Smoky Southern-Style Meatless Meatloaf is so delicious! It has a wonderful smoky flavor and it's made with whole foods that are good for you. This black bean and chickpea meatloaf recipe has become one of our most popular, and for good reason! Serve it with our Roasted Garlic Mashed Potatoesand Spicy Sizzled Green beans.
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Published October 17, 2016 and updated September 21, 2020.
Hi there! Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort foodand we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
Also, in case you didn't know, we're published cookbook authors. We've written two vegan cookbooks that will help you make amazing vegan BBQ (you don't even need a grill) and everyday meals, from breakfast to dessert.
Anyone who knows Linda, knows that she loves the South.
She loves the weather, the architecture, the trees with drooping moss, the friendly people, and, she loves the food.
Some of her best childhood memories are intertwined with food.
Why We Love Southern Food
Linda's love of most things Southern began when she was a child.
Her mom (Alex's grandmother) is from the South, and she spent part of every summer in Virginia and the Carolinas.
The food was a big part of those trips because it was a change of pace from the typical Midwestern Wisconsin fare of cheese and brats.
She remembers watching her mom pack brats in a big cooler to bring to her Southern relatives, because at that time, they couldn't find them in their community.
So yes, even from a young age, food made an impression on her.
Speaking of food and our dear mom/grandma, she made a bangin’ meatloaf back in the day.
Her classic meatloaf recipe and the sides of mashed potatoes, gravy, and peas were a Sunday staple.
It was such a simple meal, but sometimes the simplest of foods are the best.
Although we no longer eat animal products, we still love good comfort food, and that will never change.
That's why we created this classic vegetarian main course.
A hearty vegan meatloaf is the ultimate comfort food that will bring the whole family together, and help you maintain and create memories.
WHAT IS VEGAN MEATLOAF?
Yes, we know. Traditional meatloaf has... meat. Vegan meatloaf doesn't, but that doesn't mean that the flavors, textures, and appearance has to be different!
Our vegan meatloaf, just like the traditional.
It has a moist texture, tangy and sweet sauce, and looks exactly like a regular meat loaf!
In fact, it's so much like a regular meat loaf that this recipe has become a favorite amongst our non-vegan friends and family.
However, vegan meatloaf is different in a couple key areas.
Vegan meatloaf doesn't contain animals! Hooray! You can have all of your favorite parts about traditional meatloaf without harming our furry friends : )
This meatloaf is free of cholesterol, animal hormones, and saturated fats.
Our vegan meatloaf is filled with more fiber and tons of plant-based protein!
It makes a great main dish for Thanksgiving, Christmas, Easter, or any holiday.
WHAT ARE THE BENEFITS OF EATING VEGAN MEATLOAF?
There is plenty of protein in this gorgeous loaf, thanks to the black beans and the chickpeas, and there’s a whole lot of delicious smoky flavor.
The texture is about as close as you’re going to get to the kind I used to eat as a kid.
It's super low in cholesterol, full of flavor, and good for you.you’re going to want to try this vegan black beans and chickpea meatloaf.
If you’ve looked around the internet you’ll see that a lot of vegan loafs are made with tofu, nuts, mushrooms, or all of the above.
Not this one, this “meatloaf” is free of all of those things.
All you’ll find in this recipe are black beans, chickpeas, onions, vegetable broth, oats, corn meal, and spices and flavors that take the beans to another level.
Process the chickpeas in the food processor until they’re creamy. Like this.
2. Process the black beans the same way you did the chickpeas. Like this.
3. Process the second can of black beans so that they’re slightly ground up. Like this.
4. Put them all in a big bowl and add some ground oats. Like this.
5. Add some corn meal, liquid smoke, and the aquafaba (bean juice from the chickpeas) to the beans.
6. Saute the onions and cook with the spices, salt, and pepper, then add the vegetable broth, Worcestershire sauce (vegan), and ketchup and mix it all up until it’s blended well.
7. Add the onion mixture to the bean mixture and gently fold until it’s completely blended.
8.Line a nine inch bread pan with parchment paper and spoon the loaf ingredients into the pan and spread evenly. Make sure that you get the loaf into the corners of the pan. Like this.
9.Spread the BBQ sauce evenly over the top and bake it for an hour and twenty minutes, or until a wooden toothpick is inserted and comes out clean. Let it cool and remove from the pan to slice.
If you want to spoon extra BBQ sauce on top, go for it! Can you ever eat enough BBQ sauce?
Notes on the BBQ Sauce – You can buy a vegan sauce or make mine. Click here for the recipe.
Tips for Making the Perfect Vegan Meatloaf
Remember to reserve the juice from the chickpeas. Aquafaba/bean juice is the main binder for this bean loaf.
Be sure to process the chickpeas and half of the black beans until they're nice and creamy. This will help the loaf bind together instead of crumble.
Leave some whole pieces when you process the second half of the black beans. This gives the loaf texture.
Taste the mixture before you put it in the bread pan. Adjust the salt and spices to suit your tastes.
Every oven is calibrated differently. Check the loaf with a toothpick to make sure it's done. It may take more or less time to make yours depending on the elevation, humidity, or oven.
Can You Make it in Advance?
Yes!
You can prepare it up to three days in advance.
Cover it and store it in the refrigerator until you're ready to make it.
Don't add the barbecue sauce to the top until you're ready to bake it.
Can You Freeze It?
Yes!
Wrap in freezer safe packaging and freeze for up to 3 months.
Thaw in the refrigerator overnight and reheat in a 350˚F (176˚C) oven until it's hot in the middle.
How to Serve It
We love to serve our BBQ meatloaf with Garlic Mashed Potatoes, Spicy Green Beans, and Vegan Cornbread.
Make our Smoky Southern-Style Meatless Meatloaf and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram andTwitter, and follow us and share this and other Veganosity recipes onPinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
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Smoky Southern-Style Meatless Meatloaf
Smoky and delicious meat free meatloaf with a tangy BBQ top. Made with black beans and chickpeas and a spicy homemade BBQ sauce. This is something that even meat eaters will love!
1/4tspcayenne pepper if you don't like spicy food omit this
1/4tspwhite pepper
1tbsplime juice
1pepper in adobo sauce – remove the seeds the pepper is optional, this will make the sauce extra spicy, if you use it make sure to remove the seeds Note: Don't add this if you don't like really spicy food.
1tspolive oilextra virgin
1tbspcilantrominced
1tbspcornstarch plus 1/4 cup (60 ml) water - mixed together in a small cup until dissolved
Preheat the oven to 350°F (176˚C) and line a 9” bread pan with parchment paper or grease the pan.
Heat a large skillet on medium heat and add the oil or the 2 tablespoons of vegetable broth if you don’t cook with oil. When the oil or broth is hot add the onions and reduce the heat to medium-low. Stir well. Add 1 tbsp Italian seasoning, and salt and pepper to taste, stir well, and cook until the onions are soft and translucent. Don’t let them brown. Approximately five minutes.
Add the 2 tbsp Worcestershire sauce , 1/2 cup of vegetable broth, and 1/3 cup of ketchup to the onions and stir until the ketchup dissolves. Set aside.
Process the 15 oz of drained and rinsed (reserve the liquid) chickpeas in a food processor until creamy. Put in a large bowl.
Process 15 oz of drained and rinsed black beans in the processor until creamy. Put in the bowl with the chickpeas.
Pulse the remaining 15 oz of drained and rinsed black beans until lightly ground into small pieces. Put in the bowl with the chickpeas and other can of black beans.
Process the 1 cup of rolled oats until it turns into a course flour. Add to the bowl with the beans.
Add the 1 cup of cornmeal, 3 tbsp of liquid smoke, and add half of the 1/2 cup of aquafaba to the bowl with the beans. If the mixture is too dry once you mix everything together, add 1 tablespoon of liquid to the mixture and stir. Add more as needed.
Add the onion mixture to the beans and gently stir the ingredients until they’re well combined. For best results, use your clean hands to mix. If the mixture feels too wet, add more cornmeal by the tablespoon until it holds together and is firm. Spoon into the bread pan and press the mixture until it's evenly distributed throughout the pan, make sure that the loaf ingredients are pushed into the corners of the pan.
Evenly spread the 1 cup of BBQ sauce on top of the loaf and bake for 1 hour and 20 minutes, or until a wooden toothpick is inserted and comes out clean. NOTE: If you're baking this in a convection oven, check on it at 50 minutes to see if it's done. Convection ovens cook faster than traditional ovens. Additionally, the calibration of your oven will affect the cook time. Please use a long wooden toothpick or even a chopstick to test the center of the loaf.
Cool for fifteen to 20 minutes to allow it to set before cutting.
BBQ Sauce:
Mix the cornstarch and water together and set aside.
Put the sauce ingredients in a blender and blend until fully combined and smooth. Pour into a medium sauce pan and bring to a boil. Reduce to a low simmer and cook for twenty minutes, stir occasionally to avoid scorching the sauce.Add the cornstarch mixture and stir until fully combined and cook for five more minutes.
Enjoy!
Notes
NUTRTION DISCLAIMERWe use Quaker yellow cornmeal because the consistency works best for this recipe. Wrap in foil and store in the refrigerator for up to one week. Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator and cover in foil to reheat in a 350˚F (176˚C) oven for approximately 30 minutes.
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This look so yummy and perfect for bringing to thanksgiving! Can I make this the day before & is it best to freeze or refrigerate and then heat up next day in oven?
Thank you, Danielle! It's a reader's favorite and has received so many positive reviews. 🙂 Yes, you can make it one to two days before and wrap it in foil and store in the refrigerator. Heat it up in the foil in a 350 degree oven for about 30 minutes, or until it's heated all the way through. Add more BBQ sauce to the top if it looks a little dried out from reheating it. Have a wonderful Thanksgiving!
I recently found your website and i am happy i did! I want to make this meatloaf! It looks amazing! Just one question. Can i sub A1 sauce for the Worcestershire sauce? I cant find the vegan version in my town.
Thank you so much for responding! I will be making this soon!!
Linda Meyersays
Our pleasure! 🙂
Strength and Sunshinesays
Ah yes!!! I'm so excited to share my "meatless" loaf this year! I waited to post it until the holidays rolled around again,so you'll be seeing it soon 😉 Always better plant-based!
Hi Lee! Thank you! 🙂 I think it would be fine, it might lose some of its moisture, but not much. Just add some fresh BBQ sauce on top before reheating it and put a pan of water under it to add some steam while reheating in the oven.
I've actually never had meatloaf before, it never appealed to me. But then I stopped eating ground meat anyway, and started seeing some of these meatless loafs around. I tried one long time ago and it was ok. But it defiantly didn't have any smoky flavors! I love smoky! I may just have to give it another chance.
I have a couple of recipes on the blog, and this is my hubby's favorite. He was going back to the fridge and eating it cold. That's saying something-haha!
Wow, this looks so amazing! I used to love meatloaf as a kid. And I do love Dreena's No-Fu Love Loaf - that's usually my go-to, but I can't wait to try this one too. The texture looks perfect!! And I love anything with a smoky flavor!
This looks amazing!!! I NEED to try this!!! Did I tell you I have gone about 80% raw foods recently?! And as of last week I officially hit my goal weight and lost a total of 80 pounds!! Go me!!!
First, this "meatloaf" looks like the "traditional" thing, second it looks delicious and third, I bet this one has much more protein than the "traditional" one. Awesome stuff, perfect for the festive days ahead! 😀
This looks so yummy! I always loved my mom's meatloaf too—she put water chestnuts in it and they had the perfect crunch. And no, you can never, ever, ever have too much BBQ sauce! That top looks incredible!
Hi Mike. It sounds like a lot, but when you're adding it to a large loaf it really isn't. You're welcome to start with one tablespoon, taste it, and add more if you think it needs it. That's the wonderful thing about cooking with plants, you can taste it as you go without worrying about getting sick. 🙂
I love making these meatless loaves, they are so much better than the traditional meat ones! I make a lentil one that is loaded with my homemade bbq sauce as well and it's super spicy/smoky. I also add cornmeal, I've never seen anybody else use cornmeal before! Looks so good!
I have a lentil loaf too, but I love the texture of this plain bean loaf. My mom put cornmeal in her meatloaf, she's from the South and she used it in everything, to thicken and to fill. She also put brown sugar in her meatloaf. I can't.
I'm going to try making this loaf this week. I'm trying to avoid corn though. Do you think it would have a similar end result if I used either rice flour or more ground oats in place of the cornmeal? Or does the cornmeal flavour need to stand out in this recipe?
I went vegan in January of this year and my hunnyb went with me and I found this on pinterest and this is the best #1 vegan loaf ever!!! My hunnyb really likes and wants to have every other day! It makes a great sandwich cold too! Thank you so ever much for sharing your recipe!
Thank you so much, Patti! You're so kind to take the time to let me know how much you and your hunny like my recipe. I love that you made sandwiches out of it, my husband loves cold "meatloaf" too. 🙂
Hi Joan! You could do that, store it in the refrigerator uncooked and cook it the next day, or you could cook it completely and then reheat it in the oven with a pan of water below it to add some moisture. Let me know what you think! 🙂
Hi Tammy, this loaf is quite firm. My husband (picky foodie) loved it, he made a cold "meatloaf" sandwich the next day and said that it tasted like the sandwiches he used to eat when he was a kid. I agree with you, a lot of bean and lentil loafs are mushy, which is why I worked so hard to create one that was as close to the texture of a true meatloaf as I could get. The cornmeal is a significant ingredient in this recipe because it removes a lot of the moisture and firms it up.
This recipe looks awesome. Do I need to cover the pan with foil before putting it in the oven or no need? Can't wait to try this! Thank you for sharing!
Hi Mona, I didn't cover it with foil and it turned out great! I did cover it when I heated it up the next day so it wouldn't dry out. Let me know what you think. 🙂
My partner and I just made this dish last night, and we were BLOWN AWAY by its complex flavors and hearty texture. We served this with garlic mashed potatoes with green beans sauteed in veggie broth. The whole meal was outstanding. Thank you so much for this recipe, and all of the hard work that went into crafting it.
Hi Jason! Thank you so much for taking the time to let me know how much you and your partner enjoyed my "meatloaf." I appreciate your kind words. So funny that you served it with garlic mashed potatoes and green beans because I made the exact same dinner on Saturday! 🙂 Great minds think alike.
Hi, Linda! This looks amazing and I can't wait to try it! I'm the lone vegetarian in a sea of meat-and-potatoes extended family, so I'm always on the lookout for recipes to take to holiday get-togethers. I have a couple of questions about your dish---1) What kind of oats are used...quick cooking, rolled, or steel-cut? (I'm assuming regular rolled, but I wanted to ask!) 2) Do you have any tips for keeping this dish warm while traveling 1+ hours for a gathering when there will be no available oven space at the get-together? Have you ever attempted keeping it warm in a crock pot?
Hi Kristen! I feel your pain-haha! However, I made this for a family gathering and the meat eaters loved it.
First, I used rolled oats. Thanks for asking, I'll amend the recipe so it's clear. Second, I haven't tried keeping it warm for that long, but I think a crock pot should work. I wouldn't make it in the crock pot, but you could place it inside the pot for transferring. You might even be able to plug it in your car with an inverter. You can also purchase a mini portable oven on Amazon. Search "HotLogic Mini Personal Portable Oven."
I actually made this on Saturday and had to transport it about the same distance as you're going. I took it out of the oven in the pan and wrapped it in foil. It was slightly warm when I arrived at our destination, but I was lucky enough to be able to reheat it. Let me know what you think! 🙂 Happy Holidays!
First, may I say this meatless loaf looks amazing. I love the combination of beans and chickpeas.
I do have a couple questions, that maybe you can help me with.
1. I am not a fan of liquid smoke, is there a substitute I could use and still keep the same taste ?
2. the sodium in this is way to high for me, how would I cut it down and and keep the flavor ?
Hi Nancy, thank you for the kind words, so nice. 🙂 You could use smoked paprika in place of the liquid smoke, but the smoky flavor won't be quite as prominent. I'd suggest adding it by the tsp and tasting as you go, add more to suit your taste. The salt is trickier, because the beans, oats, and cornmeal don't contain any salt. I'd try adding one tsp to the meatloaf mixture, taste it (that's the beauty of plant food, you can taste it when it's raw), and see what you think. You could leave the salt out of the BBQ sauce, which would reduce the sodium by another tsp, but it would change the flavor of the sauce. I haven't tried it without salt so I can't say for sure if that would be a bad thing. Let me know how it turns out, I'd love to hear about it.
While it's May, Seattle is still cold this year, so this was perfect chilly weather comfort food. This is so satisfying. Thank you for sharing this recipe!
Thank you, Sasha! I'm so happy you enjoyed it. I just returned home from Half Moon Bay, CA. It was breathtakingly beautiful, but SO chilly, probably much like Seattle.
I have heard wonderful things about Half Moon Bay. 🙂 I was thinking about making this recipe into burgers. Are there any changes you would suggest to make that a successful endeavor?
Hi Sasha! HMB is magical. This would make a wonderful burger, no need to change anything up. I'd cook them on medium-high heat, covered, for about 7 to 10 minutes per side. If you're stove is really powerful, lower the heat to medium. Let me know how they turn out.
Hi Danielle! Aquafaba is the binding agent, it works like an egg would, and it's the juice in the can of chickpeas. If you've already disposed of it you could use ground flax seed mixed with water as the binding agent. 1 tbsp of ground flax seed + 3 tbsp of water, mixed well, is the equivalent of one egg. 🙂 Don't add more vegetable broth or water as it won't hold together. Let me know what you think. 🙂
I cook dry chickpeas in the instant pot, which doesn't produce a thick aquafaba liquid.
That being said, you answered my question regarding the substitution of a flax egg.
I finally found the liquid smoke (which has been out of stock for the past 3 months)
Can't wait to try this recipe!
Thank you.
I'm attempting to cut down on my meat intake, and I'm considering giving this recipe a try. My question is the calorie count that is listed. 1300 calories/serving seems like an awful lot to me. Is this accurate? Thank you!
Hi Derrick! That number is for the entire loaf. 🙂 I wish I could figure out a way to change that number but everyone will cut their slices differently so it would be difficult to do that. The good news is that those calories come from cholesterol free healthy beans.
Sadly I did not like this loaf. Too dry and bland. Was ok when smothered in cranberry sauce or gravy.
With some of the leftovers will maybe crumble into a chilli recipe.
We're sorry to hear this, Chris. You're one of the few who didn't love it. Every one has different tastes, and the wonderful thing about plant-based loafs is that you can taste the batter when it's raw to adjust to your liking. Thanks for letting us know that you didn't like it. 🙂
5 stars!! This is delicious!! You worked hard to craft a fine replica of a meatloaf but this one is so much better! There's no meat! That's just my love of plants talking. I followed it to the letter, minus liquid smoke because I don't have it. Except i used bottled BBQ sauce (Sweet Baby Ray's) and half ketchup (for the time savings) It was so tasty!! I don't know if I messed up with my beans though because I ended up with 2 big 800gr loafs. Lucky me! Freezing one for later. And To the person who made this and complained it had no flavor, they probably forgot multiple ingredients, because flavour was not lacking. Will make again and have already shared it with a few friends. Thank you for your great recipe!
Thank you, thank you, thank you! This is such a sweet comment and we really appreciate that you took the time to write it. I can't give any suggestions about getting two loaves from the recipe. I made this and our vegetable Wellington for Thanksgiving, unfortunately, I wasn't lucky enough to end up with an extra pan of it. Lucky you, indeed! 🙂
Hi Sharon! Did you grind the oat flour to a really fine consistency? If so, it shouldn't affect the texture. You could use a gluten-free all purpose flour, but I can't guarantee that it will turn out like this one. Let me know if you try it and how it worked.
This looks amazing! I plan to make this for my family this weekend. Which type of cornmeal do you use? Yellow, white, stone ground, medium ground? I didn’t realize there were so many options! I know the type used can affect the texture of the loaf, so seeking your guidance for types/brands. Thanks!
Hi Deb! Thank you so much. You're right, there are many kinds of cornmeal, and thank you for reminding me to add a note to the recipe card. 🙂 We use Quaker yellow corn meal. It has the best consistency for this recipe. I've tried using Bob's Red Mill, but it was too course. Let us know what you think.
So I have this in the oven right now. While I'm waiting, I wanted to comment that I think the prep/cooking times you have posted are inaccurate. Prep time says 15 minutes- it took me a good 40 to get just the bean batter ready. By that time, I had no patience left to make the bbq sauce, which is a shame because I love adobo so much, and used a store bought instead. If I had made that it would have tacked on another 35 of pre-bake time, which I'm estimating by the cook time of 25 minutes, plus the amount of time to bring it to a boil, and a couple minutes to mix it together first. So this is 75 minutes of work as directed just to get the whole thing in the oven, then another 80 to bake it. 2.5 hours total. I'm sure this will turn out great and be wholly delicious and satisfying, but considering the amount of time and massive ingredient list- it could taste like angel tears from heaven and I still probably wouldn't ever make it again. At least, not on a Monday after a 9 hour day when I'm already famished 🙂
Hi Kirsten, I'm sorry to hear that it took that long for you. We've had dozens of positive comments on this recipe and no one has said that it took them that long to prep the loaf. It shouldn't take more than 3 minutes to dice the onion, 1 minute each to process the the beans and oats, and then about 7 minutes to cook the onions and add the liquids to the pan. Once that's done, all you'll need to do is fold the onions and spices into the bean mixture, which takes less than 1 minute. The BBQ sauce is really just putting the ingredients in the pan, aside from seeding the pepper, which takes 30 seconds, and letting it cook while the meatloaf is baking. I can understand that looking at the recipe may seem like it would take a long time to make, but if you have your ingredients ready to go, it's a pretty streamlined process that doesn't involve anything difficult. Again, I'm really sorry that it took so much time out of your evening to make this.
Made this loaf last night for dinner. I had to tell you that my husband and I thought it was outstanding! I've tried other recipes where the loaf needs a day in the fridge to firm up, but not yours! It came out perfect right away. The flavor was so good. I read other reviewers idea to make burgers out of this and I think I will try that next. Thank you so much for such a wonderful recipe!!!
Hi Maisey! Thank you so much for taking the time to let us know how much you and your husband enjoyed our recipe. Your kind words made our day even brighter. 🙂
This is fantastic. I was a little nervous about the consistency before baking it. It was rather runny, but I ground up some more oats and then popped it in the oven. It came out great. Not sure if it would have without that extra oats.
Thank you so much, Donna! Yes, there are always variables that can change the amount of dry or wet ingredients that you need to make the recipe just right. Even excess water from rinsing the beans can make a difference. We're so happy you knew to add the extra oats. 🙂
Hi! This looks awesome! Could I use tamari for the Worcestershire? I looked into buying some Anne's and it says it has wheat in it from the soy sauce. Thank you!
This looks wonderful! But let's get down to the real issue that is on everyone's mind. 🙂 Does this loaf hold together well or does it fall apart when sliced? I've made dozens of vegan "meatloafs" and almost all of them fall apart. Crossing my fingers....Thank you!
Hey! Thanks so much for your comment! To answer your question: this "meatloaf" holds up! Just a couple tips to make sure yours holds together. Make sure to allow the meatloaf to cool. If you cut it too early and the ingredients don't have proper time to set, they may crumble. Over baking the meatloaf could also cause it to have a crumbly texture, so make sure you pay close attention to the time : ) This recipe is one of our most popular and we've heard so many wonderful things about how it's turned out for other readers. We hope it works for you too! Let us know if you have anymore questions!
Hey Stephanie, Store bought BBQ sauce should work just fine! Just make sure to keep an eye on it as some store-bought sauces have higher sugar contents than others which can lead them to caramelize a lot faster. Hope you enjoy the recipe!
I made this last night. My non vegan husband and I both thought the flavor was great. It held together extremely well but was pretty dense in texture. I was thinking maybe adding sauteed mushrooms for earthiness and to break up the uniformity. It also makes a HUGE loaf. Right up to the top of a 9x5 loaf pan. For just the 2 of us I will make 1/2 recipe or two small loaves. Cold leftovers thinnly sliced are wonderful. That was always my favorite way to eat “meat” meatloaf anyway.
Hi Margie, thank you for your comment. Yes, this makes a big loaf, so definitely divide into two for freezing next time. This loaf is for those who aren't fans of mushrooms, hence the omission. 🙂
What is aquafaba chickpeas liquid, where do you get it, is it expensive, can you substitute and if so what?
I have to make this for a large number of people so I need to increase recipe by 3 or 4 or more.
Hi Elizabeth. The aquafaba is the liquid in the can of chickpeas. Save it when you drain the beans and then use as directed in the recipe. If you're tripling the recipe you'll need to triple the beans, so you'll have enough as long as you reserve the liquid from each can. Enjoy!
I am always looking for a great vegan meatloaf. The problem that I always seem to have is that they get a little mushy. I like a firm not soft meatloaf. I am hoping that when I make this one, I will not be disappointed. Does this meatloaf come out firm or is soft? And if it is on the soft side what do you recommend to firm it up?
Hi Aurora! This is firm. Our readers love it and we've received so many positive comments on the blog and social media about the flavor and texture. Enjoy!
Great question, thanks for asking. We, like most people, weren't raised vegan, and when people search for recipes that are similar to the ones that they used to eat that contained animal products, they generally search for the same terminology. The word meat is actually an Old English word mete, which was used for all kinds of food. The purpose of our vegan food blog is to help people find delicious alternatives to animal products. We create plant-based versions of favorite foods that can help people continue traditions, as well as satisfy cravings. The easier we make it for them to find those recipes, the better it is for the animals.
I so agree! This recipe gives me all the "FEELS" OF MY MOM AND GRANDMAS COOKING! I was raised with standard diet and have chosen the plant based for my autoimmunity issues and it is actually helping more than I could express here!! This recipe is amazing!!!!!
This is "HANDS UP" the BEST vegan meatloaf I have ever tasted! Thanks for taking the time to make this so darn good! You two ROCK!
Linda and Alex, Could you tackle making veggie Italian Sausage and veggie Breakfast Sausage next? I am still experimenting on making both of those and could use your help! Thanks!
Hi David! Thank you so much for the super awesome comment. It totally made our day!! We would actually have a seitan based bratwurst in our first cookbook, Great Vegan BBQ Without A Grill. You can find the book on Amazon, Barnes & Noble, or wherever cookbooks are sold. And of course, we would be happy to create a breakfast sausage recipe for you and our readers. Give us a few weeks to come up with it.
Have a wonderful day!
Akismet says I've already asked this question. I don't recall having done so, or haven't received an answer, yet.
I haven't made the meatloaf yet, but plan to do so this week. I'm curious, though, about what amount constitutes a serving? I don't see it mentioned in the Nutritional Information. Thank you, Dee
Hi Dee, serving size is specific to our readers so we don't add that. In addition, we find the caloric calculators to often times be inaccurate as they don't adjust for the caloric difference between brands of products. A 1/2 inch thick slice is what we usually eat when we make this. 🙂
This looks like a winner! I'm hoping to make it for Thanksgiving; son and DIL are vegans, and we've shared some wonderful feasts but without a main "meat" dish for them. Any thoughts on adapting the flavor more toward a stereotypical turkey loaf, or just leave it as-is?
This looks amazing but hubby doesn't like the taste of garbanzo beans. Can I substitute cannelli (whte kidney) beans for the garbanzo beans. Also is Braggs Aminos the same as vegan worchestershire sauce? I use Braggs Aminos in a lot of recipes so I have that on hand.
Hi Ruth, the cannellini beans should work just fine. Keep the liquid from the can of beans and use it for the aquafaba egg replacer. The liquid aminos doesn't have the rich flavor of the Worcestershire sauce, but the aminos will add a nice umami flavor, so feel free to substitute. 🙂
Hi,
I am interested in putting this meatloaf in the smoker and cook it that way, any thoughts on how it would hold up? My husband is a meat eater and he makes regular meatloaf that way so I was wanting to have mine smoked too!! I have not made your recipe before but was wanting to try it, looks delicious! I just wanted your feedback on consistency, etc for the smoker.
I think the meatloaf in the smoker could be super delicious! However, we've never done it so I would just make sure to check on it periodically and make sure to reference our pictures for desired moisture and consistency. Let us know how it turns out : )
Wonderful recipe! I trusted it so much I doubled all the ingredients the first time I made it (baked in two rounds). Hearty, moist, and holds together very well - not to be taken for granted as far as vegan food is concerned. We all loved it, including two omnivores, and that speaks volumes. Simply great!
Great flavor and texture, so definitely giving you five stars, even though I screwed it up! LOL! Way too much sauce over the top - followed the measurements, but still wound up with so much that most of it just tasted like BBQ! Oops #1. #2 was...too much cornmeal. Very dense, and dry. Salvageable, though. Oops #3 - I have a small propane stove. Its thermometer is obviously WAY off. 350°F for 1 hour 20 minutes? Nope. Let's go 20 more. Still no. Turned up the temp and went for 15 - DON'T EVER DO THIS!!!
Oh well, live and learn, and like I said, it's all salvageable. Cut it thin, baste with a little low-sodium veggie broth in the microwave for a minute, or back in the oven at whatever that actual temperature is for about 10-15 while basting, and it's all good. Or, cut it into thick chunks and toss it into fried rice! It won't go to waste, and next time? I'm having a calibrated thermometer and cutting back on the sauce and cornmeal!
Oh my! Thank you for the 5 star review, especially after all of that! LOL! Baking any kind of loaf is tricky, because of so many variables. I'm happy you were able to salvage it and enjoyed the flavor and texture. 🙂
This is not mushy at all, as long as you bake it until it's done and let it set in the pan as instructed. Ovens can be calibrated differently, the humidity or the amount of liquid in the beans can make a difference in the moisture level of the loaf. This is why we recommend using a long wooden skewer to test the loaf. If it comes out clean, it's done, if not, bake it another 10 minutes and test again. Also, even a loaf made with meat will fall apart if it isn't allowed to rest after removing it from the oven. These are two very important instructions to follow. Also, the size of the loaf pan will definitely alter the cook time.
Additionally, when you're making the batter, if it feels too wet, add a little more cornstarch until it sticks together. If it feels to dry and crumbly, add a little more aquafaba or water until it becomes sticky.
We hope this helps you make a great loaf. It's one of our most popular recipes and overwhelmingly loved by our readers. 🙂
I made this meatloaf for a weekday dinner party and it turned wonderful and tastes great. Really good recipe! It also looks exactly like the photo which is a bonus. I also made the mushroom gravy recipe on this site because I served it with mashed pototoes (and roasted broccoli). I want a total comfort food experience and the meatloaf and gravy did just that. Thank you for great recipes!
Hi Janet! Thank you so much for the awesome comment. We're always so happy when our readers make our recipes for friends and family. You definitely created a total comfort food meal for your guests. 🙂
and THE ULTIMATE VEGAN COOKBOOK
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Christine @ Run Plant Based says
Yum, this looks like an amazing recipe for Thanksgiving, love the addition of smokey flavors. Thanks!
Linda Meyer says
Thank you! Yes, I was thinking of making this for Thanksgiving. 🙂
Danielle B says
This look so yummy and perfect for bringing to thanksgiving! Can I make this the day before & is it best to freeze or refrigerate and then heat up next day in oven?
Linda Meyer says
Thank you, Danielle! It's a reader's favorite and has received so many positive reviews. 🙂 Yes, you can make it one to two days before and wrap it in foil and store in the refrigerator. Heat it up in the foil in a 350 degree oven for about 30 minutes, or until it's heated all the way through. Add more BBQ sauce to the top if it looks a little dried out from reheating it. Have a wonderful Thanksgiving!
Shannon says
I recently found your website and i am happy i did! I want to make this meatloaf! It looks amazing! Just one question. Can i sub A1 sauce for the Worcestershire sauce? I cant find the vegan version in my town.
Linda Meyer says
Hi Shannon! We're so happy you found us and appreciate your kind words. Yes, that should work fine, great idea! Enjoy!
Shannon says
Thank you so much for responding! I will be making this soon!!
Linda Meyer says
Our pleasure! 🙂
Strength and Sunshine says
Ah yes!!! I'm so excited to share my "meatless" loaf this year! I waited to post it until the holidays rolled around again,so you'll be seeing it soon 😉 Always better plant-based!
Linda Meyer says
Awesome! I can't wait to see it. 🙂
Amy Katz from Veggies Save The Day says
Yum! I love BBQ and this loaf looks delicious!
Linda Meyer says
Thank you, Amy!
Lee says
Wow! drooling all over this recipe! Looks so moist 😀 Do you think this would freeze well? Thanks!
Linda Meyer says
Hi Lee! Thank you! 🙂 I think it would be fine, it might lose some of its moisture, but not much. Just add some fresh BBQ sauce on top before reheating it and put a pan of water under it to add some steam while reheating in the oven.
Becky says
That looks super cozy!
Linda Meyer says
Thanks, Becky!
Dianne's Vegan Kitchen says
Yum! This looks so hearty and filling. And perfect for holiday gatherings!
Linda Meyer says
Thank you, Dianne!
veggiesdontbite says
I've actually never had meatloaf before, it never appealed to me. But then I stopped eating ground meat anyway, and started seeing some of these meatless loafs around. I tried one long time ago and it was ok. But it defiantly didn't have any smoky flavors! I love smoky! I may just have to give it another chance.
Linda Meyer says
I have a couple of recipes on the blog, and this is my hubby's favorite. He was going back to the fridge and eating it cold. That's saying something-haha!
veggiesdontbite says
Hahaha! I love when you find them digging in the fridge straight from the dish...
Linda Meyer says
I know, it warms my heart. 🙂
nicoleanndawson says
My mom also use to make an amazing meatloaf and I have yet to find a vegan recipe that would compare. You've given me hope Linda!
Linda Meyer says
There's nothing like the memory of our mom's food. This is pretty close! 🙂
Jenn says
Wow, this looks so amazing! I used to love meatloaf as a kid. And I do love Dreena's No-Fu Love Loaf - that's usually my go-to, but I can't wait to try this one too. The texture looks perfect!! And I love anything with a smoky flavor!
Linda Meyer says
Thanks, Jenn! Haha-I haven't seen Dreena's loaf recipe, but I love the name. 🙂
Gingi Edmonds Freeman says
This looks amazing!!! I NEED to try this!!! Did I tell you I have gone about 80% raw foods recently?! And as of last week I officially hit my goal weight and lost a total of 80 pounds!! Go me!!!
Linda Meyer says
Yay you, indeed! That's awesome, Gingi!! So good to hear from you. 🙂
Hauke Fox says
First, this "meatloaf" looks like the "traditional" thing, second it looks delicious and third, I bet this one has much more protein than the "traditional" one. Awesome stuff, perfect for the festive days ahead! 😀
Linda Meyer says
Thank you, Howie! I bet you're right! Two cans of black beans and one can of chickpeas equals a whole lot of healthy plant-based protein. 🙂
melmcdonald2 says
What a great looking 'meat' loaf. Those smoky flavours sound wonderful and it's so comforting. Perfect for fall!
Linda Meyer says
Thank you, Melanie!
Uma Srinivas says
Never had meatloaf. This is very interesting:) will try this soon:)
Linda Meyer says
I'm happy it interests you, Uma. Let me know what you think. 🙂
frieddandelions says
This looks so yummy! I always loved my mom's meatloaf too—she put water chestnuts in it and they had the perfect crunch. And no, you can never, ever, ever have too much BBQ sauce! That top looks incredible!
Linda Meyer says
I bet water chestnuts would be wonderful in "meatloaf!" I'm going to try that. Thanks, Sarah!
frieddandelions says
Yes, of course! I guess the thanks should go to my mom 🙂 She's a pretty smart lady!
Mike says
3 T of liquid smoke sounds like a lot!
Mike
Linda Meyer says
Hi Mike. It sounds like a lot, but when you're adding it to a large loaf it really isn't. You're welcome to start with one tablespoon, taste it, and add more if you think it needs it. That's the wonderful thing about cooking with plants, you can taste it as you go without worrying about getting sick. 🙂
Margie says
That's what I thought,but it works as beans are quite bland.
The Vegan 8 says
I love making these meatless loaves, they are so much better than the traditional meat ones! I make a lentil one that is loaded with my homemade bbq sauce as well and it's super spicy/smoky. I also add cornmeal, I've never seen anybody else use cornmeal before! Looks so good!
Linda Meyer says
I have a lentil loaf too, but I love the texture of this plain bean loaf. My mom put cornmeal in her meatloaf, she's from the South and she used it in everything, to thicken and to fill. She also put brown sugar in her meatloaf. I can't.
Alicia says
I'm going to try making this loaf this week. I'm trying to avoid corn though. Do you think it would have a similar end result if I used either rice flour or more ground oats in place of the cornmeal? Or does the cornmeal flavour need to stand out in this recipe?
Linda Meyer says
Hi Alicia! I'd use breadcrumbs or more oat flour. We used the cornmeal to keep it gluten-free. Enjoy!
Helen says
Why I can't print it
Linda Meyer says
Hi Helen, Sorry it's not working for you. Did you click the "print recipe" button? I just tried it and it worked for me.
Patti says
I went vegan in January of this year and my hunnyb went with me and I found this on pinterest and this is the best #1 vegan loaf ever!!! My hunnyb really likes and wants to have every other day! It makes a great sandwich cold too! Thank you so ever much for sharing your recipe!
Linda Meyer says
Thank you so much, Patti! You're so kind to take the time to let me know how much you and your hunny like my recipe. I love that you made sandwiches out of it, my husband loves cold "meatloaf" too. 🙂
Joan K says
Do you think I could make ahead of time - maybe not cook the entire time and then heat up the next day?
Linda Meyer says
Hi Joan! You could do that, store it in the refrigerator uncooked and cook it the next day, or you could cook it completely and then reheat it in the oven with a pan of water below it to add some moisture. Let me know what you think! 🙂
Tammy says
whats the texture like? Is it mushy? I like a firm texture. I have realized I dont like lentil loaves very well. so this sounds delicious
Linda Meyer says
Hi Tammy, this loaf is quite firm. My husband (picky foodie) loved it, he made a cold "meatloaf" sandwich the next day and said that it tasted like the sandwiches he used to eat when he was a kid. I agree with you, a lot of bean and lentil loafs are mushy, which is why I worked so hard to create one that was as close to the texture of a true meatloaf as I could get. The cornmeal is a significant ingredient in this recipe because it removes a lot of the moisture and firms it up.
Mona says
This recipe looks awesome. Do I need to cover the pan with foil before putting it in the oven or no need? Can't wait to try this! Thank you for sharing!
Linda Meyer says
Hi Mona, I didn't cover it with foil and it turned out great! I did cover it when I heated it up the next day so it wouldn't dry out. Let me know what you think. 🙂
Jason Buberel says
My partner and I just made this dish last night, and we were BLOWN AWAY by its complex flavors and hearty texture. We served this with garlic mashed potatoes with green beans sauteed in veggie broth. The whole meal was outstanding. Thank you so much for this recipe, and all of the hard work that went into crafting it.
You can see a photo of the finished version here:
https://goo.gl/photos/HGVQUyZ1ci93wEg5A
Linda Meyer says
Hi Jason! Thank you so much for taking the time to let me know how much you and your partner enjoyed my "meatloaf." I appreciate your kind words. So funny that you served it with garlic mashed potatoes and green beans because I made the exact same dinner on Saturday! 🙂 Great minds think alike.
Kristen says
Hi, Linda! This looks amazing and I can't wait to try it! I'm the lone vegetarian in a sea of meat-and-potatoes extended family, so I'm always on the lookout for recipes to take to holiday get-togethers. I have a couple of questions about your dish---1) What kind of oats are used...quick cooking, rolled, or steel-cut? (I'm assuming regular rolled, but I wanted to ask!) 2) Do you have any tips for keeping this dish warm while traveling 1+ hours for a gathering when there will be no available oven space at the get-together? Have you ever attempted keeping it warm in a crock pot?
Linda Meyer says
Hi Kristen! I feel your pain-haha! However, I made this for a family gathering and the meat eaters loved it.
First, I used rolled oats. Thanks for asking, I'll amend the recipe so it's clear. Second, I haven't tried keeping it warm for that long, but I think a crock pot should work. I wouldn't make it in the crock pot, but you could place it inside the pot for transferring. You might even be able to plug it in your car with an inverter. You can also purchase a mini portable oven on Amazon. Search "HotLogic Mini Personal Portable Oven."
I actually made this on Saturday and had to transport it about the same distance as you're going. I took it out of the oven in the pan and wrapped it in foil. It was slightly warm when I arrived at our destination, but I was lucky enough to be able to reheat it. Let me know what you think! 🙂 Happy Holidays!
Rona Gail Stern says
I love the recipe but have no food processor, what would you suggest as an alternative?
Linda Meyer says
Hi Rona! You could use a blender, but you may have to blend the beans and chickpeas in smaller batches. Let me know what you think!
Nancy says
First, may I say this meatless loaf looks amazing. I love the combination of beans and chickpeas.
I do have a couple questions, that maybe you can help me with.
1. I am not a fan of liquid smoke, is there a substitute I could use and still keep the same taste ?
2. the sodium in this is way to high for me, how would I cut it down and and keep the flavor ?
Linda Meyer says
Hi Nancy, thank you for the kind words, so nice. 🙂 You could use smoked paprika in place of the liquid smoke, but the smoky flavor won't be quite as prominent. I'd suggest adding it by the tsp and tasting as you go, add more to suit your taste. The salt is trickier, because the beans, oats, and cornmeal don't contain any salt. I'd try adding one tsp to the meatloaf mixture, taste it (that's the beauty of plant food, you can taste it when it's raw), and see what you think. You could leave the salt out of the BBQ sauce, which would reduce the sodium by another tsp, but it would change the flavor of the sauce. I haven't tried it without salt so I can't say for sure if that would be a bad thing. Let me know how it turns out, I'd love to hear about it.
MILLER says
I absolutely love the meatloaf recipe. I am very happy to be able to find a good recipe. It didn't take a long time to make.
Linda Meyer says
Thank you! I'm so happy you like it. I really appreciate that you took the time to let me know.
Remer says
Do you know if you can freeze this?
Linda Meyer says
I haven't tried freezing it, but I think it would be fine. Reheat it wrapped in foil in a 350 degree oven for at least 30 minutes.
Sasha Torkildson says
While it's May, Seattle is still cold this year, so this was perfect chilly weather comfort food. This is so satisfying. Thank you for sharing this recipe!
Linda Meyer says
Thank you, Sasha! I'm so happy you enjoyed it. I just returned home from Half Moon Bay, CA. It was breathtakingly beautiful, but SO chilly, probably much like Seattle.
Sasha Torkildson says
I have heard wonderful things about Half Moon Bay. 🙂 I was thinking about making this recipe into burgers. Are there any changes you would suggest to make that a successful endeavor?
Linda Meyer says
Hi Sasha! HMB is magical. This would make a wonderful burger, no need to change anything up. I'd cook them on medium-high heat, covered, for about 7 to 10 minutes per side. If you're stove is really powerful, lower the heat to medium. Let me know how they turn out.
Faye says
OMG! This "meat"loaf is crazy crazy delicious!!!! Thank you!!!!!
Linda Meyer says
Hi Faye! Thank you so much, I'm so happy you enjoyed it. This makes me so happy! 🙂
Danielle Hart says
I can't find Aquafaba in my area. Can I replace it with more vegetable juice or something else? Thank you!
Linda Meyer says
Hi Danielle! Aquafaba is the binding agent, it works like an egg would, and it's the juice in the can of chickpeas. If you've already disposed of it you could use ground flax seed mixed with water as the binding agent. 1 tbsp of ground flax seed + 3 tbsp of water, mixed well, is the equivalent of one egg. 🙂 Don't add more vegetable broth or water as it won't hold together. Let me know what you think. 🙂
Danielle Hart says
Thank you Linda! I will try it with chickpea juice.
Danielle Hart says
Duh! I just read the recipe carefully and it was all there about the aquafaba. Sorry about that!
Linda Meyer says
No worries! I do that all the time. 🙂
Lucy says
I cook dry chickpeas in the instant pot, which doesn't produce a thick aquafaba liquid.
That being said, you answered my question regarding the substitution of a flax egg.
I finally found the liquid smoke (which has been out of stock for the past 3 months)
Can't wait to try this recipe!
Thank you.
Derrick says
I'm attempting to cut down on my meat intake, and I'm considering giving this recipe a try. My question is the calorie count that is listed. 1300 calories/serving seems like an awful lot to me. Is this accurate? Thank you!
Linda Meyer says
Hi Derrick! That number is for the entire loaf. 🙂 I wish I could figure out a way to change that number but everyone will cut their slices differently so it would be difficult to do that. The good news is that those calories come from cholesterol free healthy beans.
Chris says
Sadly I did not like this loaf. Too dry and bland. Was ok when smothered in cranberry sauce or gravy.
With some of the leftovers will maybe crumble into a chilli recipe.
Linda Meyer says
We're sorry to hear this, Chris. You're one of the few who didn't love it. Every one has different tastes, and the wonderful thing about plant-based loafs is that you can taste the batter when it's raw to adjust to your liking. Thanks for letting us know that you didn't like it. 🙂
LisaB says
This was excellent! My omnivore husband told me that this recipe was a keeper! Will definitely be making again!
Linda Meyer says
Yay! Thank you so much for taking the time to let us know how much you and your husband enjoyed our recipe, Lisa. We're so happy you liked it. 🙂
whatteacherswant says
So I know that the cornmeal is important as it absorbs the liquid but my daughter has an allergy to corn. Is there any substitute for the cornmeal?
Linda Meyer says
Hi! You could substitute with more oat flour. It won't have the exact same texture as it does with the cornmeal, but it will still be good.
Steph says
5 stars!! This is delicious!! You worked hard to craft a fine replica of a meatloaf but this one is so much better! There's no meat! That's just my love of plants talking. I followed it to the letter, minus liquid smoke because I don't have it. Except i used bottled BBQ sauce (Sweet Baby Ray's) and half ketchup (for the time savings) It was so tasty!! I don't know if I messed up with my beans though because I ended up with 2 big 800gr loafs. Lucky me! Freezing one for later. And To the person who made this and complained it had no flavor, they probably forgot multiple ingredients, because flavour was not lacking. Will make again and have already shared it with a few friends. Thank you for your great recipe!
Linda Meyer says
Thank you, thank you, thank you! This is such a sweet comment and we really appreciate that you took the time to write it. I can't give any suggestions about getting two loaves from the recipe. I made this and our vegetable Wellington for Thanksgiving, unfortunately, I wasn't lucky enough to end up with an extra pan of it. Lucky you, indeed! 🙂
Sharon says
I'd like to eliminate the oats this recipe, because I don't like the texture it gives. What's a good alternative? Thanks
Linda Meyer says
Hi Sharon! Did you grind the oat flour to a really fine consistency? If so, it shouldn't affect the texture. You could use a gluten-free all purpose flour, but I can't guarantee that it will turn out like this one. Let me know if you try it and how it worked.
Susan says
Great recipe with good mix of flavors/seasonings. Husband and I enjoyed this recipe.
Linda Meyer says
Thank you so much, Susan! We're so happy to hear it and appreciate that you took the time to let us know. 🙂
Deb says
This looks amazing! I plan to make this for my family this weekend. Which type of cornmeal do you use? Yellow, white, stone ground, medium ground? I didn’t realize there were so many options! I know the type used can affect the texture of the loaf, so seeking your guidance for types/brands. Thanks!
Linda Meyer says
Hi Deb! Thank you so much. You're right, there are many kinds of cornmeal, and thank you for reminding me to add a note to the recipe card. 🙂 We use Quaker yellow corn meal. It has the best consistency for this recipe. I've tried using Bob's Red Mill, but it was too course. Let us know what you think.
Deb says
Thanks so much! I'll report back 🙂
Linda Meyer says
Of course! We can't wait to hear back from you. 🙂
shannon971 says
Made these last night. The BBQ sauce is the best I've had in a long time. I'd prefer this recipe as a good Black Bean burger.
Linda Meyer says
Hi Shannon! Thanks so much, we're happy to hear it. You could definitely use the batter to make burgers if you prefer. 🙂
Kirsten says
So I have this in the oven right now. While I'm waiting, I wanted to comment that I think the prep/cooking times you have posted are inaccurate. Prep time says 15 minutes- it took me a good 40 to get just the bean batter ready. By that time, I had no patience left to make the bbq sauce, which is a shame because I love adobo so much, and used a store bought instead. If I had made that it would have tacked on another 35 of pre-bake time, which I'm estimating by the cook time of 25 minutes, plus the amount of time to bring it to a boil, and a couple minutes to mix it together first. So this is 75 minutes of work as directed just to get the whole thing in the oven, then another 80 to bake it. 2.5 hours total. I'm sure this will turn out great and be wholly delicious and satisfying, but considering the amount of time and massive ingredient list- it could taste like angel tears from heaven and I still probably wouldn't ever make it again. At least, not on a Monday after a 9 hour day when I'm already famished 🙂
Linda Meyer says
Hi Kirsten, I'm sorry to hear that it took that long for you. We've had dozens of positive comments on this recipe and no one has said that it took them that long to prep the loaf. It shouldn't take more than 3 minutes to dice the onion, 1 minute each to process the the beans and oats, and then about 7 minutes to cook the onions and add the liquids to the pan. Once that's done, all you'll need to do is fold the onions and spices into the bean mixture, which takes less than 1 minute. The BBQ sauce is really just putting the ingredients in the pan, aside from seeding the pepper, which takes 30 seconds, and letting it cook while the meatloaf is baking. I can understand that looking at the recipe may seem like it would take a long time to make, but if you have your ingredients ready to go, it's a pretty streamlined process that doesn't involve anything difficult. Again, I'm really sorry that it took so much time out of your evening to make this.
Maisey Humphrey says
Made this loaf last night for dinner. I had to tell you that my husband and I thought it was outstanding! I've tried other recipes where the loaf needs a day in the fridge to firm up, but not yours! It came out perfect right away. The flavor was so good. I read other reviewers idea to make burgers out of this and I think I will try that next. Thank you so much for such a wonderful recipe!!!
Linda Meyer says
Hi Maisey! Thank you so much for taking the time to let us know how much you and your husband enjoyed our recipe. Your kind words made our day even brighter. 🙂
Donna says
This is fantastic. I was a little nervous about the consistency before baking it. It was rather runny, but I ground up some more oats and then popped it in the oven. It came out great. Not sure if it would have without that extra oats.
Linda Meyer says
Thank you so much, Donna! Yes, there are always variables that can change the amount of dry or wet ingredients that you need to make the recipe just right. Even excess water from rinsing the beans can make a difference. We're so happy you knew to add the extra oats. 🙂
Stephany Wood says
Can I substitute the liquid smoke if I plan to cook this on a smoker
Linda Meyer says
Hi Stephany, I think that would work, although we haven't tried it. Please let us know how it goes.
Victoria says
Could you add additional chopped up vegetables in this? I would love to add some eggplant for extra flavor!
Linda Meyer says
Hi Victoria, you could, but it will totally change the texture and flavor. If you're looking for something with more vegetables, you could try our lentil loaf. https://www.veganosity.com/vegan-lentil-loaf-made-with-roasted-carrots-onion-portobellos/
Alex says
Hi! This looks awesome! Could I use tamari for the Worcestershire? I looked into buying some Anne's and it says it has wheat in it from the soy sauce. Thank you!
Linda Meyer says
Hi Alex, thanks for letting us know, they must have changed their recipe, because I swear it was GF when I started using it. I often times buy Wizard's brand, which is definitely GF. Here's a link on Amazon. https://www.amazon.com/Wizards-Organic-Gluten-Vegan-Worcestershire/dp/B0078DP7GY
As far as using tamari, I'm sure that would taste just fine. It's really to give it an umami flavor. Enjoy!
DX says
This looks wonderful! But let's get down to the real issue that is on everyone's mind. 🙂 Does this loaf hold together well or does it fall apart when sliced? I've made dozens of vegan "meatloafs" and almost all of them fall apart. Crossing my fingers....Thank you!
Alex Meyer, MA says
Hey! Thanks so much for your comment! To answer your question: this "meatloaf" holds up! Just a couple tips to make sure yours holds together. Make sure to allow the meatloaf to cool. If you cut it too early and the ingredients don't have proper time to set, they may crumble. Over baking the meatloaf could also cause it to have a crumbly texture, so make sure you pay close attention to the time : ) This recipe is one of our most popular and we've heard so many wonderful things about how it's turned out for other readers. We hope it works for you too! Let us know if you have anymore questions!
Gloria says
If pressed for time, could I use a high-quality store bought BBQ sauce, or do you think that it would alter the taste too much? Thank you!
Linda Meyer says
Hi Gloria! Yes, you can definitely use store bought sauce. Enjoy! 🙂
Stephanie R says
If I don’t have time to make my own bbq sauce, will the meatloaf still come out ok if I top it with store bought bbq sauce?
Alex Meyer, MA says
Hey Stephanie, Store bought BBQ sauce should work just fine! Just make sure to keep an eye on it as some store-bought sauces have higher sugar contents than others which can lead them to caramelize a lot faster. Hope you enjoy the recipe!
Margie says
I made this last night. My non vegan husband and I both thought the flavor was great. It held together extremely well but was pretty dense in texture. I was thinking maybe adding sauteed mushrooms for earthiness and to break up the uniformity. It also makes a HUGE loaf. Right up to the top of a 9x5 loaf pan. For just the 2 of us I will make 1/2 recipe or two small loaves. Cold leftovers thinnly sliced are wonderful. That was always my favorite way to eat “meat” meatloaf anyway.
Linda Meyer says
Hi Margie, thank you for your comment. Yes, this makes a big loaf, so definitely divide into two for freezing next time. This loaf is for those who aren't fans of mushrooms, hence the omission. 🙂
Melissa says
Looks great! What brand of liquid smoke did you use?
Linda Meyer says
Hi Melissa! We use Colgin brand, any flavor will work. Enjoy!
Elizabeth says
What is aquafaba chickpeas liquid, where do you get it, is it expensive, can you substitute and if so what?
I have to make this for a large number of people so I need to increase recipe by 3 or 4 or more.
Linda Meyer says
Hi Elizabeth. The aquafaba is the liquid in the can of chickpeas. Save it when you drain the beans and then use as directed in the recipe. If you're tripling the recipe you'll need to triple the beans, so you'll have enough as long as you reserve the liquid from each can. Enjoy!
Aurora says
I am always looking for a great vegan meatloaf. The problem that I always seem to have is that they get a little mushy. I like a firm not soft meatloaf. I am hoping that when I make this one, I will not be disappointed. Does this meatloaf come out firm or is soft? And if it is on the soft side what do you recommend to firm it up?
Linda Meyer says
Hi Aurora! This is firm. Our readers love it and we've received so many positive comments on the blog and social media about the flavor and texture. Enjoy!
Debra Steele says
Why can't people call vegan "meatloaf" Veggie protein loaf instead?
Linda Meyer says
Hi Debra,
Great question, thanks for asking. We, like most people, weren't raised vegan, and when people search for recipes that are similar to the ones that they used to eat that contained animal products, they generally search for the same terminology. The word meat is actually an Old English word mete, which was used for all kinds of food. The purpose of our vegan food blog is to help people find delicious alternatives to animal products. We create plant-based versions of favorite foods that can help people continue traditions, as well as satisfy cravings. The easier we make it for them to find those recipes, the better it is for the animals.
Lori Peck says
I so agree! This recipe gives me all the "FEELS" OF MY MOM AND GRANDMAS COOKING! I was raised with standard diet and have chosen the plant based for my autoimmunity issues and it is actually helping more than I could express here!! This recipe is amazing!!!!!
Linda Meyer says
Thank you so much, Lori! This makes us so happy to read. 🙂 We really appreciate your taking the time to let us know.
xoxo
Linda and Alex
David G. says
This is "HANDS UP" the BEST vegan meatloaf I have ever tasted! Thanks for taking the time to make this so darn good! You two ROCK!
Linda and Alex, Could you tackle making veggie Italian Sausage and veggie Breakfast Sausage next? I am still experimenting on making both of those and could use your help! Thanks!
Linda Meyer says
Hi David! Thank you so much for the super awesome comment. It totally made our day!! We would actually have a seitan based bratwurst in our first cookbook, Great Vegan BBQ Without A Grill. You can find the book on Amazon, Barnes & Noble, or wherever cookbooks are sold. And of course, we would be happy to create a breakfast sausage recipe for you and our readers. Give us a few weeks to come up with it.
Have a wonderful day!
Lori Peck says
any chance it could be gluten free? and I do realize that is a HUGE request!!! 🙂
Linda Meyer says
Hi Lori! We're happy to help. You can make this gluten-free if you use gluten-free oats and Wizard's vegan and gluten-free Worcestershire sauce. Here's the link to the sauce. 🙂 https://store.edwardandsons.com/products/organic-gluten-free-vegan-worcestershire
Dee Rivers-Yowell says
Akismet says I've already asked this question. I don't recall having done so, or haven't received an answer, yet.
I haven't made the meatloaf yet, but plan to do so this week. I'm curious, though, about what amount constitutes a serving? I don't see it mentioned in the Nutritional Information. Thank you, Dee
Linda Meyer says
Hi Dee, serving size is specific to our readers so we don't add that. In addition, we find the caloric calculators to often times be inaccurate as they don't adjust for the caloric difference between brands of products. A 1/2 inch thick slice is what we usually eat when we make this. 🙂
Clémentine says
Hi, do you think this could work as a filling, such as in empanadas or cabbage rolls?
Linda Meyer says
Hi Clementine! Yes, that would definitely be an option for leftovers. Great idea!
Patti says
This looks like a winner! I'm hoping to make it for Thanksgiving; son and DIL are vegans, and we've shared some wonderful feasts but without a main "meat" dish for them. Any thoughts on adapting the flavor more toward a stereotypical turkey loaf, or just leave it as-is?
Linda Meyer says
Hi Patti! Thank you so much, it's one of our most popular recipes. If you want to change the flavor profile, take a look at our lentil loaf recipe. It's delicious and more traditional in flavors. Have a wonderful Thanksgiving! https://www.veganosity.com/vegan-lentil-loaf-made-with-roasted-carrots-onion-portobellos/
Ruth McCoskey says
This looks amazing but hubby doesn't like the taste of garbanzo beans. Can I substitute cannelli (whte kidney) beans for the garbanzo beans. Also is Braggs Aminos the same as vegan worchestershire sauce? I use Braggs Aminos in a lot of recipes so I have that on hand.
Linda Meyer says
Hi Ruth, the cannellini beans should work just fine. Keep the liquid from the can of beans and use it for the aquafaba egg replacer. The liquid aminos doesn't have the rich flavor of the Worcestershire sauce, but the aminos will add a nice umami flavor, so feel free to substitute. 🙂
Joy says
Hi,
I am interested in putting this meatloaf in the smoker and cook it that way, any thoughts on how it would hold up? My husband is a meat eater and he makes regular meatloaf that way so I was wanting to have mine smoked too!! I have not made your recipe before but was wanting to try it, looks delicious! I just wanted your feedback on consistency, etc for the smoker.
Thank you so much!
Alex Meyer, MA says
Hey Joy!
I think the meatloaf in the smoker could be super delicious! However, we've never done it so I would just make sure to check on it periodically and make sure to reference our pictures for desired moisture and consistency. Let us know how it turns out : )
Alex & Linda
Linda says
Very good. Made many times.
Linda Meyer says
Thank you so much, Linda!
Juraj D. says
Wonderful recipe! I trusted it so much I doubled all the ingredients the first time I made it (baked in two rounds). Hearty, moist, and holds together very well - not to be taken for granted as far as vegan food is concerned. We all loved it, including two omnivores, and that speaks volumes. Simply great!
Linda Meyer says
Thank you so much!!! We're so happy you all loved it, and we appreciate the kind words. Have a great weekend.
David Watson says
Great flavor and texture, so definitely giving you five stars, even though I screwed it up! LOL! Way too much sauce over the top - followed the measurements, but still wound up with so much that most of it just tasted like BBQ! Oops #1. #2 was...too much cornmeal. Very dense, and dry. Salvageable, though. Oops #3 - I have a small propane stove. Its thermometer is obviously WAY off. 350°F for 1 hour 20 minutes? Nope. Let's go 20 more. Still no. Turned up the temp and went for 15 - DON'T EVER DO THIS!!!
Oh well, live and learn, and like I said, it's all salvageable. Cut it thin, baste with a little low-sodium veggie broth in the microwave for a minute, or back in the oven at whatever that actual temperature is for about 10-15 while basting, and it's all good. Or, cut it into thick chunks and toss it into fried rice! It won't go to waste, and next time? I'm having a calibrated thermometer and cutting back on the sauce and cornmeal!
Linda Meyer says
Oh my! Thank you for the 5 star review, especially after all of that! LOL! Baking any kind of loaf is tricky, because of so many variables. I'm happy you were able to salvage it and enjoyed the flavor and texture. 🙂
Lori says
Is it mushy? I don't like the one's that are mushy
Linda Meyer says
Hi Lori,
This is not mushy at all, as long as you bake it until it's done and let it set in the pan as instructed. Ovens can be calibrated differently, the humidity or the amount of liquid in the beans can make a difference in the moisture level of the loaf. This is why we recommend using a long wooden skewer to test the loaf. If it comes out clean, it's done, if not, bake it another 10 minutes and test again. Also, even a loaf made with meat will fall apart if it isn't allowed to rest after removing it from the oven. These are two very important instructions to follow. Also, the size of the loaf pan will definitely alter the cook time.
Additionally, when you're making the batter, if it feels too wet, add a little more cornstarch until it sticks together. If it feels to dry and crumbly, add a little more aquafaba or water until it becomes sticky.
We hope this helps you make a great loaf. It's one of our most popular recipes and overwhelmingly loved by our readers. 🙂
Janet says
I made this meatloaf for a weekday dinner party and it turned wonderful and tastes great. Really good recipe! It also looks exactly like the photo which is a bonus. I also made the mushroom gravy recipe on this site because I served it with mashed pototoes (and roasted broccoli). I want a total comfort food experience and the meatloaf and gravy did just that. Thank you for great recipes!
Linda Meyer says
Hi Janet! Thank you so much for the awesome comment. We're always so happy when our readers make our recipes for friends and family. You definitely created a total comfort food meal for your guests. 🙂