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Meatless meatloaf on a plate with two thick slices cut.
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4.84 from 6 votes

Meatless Meatloaf Recipe

This meatless meatloaf is an easy vegan main course that's perfect for Thanksgiving, Christmas, or whenever you're craving a comfort food meal. Chickpeas add fiber, nutrients, and protein to this delicious plant-based dish.
Prep Time12 minutes
Cook Time1 hour 5 minutes
Resting time10 minutes
Total Time1 hour 27 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 362kcal
Author: Jennifer Bell

Equipment

  • 9 inch loaf pan
  • Parchment paper

Ingredients

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

Instructions

  • Add 2 cups drained and rinsed canned chickpeas with no salt added to a large mixing bowl, then use a potato masher or fork to mash them well.
  • Add 1 cup finely chopped onion, 1 cup finely chopped carrot, 1 tablespoon finely chopped garlic, 1 tablespoon finely chopped fresh sage, 1/2 teaspoon dried thyme, 2 tablespoons extra virgin olive oil, 1/2 teaspoon salt, and 1/8 teaspoon black 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 1 cup whole wheat flour, 1/2 cup smooth almond butter, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, 1/4 cup nutritional yeast, and 1/2 cup cold water to the mixing bowl.
  • Mix well to combine.
  • Transfer the mixture to a nine inch loaf pan lined with parchment paper.
  • Bake for 40 minutes, then spread 1 1/2 tablespoons paleo 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 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