Air Fryer Vegetarian Meatloaf
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I’ve made this Air Fryer Vegetarian Meatloaf so many times at this point that I can practically make it in my sleep and it’s never once let me down. The chickpea base is thick and hearty with savory depth from soy sauce, liquid smoke, and tomato paste, and the sweet tangy maple glaze bakes into a sticky, glossy coating that makes every slice look and taste incredible.
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Whether it’s a regular weeknight or a holiday spread, this is the dish I always come back to. It also makes incredible next-day lunches sliced cold or reheated with a little extra glaze on top. Store leftovers covered in the fridge for up to 4 days or freeze for up to 3 months and reheat in the air fryer.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegetarian Meatloaf with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s exactly how I make meatloaf that’s vegetarian-friendly and just as flavorful as regular meatloaf, using the air fryer.
Grease the Loaf Pan
Lightly grease a 9-inch loaf pan that fits inside your air fryer basket or line it with parchment paper. Getting this done first saves you scrambling once the mixture is ready.
Sauté the Vegetables
In a nonstick skillet over medium heat, cook the diced onion, minced garlic cloves, chopped celery stalks, and diced carrots in olive oil for 5 to 7 minutes until softened. You want them tender enough to blend smoothly into the loaf without leaving crunchy raw bits.
Pulse the Mixture
Add the cooked vegetables, rinsed and drained chickpeas, panko breadcrumbs, almond milk, soy sauce, tomato paste, ground flaxseed, liquid smoke, Worcestershire sauce (if using), and black pepper to a food processor.
Pulse until the mixture is combined but still slightly chunky. You don’t want a completely smooth paste here since a little texture gives the loaf a better bite.
Press Into the Pan and Air-Fry
Transfer the mixture into the prepared pan, scraping every last bit from the food processor with a silicone spatula. I use a nonstick loaf pan for easy cleanup. Press the meatloaf mix in firmly and evenly.
Packing it in well helps it hold its loaf shape when you slice it later. Place the veggie meatloaf in the air fryer and cook at 180ºC (350°F) for 20 minutes.
Make the Maple Glaze
While the loaf is cooking, whisk together all the glaze ingredients in a small bowl until smooth. I’m using ketchup, maple syrup, apple cider vinegar, soy sauce, and smoked paprika.
Glaze and Finish Cooking
Remove the cooked meatloaf from the air fryer and spread glaze generously over the top using a silicone basting brush. Return it to the air fryer and continue cooking for another 15 minutes until the glaze is set and caramelized.
Rest Before Slicing
Let the meatloaf rest and cool in the pan for 10 minutes before slicing. Cutting in too early will cause it to fall apart, so give it that full rest time for the best result. Then, garnish with chopped fresh parsley, slice with a serrated knife, and enjoy!
This vegetarian air fryer meatloaf recipe travels well and is a great dish to bring to potlucks, family dinners, or any gathering. Once it’s fully cooled, cover the pan tightly with aluminum foil or plastic wrap directly over the surface to keep the meatloaf moist.
If you’re slicing before you go, pack the pieces in a snug airtight loaf container, so they hold their shape. At the destination, you can reheat slices in the microwave for about a minute or warm them in a low oven at 300°F until heated through.
Equipment
Ingredients
For the Chickpea Loaf:
- 3 cups chickpeas drained and rinsed
- 1 cup diced onion
- 2 celery stalks chopped
- 2 carrots diced
- 2 garlic cloves minced
- 2 cups panko breadcrumbs
- ½ cup almond milk
- 2 tbsp soy sauce
- 2 tablespoons olive oil
- 2 tablespoons ground flaxseed
- 2 tablespoons tomato paste
- 1 teaspoon liquid smoke
- ¼ teaspoon ground black pepper
For the Maple Glaze:
- ¼ cup ketchup
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
Instructions
- Lightly grease a 9-inch loaf pan that fits in your air fryer.
- In a skillet over medium heat, sauté the onion, garlic, celery, and carrots in olive oil for 5–7 minutes.1 cup diced onion, 2 celery stalks, 2 carrots, 2 tablespoons olive oil, 2 garlic cloves
- Add the cooked vegetables, chickpeas, breadcrumbs, plant milk, soy sauce, Worcestershire (if using), tomato paste, flaxseed, liquid smoke, and pepper to a food processor. Pulse until combined but still slightly chunky.3 cups chickpeas, 2 cups panko breadcrumbs, ½ cup almond milk, 2 tbsp soy sauce, 2 tablespoons ground flaxseed, 2 tablespoons tomato paste, 1 teaspoon liquid smoke, ¼ teaspoon ground black pepper
- Transfer the mixture to the prepared loaf pan and press it in firmly.
- Cook in the air fryer at 180ºC (350°F) for 20 minutes.
- Whisk all glaze ingredients in a small bowl.¼ cup ketchup, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon soy sauce, 1 teaspoon smoked paprika
- Remove the loaf from the air fryer, spread the glaze on top, then return it to the air fryer for another 15 minutes.
- Let the meatloaf cool in the pan for 10 minutes before slicing.
Notes
Nutrition
How to Store Leftovers
Let the meatloaf sit and cool completely before storing. Wrap leftover slices tightly or transfer them to an airtight container to keep them from drying out, then refrigerate for up to 4 days.
To reheat, microwave individual slices for about 60 to 90 seconds or warm them in a 300°F oven until heated through.
For longer storage, freeze slices in a single layer on a baking sheet for about an hour before transferring them to a freezer-safe bag or container. Frozen slices keep well for up to 3 months and thaw overnight in the fridge before reheating.
What to Serve With Air Fryer Vegetarian Meatloaf
Mashed potatoes are the classic companion here, and for good reason. The creamy, buttery texture alongside a slice of smoky, glazed meatloaf is a combination that genuinely works every time.
Roasted vegetables like carrots, green beans, or Brussels sprouts are also a natural fit and round out the plate without any extra effort.
If you want something a little lighter, a crisp green salad or steamed broccoli pairs just as well. Dinner rolls or crusty bread on the side are great for scooping up any glaze that makes its way onto the plate.
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