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
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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.
val Anderson says
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
Iosune says
Hi Val! So glad you liked it 🙂 Have a nice day!
Priya Mathew says
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?
Iosune says
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!
JOSIE says
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.
Iosune says
Hi Josie! You're so welcome 🙂 Thanks for chosing our recipe. Have a nice day!
Kathi says
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!
Iosune says
Hi Kathi! Sounds amazing! So glad you liked our recipe 😉
Amanda says
What can I use instead of flaxseeds? I don’t have any
Iosune says
Hi Amanda! I've only made this recipe using flaxseeds, but you could try to use other nuts or seeds. Hope it works!
Karina says
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
Iosune says
Hi Karina! You're so welcome and thanks a lot for your comment 🙂 So glad you liked it!
Bob says
Improve texture with some TVP...excellevt!
Iosune says
Hi Bob! So glad to hear that 🙂 Thanks a lot for your comment!
Mary says
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?
Iosune says
Hi Mary! Somereaders have tried it and it turned out well, but try to add more milk next time. Have a nice day!
Tom says
I made this yesterday and loved it. FYI...even better leftover. Also convinced two friends to give it a try.
Iosune says
Hi Tom! So glad you liked it 🙂 Have a nice day!
Mr Goodwin says
The meatloaf looks interesting. I wanted to ask about a plant- based Chorizo. Do you have a recipe for a plant- based Chorizo?
Iosune says
Hi Mr Goodwin! Thanks a lot 🙂 No, we haven't, sorry!
Gina says
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.
Gina says
Oops.... IN a crockpot!
Vanessa says
@ Gina... You are Cute... :0)
Iosune says
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 🙂
Linda says
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.
Iosune says
Hi Linda! Thanks a lot 🙂 Hope you like it!
Bill says
I've been a vegan for over 30 years, but I HATE nutritional yeast. This recipe looks great but that's a LOT of nutritional yeast. How would just leaving it out affect the final product?
Iosune says
Hi Bill! Have you tried the recipe? It doesn't taste like nutritional yeast 🙂 However, I think you could add almond flour or some oat flour instead. Hope it helps!