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Best Vegan Meatload

The Best Vegan Meatloaf

A classic style vegan meatloaf recipe made with a base of chickpeas. Unlike some vegan loaf recipes, this one is not mushy. It has a slight smoky flavor and makes for a beautiful centerpiece dish for any holiday or Sunday family dinner.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 234 kcal


Vegetables for Sautéing

  • 2 tbsp olive oil or water for oil-free
  • 1 onion diced small
  • 2 carrots diced small
  • 2 celery stalks diced small
  • 3 garlic cloves minced

For the Rest

  • 3 cups chickpeas drained and rinsed (2 15 oz. cans)
  • cups panko breadcrumbs
  • 2 tbsp ground flaxseed
  • 3 tbsp nutritional yeast
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce Annies Homegrown Organic & Vegan Worcestershire Sauce
  • ¼ cup ketchup
  • ½ tsp liquid smoke optional, but good

For the Topping

  • cup ketchup
  • 1 tsp Worcestershire sauce Annies Homegrown Organic & Vegan Worcestershire Sauce



  • Preheat the oven to 375 degrees and lightly spray a 9 inch loaf pan with oil, or line the bottom with parchment paper to prevent sticking.
  • Saute the onion, carrots, celery and garlic in the olive oil or water over medium heat for 5 minutes, until the onions are translucent. Remove from heat and set aside.
  • Add the chickpeas to a large bowl, and mash with a potato masher (or fork). You do not want them to be completely pasty or mushy, but well broken up. Alternatively, use a food processor, but be careful not to over blend them and make them totally mushy. Pulse a couple of times if using a food processor.
  • Add the cooked veggies and all the remaining ingredients to the chickpeas. Stir with a large wooden spoon until very well combined.
  • Press the loaf mixture in the prepared pan, pushing down evenly with your hand. Cover with foil and bake for 30 minutes.
  • In a small bowl, stir together the ketchup and Worcestershire sauce for the topping.
  • After 30 minutes, remove the foil, spread the ketchup topping evenly on top of the loaf and bake for another 15 minutes, uncovered. Remove from the oven.
  • Allow to sit for at least 15 minutes before slicing if you can, it will hold up better. Sprinkle with fresh parsley if desired before serving.


You may substitute gluten-free or whole wheat breadcrumbs if desired.
Make sure to find vegan Worcestershire sauce. Most have anchovies in the ingredients. Annie’s brand has a good one you can find at most natural food stores. You can also order it online.
Find liquid smoke near barbecue sauce in most grocery stores. You can leave it out, but it adds a great “smoky” flavor. One bottle will last you a long time.


Calories: 234kcalCarbohydrates: 36gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 575mgPotassium: 446mgFiber: 7gSugar: 9gVitamin A: 2663IUVitamin C: 4mgCalcium: 75mgIron: 3mg
Keyword meatloaf
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