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Meatless meatloaf on a plate with two thick slices cut.
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4.80 from 5 votes

Meatless Meatloaf Recipe

This meatless meatloaf is a delicious vegan main course that's perfect for Thanksgiving, Christmas, or whenever you're craving a comfort food meal. This vegan meatloaf is easy to make and can be prepared in advance.
Prep Time12 minutes
Cook Time1 hour 5 minutes
Resting time10 minutes
Total Time1 hour 27 minutes
Course: Main Course
Cuisine: American
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 meatless meatloaf in an airtight container in the fridge for up to three days or freeze it for up to six 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