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: Coming 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.
Q: My vegan meatloaf isn’t holding firm. What should I do?
A: This really shouldn’t happen since I tested the recipe specifically 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 |
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.
Make sure you pick up Vegan Worcestershire sauce!
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.
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