Simple Vegan Meatloaf

Simple vegan meatloaf, which is also gluten-free and made with easy to find ingredients. A delicious plant-based version of a classic recipe.

Here’s another Thanksgiving recipe! I’ve never been a meatloaf-lover myself, but I do love this plant-based version. The classic recipe is made with ground meat, bread, along with spices. We’ve used legumes instead of meat and nutritional yeast instead of bread to make a gluten-free recipe.

This meatloaf is adapted from our veggie burgers, which are the best plant-based burgers we’ve ever tried. You can find the recipe in our Simple Vegan Meals ebook. I don’t know which recipe I like the most, the burgers or the meatloaf because both are AMAZING.

I prefer to use a lined 9×5 inch (23×13 cm) loaf pan to make this meatloaf, but any other rectangular pan will do. If you don’t have any, feel free to use your hands and a lined baking sheet, it’s up to you!

If you like our simple vegan meatloaf, check out these recipes: vegan tempeh meatballs, low fat vegan shepherd’s pie, veggie burgers, veggie patties (gluten-free) and low fat vegan kebab.

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Simple Vegan Meatloaf

★★★★★ 4.2 from 14 reviews

• Author: Simple Vegan Blog
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 8-10 1x
• Category: Main dish
• Cuisine: Vegan, American

Simple Vegan Meatloaf – Simple vegan meatloaf, which is also gluten-free and made with easy to find ingredients. A delicious plant-based version of a classic recipe.

Print Recipe

Did you make this recipe?

Leave us a review

Ingredients

For the meatloaf:

• 1 cup canned or cooked chickpeas (170 g), drained and rinsed
• 1 cup canned or cooked kidney beans (170 g), drained and rinsed
• 1 cup ground flaxseed (120 g)
• 1 cup nutritional yeast (70 g)
• 1/2 cup tahini (120 g)
• 1/4 cup tamari or soy sauce (65 ml)
• 1/4 cup unsweetened plant milk of your choice (65 ml), we used soy milk
• 2 tsp onion powder
• 2 tsp garlic powder
• 1/4 tsp ground black pepper

For the glaze:

• 1/2 cup ketchup (150 g)
• 2 tbsp cane, coconut or brown sugar
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika

Instructions

1. Preheat the oven to 350ºF or 180ºC.
2. Add the chickpeas and beans to a mixing bowl and mash them with a fork or a potato masher.
3. Add the rest of the ingredients of the meatloaf and mix until well combined. You can also blend all the ingredients in a food processor.
4. Press mixture firmly 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 pan with your hands.
5. To make the glaze just mix all the ingredients until well combined.
6. In a mixing bowl, mix together all the ingredients for the glaze.
7. Spread the glaze evenly over top and bake for 50 minutes.
8. Remove from the oven and allow the vegan meatloaf to cool for at least 5 minutes before removing it from the loaf pan.
9. Keep it in a sealed container in the fridge for about 5 days.

Notes

• Tahini can be replaced by any nut butter or even oil.
• Sea salt can be used instead of the tamari or soy sauce. Add more milk if needed.

Nutrition

• Serving Size: 1/10 of the recipe
• Calories: 231
• Sugar: 4.4 g
• Sodium: 558 mg
• Fat: 12.4 g
• Saturated Fat: 1.5 g
• Carbohydrates: 20.3 g
• Fiber: 8 g
• Protein: 11.1 g