Vegan Meatloaf Recipe

Introduction

This vegan meatloaf is a hearty and flavorful plant-based dish that’s perfect for any dinner table. Packed with chickpeas, vegetables, and savory seasonings, it offers a satisfying alternative to traditional meatloaf without sacrificing taste or texture.

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1/2 yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 1 medium carrot, peeled and finely chopped
• 1 cup finely chopped baby bella mushrooms
• 2 (15-oz) cans chickpeas, drained and rinsed
• 1 cup panko bread crumbs
• 1/4 cup freshly chopped parsley, plus more for garnish
• 2 tbsp. low-sodium soy sauce
• 1 tbsp. vegan Worcestershire sauce
• 1/4 cup ketchup
• 1/4 cup barbecue sauce
• 1/2 tsp. smoked paprika
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375ºF and line a 5″ x 8″ loaf pan with parchment paper. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot, and mushrooms, cooking while stirring occasionally until the vegetables are soft and most of the liquid has evaporated, about 6 to 8 minutes.
2. Step 2: In a large bowl, mash the chickpeas with a potato masher until a rough paste forms, leaving some larger pieces for texture. Alternatively, pulse them in a food processor briefly and then transfer to a large bowl if using.
3. Step 3: Add the cooked vegetables, panko bread crumbs, parsley, soy sauce, and vegan Worcestershire sauce to the chickpeas. In a separate bowl, whisk together the ketchup and barbecue sauce. Add half of this sauce mixture to the chickpea mixture. Season with smoked paprika, salt, and pepper. Stir everything together until well combined.
4. Step 4: Transfer the mixture to the prepared loaf pan, gently packing it down and smoothing the top. Brush the top with half of the remaining ketchup mixture. Bake for 30 minutes. Then remove from the oven, brush with the rest of the sauce, and bake for an additional 30 minutes.
5. Step 5: Allow the meatloaf to cool for 10 minutes before removing from the pan. Garnish with extra parsley and serve warm.

Tips & Variations

• Use gluten-free panko to make this recipe gluten-free without sacrificing texture.
• For extra flavor, add a teaspoon of smoked chipotle or cayenne pepper to the mixture.
• Try swapping baby bella mushrooms with cremini or portobello for a different mushroom flavor.
• If you prefer a firmer meatloaf, chill the mixture for 30 minutes before baking.

Storage

Store leftover vegan meatloaf in an airtight container in the refrigerator for up to 4 days. To reheat, warm slices gently in the microwave or oven until heated through. This meatloaf also freezes well—wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf nut-free?

Yes, this recipe is naturally nut-free as it relies on chickpeas and vegetables for texture and flavor. Just ensure any packaged ingredients like bread crumbs are nut-free as well.

What can I use instead of vegan Worcestershire sauce?

If you don’t have vegan Worcestershire sauce, you can substitute with an equal amount of soy sauce or tamari combined with a splash of apple cider vinegar to mimic that tangy depth.

Vegan Meatloaf Recipe

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4.6 from 83 reviews

This Vegan Meatloaf is a hearty, flavorful plant-based alternative to traditional meatloaf. Made with chickpeas, vegetables, and a blend of savory sauces, it’s packed with moisture and umami flavor, baked to a perfect tender texture and topped with tangy barbecue and ketchup glaze. Ideal for a comforting family dinner or meal prep, this recipe offers a satisfying protein-rich option without any animal products.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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Vegetables and Base

• 1 tbsp. extra-virgin olive oil
• 1/2 yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 1 medium carrot, peeled and finely chopped
• 1 cup finely chopped baby bella mushrooms
• 2 (15-oz) cans chickpeas, drained and rinsed

Binder and Flavorings

• 1 cup panko bread crumbs
• 1/4 cup freshly chopped parsley, plus more for garnish
• 2 tbsp. low-sodium soy sauce
• 1 tbsp. vegan Worcestershire sauce
• 1/4 cup ketchup
• 1/4 cup barbecue sauce
• 1/2 tsp. smoked paprika
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Prepare the oven and vegetables: Preheat your oven to 375ºF and line a 5″x8″ loaf pan with parchment paper to prevent sticking. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add finely chopped onion, celery, carrot, and baby bella mushrooms. Cook the vegetables, stirring occasionally, until they are tender and most of the moisture has evaporated, about 6 to 8 minutes.
2. Mash the chickpeas: Place the drained chickpeas into a large bowl and use a potato masher to mash them into a rough paste with some texture remaining. If using a food processor, pulse briefly and transfer the mashed chickpeas to a large bowl.
3. Combine ingredients: Add the cooked vegetables, panko bread crumbs, chopped parsley, soy sauce, and vegan Worcestershire sauce to the mashed chickpeas. In a separate bowl, whisk together the ketchup and barbecue sauce. Pour half of this sauce mixture into the chickpea bowl, then add smoked paprika, kosher salt, and freshly ground black pepper to taste. Mix until all ingredients are well combined.
4. Form and bake the meatloaf: Transfer the mixture to the prepared loaf pan, gently pressing it down to pack it firmly and smoothing the top. Brush half of the remaining ketchup and barbecue sauce mixture over the top. Bake in the preheated oven for 30 minutes.
5. Finish baking: Remove the meatloaf from the oven after 30 minutes. Brush the top with the remaining ketchup and barbecue sauce mixture, then return to the oven and bake for an additional 30 minutes until cooked through and glossy on top.
6. Rest and serve: Allow the vegan meatloaf to cool for about 10 minutes before removing it from the pan. Garnish with extra chopped parsley and slice to serve.

Notes

• Use gluten-free panko if you need to keep this recipe gluten-free.
• Fresh mushrooms add moisture and umami, but you can substitute with other finely chopped vegetables if preferred.
• The mixture should be damp but able to hold its shape; adjust breadcrumbs as needed.
• Letting the meatloaf rest before slicing helps it hold together better when served.
• Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: vegan meatloaf, plant-based meatloaf, chickpea meatloaf, vegan main dish, healthy vegan dinner