This is the best vegan meatloaf recipe out there! It's so flavorful and moist, made with easy-to-find ingredients, and topped with a sweet glaze.
It’s a delicious vegan version of a classic recipe and an easy dinner idea that it's ready in just 1 hour!
Here’s another plant-based recipe, perfect for a vegan Thanksgiving or Christmas dinner, special occasions, or just to make on a daily basis.
Serve it with a side of vegan mashed potatoes and my rich and flavorful vegan gravy for a truly super tasty, hearty, and comforting vegan feast.
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🌟 You’ll love this recipe because it is
- Ready in just 1 hour from start to finish.
- Made with easy-to-get ingredients you probably already have in your kitchen or can find at your grocery store.
- So flavorful and meaty even the biggest carnivores will love it.
- Packed with plant-based protein from the legumes and the ground flaxseed.
- Inexpensive, as it's mainly made from canned chickpeas and beans, among other super affordable ingredients.
🧾 Ingredients
- Chickpeas: canned or cooked from scratch, both will work just fine.
- Kidney beans: same as above.
- Ground flaxseed: any type of flaxseed will work. This provides a binding ingredient and it helps to make everything stick together.
- Nutritional yeast: I use it instead of breadcrumbs, and it also gives this recipe a cheesy flavor.
- Tahini: homemade or store-bought, roasted or raw, you choose!
- Soy sauce.
- Non-dairy milk: I used soy milk, but any type will do as long as it's unsweetened.
- Onion powder.
- Garlic powder.
- Ground black pepper: fresh ground black pepper tastes amazing. However, I find store-bought more convenient and also easier to measure with a teaspoon.
- Ketchup: homemade or store-bought.
- Brown sugar: any type of sugar is okay, although brown sugar is my favorite choice. Make sure the sugar you're using is vegan, though.
- Paprika: any type is okay.
See the recipe card below for a full list of ingredients and measurements.
🔪 Instructions
Step 1: Preheat the oven to 350ºF or 180ºC. Add the chickpeas and kidney beans to a mixing bowl and mash them with a potato masher or a fork.
Step 2: Add all the remaining vegan meatloaf ingredients and mix until well combined. You can also blend them in a food processor.
Step 3: Firmly press the mixture in a lined 9×5-inch (23×13 cm) loaf pan. Feel free to place the mixture onto a lined baking sheet and form it into a loaf with your hands.
Step 4: To make the glaze just mix all the ingredients in a bowl until well combined.
Step 5: Spread the glaze evenly over the top and bake for 50 minutes.
Step 6: Remove from the oven and allow it to cool for at least 5 minutes before removing it from the pan. Slice and serve immediately.
📋 Substitutions & variations
- If you can't find nutritional yeast, you could also use brewer’s yeast. However, nutritional yeast is the best choice.
- I’ve only made this recipe using tahini, but you could probably use a different seed or nut butter instead (like peanut or almond butter), or even oil, but in that case, you may need to use less non-dairy milk.
- If you're gluten-free, just use tamari instead of soy sauce as this recipe doesn't require breadcrumbs.
- If you're soy-free, use coconut aminos instead of soy sauce, or just add water or vegetable stock and salt to taste.
- Make it sugar-free by using sugar-free ketchup (or even tomato paste), and omit the brown sugar.
- Add some sautéed veggies to the mixture and mix until well combined. Just cook them in a skillet with a little bit of extra virgin olive oil until golden brown.
🍽 Equipment
To mash the chickpeas and the beans, I really suggest you use a potato masher. A fork would also work, but a potato masher will do the job more quickly and efficiently.
If you own a food processor, it may be easier for you to prepare the vegan meatloaf dough. You will simply need to blend all the ingredients together for optimal results.
In addition to the potato masher, you only need simple equipment you probably already have like a large bowl, a wooden spoon, and a 9×5-inch (23×13 cm) loaf pan.
You'll also need measuring tablespoons, and the measuring cups or the scale you need to weigh your ingredients.
❄️ Storage
- Fridge: store the leftovers in an airtight container in the refrigerator for up to 5 days. It's also delicious sliced cold the next day on a sandwich.
- Freezer: store the leftovers in an airtight container for up to 6 months. Thaw overnight in the refrigerator.
- Reheat in the oven: cover loosely with foil and bake at 350ºF or 180ºC for about 20-25 minutes or until warmed through. Remove the foil for the last few minutes for a crispier finish.
- Reheat in the microwave: place the vegan meatloaf slices in a single layer on a microwave-safe dish, cover them with a damp paper towel, and reheat them for a minute on a low setting.
💭 Expert tips
- Don't overmix or it can result in a tough and dense vegan meatloaf.
- You can line the loaf pan with some parchment paper before adding the mixture so the vegan meatloaf is easy to remove. You can also use a silicone pan to prevent sticking.
- If you don’t have a loaf pan, feel free to place the mixture onto a lined baking sheet and shape it with your hands.
- Gently press the mixture into the pan so it holds its shape.
- Allow the loaf to set up for at least 10 minutes before cutting. It makes the vegan meatloaf easier to slice.
❓Recipe FAQs
Yes! You can prepare and assemble it 1 or 2 days ahead of time. Once assembled, simply wrap the prepared loaf in foil or plastic wrap and store it in the refrigerator until ready to bake. You can also freeze it.
Because the mixture wasn’t mixed together well enough, or it wasn’t pressed together firmly, that's why I like to use a loaf pan.
You should bake it uncovered because you want the vegan meatloaf to brown and the glaze to caramelize. However, if it browns too quickly, just cover it with foil.
Feel free to use BBQ sauce or tomato paste instead.
You can also make your own healthy alternative to ketchup in less than 2 minutes with tomato paste, vinegar, and maple or agave syrup, among other condiments.
You could use any canned of cooked legumes you have on hand, but this is my favorite combination, though.
🍲 More vegan dinner recipes
⭐️ Did you like this vegan meatloaf? Please consider giving it a 5-star rating and comment below!
📖 Recipe
The BEST Vegan Meatloaf
Ingredients
For the vegan meatloaf:
- 1 cup canned or cooked chickpeas, drained and rinsed
- 1 cup canned or cooked kidney beans, drained and rinsed
- 1 cup ground flaxseed
- 1 cup nutritional yeast
- ½ cup tahini
- ¼ cup soy sauce
- ¼ cup unsweetened non-dairy milk , I used soy milk
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- ¼ teaspoon ground black pepper
For the glaze:
- ½ cup ketchup
- 2 tablespoon brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Add the chickpeas and kidney beans to a mixing bowl and mash them with a potato masher or a fork.
- Add all the remaining vegan meatloaf ingredients and mix until well combined. You can also blend them in a food processor.
- Firmly press the mixture in a lined 9×5-inch (23×13 cm) loaf pan. Feel free to place the mixture onto a lined baking sheet and form it into a loaf with your hands.
- To make the glaze just mix all the ingredients in a bowl until well combined.
- Spread the glaze evenly over the top and bake for 50 minutes, or until browned.
- Remove from the oven and let stand for at least 10 minutes before cutting, it will hold up better. Slice and serve immediately.
Notes
- If you can't find nutritional yeast, you could also use brewer’s yeast. However, nutritional yeast is the best choice.
- I’ve only made this recipe using tahini, but you could probably use a different seed or nut butter instead (like peanut or almond butter).
- You could also use oil instead of tahini, but in that case, you may need to use less non-dairy milk.
- If you're gluten-free, just use tamari instead of soy sauce as this recipe doesn't require breadcrumbs.
- If you're soy-free, use coconut aminos instead of soy sauce, or just add water or vegetable stock and salt to taste.
- Make it sugar-free by using sugar-free ketchup (or even tomato paste), and omit the brown sugar.
- Fridge: store the leftovers in an airtight container in the refrigerator for up to 5 days. It's also delicious sliced cold the next day on a sandwich.
- Freezer: store the leftovers in an airtight container for up to 6 months. Thaw overnight in the refrigerator.
- Reheat in the oven: cover with foil and bake at 350ºF or 180ºC for 20-25 minutes or until warmed through. Remove the foil for the last few minutes.
- Reheat in the microwave: place the vegan meatloaf slices in a single layer on a microwave-safe dish, cover them with a damp paper towel, and reheat for a minute on a low setting.
Judy says
Finally a wonderful recipe for a meatloaf that doesn’t taste or look like dog food. I have tried so many meatloaf recipes that are plant-based, and they all have been such a big disappointment. I was hesitant to try this one because I’ve wasted so much food and time in the past, but I am so glad I did. I followed the directions, exactly as written, and it turned out delicious. Thank you so much.
Iosune says
Hi Judy! So glad you liked it 🙂 Thanks a lot for your comment!
C says
Not sure why you say you can use brewers yeast. It is not at all like nutritional yeast and has a very diff taste and usage.
Iosune says
Hi C! I use both on a daily basis, some brewers yeast have a bitter taste, but some of them don't and are a great alternative to nutritional yeast 🙂
Susan says
Made it for dinner. Was amazing and nice and moist.
Iosune Robles says
Hi Susan! So glad you liked it 🙂
kathyz says
I was pleasantly surprised at how very tasty this loaf is! I say surprised only because for me it was an interesting mix of ingredients, and I chose it because i needed something I could shape in a mold and then bake free standing on a cookie sheet for a Halloween party. It worked perfectly and tasted delicious! I will make this again! (i gave 4 stars only because of lack of vegetables)
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Cate says
Hi Losune
Is the glaze tomato paste or passage. In Australia our tomato paste is concentrated..should I mix both?
Iosune Robles says
Hi! You mean the tomato in the ketchup? We use tomato paste and it is concentrated 🙂
Jeff says
So, my family doesn't care for the taste of nutritional yeast. Do you have a substitution for that ingredient? For us, it always leaves an after-taste.
Iosune Robles says
Hi Jeff! Feel free to omit it 🙂 I hope you all enjoy this recipe!
IamChefmom says
Excellent recipe! We are vegetarian so I added parmesan cheese instead of nutritional yeast. Used all other ingredients exactly as listed. Very good, thank you for posting the recipe
Iosune Robles says
So glad you liked our vegan meatloaf 🙂 Have a nice day!
Tracey says
I can't wait to make this! I do have a quick question about the canned beans. The can I purchased says 1/2 cup chickpeas is 130g. So would I still weigh the chickpeas to 170g like you call for in the recipe or do 260g which would give me 1 cup by my cans standards. Thank you!
Iosune Robles says
Hi Tracey! I recommend you to weight the chickpeas to 170 g 🙂 Hope you enjoy it!
Jane Aker says
This is most definitely a keeper. We had been craving meatloaf and this recipe is perfect. We used Natural Peanut Butter in place of tahini and soaked / cooked dried beans. Already soaking more chickpeas and kidney beans for another recipe. Thanks for sharing a recipe with simple ingredients and is yummy.
Iosune Robles says
Hi! Thanks for trying our recipe 🙂 I'm glad you liked it!
Jodi DellaVentura says
Made this and it was complete mush!! Where did I go wrong. Rethinking my steps. Beans...is it a measured 1 cup or just a whole can which is 15oz?
Flaxseed....I use Bob’s Red Mill Flaxseed meal. Should I have used Flaxseed Powder or ground up some whole flaxseeds? Curious because I want to give it another try as it did smell divine.
Iosune Robles says
Hi! We have used 170 g of kidney beans that is 1 cup and ground flaxseed 🙂 Give it another try, I'm sure it will be delicious this time!
Jessica says
This was amazing. Would definitely make more of the glaze next time to dip! Delicious!!!
Iosune Robles says
Hi Jessica, so glad you liked it!