Get ready for The Best Vegan Meatloaf! It's so flavorful, super moist, and made with everyday ingredients. Plus, it's got a killer sweet glaze on top. Simple to make, and even simpler to love!
It’s a delicious vegan version of a classic recipe and an easy dinner idea that's ready in just 1 hour! Serve it with a side of Vegan Mashed Potatoes and Vegan Gravy for a truly comforting vegan feast.
This recipe is a guaranteed crowd-pleaser, ideal for Thanksgiving or Christmas dinner, special celebrations, or simply for a satisfying meal any day of the week!
Looking for more recipes for your vegan Thanksgiving feast? Don't miss out on my Vegan Cornbread, Vegan Mac and Cheese, and Vegan Sweet Potato Casserole recipes. They're a must-try!
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🌟 Why you'll love this recipe
- Speedy Preparation: Ready in just 1 hour from start to finish, making it a quick and hassle-free option for your mealtime.
- Pantry-Friendly: Crafted with everyday ingredients you likely already have in your kitchen or can easily find at your local grocery store, saving you time and effort.
- Irresistible Flavor: Boasts a rich and meaty flavor profile that even the heartiest meat eaters will adore.
- Protein-Packed: Loaded with plant-based protein from the legumes and ground flaxseed, providing a satisfying and nutritious meal.
- Budget-Friendly: This recipe is cost-effective, featuring affordable ingredients like canned chickpeas and beans, making it an economical choice for any budget.
🧾 Ingredient notes
Chickpeas and Kidney Beans: Whether you choose canned or cook them from scratch, both options work perfectly in this recipe.
If you opt for canned chickpeas and kidney beans, remember to drain and rinse them before use.
If you cook them from scratch, you can use an equivalent amount of cooked chickpeas and kidney beans in the recipe.
You can use any type of canned or cooked legumes you have available, but this combination is my personal favorite.
Ground Flaxseed: Any type of flaxseed will work in this recipe. Ground flaxseed serves as a binding ingredient, helping to hold the meatloaf together.
Whether you have brown or golden flaxseed on hand, feel free to use what you prefer or have available. It's a versatile and nutritious addition to the recipe.
Nutritional Yeast: In this recipe, nutritional yeast serves a dual purpose. It acts as a breadcrumb substitute, providing texture, and imparts a cheesy flavor to the meatloaf.
Nutritional yeast is a fantastic plant-based ingredient for adding a savory, cheesy taste to vegan dishes.
Feel free to adjust the amount to your taste preferences for that delightful cheesy kick.
Soy Sauce: Consider using tamari for a gluten-free option or coconut aminos for a soy-free and gluten-free choice.
Both provide a savory umami flavor that complements the dish, so you can customize your meatloaf to match your dietary needs and taste preferences.
Unsweetened Non-Dairy Milk: I used Soy Milk in this recipe, but you have flexibility when it comes to non-dairy milk choices. Any unsweetened non-dairy milk variety will work seamlessly.
Whether you opt for Almond Milk, Rice Milk, Cashew Milk, or another plant-based milk, just make sure it's unsweetened to maintain the balance of flavors in the dish.
Ketchup: You have flexibility here. Substitute with BBQ sauce or tomato paste if you prefer.
Alternatively, craft a quick and Healthy Ketchup alternative in under 2 minutes using tomato paste, vinegar, and a touch of maple or agave syrup, along with other condiments of your choice.
Brown Sugar: While brown sugar is the preferred choice in this recipe for its rich flavor, you can use any type of vegan-friendly sugar you have on hand.
Just ensure it's labeled as "bone-char free" to maintain the vegan aspect of the dish.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Mushroom Lover's Vegan Meatloaf: Add ½ cup (60 grams) of finely chopped mushrooms to the mix for an extra umami boost and a meaty texture.
- Spicy Vegan Meatloaf: Incorporate 1 teaspoon of diced jalapeños or red pepper flakes for a kick of heat that elevates the flavors.
- Nutty Vegan Meatloaf: Mix in ¼ cup (30 grams) of chopped nuts, such as walnuts or pecans, for added crunch and a delightful nutty undertone.
- Herb-Infused Vegan Meatloaf: Experiment with 1 tablespoon of fresh herbs like rosemary, thyme, or sage to infuse your meatloaf with aromatic and savory notes.
- Veggie-Packed Vegan Meatloaf: Boost the nutrition by folding in ½ cup (60 grams) of diced vegetables like bell peppers, carrots, or spinach, making it even more wholesome.
🔪 Instructions
Step 1. Preheat the oven to 350ºF or 180ºC. Place the chickpeas and kidney beans in a mixing bowl and use a potato masher or fork to mash them.
Step 2. Incorporate all the remaining vegan meatloaf ingredients and mix thoroughly until well combined. Alternatively, you can use a food processor to blend them.
Step 3. Press the mixture firmly into a lined 9x5-inch (23x13 cm) loaf pan. Alternatively, you can place the mixture onto a lined baking sheet and shape it into a loaf using your hands.
Step 4. To prepare the glaze, simply mix all the ingredients in a bowl until well combined.
Step 5. Evenly spread the glaze on top and bake for 50 minutes or until browned.
Step 6. Remove from the oven and allow it to rest for at least 10 minutes before slicing, this will help it hold together better. Slice and serve.
💭 Expert tips
- Mindful Mixing: Avoid overmixing the ingredients, as it can result in a tough and dense vegan meatloaf. Mix until everything is well combined, but don't overdo it.
- Parchment Perfection: Line your loaf pan with parchment paper or use a silicone pan to prevent sticking and simplify cleanup.
- Shape Flexibility: No loaf pan? No problem! Shape the mixture on a lined baking sheet with your hands, adapting to your available tools.
- Gentle Pressing: When placing the mixture into the pan, gently press it down to ensure it holds its shape. This helps the meatloaf maintain its structure as it bakes.
- Patient Resting: After baking, let the meatloaf rest for at least 10 minutes before slicing. This ensures easier slicing and preserves its delightful texture.
❓Recipe FAQs
It can typically last in the fridge for about 3 to 4 days when stored in an airtight container.
To maximize its freshness and prevent it from drying out, it's a good practice to keep it refrigerated promptly after cooling down to room temperature.
If you have any leftovers that you won't consume within this timeframe, consider freezing them for longer storage.
You can freeze it for longer storage. After cooling, wrap it tightly in plastic or foil, or use airtight containers or freezer bags. Label it with the freezing date and store it in the freezer for up to 2-3 months.
To enjoy later, thaw in the refrigerator overnight and reheat as needed, providing a convenient meal option.
Reheating it is easy! Here's how:
Oven: Preheat your oven to 350°F (180°C). Place the meatloaf slices or the whole meatloaf in an ovenproof dish, cover it with foil to prevent drying, and bake for about 20-30 minutes, or until heated through.
Microwave: For a faster option, place individual slices on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm to your liking.
Skillet: Another method is to reheat slices in a non-stick skillet over medium heat. This can help re-crisp the outer edges for a slightly different texture.
Grill or Panini Press: If you prefer, you can even grill or press slices in a panini press for a crispy exterior.
It might fall apart due to a few common reasons. First, ensure you have adequate binding agents like flax eggs or breadcrumbs to hold it together.
Avoid overmixing, as excessive mixing can break down the structure. Also, be mindful of moisture levels, draining and patting dry canned ingredients can help.
Don't overcook it, as this can make it dry and crumbly. Use a meat thermometer to check for doneness.
Finally, allow your meatloaf to rest briefly after baking to help it firm up. By addressing these factors, you can prevent your meatloaf from falling apart.
Baking it uncovered is usually ideal for achieving a delicious crust and the right texture.
However, if the top browns too quickly while the inside needs more cooking, you can briefly cover it with foil.
In general, baking uncovered for most of the time yields a tasty, well-textured meatloaf.
🍂 Other delicious vegan Thanksgiving recipes
Did you like this recipe? Please leave a rating and comment below!
The Best Vegan Meatloaf
Ingredients
For the vegan meatloaf:
- 1 cup canned chickpeas, drained and rinsed
- 1 cup canned kidney beans, drained and rinsed
- 1 cup ground flaxseed
- 1 cup nutritional yeast
- ½ cup tahini
- ¼ cup soy sauce, or tamari
- ¼ cup unsweetened non-dairy milk , I used soy milk
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ¼ teaspoon ground black pepper
For the glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoons onion powder
- 1 teaspoons garlic powder
- ½ teaspoons sweet paprika
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Place the chickpeas and kidney beans in a mixing bowl and use a potato masher or fork to mash them.
- Incorporate all the remaining vegan meatloaf ingredients and mix thoroughly until well combined. Alternatively, you can use a food processor to blend them.
- Press the mixture firmly into a lined 9x5-inch (23x13 cm) loaf pan. Alternatively, you can place the mixture onto a lined baking sheet and shape it into a loaf using your hands.
- To prepare the glaze, simply mix all the ingredients in a bowl until well combined.
- Evenly spread the glaze on top and bake for 50 minutes or until browned.
- Remove from the oven and allow it to rest for at least 10 minutes before slicing, this will help it hold together better. Slice and serve.
Video
Notes
- Mindful Mixing: Avoid overmixing the ingredients, as it can result in a tough and dense vegan meatloaf. Mix until everything is well combined, but don't overdo it.
- Parchment Perfection: Line your loaf pan with parchment paper or use a silicone pan to prevent sticking and simplify cleanup.
- Shape Flexibility: No loaf pan? No problem! Shape the mixture on a lined baking sheet with your hands, adapting to your available tools.
- Gentle Pressing: When placing the mixture into the pan, gently press it down to ensure it holds its shape. This helps the meatloaf maintain its structure as it bakes.
- Patient Resting: After baking, let the meatloaf rest for at least 10 minutes before slicing. This ensures easier slicing and preserves its delightful texture.
Shannon says
I want to make this. It looks delicious. I was wondering what the ground flaxseed is used for in this recipe? I have everything else to make this meatloaf except that. Could i replace it with something else or should i buy some ground flaxseed?
Iosune says
Hi Shannon! They act as a binder and also give the meatloaf a meaty flavor 🙂 Feel free to use other seeds or nuts.
Donna says
Would chia seeds give me the same results as the flax seeds, or maybe half and half?
Iosune says
Hi Donna! I haven't tried it myself, but I don't think it's going to work. I would use other types of seeds or even nuts instead 🙂
Tracey says
I made this last weekend, absolutely delicious. Very easy to make and would throughly recommend. I will definitely make again
Iosune says
Hi Tracey! So glad you liked it 🙂
Donna says
Thank you for your help.Will give it a try.
Iosune says
You're welcome 🙂
Trinity says
Hi there. Can Himalayan Salt be used instead of soy sauce and if yes, how much?
Thanks
Iosune says
Hi Trinity! I think it should work, but I can't tell you the amount, as I've never used it myself 🙂
marc says
I wonder if instead of ketchup, you mashed up some canned tomatoes and put that on top instead. Does the bean mixture require the sweetness as a balance?
Iosune says
Hi Marc! No, it doesn't, but it tastes amazing with ketchup 🙂 I've neved added canned tomatoes, so I'm not sure... I would use tomato sauce instead. Hope it works!
CruznV says
The ketchup is like “the icing on the cake”, makes or breaks the recipe in our household... I’d just use less... I’ve even used our fav BBQ sauce when out of Ketchup.
Iosune says
Hi! Thank you so much for your comment 🙂
Cristina says
I'm spending Thanksgiving with my husband's family and I'm planning on bringing vegan dishes to share. I prepared this recipe as a practice since I'm a recent vegan and I loved it! Simple to make and delicious. Keep up the good work!
Iosune says
Hi Cristina! SO glad you liked it 🙂 Happy Thanksgiving!
Crystal says
I just took this out of the oven, it smelled so good while it was baking. I’m sure to make it again, next time I’ll spread it a little thinner. I used oil instead of tahini, I don’t care for the taste of tahini. It tastes good and even my dogs were drooling lol. Reminded me of meatloaf my mom made.
Iosune says
Hi Crystal! Hope you enjoyed it 🙂
Tomas says
What I can use beside to chickpea?
Iosune says
Hi Tomas! Feel free to use any other legume, like beans or lentils 🙂
Katherine Barry says
I have made this recipe too many times to count! It’s wonderful on bread with mustard
Iosune says
Hi Katherine! So glad you like it 🙂 Thanks for your comment!
Sarah G. says
Hands down this is the BEST vegan meatloaf I have ever had!! I have been on a quest to find a decent vegan meatloaf for quite some time and this is it. My quest is over!! I am currently making this recipe for the second time this week at the request of my 3 boys ages 17, 5, and 3. So delicious!
Iosune says
Hi Sarah! Thank you so much 🙂 I'm so happy to hear that!
Carol Wilson says
Made this today for the 2nd time, we love it. So simple to make, very filling and satisfying, despite not containing breadcrumbs (which adds to the simplicity of the recipe). 1st time we had it with mash, spring greens and lashings of gravy. Today I left off the glaze and we had it with Potato Dauphinoise and stir fried green beans, delicious. Would make make a great base for other ingredients.
Iosune says
Hi Carol! Sounds great 🙂 So glad you like it!
Ismail Martens says
I have been experimenting with this recipe as base , replacing the Nutritional Yeast with a mix of gluten free bread and grated carrots the first time gave a great result , second time I went for a bit more spicy , replaced the "plant milk ' with tomato sauce and added some hot spices got closer to spicy sausage that way .. My gluten free autistic son loves it .. a great way to smuggle veggies into his diet .. just "add them to the loaf "
Iosune says
Hi Ismail! I'm so glad it worked for you 🙂 Have a nice day!