If you are a meatloaf lover! This classic vegan meatloaf recipe is a hearty and delicious plant-based version of the traditional comfort food. An easy recipe packed with protein-rich chickpeas, flavorful vegetables, and Trader Joe's vegan ground beef, this meatloaf is sure to satisfy your cravings. Best paired with mashed potatoes, topped with tangy barbecue sauce and baked to perfection, it's a crowd-pleasing dish that even non-vegans will love.
Ultimate comfort food made vegan! Good all year round but especially better during cold seasons. Other Comfort Food Classics you will like! ULTIMATE VEGAN MAC AND CHEESE, 30-Minute Crustless Vegan "Beef" Pot Pie, QUICK VEGAN SAUSAGE & DUMPLING VEGGIE CASSEROLE RECIPE, EPIC VEGAN LASAGNE!! Take your pick and give it a try!
This was inspired by my favorite vegan blog called Connoisseurus Veg on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
Ingredients
BBQ sauce – adds a rich, smoky-sweet flavor to the dish.
Chickpeas – provide plant-based protein and a hearty texture.
Onion – finely chopped to bring savory depth.
Celery – for added crunch and subtle, fresh flavor.
Carrots – grated to lend a natural sweetness and color.
Vegan ground beef – a meat-free protein option, adding a “meaty” texture.
Tomato paste – intensifies the overall flavor with a concentrated tomato richness.
Garlic powder – enhances the savory profile with a mellow garlic taste.
Onion powder – complements the onion flavor and adds a hint of sweetness.
Smoked paprika – gives a smoky, slightly spicy kick.
Flour – helps bind everything together.
Salt and pepper – to taste, for seasoning and balance.
This combination of ingredients creates a flavorful, satisfying dish with a great mix of textures and layers of taste.
See recipe card for more details
Instructions
Cut up produce, onions, celery and carrots.
Add in flour, Trader Joe’s vegan ground meat substitute, tomato paste and bbq sauce in a blender or food processor or potato masher
Blend but not too smoothly and lay on a baking 9-inch loaf pan with parchment paper and bake at 375 for 30 minutes.
Add Sweet Glaze using bbq sauce and bake for another 25 minutes.
Hint: Allow 10 minutes of cooling before slicing. Do not over blend to leave a little crumbly texture.
Substitutions
- If you don't have chickpeas, you can use any type of bean you prefer, such as black beans or kidney beans.
- Feel free to use any brand of vegan ground beef that you like (impossible burger, beyond meat meatloaf) or even make your own homemade version using brown lentils or green lentils.
- While the celery and carrots add flavor and texture to the meatloaf, you can certainly omit them if you prefer.
- You can use any type of sauce you like, such as ketchup or a vegan Worcestershire sauce. Coconut Aminos is good too.
Variations
- Customize the seasonings to your taste. Add herbs like thyme or rosemary, or even spices like paprika, cayenne pepper or cumin for extra flavor.Nutritional yeast and Italian seasoning is good too. Try adding a splash of liquid smoke for that smokey effect.
- Add diced bell peppers, zucchini, or mushrooms to the mixture for added flavor and nutrition.
- Serve the meatloaf with a different sauce, such as a mushroom gravy or a tangy tomato sauce.
- Add chopped walnuts, sunflower seeds, or flaxseeds for added texture and nutrition.
Use this loaf pan for optimal result!
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place a slice of meatloaf in the microwave or oven until warmed through. If you have frozen the meatloaf, thaw it in the refrigerator overnight before reheating. The meatloaf can also be frozen for up to 3 months. Wrap it tightly in foil or place it in an airtight container before freezing. To thaw, transfer it to the refrigerator and let it thaw overnight. Reheat as desired.
Top tip
Don’t over-blend
Use parchment paper to prevent sticking
A lot cooking time, minimum of 10 minutes
FAQ
A: Yes, you can use gluten-free breadcrumbs or oats instead of regular breadcrumbs to make this recipe gluten-free.
A: Absolutely! This meatloaf freezes well, so you can enjoy it later. Just make sure to wrap it tightly in foil or place it in an airtight container before freezing.
A: Yes, you can prepare the meatloaf mixture ahead of time and refrigerate it until you're ready to bake it. Just make sure to adjust the baking time accordingly.
A: Yes, you can omit the oil and sauté the vegetables in vegetable broth or water instead.
A: Yes, you can use a soy-free vegan ground beef substitute or even make your own using lentils or mushrooms.
A: Yes, you can omit the nuts or seeds and still enjoy a delicious meatloaf.
A: Absolutely! Feel free to experiment with different seasonings to suit your taste preferences.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Vegan Meatloaf
Ingredients
- - ½ cup BBQ sauce
- - 1 can chickpeas drained and rinsed
- - 1 onion finely chopped
- - 2 stalks celery finely chopped
- - 2 carrots grated
- - 1 package Trader Joe's vegan ground beef or any brand you prefer
- - 2 tablespoons tomato paste
- - 1 teaspoon garlic powder
- - 1 teaspoon onion powder
- - 1 teaspoon smoked paprika
- - ½ cup flour
- - Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a loaf pan.
- In a large mixing bowl, mash the chickpeas with a fork or potato masher until they are mostly broken down.
- Add the chopped onion, celery, grated carrots, vegan ground beef, tomato paste, garlic powder, onion powder, smoked paprika, salt, and pepper to the bowl. Mix well until all the ingredients are evenly combined.
- Transfer the mixture to the greased loaf pan and press it down firmly to form a loaf shape.
- Bake for 30 mins. Spread the BBQ sauce evenly over the top of the meatloaf and bake for another 25 minutes.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
