Vegan Meatloaf with Tomato Glaze

I can hardly even believe how good this vegan meatloaf is!

Even before it’s cooked it’s so damn good. Don’t taste the mix before you cook it, you guys! You’ll just want to eat it just like that, and you can too, it’s all vegan and ‘pre-cooked’ so nothing bad would even happen if you did, but patience…it gets even better when cooked!

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The vegan meatloaf itself is based on chickpeas. This is mixed with onion, garlic, some homemade breadcrumbs – and when I say ‘homemade’, I mean I put some sliced bread in the blender and made breadcrumbs  – some sweet chili sauce, dijon mustard, soy sauce, olive oil, ground flaxseed meal, nutritional yeast, tomato paste and cayenne pepper.

You process some of this in the food processor, mix some of the rest of it in by hand, the object being to keep it quite chunky but not too chunky, and then place it into a parchment lined loaf pan and smooth it down.

Then you mix up a delicious tomato glaze of tomato paste, brown sugar, golden or maple syrup, garlic powder, soy sauce and paprika and spread that out on top! Bake for 50 minutes and voilá!

The crucial part is actually using parchment paper to line your loaf pan but not just to line it, but to actually have the parchment paper so that you can lift the entire vegan meatloaf out of the pan with the parchment paper.

This is because the meatloaf isn’t super firm when it comes out of the oven, and the glaze on top is still quite wet, so you can’t be tipping it over onto your wire cooling rack the way you would a loaf of home baked bread! So that is really crucial.

The texture is really perfect almost right away, you just need to let it cool for around 10 minutes after coming out of the oven, and then you just lift it right out with the parchment paper onto a wire cooling rack, let it cool around another 10 minutes and then serve.

This would be wonderful served with some vegan mashed potatoes or even just alongside a simple salad.

I really hope you will love this vegan meatloaf, it is:

• Hearty
• Satisfying
• Simple
• Comfort Food
• Soooo Delicious!

Leftovers are amazing! So you will love love love having leftovers of this! This is totally divine served completely cold, it is not a requirement in the slightest that it be reheated (though you can go ahead if you want!), so this is ideal for lunches the next day.

What do you think of this vegan meatloaf? Let us know in the comments! And please rate the recipe too! Thanks so much!

For more delicious savory vegan goodness, check out these great options:

1. Thai Massaman Curry
2. Roasted Butternut Squash Soup
3. Tofu Satay with Peanut Sauce
4. Tofu and Eggplant Bowls
5. Vegan Lentil Soup
6. Easy Vegan Falafel

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Vegan Meatloaf

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★★★★★

5 from 3 reviews

• Author: Loving It Vegan
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hour 10 minutes
• Yield: 10
• Category: Entree, Dinner, Savory
• Cuisine: Vegan

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Description

Hearty and satisfying vegan meatloaf. This deliciously simple comfort food is richly flavored and glazed with a sweet and spicy tomato sauce. Wonderful served either hot or cold.

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Ingredients

For the Vegan Meatloaf:

• 2 14oz (425g) Cans Chickpeas
• 1 Onion (finely chopped)
• 2 Tbsp Soy Sauce
• 1/4 Cup Olive Oil
• 1 tsp Crushed Garlic
• 1 tsp Garlic Powder
• 2 Cups Vegan Breadcrumbs*
• 2 Tbsp Sweet Chili Sauce
• 1 Tbsp Dijon Mustard
• 2 Tbsp Ground Flaxseed Meal
• 2 Tbsp Nutritional Yeast
• 3 Tbsp Tomato Paste
• 1/4 tsp Cayenne Pepper

For the Tomato Glaze:

• 1/2 cup (130g) Tomato Paste
• 2 Tbsp Brown Sugar
• 1 Tbsp Golden Syrup (or sub Maple Syrup)
• 1 tsp Garlic Powder
• 1 Tbsp Soy Sauce
• 1/2 tsp Paprika

For Serving:

• Fresh Basil (Optional)

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Instructions

1. Preheat the oven to 375°F (190°C). Spray a loaf pan with non-stick spray and line a loaf pan with parchment paper so that the meatloaf can be easily lifted out. Set aside.
2. Drain the chickpeas and add one of the cans of chickpeas to the food processor with the chopped onion and soy sauce and process until mixed in. You are not trying to make it smooth (i.e. you are not trying to turn it into hummus!), just trying to get it to be roughly mixed. Transfer this into a mixing bowl.
3. Add the other can of drained chickpeas to the food processor with the olive oil and process until the chickpeas are just broken up. Transfer to the mixing bowl.
4. Add in the crushed garlic, garlic powder, breadcrumbs, sweet chili sauce, dijon mustard, flaxseed meal, nutritional yeast, tomato paste and cayenne pepper. Mix into a thick batter.  Transfer this into the parchment lined loaf pan and smooth down with the back of a spoon.
5. Mix the tomato paste, brown sugar, syrup, garlic powder, soy sauce and paprika in a bowl and stir together. Spoon this over the top of the meatloaf and spread it evenly around.
6. Place into the oven and bake for 50 minutes.
7. Remove from the oven and allow to cool for at least 10 minutes before removing from the loaf pan by lifting the meatloaf out with the parchment paper.
8. Slice and serve with fresh basil.

Notes

*I made my own breadcrumbs by using 4 slices of wholewheat bread and breaking them up and adding to the blender and blending at slow speed until crumbs. This made around 2 cups of breadcrumbs. You can make your own as I did, or use a store-bought vegan version.

*Recipe inspired by Connoisseurus Veg and Simple Vegan Blog.

Nutrition

• Serving Size: 1 Slice (of 10)
• Calories: 218
• Sugar: 10.3g
• Sodium: 660mg
• Fat: 8g
• Saturated Fat: 1g
• Carbohydrates: 29.5g
• Fiber: 5.9g
• Protein: 8.1g