The Best Vegan Meatloaf
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!
Servings: 10
Calories: 235kcal
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.
Nutrition
Serving: 1serving | Calories: 235kcal | Carbohydrates: 21g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Sodium: 537mg | Potassium: 420mg | Fiber: 8g | Sugar: 6g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg
