
Vegan Meatloaf
This mouthwatering Vegan Meatloaf is a plant-based wonder that's as nutritious as it is delicious! Packed with veggies and chickpeas for a complete and satisfying meal.
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 8 slices
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Topping & Dipping Sauce
- ¾ cup ketchup
- ¼ cup coconut sugar
- 2 tablespoons yellow mustard
Vegan Meatloaf
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 2 carrots diced
- 2 ribs celery diced
- 1 red bell pepper diced
- 1 tablespoon minced garlic
- 1 cup old fashioned oats gluten free, if necessary
- ¼ cup nutritional yeast
- 2 tablespoons ground flaxseed
- 2 (15 oz) cans chickpeas drained and rinsed
- 2 tablespoons
ketchup
- 1 tablespoon soy sauce or tamari to keep gluten free, if necessary
- 1 tablespoon vegan Worcestershire sauce
Instructions
Topping & Dipping Sauce
- Place ketchup, coconut sugar, and yellow mustard into a small bowl, then whisk until smooth. Set aside.
Vegan Meatloaf
- Preheat the oven to 375 degrees F and grease a 9x5 inch loaf pan with cooking spray. Set aside.
- Heat oil in a medium non-stick pan, then once hot, add in onion, carrots, celery, bell pepper, and garlic, and cook, stirring regularly, until the carrots are tender, about 10 minutes.
- Season with salt and pepper, to taste, then set aside to cool slightly.
- Place oats, yeast, and flaxseed into a food processor, then process until the oats resemble a fine flour.
- Add in chickpeas, ketchup, soy sauce, vegan Worcestershire sauce, and cooked veggies, then pulse a few times* - you don’t want it mushy, just enough to break down the chickpeas. It’s ok if there are chunks.
- Taste and re-season, if necessary, then press the mixture into the prepared baking pan.
- Cover with foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil, spread 1/4 cup topping sauce evenly on top of the loaf and bake, uncovered, for an additional 15 minutes or until the inside of the meatloaf is hot.
- Remove from the oven and cool in the pan for 15 minutes, before slicing and serving with additional sauce for dipping!
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STORING
Room Temp:N/A
Refrigerator:4-5 Days
Freezer:2-3 Months
Reheat:Thaw, if frozen, then heat in oven
*Storage times may vary based on temperature and conditions
Notes
*I think I did about 5 pulses, scrapped down the sides, then did an additional 5 pulses. This will vary on size and strength of food processor.
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Nutrition Information
Nutrition Facts
Vegan Meatloaf
Amount Per Serving (1 slice)
Calories 325 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 471mg20%
Potassium 619mg18%
Carbohydrates 54g18%
Fiber 11g46%
Sugar 16g18%
Protein 13g26%
Vitamin A 3226IU65%
Vitamin C 24mg29%
Calcium 86mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: chickpea meatloaf, healthy meatloaf recipe, meatless meatloaf, plant-based meatloaf, vegan comfort food