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 Potatoes and 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 food and 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.
Click on the titles to check them out. GREAT VEGAN BBQ WITHOUT A GRILL
and THE ULTIMATE VEGAN COOKBOOK
.
Food is Emotional and is a Part of Who We Are
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.
How to Make It
To make this gluten-free vegan meatloaf all you’ll need is a food processor
, a skillet
, a large mixing bowl
, a loaf pan, and an oven.
- 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.
It also goes great with our creamy potato salad, cucumber salad, and macaroni salad.
Leftovers
Crumble it and add it to spaghetti sauce.
Slice it and make a meatloaf sandwich on toasted bread with crisp lettuce, tomato, and extra BBQ sauce.
Crumble it and use it for taco filling.
More Vegan Loafs and Mains You'll Love
Vegan Lentil and Vegetable Loaf
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 and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. 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.
This post may contain affiliate links which won’t change your price but will share some commission.
Smoky Southern-Style Meatless Meatloaf
Equipment
- 1 food processor
- 1 bread pan
- 1 Oven
Ingredients
- 15 ounce chickpeas drain and reserve the bean liquid (aquafaba) for later - rinse the beans well
- 30 ounce black beans Drained and rinsed
- 1 cup rolled oats coarsely ground in a food processor
- 1 cup corn meal
- 3 tablespoon liquid smoke
- ½ cup aquafaba chickpea liquid from the can
- 2 teaspoon olive oil or 2 tablespoon (30 ml) vegetable broth if you don’t cook with oil
- 1 medium yellow or white onion finely diced
- 1 tablespoon dried Italian seasoning
- 2 teaspoon ground sea salt or to taste
- 1 teaspoon ground black pepper or to taste
- 2 tablespoon vegan Worcestershire sauce We use Annie’s brand
- ½ cup low-sodium vegetable broth
- ⅓ cup ketchup
- 1 cup BBQ sauce
For the BBQ sauce:
- 1 cup tomato sauce
- 3 cloves garlic
- ¼ cup apple cider vinegar
- 1 tablespoon dark molasses
- ¼ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper if you don't like spicy food omit this
- ¼ teaspoon white pepper
- 1 tablespoon lime juice
- 1 pepper 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.
- 1 teaspoon olive oil extra virgin
- 1 tablespoon cilantro minced
- 1 tablespoon cornstarch plus ¼ cup (60 ml) water - mixed together in a small cup until dissolved
Instructions
- 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 tablespoon 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 tablespoon Worcestershire sauce , ½cup of vegetable broth, and ⅓ 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 tablespoon of liquid smoke, and add half of the ½ cup of aquafaba to the bowl with the beans. If the mixture is too dry once you mix everything together, add 1 tablespoon of broth or water 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!
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.
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. 🙂
Deb says
Thanks so much! I'll report back 🙂
Linda Meyer says
Of course! We can't wait to hear back from you. 🙂
Jennifer says
I want to make this but won’t have time to get the Quaker’s cornmeal before Thanksgiving, do you think if I grind the Bob’s Redmill in a blender a little bit it will help make it closer in texture to the Quaker’s one? I only have Bob’s RM right now
Linda Meyer says
Hi Jennifer, yes, that should work. Enjoy and Happy Thanksgiving!
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.
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. 🙂
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.
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! 🙂
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.
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. 🙂
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. 🙂
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.
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.
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! 🙂
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.
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.
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.
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!
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!
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.
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. 🙂