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Easy Healthy Vegan Meatloaf

This Easy Healthy Vegan Meatloaf tastes amazing, and it’s high on protein and packed full of veggies and goodness that you won’t even know are there, once you taste it!
it’s super easy to make, and it can be used for picnics, packed for lunch for work, or for a wholesome dinner with a side of potatoes and green beans with a bit of naughty gravy maybe?

It’s kind of funny that I had trouble in this department with meatloaf. I mean, who doesn’t know what meatloaf tastes like?
I really don’t. It’s been a while and I never liked meatloaf when I was a kid. In fact, I didn’t think other people liked meatloaf. I just thought it was one of those items we all had traumatic school cafeteria memories of. Apparently I was wrong because all I’ve been hearing lately is meatloaf praise.

Like lots of other dishes I never liked as a kid, I figured a vegan version would be a safe bet, so I set out to create one, but I got a little sidetracked, hence the (almost) classic aspect of this recipe.

Obviously chickpeas would be a diversion from normal meatloaf, but I’m totally fine with that. I also realized as I was browsing meatloaf recipes that most are topped with ketchup, which didn’t sound very appealing to me, so I went with a light maple glaze with a hint of paprika.

Now, the recipe is simple – Pulse everything in the food processor. But whatever you do, don’t let it start blending and walk away. Your mixture will turn to mush and you’ll end up with a sad, mushy faux meatloaf.
I would also recommend blending it batches, as some of the vegetables might not blend well with the rest of the stuff if you don’t do it in batches.

Easy Healthy Vegan Meatloaf

Next, load everything into a loaf pan. Tip: line the pan with a strip of parchment paper to make the loaf easier to remove from the pan. Smooth out the top with a spoon and bake the loaf.

Mix up the glaze while it bakes.
After 30 minutes, take the loaf out of the oven and spoon the glaze over top. Bake it for another 20 to 25 minutes. Once cooked, leave to cool for a bit before slicing, then enjoy!



  • Mix everything up in batches if needed. I used an 11 cup food processor and still, it was a tight squeeze!
  • Don’t over blend. Please, please, please don’t do it! Check out my shots above: the mixture is chunky!
    There’s even a whole chickpea or two in there. This gives your loaf texture and keeps it from being mushy.
  • The loaf firms up over time. So if you like a nice, firm vegan meatloaf, make it well in advance so it has time to sit.
  • Leftovers can be heated in the microwave or popped in the oven for a few minutes. Oh, and they make an awesome sandwich!Easy Healthy Vegan MeatloafLet’s get cooking, shall we?
    Just before we start, please do let us know how you found the recipe, and if you do like what you are seeing and tasting, do subscribe to our newsletter to keep getting yummy vegan recipes, or check out our Facebook page!
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8 servings
254 calories per serving


For the Chickpea Meatloaf:

2-14 oz. cans or 3 1/3 cups cooked chickpeas, drained and rinsed

1 onion, diced

2 celery stalks, chopped

2 carrots, diced

1/2 cup/122g of unflavored soy or almond milk

2 garlic cloves, minced

2 cups/ 180g of panko breadcrumbs

3 tbsp. vegan Worcestershire sauce

2 tbsp. soy sauce or tamari

2 tbsp. olive oil

1/4 tsp. black pepper

2 tbsp. ground flax seeds

2 tbsp. tomato paste

For the Maple Glaze:

1/4 cup/56g of tomato paste

2 tbsp. maple syrup

2 tbsp. apple cider vinegar

1 tbsp. soy sauce or tamari

1 tsp. paprika


  1. Preheat oven to 375°/190C. Lightly oil a 9-inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging over the sides.

2. Working in batches if needed, place all meatloaf ingredients into food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape downsides of the bowl as needed. Do not over blend. If working in batches, transfer each batch to a large mixing bowl when complete and then mix by hand.

3. Press the mixture into prepared loaf pan and bake 30 minutes. While meatloaf bakes, stir glaze ingredients together in a small bowl.

4. Remove loaf from oven after 30 minutes and spoon glaze over top of the loaf. Bake another 20-25 minutes. Remove from the oven and allow this Easy Healthy Vegan Meatloaf to cool at least 10 minutes before cutting.

Recipe Notes:

The longer this sits, the firmer it gets. If it initially feels a bit soft for your liking, let it sit a for a few minutes or prep it a day in advance and reheat the day of serving.

Nutrition Facts:
Easy Healthy Vegan Meatloaf
Amount Per Serving:
Calories 254Calories from Fat 52
% Daily Value*
Fat 5.8g9%
Saturated Fat 0.8g4%
Sodium 778mg32%
Potassium 453mg13%
Carbohydrates 46.2g15%
Fiber 7.2g29%
Sugar 8g9%
Protein 8.4g17%
Calcium 50mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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