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!
It’s a delicious vegan version of a classic recipe and an easy dinner idea that's ready in just 1 hour! Serve it with a side of Vegan Mashed Potatoes and Vegan Gravy for a truly comforting vegan feast.
This recipe is a guaranteed crowd-pleaser, ideal for Thanksgiving or Christmas dinner, special celebrations, or simply for a satisfying meal any day of the week!
Looking for more recipes for your vegan Thanksgiving feast? Don't miss out on my Vegan Cornbread, Vegan Mac and Cheese, and Vegan Sweet Potato Casserole recipes. They're a must-try!
Jump to:
🌟 Why you'll love this recipe
- Speedy Preparation: Ready in just 1 hour from start to finish, making it a quick and hassle-free option for your mealtime.
- Pantry-Friendly: Crafted with everyday ingredients you likely already have in your kitchen or can easily find at your local grocery store, saving you time and effort.
- Irresistible Flavor: Boasts a rich and meaty flavor profile that even the heartiest meat eaters will adore.
- Protein-Packed: Loaded with plant-based protein from the legumes and ground flaxseed, providing a satisfying and nutritious meal.
- Budget-Friendly: This recipe is cost-effective, featuring affordable ingredients like canned chickpeas and beans, making it an economical choice for any budget.
🧾 Ingredient notes
Chickpeas and Kidney Beans: Whether you choose canned or cook them from scratch, both options work perfectly in this recipe.
If you opt for canned chickpeas and kidney beans, remember to drain and rinse them before use.
If you cook them from scratch, you can use an equivalent amount of cooked chickpeas and kidney beans in the recipe.
You can use any type of canned or cooked legumes you have available, but this combination is my personal favorite.
Ground Flaxseed: Any type of flaxseed will work in this recipe. Ground flaxseed serves as a binding ingredient, helping to hold the meatloaf together.
Whether you have brown or golden flaxseed on hand, feel free to use what you prefer or have available. It's a versatile and nutritious addition to the recipe.
Nutritional Yeast: In this recipe, nutritional yeast serves a dual purpose. It acts as a breadcrumb substitute, providing texture, and imparts a cheesy flavor to the meatloaf.
Nutritional yeast is a fantastic plant-based ingredient for adding a savory, cheesy taste to vegan dishes.
Feel free to adjust the amount to your taste preferences for that delightful cheesy kick.
Soy Sauce: Consider using tamari for a gluten-free option or coconut aminos for a soy-free and gluten-free choice.
Both provide a savory umami flavor that complements the dish, so you can customize your meatloaf to match your dietary needs and taste preferences.
Unsweetened Non-Dairy Milk: I used Soy Milk in this recipe, but you have flexibility when it comes to non-dairy milk choices. Any unsweetened non-dairy milk variety will work seamlessly.
Whether you opt for Almond Milk, Rice Milk, Cashew Milk, or another plant-based milk, just make sure it's unsweetened to maintain the balance of flavors in the dish.
Ketchup: You have flexibility here. Substitute with BBQ sauce or tomato paste if you prefer.
Alternatively, craft a quick and Healthy Ketchup alternative in under 2 minutes using tomato paste, vinegar, and a touch of maple or agave syrup, along with other condiments of your choice.
Brown Sugar: While brown sugar is the preferred choice in this recipe for its rich flavor, you can use any type of vegan-friendly sugar you have on hand.
Just ensure it's labeled as "bone-char free" to maintain the vegan aspect of the dish.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Mushroom Lover's Vegan Meatloaf: Add ½ cup (60 grams) of finely chopped mushrooms to the mix for an extra umami boost and a meaty texture.
- Spicy Vegan Meatloaf: Incorporate 1 teaspoon of diced jalapeños or red pepper flakes for a kick of heat that elevates the flavors.
- Nutty Vegan Meatloaf: Mix in ¼ cup (30 grams) of chopped nuts, such as walnuts or pecans, for added crunch and a delightful nutty undertone.
- Herb-Infused Vegan Meatloaf: Experiment with 1 tablespoon of fresh herbs like rosemary, thyme, or sage to infuse your meatloaf with aromatic and savory notes.
- Veggie-Packed Vegan Meatloaf: Boost the nutrition by folding in ½ cup (60 grams) of diced vegetables like bell peppers, carrots, or spinach, making it even more wholesome.
🔪 Instructions
Step 1. 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.
Step 2. Incorporate all the remaining vegan meatloaf ingredients and mix thoroughly until well combined. Alternatively, you can use a food processor to blend them.
Step 3. 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.
Step 4. To prepare the glaze, simply mix all the ingredients in a bowl until well combined.
Step 5. Evenly spread the glaze on top and bake for 50 minutes or until browned.
Step 6. 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.
💭 Expert tips
- 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.
❓Recipe FAQs
It can typically last in the fridge for about 3 to 4 days when stored in an airtight container.
To maximize its freshness and prevent it from drying out, it's a good practice to keep it refrigerated promptly after cooling down to room temperature.
If you have any leftovers that you won't consume within this timeframe, consider freezing them for longer storage.
You can freeze it for longer storage. After cooling, wrap it tightly in plastic or foil, or use airtight containers or freezer bags. Label it with the freezing date and store it in the freezer for up to 2-3 months.
To enjoy later, thaw in the refrigerator overnight and reheat as needed, providing a convenient meal option.
Reheating it is easy! Here's how:
Oven: Preheat your oven to 350°F (180°C). Place the meatloaf slices or the whole meatloaf in an ovenproof dish, cover it with foil to prevent drying, and bake for about 20-30 minutes, or until heated through.
Microwave: For a faster option, place individual slices on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm to your liking.
Skillet: Another method is to reheat slices in a non-stick skillet over medium heat. This can help re-crisp the outer edges for a slightly different texture.
Grill or Panini Press: If you prefer, you can even grill or press slices in a panini press for a crispy exterior.
It might fall apart due to a few common reasons. First, ensure you have adequate binding agents like flax eggs or breadcrumbs to hold it together.
Avoid overmixing, as excessive mixing can break down the structure. Also, be mindful of moisture levels, draining and patting dry canned ingredients can help.
Don't overcook it, as this can make it dry and crumbly. Use a meat thermometer to check for doneness.
Finally, allow your meatloaf to rest briefly after baking to help it firm up. By addressing these factors, you can prevent your meatloaf from falling apart.
Baking it uncovered is usually ideal for achieving a delicious crust and the right texture.
However, if the top browns too quickly while the inside needs more cooking, you can briefly cover it with foil.
In general, baking uncovered for most of the time yields a tasty, well-textured meatloaf.
🍂 Other delicious vegan Thanksgiving recipes
Did you like this recipe? Please leave a rating and comment below!
The Best Vegan Meatloaf
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.
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!
Sarah Hickman says
Hi. Thinking of making of this for a cold buffet. Would it be ok cold?
Iosune says
Hi Sarah! I've never tried it myself, but I think it should be ok cold 🙂
Kathy says
This tastes great! I really like onions, so I substituted 1/2 chopped onion for one of the tsp. of onion powder. I gave it a 4 star because I couldn’t give a 4 1/2! I follwed the recipe carefully. I made my loaf on a lined baking sheet and made it 9 X5 to be sure the baking time would be the same as the recipe, but after 50, then 60, then 75 min., it is still very moist in the middle, almost as moist as it was when raw. I appreciate any suggestions.
Iosune says
Hi Kathy! Every oven is different, you may need to cook it longer or at a higher temperature. Hope it helps!
Tom Hogg says
It didn't work for me. It never cooked through correctly and remained the same consistentancy as it was after I took it out of the blender. The nutritional yeast smells and taste like cardboard. The whole thing went in the garbage.
Iosune says
Hi Tom! I'm so sorry the recipe didn't work for you. Did you used the same ingredients and followed all the steps?
Marie says
So easy and delicious! My hubby and I loved it so much!
Iosune says
Hi Marie! Thanks a lot 😀 So glad you loved it!
Veggie Girl says
Hello! Are you able to freeze the meatloaf? If so for how long?
Iosune says
Hi! I'ver never frozen it myself, but I think you can. I don't know for how long, sorry!
Melissa says
Thank you so much! This was great! Followed a few suggestions and tweaked it a bit...sautéed some onion, carrot and celery and added to the beans, pulsed in the food processor with the tahini, coconut aminos instead of tamari, and crushed tomatoes instead of plant milk, then mixed with the rest of the ingredients (plus a dash of poultry seasoning and a small handful of chopped walnuts) in a bowl with a wooden spoon. I used a different glaze (a mix of ketchup, maple syrup, balsamic vinegar and dijon) and made it freeform on a pan so the sides of the loaf would brown. It held together and sliced perfectly - very compact but not dense! And as always with these things, even better the next day. The texture was just right! This was much better than a more complicated recipe that I've made before - I will definitely double it next time for a stash in the freezer!
Iosune says
Hi Melissa! Sounds amazing 🙂 So glad you liked it!
Claire says
Soooo delicious! I had run out of nut milk, so I used some leftover crushed San Marzano tomatoes as the liquid. It worked out fine. I served it with cauliflower mash and vegan mushroom gravy. It was even better the next day, super thinly sliced on your GF vegan bread (which is an all-time favorite!), topped with fermented kraut and avocado. I froze some of the extra slices and take them out for lunch with a slice of the bread which I also keep frozen by the slice. So good! Thank you for this delicious recipe!
Iosune says
Hi Claire! Sound SO good 😀 Thank YOU for making this recipe!
Caroline says
I made this for Christmas and it was amazing. My non-vegan family said it tasted like regular meat loaf. I added a vegan gravy based on a Jamie Oliver recipe. Do you think that adding chopped onions would also work?
Thanks for your great work!
Iosune says
Hi Caroline! So glad you liked it 😀 I've never tried it myself, but I think it should work. Have a nice day!