Best-Ever Vegan Meat Loaf Recipes

Vegan Meat Loaf Recipes

This vegan meatloaf is perfect as a main course, is gluten-free and can be eaten hot or cold. It is ideal for celebrations. I’ve never been a big fan of the classic meatloaf, but I love this vegan meatloaf.

The traditional recipe is usually made with minced meat, breadcrumbs and spices and a sauce is added on top. Instead of meat I have used legumes and for a gluten-free recipe I have used nutritional or beer yeast instead of breadcrumbs.

You can prepare the meatloaf in two ways, using a mold or shaping it with your hands, although I prefer to use one of 23 x 13 cm (any other rectangular mold works). If you do not have it, you can give it a rectangular shape and so you save buying it. You can eat this vegan meatloaf accompanied by vegan mashed potatoes , with vegan gravy and enjoy a totally American meal.


  1. Line the pan with baking paper before adding the dough so that it does not stick.
  2. If you don’t have a rectangular mold, you can shape it with your hands.
  3. Mash the chickpeas and beans with the help of a potato masher.
  4. To make the vegan meatloaf, you can toss all of the dough ingredients into a food processor and beat well until well combined, although I prefer a thicker texture.
  5. The tahini can be replaced by another nut butter or oil, although in that case shows less because oil is more fluid and has more fat.
  6. You can substitute tamari or soy sauce for salt and add more milk if necessary.


Best-Ever Vegan Meat Loaf Recipes

Vegan Meat Loaf Recipes
  • Author: Martha Betra
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 1 1x
  • Category: Main Dish
  • Method: Main Course
  • Cuisine: Vegan, American


  • 1 cup canned or cooked chickpeas ( 170 g )
  • 1 cup canned or cooked red beans ( 170 g )
  • 1 cup ground flaxseeds ( 120 g )
  • 1 cup nutritional yeast or beer ( 70 g )
  • 1/2 cup of tahini ( 120 g )
  • 1/4 cup tamari or soy sauce ( 65 ml)
  • 1/4 cup of unsweetened vegetable milk  ( 65 ml), we use soy milk
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/4 teaspoon ground black pepper

For the sauce:

  • 1/2 cup of ketchup ( 150 g )
  • 2 tablespoons of brown sugar or coconut or brown sugar
  • 1 teaspoonful of garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon of sweet paprika


  1. Preheat the oven to 180ºC or 350ºF.
  2. Put the chickpeas and beans in a bowl and mash them with the help of a fork or a potato masher.
  3. Add the rest of the ingredients and mix until obtaining a homogeneous mass.
  4. Pour the dough into the 23 x 13 cm mold and press it with the help of a spoon or your hands.
  5. To make the sauce, you just have to mix all the ingredients in a bowl until they are well integrated.
  6. Cover the cake with the sauce and bake for about 50 minutes.
  7. Remove the cake from the oven and let it cool for at least 5 minutes before unmolding it.
  8. You can store the vegan meatloaf in the fridge in a closed container for about 5 days.


  • Serving Size: 8-10
  • Calories: 231kcal

Keywords: Vegan Meat Loaf

What do you think?

Martha Betra

Written by Martha Betra

Here you’ll find a collection of delicious recipes that your family will love, all tested and approved by me, Martha, creator of this food blog. Cooking is my passion so please follow along and share what I create!


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