How to Make Meatless Meatloaf

This meatless meatloaf is a delicious, holiday-worthy vegan main course. It’s moist and flavorful, with a satisfying, meaty texture. This nutritious vegan meatloaf is easy to make and can be prepared in advance.

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Main ingredients and substitutions

Chickpeas add protein, nutrients, and texture to this vegan meatloaf. I used canned chickpeas with no added salt but you can substitute cooked dried chickpeas if you prefer. 

Almond butter adds richness to this vegan meatloaf and improves its texture. Be sure to use smooth almond butter with no added salt or sugar. For a nut-free version, you can substitute pumpkin seed butter or sunflower seed butter.

Whole wheat flour acts as a binding agent in this recipe. You can substitute all purpose flour or gluten-free flour if you prefer.

Soy sauce adds saltiness and umami flavor to this vegan chickpea meatloaf. You can substitute tamari for a gluten-free version.

Nutritional yeast adds nutrients as well as flavor to this vegan meatloaf. You can omit the nutritional yeast if you prefer.

Fresh sage gives this meatloaf a cozy, woodsy flavor that makes it perfect for Thanksgiving, Christmas, or whenever you’re craving comfort food. You can substitute dried sage if you prefer (in which case reduce the amount to half a teaspoon).

You can glaze the meatloaf with this paleo ketchup (or use any type of store bought ketchup you like). Or you can omit the ketchup glaze altogether if you prefer.

How to make meatless meatloaf

Start by adding the drained, rinsed chickpeas to a large mixing bowl, then use a potato masher or fork to mash them well. 

Next you’ll add the onion, carrot, garlic, sage, thyme, olive oil, salt, and pepper to a large pan on the stove set to medium heat. Cook for 8-10 minutes or until the vegetables have softened and the onions are translucent, stirring often.

Transfer that mixture to the mixing bowl with the mashed chickpeas. Then preheat the oven to 350 degrees Fahrenheit. Add the whole wheat flour, almond butter, soy sauce, Dijon mustard, nutritional yeast, and cold water to the mixing bowl, then mix well to combine.

Transfer the mixture to a nine inch loaf pan lined with parchment paper.

Bake at 350 degrees Fahrenheit for 40 minutes, then spread the ketchup on top of the loaf and bake for 15 additional minutes (or omit the ketchup and bake the loaf for 55 minutes total).

Be sure to let the meatloaf rest for 10 minutes before serving. This makes it easier to slice without falling apart.

Storage and freezing 

Store this dish in an airtight container in the fridge for up to three days or freeze it for up to three months.

More meatless recipes to try

• These roasted onions are a simple, flavorful side that goes with a wide variety of mains.
• This rosemary roasted butternut squash is perfect for the holidays.

4.80 from 5 votes

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Meatless Meatloaf Recipe

This meatless meatloaf is a delicious plant-based main course that's perfect for Thanksgiving, Christmas, or whenever you're craving a comfort food meal. This vegan meatloaf recipe is easy to make and can be prepared in advance.

Course Main Course

Cuisine American

Prep Time 12 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Resting time 10 minutes minutes

Total Time 1 hour hour 27 minutes minutes

Servings 6

Calories 362kcal

Author Jennifer Bell

Equipment

• 9 inch loaf pan
• Parchment paper

Ingredients

• 2 cups canned chickpeas with no salt added, drained and rinsed (or substitute cooked, dried chickpeas)
• 1 cup finely chopped onion
• 1 cup finely chopped carrot
• 1 cup whole wheat flour
• 1/2 cup smooth almond butter
• 1/2 cup cold water
• 1/4 cup nutritional yeast
• 2 tablespoons soy sauce
• 2 tablespoons extra virgin olive oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped fresh sage (or substitute 1/2 teaspoon dried sage)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Optional glaze: 1 1/2 tablespoons paleo ketchup (or substitute regular ketchup)

Instructions

• Add the drained, rinsed chickpeas to a large mixing bowl, then use a potato masher or fork to mash them well.
• Add the onion, carrot, garlic, sage, thyme, olive oil, salt, and pepper to a large pan on the stove set to medium heat.
• Cook for 8-10 minutes or until the vegetables have softened and the onions are translucent, stirring often, then transfer that mixture to the mixing bowl with the mashed chickpeas.
• Preheat the oven to 350 degrees Fahrenheit.
• Add the whole wheat flour, almond butter, soy sauce, Dijon mustard, nutritional yeast, and cold water to the mixing bowl.
• Mix well to combine.
• Transfer the mixture to a nine inch loaf pan lined with parchment paper.
• Bake at 350 degrees Fahrenheit for 40 minutes, then spread the ketchup on top of the loaf and bake for 15 additional minutes (or omit the ketchup and bake the loaf for 55 minutes total).
• Let the meatloaf rest for 10 minutes before serving.

Notes

• Store this vegan meatloaf in an airtight container in the fridge for up to three days or freeze it for up to three months. Reheat to desired temperature in the oven or microwave before serving.

Nutrition

Calories: 362kcal | Carbohydrates: 39.8g | Protein: 14.1g | Fat: 18.5g | Saturated Fat: 1.8g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 10.6g | Sodium: 579.3mg | Potassium: 558.8mg | Fiber: 10.2g | Sugar: 5.9g | Vitamin A: 3586.5IU | Vitamin C: 4.4mg | Calcium: 133.3mg | Iron: 3.7mg