Introduction

This vegan meatloaf is a hearty and flavorful plant-based twist on a classic comfort food. Packed with chickpeas, veggies, and savory seasonings, it makes a perfect main dish for any meal. It’s easy to prepare and delicious served warm with your favorite sides.

A white plate with three main sections: on the left, bright green cooked green beans mixed with caramelized light brown onions, in the center and front, two thick slices of golden brown meatloaf with a glazed top and visible small bits of vegetables inside, and on the right, a serving of creamy mashed potatoes with bits of green herbs scattered on top. The plate is placed on a white marbled surface, with a fabric napkin to the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp. extra-virgin olive oil
1/2 yellow onion, finely chopped
2 stalks celery, finely chopped
1 medium carrot, peeled and finely chopped
1 cup finely chopped baby bella mushrooms
2 (15-oz) cans chickpeas, drained and rinsed
1 cup panko bread crumbs
1/4 cup freshly chopped parsley, plus more for garnish
2 tbsp. low-sodium soy sauce
1 tbsp. vegan Worcestershire sauce
1/4 cup ketchup
1/4 cup barbecue sauce
1/2 tsp. smoked paprika
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1: Preheat oven to 375ºF and line a 5″x8″ loaf pan with parchment paper. In a large skillet over medium heat, heat the olive oil. Add the onion, celery, carrot, and mushrooms and cook, stirring occasionally, until the vegetables are soft and most of the liquid has evaporated, about 6 to 8 minutes.
Step 2: Using a potato masher in a large bowl or food processor, mash the chickpeas until a rough paste forms. A few larger pieces of chickpea are fine. If you use a food processor, transfer the mashed chickpeas to a large bowl.
Step 3: Add the cooked vegetables, bread crumbs, parsley, soy sauce, and vegan Worcestershire sauce to the mashed chickpeas. In a medium bowl, whisk together the ketchup and barbecue sauce. Add half of this sauce mixture to the chickpea bowl. Season with smoked paprika, salt, and pepper and stir everything until evenly combined.
Step 4: Transfer the chickpea mixture to the prepared loaf pan, gently packing it down. Smooth the top, then brush with half of the remaining ketchup-barbecue sauce. Bake for 30 minutes. Remove from oven, brush with the remaining sauce, and bake for an additional 30 minutes.
Step 5: Let the meatloaf cool for 10 minutes in the pan. Garnish with fresh parsley before slicing and serving.

Tips & Variations

Use gluten-free bread crumbs to make this recipe gluten-free.
Add finely chopped walnuts or sunflower seeds for extra texture and flavor.
Try different barbecue sauces to vary the sweetness or smokiness of the glaze.
Serve with mashed potatoes or steamed greens for a complete meal.

Storage

Store leftover vegan meatloaf covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave or in a skillet over low heat to keep them moist. This meatloaf can also be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white plate on a white marbled surface holds a meal with four main parts arranged clearly: at the top right, there is a smooth yellowish mashed potato serving with a creamy texture; to the left of the mashed potatoes, bright green peas create a round shaped pile with a shiny, fresh look; at the bottom right, two thick slices of brown meatloaf sit next to each other, showing a coarse, crumbly texture inside and covered slightly with brown gravy; to the left of the meatloaf, there is a bright purple beet salad with a creamy and chunky texture, creating a colorful contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this vegan meatloaf ahead of time?

Yes, you can prepare the mixture a day ahead and refrigerate it before baking. Just cover it tightly and bake as directed when ready.

What can I use instead of chickpeas?

Cooked lentils or black beans work well as alternatives to chickpeas, offering a similar texture and binding quality.

Vegan Meatloaf Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

This hearty vegan meatloaf is packed with chickpeas, fresh vegetables, and flavorful seasonings, making it a wholesome and comforting plant-based main dish. Baked to perfection with a tangy ketchup and barbecue glaze, it offers a delicious alternative to traditional meatloaf that’s perfect for family dinners or meal prepping.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Vegetables and Aromatics

1 tbsp. extra-virgin olive oil
1/2 yellow onion, finely chopped
2 stalks celery, finely chopped
1 medium carrot, peeled and finely chopped
1 cup finely chopped baby bella mushrooms

Main Ingredients

2 (15-oz) cans chickpeas, drained and rinsed
1 cup panko bread crumbs
1/4 cup freshly chopped parsley, plus more for garnish
2 tbsp. low-sodium soy sauce
1 tbsp. vegan Worcestershire sauce

Glaze and Seasonings

1/4 cup ketchup
1/4 cup barbecue sauce
1/2 tsp. smoked paprika
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Preheat and Prepare Vegetables: Preheat the oven to 375ºF and line a 5″x8″ loaf pan with parchment paper. In a large skillet over medium heat, heat the olive oil. Add the chopped onion, celery, carrot, and mushrooms. Cook, stirring occasionally, until the vegetables are soft and most of the liquid has evaporated, about 6 to 8 minutes.
Mash Chickpeas: Using a potato masher in a large bowl or a food processor, mash the drained and rinsed chickpeas until a rough paste forms. It is fine to leave a few larger pieces for texture. If using a food processor, transfer the mashed chickpeas to a large bowl.
Combine Ingredients: Add the cooked vegetables, panko bread crumbs, chopped parsley, soy sauce, and vegan Worcestershire sauce to the mashed chickpeas. In a separate medium bowl, whisk together the ketchup and barbecue sauce. Add half of this sauce mixture to the chickpea mixture. Season with smoked paprika, kosher salt, and freshly ground black pepper. Stir until all ingredients are well combined.
Form and Bake Meatloaf: Transfer the chickpea mixture to the prepared loaf pan, pressing it in gently and smoothing the top. Brush the top with half of the remaining ketchup and barbecue sauce mixture. Bake in the preheated oven for 30 minutes.
Glaze and Finish Baking: Remove the meatloaf from the oven, brush the top with the remaining ketchup and barbecue sauce mixture, then bake for an additional 30 minutes. Remove from oven and let cool for 10 minutes before garnishing with additional parsley and serving.

Notes

If you don’t have panko bread crumbs, regular bread crumbs can be used, but panko provides a lighter texture.
Feel free to substitute gluten-free bread crumbs to make this recipe gluten-free.
Leftover meatloaf can be stored in the refrigerator for up to 4 days or frozen for longer storage.
You can add a little bit of liquid smoke or smoked paprika for a smoky flavor adjustment.
Serving with a side of steamed vegetables or a fresh salad complements the dish well.

Keywords: Vegan meatloaf, chickpea meatloaf, plant-based meatloaf, vegetarian meatloaf, vegan dinner, healthy vegan recipe