Easy Vegan Meatloaf

For a plant-based take on a classic main course, try this easy vegan meatloaf recipe. Made with simple ingredients like chickpeas and fresh herbs, this dish is both hearty and healthy! It’s also topped with tangy-sweet vegan glaze that’s hard to resist.

We love serving this recipe as an entrée for holidays and special occasions, but it’s easy enough to make for a weeknight meal. Here’s how to make it.

You will need:

• canned chickpeas
• white onion
• celery
• carrots
• garlic
• parsley
• oregano
• sage
• ground black pepper
• salt
• ketchup
• vegan Worcestershire sauce
• low-sodium soy sauce
• liquid smoke
• breadcrumbs
• non-dairy milk
• ground flax

If needed, use gluten-free breadcrumbs and tamari.

Note that the herbs are just suggestions. You can replace or add other herbs, like rosemary or thyme, to your meatloaf.

Preheat the oven to 375° F. Line a loaf pan or dish parchment paper or aluminum foil. This is useful for easier clean up and serving, but you can also just grease the pan.

Drain the chickpeas very well. Add them to a food processor, then pulse until slightly more than half is mashed. It’s okay if there are some chunks.

Be sure to avoid over-processing the chickpeas. If the chickpeas are mashed too much, the finished meatloaf may be mushy. (On the other hand, too many chunks will make the meatloaf fall apart, so it’s a bit of a balancing act.)

Transfer the chickpea mixture to a large mixing bowl.

Now, warm about 2 tablespoons of oil to a large skillet. Add the onion, celery, and carrots. Cook for 5 to 7 minutes over medium heat, or until the onion is fragrant and tender. Add the garlic and cook for another 30 seconds.

Let cool for about a minute. Add to the food processor and pulse until crumbly. If you want the vegetables to be less noticeable, continue pulsing until finely chopped (but not mushy).

Transfer to the large mixing bowl.

If you haven’t already, roughly chop up the herbs. You’ll need about 3 tablespoons of each.

To the mixing bowl, add the fresh herbs, salt, pepper, ketchup, Worcestershire sauce, soy sauce, liquid smoke, breadcrumbs, non-dairy milk, and ground flax.

Stir until fully combined. Try to form a small patty, as if you were making veggie burgers. The mixture should clump and stick together.

If the mixture is too dry, slowly add more non-dairy milk.

Transfer the mixture into the lined or greased loaf dish. Press down until it’s flat and compact. Bake for 30 minutes.

Meanwhile, make the meatloaf glaze.

You will need:

• ketchup
• apple cider vinegar
• maple syrup
• liquid smoke
• garlic powder
• paprika

If you prefer an extra-saucy meatloaf, double all the ingredients.

In a small bowl, combine all the ingredients. Whisk well.

After 30 minutes, remove the meatloaf from the oven. Spread on top and bake for another 25 minutes, or until golden brown and crispy along the edges.

Avoid cutting the meatloaf right out of the oven; it will easily fall apart at this point. Instead, let the meatloaf sit for about 15 minutes. The longer it sits to cool down, the more it will stick together.

Top with additional herbs, if you’d like. Slice and enjoy with your favorite vegan holiday recipes, such as:

• Vegan Green Bean Casserole
• Easy Holiday Vegan Cranberry Sauce
• Vegan Mashed Potatoes & Mushroom Gravy
• Easy Vegan Stuffing