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Square photo of a vegan meatloaf

Vegan Meatloaf

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

Servings 8-10 1x

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Vegan meatloaf, super flavorful and moist. 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 soy sauce or tamari (65 ml)
  • 1/4 cup unsweetened plant milk of your choice (65 ml), I 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 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 all the remaining ingredients of the meatloaf and mix until well combined. You can also blend them in a food processor.
  4. 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 pan with your hands.
  5. To make the glaze just mix all the ingredients in a bowl until well combined.
  6. Spread the glaze evenly over the top and bake for 50 minutes.
  7. Remove from the oven and allow the vegan meatloaf to cool for at least 5 minutes before removing it from the loaf pan.
  8. Slice and serve your vegan meatloaf as part of your vegan Thanksgiving dinner (as well as Christmas or any other special or weekday!) along with some creamy vegan mashed potatoes and our rich and flavorful vegan gravy
  9. Store the leftovers in an airtight container in the fridge for about 5 days or in the freezer for up to 6 months. Thaw overnight in the fridge. To reheat, use the microwave or oven. To 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.


  • Tahini can be replaced by any nut butter or even oil.
  • Sea salt can be used instead of tamari or soy sauce. Add more plant milk if needed.
  • 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 meatloaf dough. You will simply need to blend all the ingredients together for optimal results (see recipe instructions).
  • 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