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.
Jonathan says
I don't have flaxseed. Is it just for flavour or is it an egg replacement? Can I use a packet egg replacement instead?
Iosune says
Hi Jonathan! You could use any other seeds or nuts instead 🙂
Shantel says
Is it really 1 Cup of ground flaxseed?
Iosune says
Hi Shantel! Yes, it is 🙂
Mika says
can I just double the kidney beans instead of using chickpeas? My wife is doesn't like chickpeas.
Thanks
Iosune Robles says
Hi Mika! Yes, feel free to double the kidney beans instead of using chickpeas 🙂 Maybe the flavor varies but it will also taste incredible!
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!
Meg says
Five stars for presentation, but unfortunately mine tasted like pure yeast. Perhaps it doesn't need a full cup? Or did I use a wrong type of yeast somehow?
Iosune says
Hi Meg! Did you use the same ingredients and followed all the steps? Our readers love this recipe, it's so popular on the blog. I used regular nutritional yeast. Hope it helps!
Alex says
I am currently making this recipe and I am very excited! Looks and smells great (I will admit anything with ketchup I love though lol). I was wondering how do I know it’s done?? I know it says bake for 50 minutes but my oven is not very accurate with its temp, I think it’s too high. Can’t wait to try it! Thanks!
Alex says
Okay, this is DELICIOUS! can’t wait to have it for lunch tomorrow!
Iosune says
Hi Alex! I'm so glad you like it 🙂 You can insert a knife into the center of the meatloaf as you would do with a cake. Hope it helps!
Heather Laughter says
I made this recipe tonight for a friend and cannot wait to get her feedback. I personally am not a vegan, but from what I tasted(edges) it was very good! Especially considering there is no meat or bread. Thank you for sharing. I look forward to trying some of your other recipes.
Iosune says
Hi Heather! You're so welcome 🙂 I hope you guys enjoyed it!
Sarah says
I made this tonight after spotting the recipe a few weeks ago, and although when I was mixing the ingredients together it seemed very very stodgy, it did work! I burnt out the motor on my stick blender but it was worth it, haha! My husband the carnivore even commented that it had a very meaty texture, and enjoyed it too. I did have to add a wee bit of water to get it to mix properly in the bowl, however. Served it with mash, cabbage and gravy, and loads left over for the next couple of days. Lovely!
Iosune says
Hi Sarah! I'm so sorry you burnt out the mother of your blender, but I'm so glad you liked it 🙂
Katherine Burgio says
I’ve made this close to a dozen times. I use whatever beans I have on hand. It’s wondefful on bread with mustard or slathered in gravy. I admit I use far more beans than the recipe calls for and it’s a hit each time I make it. Thank you !
Iosune says
Hi Katherine! I'm so glad you like the recipe 🙂 Have a nice day!
KthSe says
made this last night as a trial for a meal next week. the flavor was o k, but it was to salty for our family. my husband who eats almost everything I try says," it just tasted like beans". He is usually o k with beans but does not want this again. I even used low sodium soy sauce, but can't think how I could reduce the salt otherwise. I give it three stars, because if I could get the salt down I think the family might tolerate it better
Iosune says
Hi there! This recipe is so popular and people love it. I think you probably follow a low-sodium diet, so this might be too salty for you. Have a nice day!