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.
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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
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8-10
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.
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
- Preheat the oven to 350ºF or 180ºC.
- Add the chickpeas and beans to a mixing bowl and mash them with a fork or a potato masher.
- 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.
- 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.
- To make the glaze just mix all the ingredients until well combined.
- In a mixing bowl, mix together all the ingredients for the glaze.
- Spread the glaze evenly over top and bake for 50 minutes.
- Remove from the oven and allow the vegan meatloaf to cool for at least 5 minutes before removing it from the loaf pan.
- 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
This loaf looks really good! I’m going to take the leap & try it. I’m not an adventuresome cook by any means but the finished loaf here looks like it’s worth it.
Hi Linda! Thanks a lot 🙂 Hope you like it!
Your meatloaf looks amazing!
Do you think this recipe would work for meatballs? I’d like to leave them warming I’m a crockpot at a buffet.
Oops…. IN a crockpot!
@ Gina… You are Cute… :0)
Hi Gina! I’ve never made meatballs using this recipe, so I don’t know, but I think it could work. Add some breadcrumbs, oats or any type of flour if needed 🙂
The meatloaf looks interesting. I wanted to ask about a plant- based Chorizo. Do you have a recipe for a plant- based Chorizo?
Hi Mr Goodwin! Thanks a lot 🙂 No, we haven’t, sorry!
I made this yesterday and loved it. FYI…even better leftover. Also convinced two friends to give it a try.
Hi Tom! So glad you liked it 🙂 Have a nice day!
I found this very difficult to mix. I started it in the food processor and finished up the spices in a bowl. Did anyone else have this problem? What did I do wrong?
Hi Mary! Somereaders have tried it and it turned out well, but try to add more milk next time. Have a nice day!
Improve texture with some TVP…excellevt!
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Hi Bob! So glad to hear that 🙂 Thanks a lot for your comment!
Made it today for dinner but actually cooked it around lunch time so it had plenty of time to cool down. I replaced the plant milk with thick tomato juice and it worked out fine. I was a bit nervous it will not hold together but it was easy to cut and serve. Wish I could post pictures here : )
Thank you for the receipe
★★★★★
Hi Karina! You’re so welcome and thanks a lot for your comment 🙂 So glad you liked it!
What can I use instead of flaxseeds? I don’t have any
Hi Amanda! I’ve only made this recipe using flaxseeds, but you could try to use other nuts or seeds. Hope it works!
I have tried other “meatloaf” recipes, and this is my favorite! Served it up with mashed potatoes and mushroom gravy… delightful! I did finely chop some onion, celery and carrots (about 1/2 cup each), sautéed them with a couple tablespoons of veggie broth til soft, and added them to the mix, as well as 1/3 cup chopped walnuts ( for a little “chew”). Wonderful recipe with good flavor!
Hi Kathi! Sounds amazing! So glad you liked our recipe 😉
We had this at for lunch today along with another recipe (lentil based) for a vegan meatloaf as we wanted to try them out before Christmas. This one won wins hands up & so easy to make too. So this will be on our Christmas menu this year. I’ll probaby add some walnuts as another person suggests. Thanks for the recipe.
★★★★★
Hi Josie! You’re so welcome 🙂 Thanks for chosing our recipe. Have a nice day!
Hi!
So I am going pescatarian for a brief period of time, and was trying to find good vegetarian and vegan recipes to try. I was wondering, since I can drink milk, could I use milk in the recipe, or would this recipe only work with a type of plant milk? My body has been very sensitive to drinking straight almond milk so I am a little wary of it, and soy milk, as my body doesn’t process soy well. Would coconut milk work? Or could I just use milk for that ingredient?
Hi Priya! Cow’s milk is not healthy at all, but feel free to use any plant milk you have on hand 🙂 There are so many alternatives: https://simpleveganblog.com/9-easy-plant-milk-recipes/ Coconut milk is okay, but is so high in fat. Have a nice day!
I made this loaf for Christmas this year and it was so lovely. I am going to make another one today for myself to have during the week
★★★★★
Hi Val! So glad you liked it 🙂 Have a nice day!
I made this for Christmas and it was amazing. My non-vegan family said it tasted like regular meat loaf. I added a vegan gravy based on a Jamie Oliver recipe. Do you think that adding chopped onions would also work?
Thanks for your great work!
Hi Caroline! So glad you liked it 😀 I’ve never tried it myself, but I think it should work. Have a nice day!
Soooo delicious! I had run out of nut milk, so I used some leftover crushed San Marzano tomatoes as the liquid. It worked out fine. I served it with cauliflower mash and vegan mushroom gravy. It was even better the next day, super thinly sliced on your GF vegan bread (which is an all-time favorite!), topped with fermented kraut and avocado. I froze some of the extra slices and take them out for lunch with a slice of the bread which I also keep frozen by the slice. So good! Thank you for this delicious recipe!
★★★★★
Hi Claire! Sound SO good 😀 Thank YOU for making this recipe!
Thank you so much! This was great! Followed a few suggestions and tweaked it a bit…sautéed some onion, carrot and celery and added to the beans, pulsed in the food processor with the tahini, coconut aminos instead of tamari, and crushed tomatoes instead of plant milk, then mixed with the rest of the ingredients (plus a dash of poultry seasoning and a small handful of chopped walnuts) in a bowl with a wooden spoon. I used a different glaze (a mix of ketchup, maple syrup, balsamic vinegar and dijon) and made it freeform on a pan so the sides of the loaf would brown. It held together and sliced perfectly – very compact but not dense! And as always with these things, even better the next day. The texture was just right! This was much better than a more complicated recipe that I’ve made before – I will definitely double it next time for a stash in the freezer!
Hi Melissa! Sounds amazing 🙂 So glad you liked it!
Hello! Are you able to freeze the meatloaf? If so for how long?
Hi! I’ver never frozen it myself, but I think you can. I don’t know for how long, sorry!