The BEST Vegan Meatloaf you’ll ever make!
With just 10 minutes of prep, it’s baked to perfection and packed with flavor.
This nut-free, easily gluten-free recipe is so hearty it’ll fool even the biggest meat lovers. Enjoy this simple, delicious dish for any occasion!
Ingredients
- 1 tbsp olive oil
- ½ yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, peeled and finely chopped
- 1 cup baby bella mushrooms, finely chopped
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 cup gluten-free bread crumbs or crushed crackers
- ¼ cup freshly chopped parsley (plus more for garnish)
- 2 tbsp gluten-free tamari
- 1 tbsp vegan Worcestershire sauce
- ¼ cup ketchup
- ¼ cup barbecue sauce
- ½ tsp smoked paprika
- Salt and pepper, to taste
Instructions
Step 1: Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
Step 2: Heat olive oil in a skillet over medium heat. Sauté onion, celery, and carrot for 5–7 minutes until softened.
Step 3: Add mushrooms to the skillet and cook for 3–5 minutes until they soften.
Remove from heat and let cool slightly.
Step 4: In a large bowl, mash chickpeas until mostly smooth.
Mix in sautéed vegetables, bread crumbs, parsley, tamari, Worcestershire sauce, ketchup, barbecue sauce, smoked paprika, salt, and pepper.
Step 5: Press the mixture firmly into the prepared loaf pan, smoothing the top.
Step 6: Bake for 45–50 minutes until the top is browned and edges pull away from the pan.
Cool for 10 minutes before slicing. Garnish with parsley if desired.
Tips
For extra flavor, glaze the top with a mix of ketchup and barbecue sauce before baking.
Mash chickpeas to a slightly chunky consistency for the best texture.
Frequently Asked Questions (FAQs)
1. Can I make this ahead of time?
Yes! Prepare and refrigerate the uncooked loaf for up to 24 hours before baking.
2. Can I freeze the vegan meatloaf?
Absolutely! Wrap tightly and freeze for up to 3 months. Thaw and reheat as needed.
3. What can I substitute for chickpeas?
Lentils or white beans are great alternatives for a similar texture.
4. Can I skip the mushrooms?
Yes, simply increase the carrots or celery to replace the mushrooms.
5. How can I make this spicier?
Add a pinch of cayenne or a splash of hot sauce to the mixture.
Easy Vegan Meatloaf
Ingredients
- 1 tbsp olive oil
- ½ yellow onion finely chopped
- 2 celery stalks finely chopped
- 1 medium carrot peeled and finely chopped
- 1 cup baby bella mushrooms finely chopped
- 2 cans chickpeas 15-oz, drained and rinsed
- 1 cup gluten-free bread crumbs or crushed crackers
- ¼ cup freshly chopped parsley plus more for garnish
- 2 tbsp gluten-free tamari
- 1 tbsp vegan Worcestershire sauce
- ¼ cup ketchup
- ¼ cup barbecue sauce
- ½ tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- Heat olive oil in a skillet over medium heat. Sauté onion, celery, and carrot for 5–7 minutes until softened.
- Add mushrooms to the skillet and cook for 3–5 minutes until they soften. Remove from heat and let cool slightly.
- In a large bowl, mash chickpeas until mostly smooth.
- Mix in sautéed vegetables, bread crumbs, parsley, tamari, Worcestershire sauce, ketchup, barbecue sauce, smoked paprika, salt, and pepper.
- Press the mixture firmly into the prepared loaf pan, smoothing the top.
- Bake for 45–50 minutes until the top is browned and edges pull away from the pan. Cool for 10 minutes before slicing. Garnish with parsley if desired.
