Best Vegan Meatloaf

Hearty, savory, and satisfying, this plant-based meatloaf swaps ground meat for chickpeas and mushrooms without losing any of the comfort-food magic. A tangy ketchup glaze on top seals the deal — this one converts skeptics.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method

Ingredients
  

  • 1 teaspoon olive oil (or water, for oil-free)
  • 1 small onion, diced
  • 2 small carrots, diced
  • 2 celery stalks, diced
  • 1 cup mushrooms, diced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) chickpeas, drained and rinsed (3 cups)
  • 1–1½ cups breadcrumbs
  • 2 tablespoons ground flaxseed
  • 3 tablespoons nutritional yeast
  • 2 tablespoons soy sauce
  • 2 tablespoons vegan Worcestershire sauce
  • ¼ cup ketchup
  • 1 tablespoon smoked paprika
  • ½ teaspoon liquid smoke
Topping:
  • ⅓ cup ketchup
  • 1 teaspoon Worcestershire sauce

Equipment

  • 9-inch loaf pan
  • Parchment paper
  • Large skillet
  • Large mixing bowl
  • Potato masher or fork
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Silicone spatula or wooden spoon

Method
 

  1. Preheat oven to 375°F. Line a 9-inch pan with parchment.
  2. Sauté onion, carrots, celery, and garlic in oil until translucent, about 5 minutes.
  3. Mash chickpeas until well broken up but not pasty. Add the sautéed vegetables and all remaining ingredients; mix well, adding more breadcrumbs if the mixture is too wet.
  4. Press into the prepared pan and bake 30 minutes.
  5. Mix the topping ingredients and spread over the loaf. Bake another 15 minutes.
  6. Let rest 15 minutes before slicing. Sprinkle with fresh parsley, if desired.

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