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Classic Chickpea Vegan Meatloaf
Emily

Classic Chickpea Vegan Meatloaf

A hearty, plant-based take on classic comfort food, this chickpea vegan meatloaf is packed with veggies, seasoned with smoky-sweet flavors, and finished with a tangy maple glaze. Perfect for family dinners or holidays.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Vegetarian & Vegan
Cuisine: American, Vegan
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 14 oz cans chickpeas, drained and rinsed (or 3 1/3 cups cooked)
  • 1 small onion, diced
  • 2 stalks celery, chopped
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 2 cups panko breadcrumbs
  • 1/2 cup unsweetened soy or almond milk
  • 3 tbsp vegan Worcestershire sauce
  • 2 tbsp soy sauce or tamari
  • 2 tbsp olive oil
  • 2 tbsp ground flaxseed
  • 2 tbsp tomato paste
  • 1 tsp liquid smoke
  • 1/4 tsp ground black pepper
  • 1/4 cup tomato paste (for glaze)
  • 2 tbsp maple syrup (for glaze)
  • 2 tbsp apple cider vinegar (for glaze)
  • 1 tbsp soy sauce or tamari (for glaze)
  • 1 tsp smoked paprika (for glaze)

Equipment

  • skillet
  • food processor
  • loaf pan (9-inch)
  • Mixing bowl
  • Spatula or spoon

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9-inch loaf pan.
  2. Sauté onion, celery, and carrots in olive oil for 5-7 minutes until softened. Add garlic and cook 1 more minute.
  3. In food processor, combine sautéed veggies, chickpeas, breadcrumbs, plant milk, Worcestershire, soy sauce, tomato paste, flaxseed, liquid smoke, and pepper. Pulse until combined but not puréed.
  4. Press mixture into loaf pan evenly and bake for 30 minutes.
  5. Whisk glaze ingredients together in a small bowl.
  6. Remove loaf from oven. Spread glaze over top. Bake another 20-25 minutes.
  7. Let loaf cool in pan at least 10 minutes before slicing.

Notes

Let the loaf cool at least 10 minutes before slicing for best texture. Pairs wonderfully with mashed potatoes, gravy, and steamed greens. Leftovers keep in the fridge for 3-4 days or can be frozen in slices for up to 2 months.