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 ribs, 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
Are the flaxseeds to be added to water to gel to make flax egg? No mention of water.
No need to add water and separately make a flax egg here. I just throw in the ground flaxseeds with everything else.
Thanks
I made this yesterday. It was alright. Need some gravy for it.
So I guess you missed the included gravy recipe? It’s mentioned in the head note several times.
Reading is fundamental
I would like to use lentil pea with chickpeas because I only have 1 can of chickpea.Would that work ?
Yes, that should work just fine. Enjoy!
My loaf seems to be a bit dry.what can I do?
Next time, add less breadcrumbs or bake it for less time. With the loaf you have, I’d make some vegan gravy to go with it.
I loved this! It is so tasty. However, mine did hold together. I did use oatmeal instead of bread crumbs. Would that substitution done it? I will definitely make this again.
Breadcrumbs will help it hold together better, yes. Or try using quick oats, since they are a little finer it works better than rolled oats.
I have a hard time getting my husband to eat chickpeas but this recipe he raved over! Easy to make and so tasty!! I’ve said it of times and I’ll say it again your recipes are fool proof! Thanks for another winner Nora 🌟
Thank YOU, KarEn for your encouraging words! I appreciate your support! I’m so glad that your husband loved the vegan meatloaf! There are so many fun ways to eat chickpeas, and this is one of them! I appreciate your glowing review and wish you lots of happy cooking
What type of breadcrumbs do you use—fresh (such as a few slices of Ezekiel bread) or dried, like Panko?
I usually use panko breadcrumbs, but fresh from Ezekial bread or another bread would work.
Hi! Can I use tofu instead of chickpeas?
I’ve never tried using tofu instead of chickpeas here, but it would be an interesting experiment. It might work, but the recipe will be much different.
Hi Nora!
I love your vegan recipes, and this one looks delicious. I look forward to making it.
How would you suggest incorporating rice into the recipe? I love rice in loaves.
Thanks!
I bet you could just add a 1/2 cup or so of cooked and cooled rice to the loaf when mixing everything together. Perhaps add a little less breadcrumbs as well. Enjoy!
Absolutely delicious, so satisfying too. I added hot sauce to the loaf mixture as well as on top mixed with HP sauce in place of ketchup. Thanks for a great recipe!
So easy and delicious! Made for fantastic sandwiches. I made it using a mix of oats and matza meal and it turned out perfect.
Hi Anne. I am thrilled that you love the meatloaf! Thank you for sharing your recipe experience and your glowing review! Wishing you happy cooking!
I’m not sure what I did wrong. Very mushy. I did only add 1 cup of bread crumbs. Would that make that much difference in texture. Think spoon in a bowl. There is not a shot this could be cut with a knife.
Still flavorful. I didn’t add a topping as that was going to make more of a mushy mess.
Any thoughts? Would love to remake this and it work out.
I have some Bob’s Red Mill TVP that needs to be used. Can I sub this for the chickpeas? And if so, how much should I use? Thanks. I love all your recipes!
I bet you could, but certainly soak it first of course. I bet you could do half tvp and half chickpeas, perhaps 1.5 cups of each. Enjoy! And thanks for loving my recipes! 🙂
Made this recipe (omitted the liquid smoke) and it was absolutely delicious. The house smelled like the holidays too. This will now be on our weekly rotation!! Thank you Nora!! You’re the best.
Hi Jillian. I’m so glad you found a new recipe for your weekly rotation! Thank you for sharing your cooking experience and your glowing review! Thank you for loving my recipes! Happy cooking to you!
Omg I had a random craving for a vegan meatloaf and this HIT THE SPOT. Thank you!!
I’m thrilled that you love the vegan meatloaf, Deb! I appreciate your wonderful feedback!
I have made this recipe a dozen times. It’s fantastic. I did change the 1/4 cup ketchup in the loaf to 1/4 cup tomato paste. It adds an addition savory element that ketchup doesn’t imo. This is wonderful. It pleases my picky eaters. I’m so grateful for you Nora 💓
Hi, Nora. I love your recipes!
I would like to know if you can sub oats for breadcrumbs for this one?
Hi Kirstine. Old fashioned oats would be a great substitute for the breadcrumbs. Enjoy!
Really good, I was looking for something tasty to eat and came across this recipe. It worked so well and tastes great. Had it with gravy and veg and with oven wedges and peas. Have frozen half to have later. Thank you
Hi Janette. Your meal sounds so delicious! I love having a meal ready to go in the freezer! I’m so glad you enjoyed the meatloaf! Thank you for sharing your awesome review and feedback! Happy cooking!
Hi. That sounds so good. I was wondering if you could share your recipe for gravy? I’ve really been craving a meal like this. With mashed potatoes. Tx
Excellent! I used 2 cups instant oats in place of Breadcrumbs and omitted
Worcestershire sauce. Since I prepared my own chickpeas (not out of a can), I did need to add about 3/4 cup broth or water to make the loaf cohesive.
Hi Cindy. I’m so glad you love the meatloaf! I appreciate you sharing your recipe experience and ideas! Your feedback is awesome! Wishing you happy cooking!
Hi
I followed the recipe closely and it was delicious. My wife and daughter loved it. For some reason it was a bit crumbly. Any thoughts on why that happened? I want to make it again.
Try using less breadcrumbs next time if it was crumbly, and be careful not to over bake. I’m so glad they loved it!
This is one of our favorite dishes. We love your recipes! Thank you.
Worked out perfectly! I used gluten free breadcrumbs and added a couple of button mushrooms and pepita seeds (roasted & ground).
I flipped your recipe a little and added a bit more toasted bread crumbs and oven dried black beans to make burgers. It.was.soo.delicious. In my opinion, this recipe could be used as a base for other vegetarian dishes.
I made this last night. The first time I haven’t had eat loaf that wasmushy. Thank you for this recipe. Instead of bread crumbs, could you use oats or oat flour? Just wondering
I’m so glad to hear that Judy. You can try using oats, I might choose quick oats. I think oat flour could work as well. Thanks!
Just made this Meatloaf today, it’s was really easy to put together and tasted delicious. Held its shape when I sliced it, followed the full recipe. Hubby was impressed too, definitely making it again.
Hi Sue. I’m thrilled that you and hubby loved the vegan meatloaf recipe! We sure love it at our table as well! Thanks for sharing your awesome review and feedback! Wishing you happy cooking!
Hi Nora; I have made this several times and we love it.
I want to make this ahead of time for an occasion.
Can I make this ahead of time, freeze it prior to baking?
If so, should I thaw it overnight and then bake? Or bake frozen?
Thank you!
I’m so glad you love the meatloaf! Sure, you can do that. I would let it thaw overnight, then carry on with baking. It might need a little extra time in the oven, since it will still go in the oven very cold. Thanks!
Very tasty. I’m not vegan so I used an egg instead of flax though I might still add if next time to help bind a little bit. I also added green pepper (because that’s what my mom did for our beef meatloaf). As I was mixing together it smelled exactly like my mom’s sans beef! Usually with the beef version I would go with ketchup as a side, but I opted for beef packet gravy that I added seasonings too and a side of mashed potatoes. Very very very delicious. And I’m super meatloaf judgemental. So for me to give a vegetarian option that isn’t my mom’s a rave review it’s a big deal.
Hi Melissa. Thank you for your stellar review! I am honored! I appreciate reading about your recipe experience and ideas! Sounds delicious! Wishing you lots of happy cooking!
I made this using oatmeal (as someone else mentioned in the comments) in place of the flaxseed. I used 1 cup initially and added maybe an extra 1/4 cup – I didn’t measure it. The next time I make this I’m going to use both. I used asparagus in place of the celery because I don’t like. I didn’t have enough of the Worcestershire sauce so I used liquid coconut amino. I’ll will also mix it up & use beet ketchup the next time. It did fall apart & I’m thinking that I didn’t let it sitong enough after taking it out of the crappy oven. I ate about half the loaf! I was extra hungry. Hreat idea to use the liquid smoke. 🙂 Thanks for the recipe.
Hello, and thank you for taking time to share your vegan meatloaf variation ideas and cooking experience! I am thrilled that you loved the recipe! I appreciate your terrific review! Wishing you lots of happy cooking!