This vegan meatloaf is a savory, healthy and gluten-free dish. Made with easy to find ingredients, it’s a delicious plant-based version of a classic recipe.

Here’s another plant-based recipe, perfect for Thanksgiving, Christmas, special occasions or just to make on a daily basis. I’ve never been a meatloaf-lover myself, but I do love this vegan meatloaf.

The classic recipe is made with ground meat, bread, and some spices. I’ve used legumes instead of meat and nutritional yeast instead of bread to make a gluten-free recipe.

This meatloaf is adapted from our veggie burgers, which are the best plant-based burgers we’ve ever tried. You can find the recipe in our Simple Vegan Meals ebook. I don’t know which recipe I like the most (the burgers or the meatloaf) because both are AMAZING.

I preferred to use a lined 9×5 inch (23×13 cm) loaf pan to make this meatloaf, but any other rectangular pan will do. If you don’t have any, you can also use your hands and a lined baking sheet, it’s up to you!

This vegan meatloaf is simple, easy to make and so tasty! You can eat it with my vegan mashed potatoes and this delicious vegan gravy to enjoy a delicious plant-based meal.

How to make vegan meatloaf – step by step

Preheat the oven to 350ºF or 180ºC.

the to or 180ºC. Add the chickpeas and beans to a mixing bowl and mash them (photo 1).

the and to a mixing and them (photo 1). Add all the remaining ingredients of the meatloaf and mix until well combined (photo 2).

all the of the meatloaf and until well combined (photo 2). Press the mixture firmly in a lined 9×5 inch (23×13 cm) loaf pan (photo 3).

the mixture in a (23×13 cm) (photo 3). To make the glaze , mix all the ingredients in a mixing bowl (photo 4).

, all the in a mixing (photo 4). Spread the glaze evenly over top and bake for 50 minutes (photo 5).

the evenly and for (photo 5). Remove from the oven and allow the vegan meatloaf to cool for at least 5 minutes before removing it from the loaf pan (photo 6).

Pro tips

Tahini can be replaced by any nut butter or even oil.

Sea salt can be used instead of the tamari or soy sauce. Add more milk if needed.

To mash the chickpeas and the beans, use a fork or a potato masher.

You can blend all the ingredients in a food processor to prepare the meatloaf.

You can line the loaf pan with some parchment paper before adding the mixture so the meatloaf is easy to remove.

If you don’t have a loaf pan, feel free to place the mixture onto a lined baking sheet and shape it with your hands.

Can you freeze this vegan meatloaf?

Yes, you can freeze it. Once it has cooled down completely, you can cut it in slices and freeze them separately or you can even freeze the entire loaf. In that case, remember to take it out of the freezer one or two days before eating it because it will need some time to defrost!

Can you reheat this vegan meatloaf?

Of course! You can either reheat it in the microwave or in the oven. If you use the oven and the meatloaf gets a golden-brown color but it’s still cold inside, cover it with aluminum foil – that way, you’ll be able to heat it up completely without burning it.

How long will this vegan meatloaf last?

You can keep it in a sealed container in the fridge for about 5 days. It may last a little longer, but make sure to check if it’s still good before eating it.

Looking for more meat alternatives?

Did you make this vegan meatloaf recipe?

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Vegan Meatloaf Author: Iosune

Iosune Prep: 10 mins

Cook: 50 mins

Total: 1 hour

8 – 10 1 x

Main Dish

Vegan, American Servings 8–10 1x Scale 1x 2x 3x Tap or hover over number to scale servings Print Pin This vegan meatloaf is a savory, healthy and gluten-free dish. Made with easy to find ingredients, it’s a delicious plant-based version of a classic recipe. Ingredients For the meatloaf: 1 cup canned or cooked chickpeas ( 170 g ), drained and rinsed

canned or cooked chickpeas ( ), drained and rinsed 1 cup canned or cooked kidney beans ( 170 g ), drained and rinsed

canned or cooked kidney beans ( ), drained and rinsed 1 cup ground flaxseed ( 120 g )

ground flaxseed ( ) 1 cup nutritional yeast ( 70 g )

nutritional yeast ( ) 1/2 cup tahini ( 120 g )

tahini ( ) 1/4 cup tamari or soy sauce ( 65 ml)

tamari or soy sauce ( ml) 1/4 cup unsweetened plant milk of your choice ( 65 ml), we used soy milk

unsweetened plant milk of your choice ( ml), we used soy milk 2 tsp onion powder

onion powder 2 tsp garlic powder

garlic powder 1/4 tsp ground black pepper For the glaze: 1/2 cup ketchup ( 150 g )

ketchup ( ) 2 tbsp cane, coconut or brown sugar

cane, coconut or brown sugar 1 tsp onion powder

onion powder 1 tsp garlic powder

garlic powder 1/2 tsp paprika Instructions Preheat the oven to 350ºF or 180ºC. Add the chickpeas and beans to a mixing bowl and mash them with a fork or a potato masher. Add the rest of the ingredients of the meatloaf and mix until well combined. You can also blend all the ingredients in a food processor. Press mixture firmly in a lined 9×5-inch (23×13 cm) loaf pan. Feel free to place the mixture onto a lined baking sheet and form it into a loaf pan with your hands. To make the glaze just mix all the ingredients until well combined. In a mixing bowl, mix together all the ingredients for the glaze. Spread the glaze evenly over top and bake for 50 minutes. Remove from the oven and allow the vegan meatloaf to cool for at least 5 minutes before removing it from the loaf pan. Keep it in a sealed container in the fridge for about 5 days. Notes Tahini can be replaced by any nut butter or even oil.

Sea salt can be used instead of the tamari or soy sauce. Add more milk if needed.

To mash the chickpeas and the beans, use a fork or a potato masher.

You can blend all the ingredients in a food processor to prepare the meatloaf.

You can line the loaf pan with some parchment paper before adding the mixture so the meatloaf is easy to remove.

If you don’t have a loaf pan, feel free to place the mixture onto a lined baking sheet and shape it with your hands. Nutrition Serving Size: 1/10 of the recipe

Calories: 231

Sugar: 4.4 g

Sodium: 558 mg

Fat: 12.4 g

Saturated Fat: 1.5 g

Carbohydrates: 20.3 g

Fiber: 8 g

Protein: 11.1 g

Update Notes: This post was originally published in November of 2017, but was republished with new photos, step by step instructions and tips in March of 2020.