This Vegan Meatloaf is the perfect quick and easy dinner recipe! It’s made with chickpeas and lentils, tastes delicious, is gluten free and healthy!
Friends – tis’ the month for Thanksgiving recipes!! I’m bringing so many vegan Thanksgiving recipes your way this month so prepare yourself for all the deliciousness you’re about to experience. I’ve already made a vegan pumpkin pie and all season pie crust, so I went right to the savoury recipes. I’m making a mental Thanksgiving dinner list in my head and it cannot be complete without this divine vegan meatloaf.
Fact: I up with a vegan meatloaf recipe is an interesting process. For me, the perfect combo would be a moist, yet firm and absolutely delicious meatloaf, so I got right to work. Fortunately, after just a few tries and eating LOTS of lentils, I got it down to the perfect ratio of moist vs firm.
I knew that I wanted this to also be healthy and filling if it was to be a true main dish recipe. This vegan meatloaf is made with chickpeas and lentils and that not only contributes lots of nutrition value (see below for that info) but it guaranteed that you’d be full. One slice is literally enough for me to be full eating this in a meal, so keep that in mind that this loaf could also feed quite a few people.
I said I had proof that everyone would enjoy this. My 14 year old brother, who I guess I can’t really call my “baby” brother anymore, tried this. Well, as my mom let me know, he kind of devoured it immediately. GREAT SIGNS friends because children do NOT lie about food! I of course tested it out on anyone I could get near it with, all of who approved it 100%. Win, win friends.
If you try this vegan meatloaf, you will not be disappointed. Yeah, I say that with almost everything right? Well I had this for breakfast, lunch and dinner for like, 8 meals straight. I can’t believe I just typed that. It’s super versatile so you can make it in a sandwich, mince it up and use it on a mini veggie pizza, or in like a breakfast hash recipe. I guess that makes me a *wait for it* (vegan) meat-head! Please pretend to laugh.
P.S. the glaze is absolutely divine. I confess to umm, spooning it off and eating it separately because it was that delicious. If you’d prefer a bbq glaze you can just sub the tomato paste for organic bbq sauce.
Great news – this meatloaf has tons of great nutritional benefits!
Lentils – The lentils make this recipe filling, fiber-rich, and are loaded with Vitamin K and lean protein.
Chickpeas – Chickpeas easily provide a lot of fiber and protein – one tablespoon has over 2g of protein!!
Fiber – The lentils, chickpeas and all the vegetables provide lots of fiber for you which helps to aid with digestion and keeping you full.
Flaxseeds – Even more great fiber! This also helps to keep your super full.
This recipe is pretty healthy and is loaded with lots of heart healthy and cholesterol friendly ingredients like coconut oil and apple cider vinegar.
YOUR QUESTIONS ANSWERED
Q: My vegan meatloaf isn’t holding firm. What should I do?
A: This really shouldn’t happen since I test the recipe to avoid this. To prevent this happening, PLEASE do not over pulse your ingredients. I did this the first time and it turned to mush and wouldn’t firm up. Leaving chunks somehow helps it to come together. Also, ensure that your toothpick comes out pretty much clean to confirm everything is cooking together. Ensure you’re using the right size pan since a too wide meatloaf will not hold up properly. Let it sit for at least 10 minutes to cool at room temperature. If you’ve done all of this and it’s still giving problems, then last resort, if you sit your meatloaf in the fridge for like an hour, it will firm up completely. Then slice it up. I cut my slices about 1-inch thick.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Vegan Meatloaf (Chickpeas & Lentils) Gluten Free
- 2 teaspoons coconut oil
- 1/4 cup chopped red onion
- 2 stalks celery, chopped
- 5 cloves garlic, minced
- 15 oz. can of chickpeas, drained and thoroughly rinsed
- 1 3/4 cup freshly cooked lentils or 15 oz. can, drained and throughly rinsed
- 2 tablespoons liquid smoke
- 2 teaspoons vegan Worcestershire sauce (more liquid smoke)
- 1 1/4 cups gluten free breadcrumbs
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 flax eggs
- 3 tablespoons organic tomato paste
- 1/2 teaspoon thyme (optional)
- 2 tablespoons tomato paste
- 2 teaspoons apple cider vinegar
- 1 tablespoon maple syrup
- 1/4 teaspoon sea salt
- Mix your ingredients for your tomato glaze and set aside.
- Prepare a loaf with by lining with parchment paper so that it's hanging over the sides. This helps to remove the loaf with ease.
- Preheat your oven to 375 degrees.
- In a skillet over medium high heat, heat the coconut oil. Add the garlic, red onion and the celery. Sauté until onions are translucent and celery has softened, about 5 minutes.
- In a large bowl, add all of the ingredients, and mix together slightly with a wooden spoon. I find that this helps to distribute the liquid ingredients equally one the beans and breadcrumbs.
- In a food processor, add all of your ingredients. I have a 10-cup food processor, so if yours is smaller, you may want to put it in in increments. Pulse a few times until everything begins to come together. Do NOT over pulse - it will turn to mush and not firm up in the oven. You want to see chunks of celery, lentils and other ingredients. I like to pulse about 10 times.
- Pour/scoop the ingredients into your parchment paper lined loaf pan. Smooth down the top with the spatula and then pour the glaze over, smoothing it down.
- Bake for 45 minutes to 60 minutes. My loaf was done at around 55 minutes. It's ready if a toothpick comes out mostly clean.
- Remove from oven and allow to cool for 10 minutes. Remove from loaf pan and slice up and serve. Enjoy!
- This recipe is vegan and gluten free.
- HOW TO STORE You can store this loaf in an airtight tupperware container in the fridge. You could also just saran wrap or foil wrap the top of the loaf pan if you want to preserve the shape of the loaf. This will last at least a week in your fridge. This loaf with firm up a whole lot in your fridge.
- HOW TO FREEZE Wrap the loaf in foil, then put it in a freezer-friendly zipped bag. This loaf can freeze for at least 2-3 months. Thaw overnight in your fridge, and reheat in your microwave.
If you try this Vegan Meatloaf please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.