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.
Farrukh Aziz
Hey Debra,
Vegan Meatloaf sounds so interesting and looks delish! Couldn’t resist so made it last night for Sunday dinner, it came out so delicious, that sauce and the flavors, bang on! Will make this meatloaf again soon. Thanks for sharing this lovely recipe! ::)
Debra Klein
You’re welcome….it’s so perfect for a Sunday night dinner too!
Rebecca Blackwell
You should have seen the look of skepticism (ok, maybe fear) on my husband’s face when I told him I was making vegan meatloaf! But, he ate one piece in about 5 minutes and went back for seconds. Great recipe!
Debra Klein
Awesome….way to go!
Kushigalu
Never tried vegan meat loaf. What a creative vegetarian option for holiday dinner. Thanks for sharing
Debra Klein
You’re welcome….it’s good for a holiday, and good for every day.
Paula Montenegro
I became such a fan of veggie burgers that I’m dying to try this meatloaf. I didn’t even think it was possible and I love meatloaf so much! Great flavors and the fact that it can be frozen is a big plus. Thanks for sharing.
Debra Klein
You’re welcome…totally agree about the veggie burgers….and the meatless loaf.
Jenny
This vegan meatloaf was surprisingly easy to make and came out delicious! Will be making it again. Thank you for the thoughtful recipe, your tips made the whole process a breeze.
Debra Klein
Yay….so glad you tried it and had success. Thank you.
Deb
If we are not. A fan of cumin and thyme or apple cider vinegar how do I readjust the recipe? Looks delish, would love to try it!
Debra Klein
For the apple cider vinegar in the meatloaf glaze, you can substitute with any vinegar you have. On the actual “meat” loaf recipe, substitute another italian type spice (like oregano, parsley or basil) for the thyme. Use paprika instead of the cumin…up to you if you like smokey paprika or regular.
Amanda
This vegan meatloaf is a tasty one! The beans give it such a perfect texture, and it had that cozy feel I love in meatloaf. Will definitely make this again!
Debra Klein
Thanks so much…exactly the way I feel about it.
Aleta
I love beans in all shapes and sizes, so this vegan meatloaf is perfect for myself and my family. All of the herbs and spices sound amazing, I’m looking forward to making it tonight!
Debra Klein
IT’s definitely delish…the textures and flavors are just right. Enjoy.
Marta
I made this for the family last night, but I didn’t tell them it was a vegan loaf. After they raved about it, I let them in on the secret and they were shocked that it tasted so much like the real thing.
Debra Klein
Great rouse…that glazed topping is so good, you don’t have to look at what’s underneath…and the texture is spot on.
Heidy
This Vegan Meatloaf Recipe was off the chain wonderful! I’m telling you it flew off the table in no time. All of our friends asked for the recipe link.
Looking forward to your new recipe posts
Heidy
Debra Klein
Awesome! Thanks so much for letting me know, and I’ve got lots of good stuff coming your way!
Heidy
My whole family loved this recipe!
Gloria
I think even avid meat eaters would have a hard time resisting this hearty meatloaf. I need to give this a try. We love to have a few meatless meals throughout the week.
Debra Klein
Absolutely! I’ve served this to all kinds of eaters and every single one loved it.
Jennifer Sikora
That meatloaf looks delicious ! I want to try and make this for my hubby!
Mama Maggie's Kitchen
My mouth is watering. I have to make this tonight!
Debra Klein
It’s the perfect night for a Meatless Meatloaf!
Chef Dennis
this is going on my menu rotation for meatless Mondays! It looks ah-mazing!!
Debra Klein
Delish….perfect for a Meatless Monday!
Sarah James
Can’t wait to try this, looks delicious.
Sue
I love the “no processed food” approach. Very hard to find that! This vegan meatloaf is a keeper!
Andréa Jansen
What a delicious recipe for a vegan meatloaf. Thank you for sharing.
Alexandra
I love this – I love that you have used great ingredients, and nothing processed as you mentioned!
Debra Klein
YES! Plus it is so delicious, EVERYONE loves it.
Angela
I’m starting to eat less meat for my diet and this recipe seems like a great alternative. Thanks for the recipe 🙂
Susan H
Super easy (including the homemade ketchup), flavorful, and the finished product looked as beautiful as yours. Served it to my vegan friend while the rest of my guests had steak, and he and I thorougly enjoyed it. Even some of the meat eaters gave it a thumbs up. I knew I’d find a good alternative for the non-meat eaters on your site.
Tina
This looks like the real deal and definitely amazing. I have tried a veggie ‘meat’ loaf made from lentils but not beans and chickpeas. I think the texture on this will be more like original meatloaf. Saving this for later, we have been cutting way down on beef and this looks like a perfect substitute. Thanks for sharing!
Debra Klein
You’re welcome….I too have tried many different “meat” loaf recipes and this is the closest to texture, color and taste that I’ve ever had. When you’re ready, you will love this.
kim
This was such a great recipe idea! It was tasty, easy and everyone gobbled it up!
Debra Klein
That’s awesome. Thanks for letting me know Kim.
Claudia Lamascolo
I can tell just by reading that ingredients list this is one of the most flavorful meatloaves out there, I love that its vegan!
Debra Klein
You won’t miss the meat. Definitely flavorful with all the texture you’d expect from meatloaf!
Amy
This sounds really interesting, I’m sure I’d prefer it to a meat version!
Debra Klein
Yes! All of the same flavors you would find if you included beef. This vegan version skimps on nothing!!
Veena Azmanov
This sounds so very interesting and creative idea for vegetarian option. So flavorful and delicious.
Debra Klein
Absolutely. The sauce on top alone is worth making. Delish!!