fbpx Print
A square picture of a sliced vegan meatloaf

Vegan Meatloaf

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 50 mins
  • Total: 1 hour
  • 8-10 1x
  • Main Dish
  • Vegan, American

Servings 8-10 1x

Scale Tap or hover over number to scale servings

This vegan meatloaf is a savory, healthy and gluten-free dish. Made with easy to find ingredients, it’s a delicious plant-based version of a classic recipe.


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


  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.


  • 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.
  • To mash the chickpeas and the beans, use a fork or a potato masher.
  • You can blend all the ingredients in a food processor to prepare the meatloaf.
  • You can line the loaf pan with some parchment paper before adding the mixture so the meatloaf is easy to remove.
  • 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.


  • 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