My vegan meatloaf recipe has all the flavors and textures as classic meatloaf, minus the meat! A hearty mix of mashed beans, sautéed veggies and oats creates a tender, flavorful loaf that slices beautifully. The tangy tomato and mustard glaze on top seals the deal, giving this plant-based meatloaf that irresistible sweet and savory finish.
When my kids were young, this meatless meatloaf, served with dairy-free mashed potatoes and stovetop green beans was the most requested dinner. I would meal prep the It’s still a combination I make often, because it’s easy, delicious, satisfying, and it works! When you serve flavor-filled dinner recipes that are vegan, like this one, they will ask for the recipe!
Ingredient Notes
- Ground oats and ground flax: gluten-free and vegan binders that help hold it all together.
- Glaze topping: my favorite part! A combo of apple cider vinegar, tomato paste, and coarse whole grain mustard give this meatless meatloaf just the right tang.
Step by Step
Preheat oven to 375.
Step 1: First prep the veggies. Dice onions, celery and carrots. Press the garlic and measure the spices.
Step 2: Saute diced veggies, spices and garlic in a heavy skillet. Continue to cook for about 5 minutes until veggies are tender.
Step 3: Meanwhile, rinse and drain beans. Add to a large mixing bowl.
Step 4: Mash beans using a potato masher or a fork.
Step 5: Add the almond milk, vegan worcestershire, tamari, tomato paste, ground oats and flax to the bean mixture. Mix with a fork until everything is well incorporated.
Step 6: Add the sauteed vegetable mixture to the bowl and mix until fully combined.
Step 7: Line loaf pan with parchment paper or a reusable silicone liner.
Step 8: Spoon bean mixture into prepared loaf pan, evenly distributed throughout.
Step 9: Use an offset spatula to smooth and compress, making sure there are no air pockets. Bake in preheated 375 oven for 30 minutes.
Step 10: Use a fork or whisk to mix together tomato paste, apple cider vinegar, maple syrup, mustard, salt and pepper to make the glaze. Use the offset spatula to spread it evenly onto partially baked bean mixture.
Step 11: Bake for an additional 25 minutes, with the glaze on top. Let it cool in the pan for 10 minutes and then carefully lift the parchment to remove. Sprinkle with fresh herbs, slice and serve.
Debra’s Pro Tips
- If you’re making this ahead, consider using a glass loaf pan with lid for easy storage.
- When mashing the beans, leave some chunks and make some more pasty for varied texture in the finished meatloaf.
- Let the meatloaf cool for at least 10 minutes before slicing.
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📖 Recipe
Hearty Vegan Meatloaf with Chickpeas
Equipment
Ingredients
Meatloaf
- 1 medium yellow onion small dice
- 3 carrots small dice
- 2 stalks celery small dice
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon thyme
- ½ teaspoon coarse sea salt
- ¼ teaspoon cayenne pepper
- 4 cloves garlic pressed
- 1 14.5-oz can kidney beans rinsed and drained
- 1 14.5-oz can chickpeas rinsed and drained
- ¼ cup almond milk
- 3 Tablespoons vegan Worcestershire sauce
- 1 Tablespoon Tamari
- 3 Tablespoons tomato paste
- 1 cup ground oats
- 3 Tablespoons ground flax seeds
Glaze
- ½ cup tomato paste
- ¼ cup apple cider vinegar
- 3 Tablespoons maple syrup
- 2 teaspoons whole grain dijon mustard
- ½ teaspoon coarse sea salt
- ½ teaspoon white pepper
Instructions
- Preheat oven to 375 and line loaf pan with unbleached parchment paper.
- Heat a large skillet over medium heat and saute the onion for 2 minutes. Use water, veggie broth or olive oil to suit your dietary needs. Add the carrots, celery, paprika, cumin, thyme, salt, cayenne and cook until vegetables are tender, about 5 minutes. Add garlic and stir constantly for one minute.
- Using a potato masher or a fork, in a large bowl, mash the beans. Stir in milk, worcestershire, tamari, tomato paste, oatmeal and flax. Mix well, then stir in the cooked veggies until well incorporated.
- Press mixture firmly into prepared pan. Push down to be sure there are no air pockets. Bake in preheated oven for 30 minutes.
- While meatloaf is cooking, make the glaze in a small bowl. Whisk together ingredients and set aside.
- After 30 minutes, spoon glaze onto meatloaf and spread evenly over top. Bake for additional 25 minutes.
- Remove from oven and allow to cool for at least 10 minutes before lifting gently from pan.
- Sprinkle chopped parsley or cilantro on top before slicing and serving.
Notes
Meal prep and Storage
- Make ahead: Make the batter. Press meatloaf into prepared loaf pan and cover with plastic wrap or foil. Store in the fridge overnight or the freezer for up to 3 months. OR make the entire meatloaf, including the glaze and baking and follow storage and reheating directions below.
- Storage: Cooked meatloaf can be covered tightly and stored in the fridge for 5 days, or freezer for 3 months. A glass loaf pan with lid makes it easy to store.
- Freeze: Freeze uncooked or cooked meatloaf, in airtight freezer safe container for up to 3 months. Defrost in the fridge overnight, bake as directed, including instructions in recipe card to make glaze and bake that in too.
- Reheat: Reheat already cooked meatloaf in preheated 350 oven for 25 minutes.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Lisa J
How would consistency change if I use old fashioned oats – rather than ground oats?
Debra Klein
I haven’t tried it with oats that haven’t been ground, so I can’t answer. If you try it with whole oats, please let us know!
Renee
I made this meatloaf for my daughter who is vegan. She loved it and I loved this recipe. I will use no other meatloaf recipe for her! Thank you for providing the details including substitutions!
Debra Klein
You’re welcome! Awesome to find a great meal to feed your daughter. Thanks for letting me know.
Michelle GIROUX
Howabout using cooked beans? Do you k ow how much to use? Would it be the same as canned beans?
Debra Klein
Yes. I updated the recipe card to reflect the total quantity of beans needed. It’s 3 cups of whatever kind of beans you prefer and those can be cooked from dry or canned.
susan wright
Do you think there Is a difference in using soymilk instead of almond milk.?
Debra Klein
I think you can make that swap no problem!