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Vegan Meatloaf Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://cookwithruby.com/vegan-meatloaf-recipe/