The Best Vegan Meatloaf

Sliced vegan meatloaf against a white backdrop.

4.85 from 39 votes

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!

Prep Time10

Cook Time50

Total Time1

Course: Main Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 235kcal

Author: Iosune

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

US Customary - Metric

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.

Nutrition