This Chickpea Vegan Meatloaf is hearty, wholesome, and packed with savory flavor. Made with everyday ingredients like chickpeas, veggies, breadcrumbs, and a sweet-savory maple glaze, it’s a satisfying plant-based centerpiece for any meal.
Why You Will Love This Recipe
It’s protein-packed, deliciously moist, easy to prepare, and perfect for both weeknight dinners and special occasions. Plus, it slices beautifully and has that comfort-food vibe that’ll make even meat-eaters come back for seconds.
Classic Chickpea Vegan Meatloaf
Meatloaf might bring to mind nostalgic dinners and family gatherings, but this plant-based version shows just how satisfying and flavorful a vegan alternative can be. This chickpea-based loaf has the texture, heartiness, and taste that makes it every bit as comforting as its traditional counterpart.
Instead of meat, we’re using chickpeas—an excellent source of plant protein and fiber. They bring a slightly nutty, rich flavor and bind well when processed with other ingredients.
We pulse them just enough to break them down, not puree them, which helps create a meat-like texture without mushiness.
A medley of sautéed onions, celery, carrots, and garlic gives the loaf extra flavor and moisture, while breadcrumbs help everything hold together beautifully.
To add umami and depth, this recipe includes a combination of soy sauce, vegan Worcestershire sauce, tomato paste, olive oil, and a touch of liquid smoke. These ingredients work together to mimic the savory complexity of traditional meatloaf.
Ground flaxseed and plant milk help bind the loaf without eggs, keeping it moist and sliceable. The flaxseed also adds omega-3s and extra fiber.
Then comes the star: a tangy-sweet maple glaze made from tomato paste, maple syrup, vinegar, soy sauce, and smoked paprika. It adds a sticky, flavorful finish that caramelizes slightly in the oven.
Whether you’re a seasoned vegan or just exploring plant-based meals, this meatloaf is a satisfying, protein-rich choice that keeps well for leftovers.
You can make it ahead of time, refrigerate or freeze it, and enjoy it with mashed potatoes, roasted veggies, or in a sandwich.
It also works great for meal prep, providing solid nutrition and serious flavor in each slice.
And while it’s perfect for holidays or Sunday dinners, it’s easy enough to whip up on a regular weeknight.
Servings 6-8 slices
Time
Prep Time: 25 minutes
Cook Time: 55 minutes total (30 minutes bake + 25 minutes glaze)
Cooling Time: 10 minutes
Total Time: ~1 hour 30 minutes
Ingredients
For the Chickpea Loaf:
- 2 (14 oz) cans chickpeas, drained and rinsed (or 3 1/3 cups cooked)
- 1 small onion, diced
- 2 celery stalks, chopped
- 2 carrots, diced
- 2 garlic cloves, minced
- 2 cups panko breadcrumbs
- 1/2 cup unsweetened soy or almond milk
- 3 tablespoons vegan Worcestershire sauce
- 2 tablespoons soy sauce or tamari
- 2 tablespoons olive oil
- 2 tablespoons ground flaxseed
- 2 tablespoons tomato paste
- 1 teaspoon liquid smoke
- 1/4 teaspoon ground black pepper
For the Maple Glaze:
- 1/4 cup tomato paste
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch loaf pan and set aside.
- In a large skillet over medium heat, sauté the onion, celery, and carrots in olive oil until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- In a food processor, combine sautéed vegetables, chickpeas, breadcrumbs, plant milk, Worcestershire sauce, soy sauce, tomato paste, flaxseed, liquid smoke, and pepper.
- Pulse until well-combined but not puréed. Stop to scrape the sides as needed.
- Transfer the mixture into the prepared loaf pan and press it in firmly and evenly.
- Bake for 30 minutes.
- While baking, whisk all glaze ingredients in a small bowl.
- Remove the loaf from the oven and spoon the glaze evenly over the top.
- Return to oven and bake for an additional 20-25 minutes.
- Let cool in the pan for at least 10 minutes before slicing.
Tips
- Do not overblend in the food processor to maintain some texture.
- Letting the loaf cool before slicing helps it firm up.
- This loaf freezes well—slice and wrap for future meals.
- Serve with mashed potatoes and gravy or roasted veggies for a full meal.
