Vegan Meatloaf
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1/2 yellow onion
finely chopped
- 2 stalks celery
finely chopped
- 1 medium carrot
peeled and finely chopped
- 1 c. finely chopped baby bella mushrooms
- 2 cans chickpeas
drained and rinsed, 15-oz
- 1 c. panko bread crumbs
- 1/4 c. freshly chopped parsley
plus more for garnish
- 2 tbsp. low-sodium soy sauce
- 1 tbsp. vegan Worcestershire sauce
- 1/4 c. ketchup
- 1/4 c. barbecue sauce
- 1/2 tsp. smoked paprika
- Kosher salt
- Freshly ground black pepper
Directions
- 1
Preheat oven to 375º and line an 5"-x-8" loaf pan with parchment paper. In a large skillet over medium heat, heat oil. Add onion, celery, carrot, and mushrooms and cook, stirring occasionally, until vegetables are soft and most of the liquid has cooked out, 6 to 8 minutes.
- 2
Using a potato masher in a large bowl or food processor, mash the chickpeas until a rough paste forms. (A few large pieces of chickpea are OK.) Transfer to a large bowl if using a food processor.
- 3
Add cooked vegetables, bread crumbs, parsley, soy sauce, and Worcestershire sauce to the bowl with chickpeas. In a medium bowl, whisk together ketchup and barbecue sauce. Add half of this mixture to the bowl with the chickpeas. Season with paprika, salt, and pepper, and stir until all ingredients are evenly incorporated.
- 4
Transfer chickpea mixture to prepared loaf pan, packing the mixture in gently. Smooth top, then brush with half of the remaining ketchup mixture and bake for 30 minutes. Remove from oven, brush with remaining ketchup mixture, and bake 30 minutes more.<br>
- 5
Let cool 10 minutes, then garnish with parsley and serve<br>
Vegan Meatloaf
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Based on 19 ratings
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About this Recipe
Looking for a hearty, comforting main dish that satisfies everyone, even committed meat-eaters? This Vegan Meatloaf recipe is designed to be a crowd-pleaser, proving that plant-based can be utterly delicious and deeply satisfying. Get ready to transform simple pantry staples into a show-stopping meal.
The magic in this Vegan Meatloaf comes from a thoughtful combination of finely chopped vegetables and chickpeas, which create a tender, yet satisfyingly firm texture. The aromatic base of yellow onion, celery, carrot, and baby bella mushrooms provides a rich umami foundation. Panko bread crumbs bind everything together, while a savory blend of low-sodium soy sauce, vegan Worcestershire sauce, and smoked paprika ensures a depth of flavor that truly mimics classic meatloaf.
Prepare for a comforting, savory experience that hits all the right notes for a traditional meatloaf, but without the meat. You'll find a moist, tender interior packed with savory flavors from the sautéed vegetables and chickpeas, all held together perfectly. The exterior features a rich, tangy glaze of ketchup and barbecue sauce, adding a touch of sweetness and acidity that caramelizes beautifully. This inviting aroma will fill your kitchen as it bakes, promising a deeply satisfying dinner for eight.
While this recipe shines as written, you can easily adapt it. If you don't have baby bella mushrooms, cremini or even white button mushrooms will work well. For an extra layer of flavor, consider finely dicing a bell pepper and adding it to the sautéed vegetable mixture. If you need a gluten-free option, be sure to use certified gluten-free panko bread crumbs.
This Vegan Meatloaf makes a fantastic centerpiece for Sunday dinner, holiday gatherings, or any weeknight when you crave substantial comfort food. Serve it sliced thickly alongside your favorite mashed potatoes, roasted seasonal vegetables, or a simple green salad for a complete and satisfying meal that will impress.