Vegetarian Meatloaf
Add Preferred Source
Vegetarian Meatloaf gives me all that savory, smoky comfort I crave for Sunday dinners. The chickpeas and flaxseed make it firm enough to slice cleanly, and the maple-ketchup glaze caramelizes to perfection. Liquid smoke and soy sauce bring umami-rich depth. It’s the hearty, protein-packed meal that keeps you coming back for more.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make this for family dinners, Meatless Mondays, and potlucks because it’s budget-friendly, reheats beautifully, and travels well in a covered dish. It’s perfect for meal prep and feeds a crowd, making it a go-to for Thanksgiving too. The loaf stays fresh in the fridge for about 4 days or freezes for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make 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.
I’ll walk you through each step of this vegetarian meatloaf recipe, so your loaf turns out firm, flavorful, and easy to slice.
Prep Your Pan and Preheat
Preheat your oven to 375°F and lightly grease a 9-inch loaf pan. I like using this loaf pan because the non-stick coating makes cleanup easy. Then I top that with a loaf pan parchment liner for easier removal.
Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Sauté the onion, celery, and carrots for 5 to 7 minutes until they’ve softened.
Stir the garlic and cook for 1 more minute. The vegetables will release moisture and become tender, which helps them blend smoothly into the loaf.
Blend the Loaf Mixture
Transfer the cooked vegetables to your food processor along with the chickpeas, breadcrumbs, almond milk, soy sauce, tomato paste, flaxseed, liquid smoke, and pepper. I rely on my food processor for this because it handles chickpeas without overprocessing.
Pulse until everything comes together and you’ve got a well-mixed texture that’s still slightly chunky. Scrape down the sides as needed. The mixture should look cohesive but not completely smooth.
Press Into the Pan and Bake
Press the mixture firmly and evenly into your prepared loaf pan. I use a mini tart tamper to press the mixture into every corner and create an even, compact surface.
You want to pack it down so there aren’t any air pockets. Bake for 30 minutes.
Make the Maple Glaze
While the loaf bakes, whisk together the ketchup, maple syrup, apple cider vinegar, soy sauce, and smoked paprika in a small bowl. The glaze will be slightly thin, but it’ll thicken as it bakes on top of the loaf.
Glaze and Finish Baking
Remove the loaf from the oven and spread the glaze evenly over the top with a brush. Return it to the oven and bake for another 20 to 25 minutes. The glaze will caramelize and develop those sticky, sweet edges you want.
Slice and Serve
Let the loaf cool in the pan for at least 10 minutes before slicing. It’ll firm up as it cools, which makes slicing cleaner and easier. Transfer it to a cutting board, slice with a sharp knife, and garnish with fresh parsley. Enjoy!
The loaf transports really well for potlucks and gatherings. Just let it cool completely, then wrap the whole unsliced loaf in foil and place it in this insulated casserole carrier to keep it warm. You can slice it when you arrive, so it stays fresh and holds together perfectly.
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 tablespoons 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
Video
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch loaf pan.
- Heat the olive oil in a large skillet over medium heat. Sauté the onion, celery, and carrots for 5–7 minutes until softened. Add the garlic and cook for 1 more minute.1 cup diced onion, 2 celery stalks, 2 carrots, 2 garlic cloves, 2 tablespoons olive oil
- Transfer the cooked vegetables to a food processor with the chickpeas, breadcrumbs, almond milk, soy sauce, tomato paste, flaxseed, liquid smoke, and pepper.3 cups chickpeas, 2 cups panko breadcrumbs, ½ cup almond milk, 2 tablespoons soy sauce, 2 tablespoons ground flaxseed, 2 tablespoons tomato paste, 1 teaspoon liquid smoke, ¼ teaspoon ground black pepper
- Pulse until the mixture comes together and is well-mixed but still slightly textured. Scrape the sides as needed.
- Press the mixture firmly and evenly into the prepared loaf pan. Bake for 30 minutes.
- In a small bowl, whisk together the ketchup, maple syrup, apple cider vinegar, soy sauce, and smoked paprika.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 oven and spread the glaze evenly on top. Return to the oven and bake for another 20–25 minutes.
- Let the loaf cool in the pan for at least 10 minutes before slicing.
Notes
- Season and customize the filling: Add dried thyme, onion powder, garlic powder, and salt to the food processor with the other ingredients for extra savory depth and well-rounded flavor that brings out the herbs and spices in every bite.
- Try ingredient swaps for different textures: Replace panko breadcrumbs with old-fashioned oats or quick oats for a hearty texture, add chopped mushrooms or diced bell pepper to the sautéed vegetables for extra umami and sweetness, pulse in chopped walnuts with the chickpeas for a nutty crunch, or swap the maple glaze for BBQ sauce for a smokier, tangier coating.
- Don’t overprocess the chickpeas: Pulse just until the mixture comes together but still has some texture. If you blend it too smoothly, the loaf can turn dense and pasty, losing that satisfying bite.
- Pack the pan firmly: Press the mixture down with your hands or the back of a spoon to eliminate air pockets. This helps the loaf hold together when you slice it.
- Let it cool before slicing: The loaf firms up as it cools, so waiting at least 10 minutes makes cutting clean slices much easier. If you slice too soon, it might crumble.
- Flash-freeze for clean slices: Freeze the whole loaf on a baking sheet for 1 hour before wrapping and storing, so it holds its shape and doesn’t get squished in the freezer bag.
Nutrition
How to Store Leftovers
You can keep the loaf in an airtight container in the fridge for up to 4 days. I store mine in a loaf bread container because it has a time recording scale that lets you monitor freshness..
Microwave for 1 to 2 minutes, warm in a 350°F oven for 10 minutes, or toast in a toaster oven until golden brown and crispy on the edges for extra texture. For freezer storage, wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer bag.
They’ll stay good for up to 3 months. Thaw in the fridge overnight before reheating, and the texture will stay firm and sliceable.
What to Serve With Vegetarian Meatloaf
I serve it with mashed potatoes and roasted green beans for a classic comfort food dinner. The creamy potatoes soak up that maple glaze, and the green beans add fresh crunch that balances the hearty loaf perfectly.
You can also pair it with a simple side salad, roasted Brussels sprouts, or garlic bread. Mac and cheese works well if you want something extra filling, and cranberry sauce adds tangy contrast that makes it feel like Thanksgiving.
More Easy Main Recipes for You to Try at Home
I think you’ll enjoy these other vegetarian main dishes I make all the time for Sunday dinners and holidays.
