Vegan Chickpea Meatloaf

This meatloaf is hearty, savory, satisfying, and packed with protein!

This meatloaf is so good my mom has actually had it for breakfast the next day. That’s right – chickpea meatloaf for BREAKFAST! It’s just that good! It’s full of nutrients and is a great option for those looking for more of a whole food plant-based hearty meal. It’s also an excellent crowd-pleaser, and nobody will be able to say, “Where do you get your protein?” Just looking at the name, it seems like it might be tough to make, but it’s a very simple process!

Meatloaf Ingredients:

• 2 tbsp olive oil
• 1 yellow onion
• 2 small carrots
• 4 garlic cloves
• 2 15-oz cans of chickpeas
• 1 1/4 cup breadcrumbs
• 2 tbsp ground flaxseed
• 3 tbsp nutritional yeast
• 3 tbsp soy sauce
• 1/3 cup ketchup
• 1 tsp liquid smoke

Topping Ingredients:

• 1/3 cup ketchup
• 1 tsp soy sauce
• 1/2 tsp liquid smoke

Method:

• Mince the onion, carrots, and garlic. Drain and rinse the chickpeas, saving the chickpea water for something else.
• Preheat your oven to 375 degrees F/190 degrees C, and lightly spray a 9-inch loaf pan with oil.
• Heat the oil in a medium saucepan. Add the onion, carrots, and garlic, and sauté for 4-5 minutes or until the onions are translucent.
• Meanwhile, add the chickpeas to a large bowl. Mash with a fork or potato masher until they’re well broken up but not completely smooth and mushy.

• Add the veggies and all remaining ingredients to the bowl with the chickpeas and carefully combine.
• Press the mixture into the loaf pan. Cover with foil and bake for 30 minutes.

• Combine the topping ingredients in a small bowl.
• Add the topping to the meatloaf, spreading evenly. Bake for another 15 minutes, uncovered.

• Let sit for 20 minutes before slicing. Top with fresh parsley & serve with my easy vegan mashed potatoes. Enjoy!

Vegan Chickpea Meatloaf

This meatloaf is hearty, full of flavor, and a great crowd-pleasing option!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Servings 6

Calories 424 kcal

Ingredients

  

1x2x3x

Meatloaf

• 2 tbsp olive oil
• 1 yellow onion
• 2 small carrots
• 4 cloves garlic
• 30 oz chickpeas
• 1 1/4 cup breadcrumbs vegan
• 2 tbsp ground flaxseed
• 3 tbsp low sodium soy sauce
• 1/3 cup ketchup
• 1 tsp liquid smoke

Topping

• 1/3 cup ketchup
• 1 tsp low sodium soy sauce
• 1/2 tsp liquid smoke

Instructions

 

• Preheat your oven to 375 degrees F/190 degrees C, and lightly spray a 9-inch loaf pan with oil.
• Mince the onion, carrots, and garlic. Drain and rinse the chickpeas, saving the chickpea water for something else.
• Heat the oil in a medium saucepan. Add the onion, carrots, and garlic, and sauté for 4-5 minutes or until the onions are translucent.
• Meanwhile, add the chickpeas to a large bowl. Mash with a fork or potato masher until they're well broken up, but not completely smooth and mushy.
• Add the veggies and all remaining ingredients to the bowl with the chickpeas and carefully combine.
• Press the mixture into the loaf pan. Cover with foil and bake for 30 minutes.
• Combine the topping ingredients in a small bowl.
• Add the topping to the meatloaf, spreading evenly. Bake for another 15 minutes, uncovered.
• Let sit for 20 minutes before slicing. Top with fresh parsley & serve with my easy vegan mashed potatoes. Enjoy!

Nutrition

Calories: 424kcalCarbohydrates: 68gProtein: 18gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 751mgPotassium: 670mgFiber: 13gSugar: 16gVitamin A: 2960IUVitamin C: 6mgCalcium: 137mgIron: 6mg

Tried this recipe?Let us know how it was!