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.
This post may contain affiliate links which won’t change your price but will share some commission.
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!
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.
Linda says
Very good. Made many times.
Linda Meyer says
Thank you so much, Linda!
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
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. 🙂
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/
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!
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. 🙂
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
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
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!
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!
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!
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. 🙂
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!
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! 🙂
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!
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!
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/
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.
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. 🙂