This hearty vegan meatloaf is made from a base of seasoned chickpeas, veggies and savory seasonings, all topped with a flavorful maple glaze. It's not quite a classic meatloaf. It's better.
I had a hard time figuring out what to include in this vegan meatloaf recipe? Why is that, you ask? Well, it's been a loooooooong time since I had authentic meatloaf. In fact, I never even ate it that often as a kid.
But I got so many requests for a killer vegan loaf over the years that I decided to just have at it. Since I had no idea where to start, I did what any vegan cook would do.
I used chickpeas.
As luck would have it, chickpea loaf is pretty awesome. Chickpeas are hearty and substantial, so they're perfect for taking the place of meat in a dish like this, particularly when blended up with all kinds of savory seasonings and veggies. Our loaf gets topped with a lightly smoky tomato maple glaze and everything comes together to create the most delicious of vegan comfort food flavor bombs.
I had to ask my husband if it tasted anything like normal meatloaf. He assured me that it was delicious, and about as much like traditional meatloaf as one of my veggie burgers is to a regular old burger. Perfect!
Jump to:
Ingredients You'll Need
- Chickpeas. The recipe calls for canned chickpeas, but you're welcome to cook them yourself. Try this method and make sure you've got about 3 ¾ cups of cooked chickpeas for the loaf.
- Onion.
- Celery.
- Carrots.
- Garlic.
- Panko breadcrumbs. Regular breadcrumbs work too — just check the ingredients to ensure they're vegan.
- Non-dairy milk. Look for varieties that are unflavored and unsweetened. Soy milk, almond milk and oat milk are all great options. Canned coconut milk is the only variety that I'd avoid using.
- Vegan Worcestershire sauce. Most brands of Worcestershire sauce contain anvhovy paste, so be careful here. Annie's, Edward & Sons and Whole Foods are all anchovy-free. You can also use homemade vegan Worcestershire sauce.
- Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed.
- Olive oil. This adds some moisture to the loaf. Leave this out for an oil-free version.
- Ground flaxseeds. Look for these in the natural foods section of your store.
- Tomato paste.
- Liquid smoke. Look for this near where the barbecue sauce is sold at your supermarket. I know not everyone is a fan of liquid smoke, so feel free to leave it out if that's you. You could also substitute some smoked paprika.
- Salt & pepper.
- Maple syrup.
- Apple cider vinegar.
- Paprika.
Tip: For an alternative to the maple glaze, try topping your vegan meatloaf with my vegan gravy. It'll give it a whole new flavor profile!
How It's Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Place the ingredients for the loaf into a food processor bowl. This includes the chickpeas, diced onion, carrots and celery, minced garlic, breadcrumbs, milk, Worcestershire sauce, soy sauce, oil, flaxseed, tomato paste, liquid smoke, and black pepper.
Tip: If you have a very large food processor you can add everything at once. Otherwise you'll need to work in batches. I'm using an 11 cup model in the photos, and it's filled to capacity.
- Pulse everything in the food processor. Whatever you do, don't let it start running and walk away. Your mixture will turn to mush and you'll end up with a sad, mushy vegan meatloaf.
- Every so often you'll want to stop the machine, open the lid, and use a spatula to scrape down the sides of the bowl and redistribute the ingredients.
- Taste-test the mixture at this point and season it with some salt if you'd like. Feel free to adjust any other seasonings to your liking.
Tip: Make sure you don't overblend the mixture. Keep some texture and chunks of chickpeas and veggies.
- Lightly oil the inside of a loaf pan and line it with a strip of parchment paper to make your vegan meatloaf easier to remove when it's done baking.
- Transfer the chickpea mixture to the loaf pan. Press it in and smooth out the top with a spatula. Pop the loaf into the oven.
- Mix up the glaze by stirring together tomato paste, maple syrup, apple cider vinegar, soy sauce and paprika while your loaf bakes.
- After about 30 minutes, take the loaf out of the oven and cover the top with the glaze, then return it to the oven to finish baking.
Tip: I've made this loaf using a few different pans and had the best luck with a 9-inch glass Pyrex pan.
- Let your vegan meatloaf cool for at least 10 minutes before slicing and serving it.
Tip: This loaf firms up as it sits, so consider making it well in advance if you'd like it to be really sturdy.
Leftovers & Storage
Vegan meatloaf will keep in an airtight container in the refrigerator for about 4 days, or in the freezer for about 3 months.
Leftovers can be heated in the microwave or popped in the oven for a few minutes. Oh, and they make an awesome sandwich!
Frequently Asked Questions
Yes! Just use gluten-free vegan breadcrumbs, or substitute rolled oats. You'll also need to use gluten-free tamari in place of soy sauce, and make sure you're Worcestershire sauce is gluten-free (Edward & Sons is).
Yes! I've heard from a lot of readers who did this with success. I skip the step to save time and because I find the loaf delicious without it.
You can! Just chop your veggies up very finely, and mash the chickpeas with a fork or potato masher.
Traditional, savory vegan side dishes go great with veggie loaf! Try vegan mashed potatoes and gravy, vegan green bean casserole, wild rice pilaf, and/or vegan cornbread.
More Vegan Comfort Food Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Classic Vegan Meatloaf
This hearty vegan meatloaf is made from a base of seasoned chickpeas, veggies and savory seasonings, all topped with a flavorful maple glaze. It's not quite a classic meatloaf. It's better.
Ingredients
For the Chickpea Meatloaf
- 2 (14 ounce or 400 gram) cans chickpeas, (or 3 ⅓ cups cooked chickpeas) drained and rinsed
- 1 medium onion, diced
- 2 medium celery stalks, chopped
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 2 cups panko breadcrumbs
- ½ cup unflavored soy or almond milk
- 3 tablespoons vegan Worcestershire sauce
- 2 tablespoons soy sauce or tamari
- 2 tablespoons olive oil (optional)
- 2 tablespoons ground flax seeds
- 2 tablespoons tomato paste
- 1 teaspoon liquid smoke (optional)
- ¼ teaspoon black pepper
For the Maple Glaze
- ¼ cup tomato paste
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoons soy sauce or tamari
- 1 teaspoon paprika
Instructions
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Preheat the oven to 375°F. 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.
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Working in batches if needed, place all the meatloaf ingredients except for salt into food processor bowl and pulse until the chickpeas are broken up and the ingredients are well mixed, stopping to scrape down the sides of bowl as needed. Do not overblend. If you're working in batches, transfer each batch to a large mixing bowl when complete and then mix by hand.
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Taste-test the mixture and season it with salt to taste.
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Press the mixture into prepared loaf pan and bake 30 minutes.
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While meatloaf bakes, stir the glaze ingredients together in a small bowl.
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Remove the loaf from the oven after 30 minutes and spoon glaze overtop of the loaf.
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Return the loaf to the oven and bake it another 20-25 minutes.
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Remove the loaf from the oven and allow it to cool at least 10 minutes before cutting. (See Note.)
Recipe Notes
The longer this sits, the firmer it gets. If it initially feels a bit soft for your liking, let it sit for a few minutes or it a cook it day in advance and reheat on the day of serving.
Lisa says
This recipe is excellent! Not mushy, tasty, sticks together. I've tried making a loaf with lentils before, this is world's beyond what I have tried. I did saute the veggies so they would not be as hard. And I used a different topping: I mixed ketchup, mustard, brown sugar and a dash of smoked paprika. This will definitely be a regular in my meal rotation!!! Thanks Alissa!!!
Alissa Saenz says
Yay! I'm so glad you like it! Thanks Lisa!
Laura Marie Niles says
This looks so terrific and yummy ! I can't wait to make it 💜
Sherry says
How best to reheat this loaf if you bake the day before? I never have an hour by the time everyone gets home so I'll need to bake the evening before. What will give the best taste and texture?
Alissa Saenz says
It'll be easiest to slice it and then reheat the slices individually. I usually just microwave them for a minute or two each, but you could also arrange them on a baking sheet and pop them into the oven — try 5 to 10 minutes at 400°.
Sherry says
Thanks. Not sure what I did wrong but my loaf came out very firm, but really bland tasting. I followed the recipe exactly. Trying to figure out what to do with the rest of the loaf as hubby generously suggested I could take it for lunch and he'd take something else (sigh). The glaze was nice but we ended up dipping each slice in either BBQ sauce or ketchup to give it some sort of flavor. My toddler was a pass after the first bite. I may try 're-mashing' the remaining half loaf with some additional seasoning and rolling into 'meatballs'. Any other suggestions welcome.
Alissa Saenz says
Oh no! I'm sorry to hear that! Are you sure you measured everything properly? Too firm and too bland makes me think there might have been too much breadcrumbs in there. Undercooked chickpeas is another possibility that comes to mind - as this would also result in too little moisture. I think turning the loaf into meatballs is a good idea - I'd just taste-test and add seasonings until you're happy with the flavor.
Linda Mackie-Marieskind says
Hi, I too made as in the recipe, but way too bland, my daughter suggested next time to add coriander to give it a more earthy flavour and up the smoked paprika I used instead of liquid smoke. I also thought I'd add thyme in future, and perhaps some of the italian herbs. Could also add flakey yeast for depth of flavour as well?
Adina says
This is a good recipe base. I sautéed the veggies first and then blended them. I tasted the uncooked mash and it needed wayyyyyy more spices. Like double quadruple the warchester, liquid smoke, and soy sauce. I also added 5 garlic cloves instead of 2. Plus oregano and a little Unami seasoning (TJs). For the glaze - again I doubled it the ingredients and added the liquid smoke, and used Truvia brown sugar instead of maple syrup. I also used Oat flour (that I blended from rolled oats) instead of Panko. Overall this is super delicious! But again, add more spices!!
RiaSunflower says
Thanks for the tip, I thought the recipe seemed under seasoned.
Marcy says
Can you use gluten free breadcrumbs?
Alissa Saenz says
I haven't tried, but I don't see why not!
Bobby Morgan says
Great foundation recipe for all manner of variations! I’ve been looking for a use for a bottle of TJs smoked olive oil, which substituted quite nicely for the Liquid Smoke. Sautéed the vegetables then browned in a bit of tomato paste; did not have maple syrup on hand so made a glaze with ketchup and Worcestershire with a teaspoon of Dijon for some kick. Looking forward to using leftovers for sandwiches or wraps!
Alissa Saenz says
Glad you enjoyed it! And I've never tried smoked olive oil but now I'm definitely grabbing a bottle to try on my next trip to Trader Joe's! Thanks Bobby!
Iiari says
Any suggestions on gluten free substitutions for the breadcrumbs, as they seem pretty important in the recipe. Thanks!
Alissa Saenz says
You could try oat flour - you might just need to cut down on the amount by 20% or so. Enjoy!
Uhnahneemus says
Crushed gluten-free corn flakes (not Kellogg's) are a good replacement:
https://www.verywellfit.com/are-corn-flakes-gluten-free-562769
Alissa Saenz says
Good idea! Thanks for sharing!
Rai says
Trader Joe’s has Rice Bread crumbs
Patti says
They make Pablo crumbs from ground chickpeas. Very bland though so add extra spices!
Patti says
Panko crumbs!
Grace J Tracy says
you can try saltine crackers...
Kathleen Kocar says
My daughter is vegan and gluten free. I was thinking of subbing quick oats for the breadcrumbs. In fact, I use oats in my real meatloaf. Quick oats are smaller than regular oats but not as fine as oat flour.
Jenny Convery says
Just had this for dinner tonight. I am amazed how delicious it is. My husband had three helpings. I would not change a thing about this recipe!
Alissa Saenz says
That's great to hear! I'm so glad you both enjoyed it!
Tiky says
Thank you so much for sharing your great recipes. My son is vegan and I am trying to learn and cook vegan food. Your recipes looks so good. Can’t wait to try all of them. 🙏🏼
Alissa Saenz says
Thanks Tiky! I hope you and your son enjoy them!
Phuong Nguyen says
How do I lower the sodium content of this recipe?
Alissa Saenz says
Try using reduced sodium soy sauce and chickpeas. Enjoy!
Jan says
Can I make this without oil?
Alissa Saenz says
It should be fine without the oil. Enjoy!
Ella says
Loved the flavors in this loaf but was disappointed that it came out mushy. I even cooked another ten minutes but it didn't seem to help. The next day, it was a little firmer (sliceable), but still mushy. Didn't stop me from eating it, but wondering if there is anything else to do to firm it up.
Alissa Saenz says
Sorry to hear that! Usually when the loaf turns out mushy it's due to overblending. Is that possible? Otherwise, it could be too much liquid as a result of not draining the chickpeas enough or just using chickpeas that are very soft to begin with (some brands are firmer than others). You can test the loaf mixture after blending by pressing some of it together in your hands - it should hold together and have a texture similar to a mixture you might use for veggie burgers. If it's too soft, try adding some extra panko. I hope that helps!
Ver says
Good point. Mine came out very mushy too but I think I overblended it. Such a simple list of ingredients and a great recipe to chop and change the spices. Fantastic!
Cristiane Bernardo says
Do you think I can freeze it after baked?
Alissa Saenz says
Yup! I do all the time! Seal it up in a bag or large container and it should be good for at least 3 months.
Regina Brenmark-French says
Great meatloaf thank you for the recipe.
Alissa Saenz says
Glad you like it!
Elena says
What can I substitute for panko? Will whole-wheat breadcrumbs work?
Alissa Saenz says
Yup! Just about any type of breadcrumb will work - I use panko because it's the easiest type for me to find that's vegan.
Elena says
Ok. Thanks!!
Cheryl says
You can get whole wheat Panko breadcrumbs. I have bought them at Kroger.
Irene Bibuli says
Hi, just a simple question, I'm Italian and sometimes it is difficult to convert the recipes in grams. Just to be sure, 3 cups and 1/2 means 450g of cooked chickpeas? Am I right? Thanks!! Irene
Alissa Saenz says
I'm not sure what the equivalent would be if you're cooking them yourself, but it you use canned it would be two cans, approximately 400 grams each (so 800 grams total). I hope that helps!
Becky says
I’m so sad that mine came out mushy in the center. Maybe I made it too thick but I’m keeping it in the oven to bake longer. Hopefully this helps. ☹️
Becky says
Nope. It was a major fail. The flavor was good though.
Erika Miller says
This was really delicious. I made loaf sandwiches with it the next day and those were great too. Thanks for this recipe.
Shalyn says
This recipe has been in my regular dinner rotation for more than a year now. My 4-year-old prefers this to actual meatloaf and my husband and I both enjoy it as a delicious meat-free option. I use my food processor to chop up the vegetables fairly small so the kid doesn't try to eat around them. I have found I like this best cooked in a 9x9 glass pan with extra sauce on top. This gets the right loaf-to-sauce ratio we love and helps it firm up more. Thanks for the recipe!
Kimberly says
This veggie loaf is loaded with flavor! Out of the oven and cooled for a few minutes, the loaf wasn't very firm. Overnight in the fridge and it slices and holds together beautifully! Thank you for a healthy and flavorful recipe!
Judi says
I’m not much of a cook, but thanks to your excellent instructions and photos, I made this recipe and it came out perfect! It made a good sized loaf so I froze some for future ‘ last minute’ meals. Two questions, should I thaw the frozen portion in the fridge and then reheat? Also, if I decide to make just half the recipe next time, should I reduce the baking time? Thanks again, I will be checking out your other recipes.
Alissa Saenz says
I'm so glad you enjoyed it! I think it really depends on time. I usually just let it thaw on the counter, but if you're going to be out of the house all day the fridge might work better. I think the bake time would be less if you make a smaller one, but I'm not sure how much. I have a meatloaf muffin recipe (https://www.connoisseurusveg.com/vegan-meatloaf-muffins/) that takes 30 minutes to bake, so a smaller loaf would probably somewhere between the two cook times. I hope that helps!
Christina says
Excited to make this! For glaze, do you think I could use barbecue sauce instead?
Alissa Saenz says
That should work just fine! Enjoy!
Holly Ann says
I was wondering - if I leave out the broth, can I halve the amount of breadcrumbs?
Alissa Saenz says
There's no broth in this recipe. Did you mean the milk? If so, I'm not sure as I haven't tried.
Iri says
Hi! Nice recipe! Is it ok if I use wheat flour instead of the breadcrumbs?
Alissa Saenz says
I wouldn't recommend it - the breadcrumbs add texture, and flour is a lot denser than breadcrumbs, so your loaf would probably be super heavy!
Judy Gulliver says
This is a wonderful vegan loaf. My husband seconds my "like". Thanks for a great recipe.
Vegan says
I have been making this for years. Thank you so much for the recipe! About a year ago I made this for Pesach and used matzah meal instead of breadcrumbs. It gives a truly wonderful texture if anyone is struggling with mushiness I would really recommend it! Anyway, I’m about to try my first experiment in freezing it as my family are not as hungry during quarantine! We have had leftovers already and still half the loaf remains! Incredible! It normally barely makes it to leftovers!
Vegan says
To report back as we once again eat a frozen portion. The ability to freeze it has revolutionised dinner times. Absolutely amazing to just whip it out and cook up. I generally make and cook 2 when I make this now and 1.5 get sliced up and wrapped individually in greaseproof paper and then stored in a freezer bag. We have kept it for the longest about 3 months and it has still been good. To reheat/defrost we simply remove the morning of eating and then lay the slices flat on an oven tray and spread more glaze over the top (large side!) of the slice. Really delicious! I bake for about 25-30 mins. Love this recipe so much!
Jake says
I've made this a few times and it's fantastic! One batch is enough to make two loaves so I freeze one. The key to it not being mushy is definitely letting it sit, even if just for 10-15 minutes. Seasonings will always need to be adjusted for personal preference. Thank you!
Susan says
I made it tonight and loved it.
Meg says
Made this tonight with some changes. I did half panko, half Italian bread crumbs. Did an extra shake of Italian seasoning and some Montreal Chicken seasoning. Mixed up my flax with water ahead of time and let it sit, so I cut my almond milk by half, then added an extra splash when I mixed it up. I believe that helped it firm up better than some of the other comments. I also did a more traditional tomato paste topping instead of the maple just due to family preference. It was a very good base recipe and we will make it again.
BJ says
Let me preface it his by saying I could be one of the worst cooks in this hemisphere. I have to measure out all my ingredients first and have them in a line according to usage. Unfortunately I did not do that when I made this last night. So as I’m taking it out of the oven I see the panko on the counter. In my mind, I’m retracing the steps in the recipe...yep, I forgot the panko. So, we scooped it out onto our plates and ate it with mashed potatoes and your super simple vegan gravy. It was about what you’d expect. Not horrible, but definitely not a loaf of any sort. After dinner I scraped off the remaining topping, put the meatloaf in a mixing bowl, added a cup of panko, retapped it, and popped it back in the oven. Today we had it for lunch and it was, believe it or not, really good! It held together great and the texture was good. I will say that iIMHO the maple tomato topping clashes a bit with the incredible gravy, but that’s just my taste. Otherwise, the only thing I did differently was add some wine to the gravy recipe.Thanks, Alissa!
Jayde miller says
Wow! Blown away with the texture I got from your brilliant recipe!!! I did change up the spices and doubled the glaze mix (Im a sauce lover) but I am so grateful I found your recipe Much love from Australia ❤
K says
What could I use in place of flax seeds?
Alissa Saenz says
Ground chia seeds should work if you can find them.
Ty says
I loved the flavour of this meatloaf, for some reason mine is not firm at all? The texture is still pretty mushy. Please let me know if you have any tips. I strictly followed the recipe. 🤔
Btw, I was very hesitant about the topping bcus I’m so used to the traditional ketchup topping. I have to say I LOVE this topping so much more!!
Vegan says
I would highly recommend firstly mixing the almond milk and flax seeds and leaving to stand 10-15 minutes before you start the recipe. They get a mix eggy consistency. Secondly, using matzo meal instead of breadcrumbs improved this greatly for me, also much cheaper!
Niki says
Could I sub oats for the bread crumbs??
Alissa Saenz says
Sure, but you might want to reduce the amount slightly (by a couple of tablespoons or so). Oats tend to soak up more moisture than breadcrumbs, so otherwise your loaf could end up too dry!
Winnie says
I made this and while the flavor was really good it was mushy in the loaf pan. I ended up making some soft slices and baking them on parchment to dry them out a bit so they could firm up. I think next time Ill just use a cookie scoop and flatten them out some, top them with the glaze and just have loaf patties instead. They were great once i baked the slices though. I'll make it again for sure.
Margie says
Sounds delish. Is the flax what binds it together? I'm looking for a binder for my cabbage roll stuffing.
Alissa Saenz says
It's the flax and the chickpeas themselves. For cabbage rolls you might want to try a tiny little bit of wheat flour or oat flour - little enough that it won't be detectable. Both are great binders.
JoAnne says
I have made this many times, and for multiple holidays. It's my go to main dish. Everyone always likes it. It doesn't fall apart like other loaves I've made and the Worcestershire sauce and liquid smoke make it so flavorful.
Teresa (vegan) says
To be honest, I wasn't expecting this to work for me. I was expecting it to come out as total mush, practically inedible, but I was totally wrong! It actually baked up to be solid, not too dry or soggy, and it was pretty tasty! I especially loved it in sandwiches the next day. I heated up the slices in a frying pan before putting on the sandwich and it was divine. When I made the loaf I did two batches in my food processor, one for veggies and one for everything else, but I think next time I'll do three and process the chickpeas on their own. I didn't have Panko, so I used regular breadcrumbs and that was fine. I think next time I will add a little more salt and some other herbs/spices for seasoning like I used to do when I made meatloaf before going vegan. Thanks for the recipe!!
David o says
First time making vegan meatloaf came out a little mushy but still came out yummy. Hopefully next time I can get right . Going to make for thanksgiving
Malika says
I’ve made it last night to have it today cold : amazing ! Thank you very much !
I should add I have replaced the breadcrumbs with buckwheat flakes and it worked really well.
Just one question: can I freeze it ?
Alissa Saenz says
Glad you like it! And yes, you can freeze it - I do it all the time!
Mary Saylor says
Made this again this year--- it's part of our Thanksgiving table now!
Astroswamig says
Your recipe is looks great I have tired at my home it so tastey.I loved it.
H+H says
This is great! We used ramekins to make mini meatloaves. We didn't have any tomato paste, so we used ketchup, and we didn't have any vegan Worcestershire, so we used more soy sauce and vinegar. We would definitely make this again!
Nikolett says
Made a variation* of this for Christmas this year. I love all of your recipes, thanks for sharing them! Happy holidays to you!! Hope you're safe and well. Take care ❤️
* Subbed half of the chickpeas with black beans, sauteed everything before blending and added some mushrooms as well. Didn't have Worcestershire sauce or liquid smoke so I just left them out. Added a bit more bread crumbs because of the mushrooms. Turned out perfect. 🤤
Horoscopeview says
I like this. I am going to prepare now. Thanks.
Linda says
Loved,loved this recipe!
Mine was a little soft when I took it out of the oven so after reading comments
I must have over mixed it..
but my husband and I really enjoyed it anyway..
Going to make some more and freeze it..
Thank you for sharing.l
Gina says
I made this loaf and am sorry to say that I was not pleased with the taste. The loaf was firm and the glaze was delicious but the loaf itself was bland and dry. I tried reheating it the next day and I just ended up throwing it out. I guess much depends on personal taste, but I can't give this another try. I wasted time, energy, and money.
Candy says
This recipe was beyond expectations - I love it! I followed your recipe - no deviation at all - and the seasoning and texture are spot on. The only slight issue I have with my first attempt is that I'm unable to slice it neatly. Not sure why - perhaps my oven is running hot (Aga) and it dried it out a bit - I suspect that's the the cause. Anyway, thank you for sharing this recipe - I'm sure I'll be making it often:)
Josephine says
This is a perfect addition to our meal rotations. I make 2 loaves out of the recipe and its so delicious, everyone loves it, even meat eatets. I cooked veggies and added them into loaf and warmed it the next day in the oven, it held together perfectly. Its to best recipe Ive come across for a loaf, and its wonderful the next day cold in sandwiches, that is if there is anything left over. Thanks so much Alissa, every recipe on your website, and I have tried quite a few, has turned out Amazing!!!
COLEEN says
This is phenomenal. I had serious doubts but it is just like meatloaf. Even tastes better the next day. I made a couple of small changes after making the recipe as is. First, I roast the carrots for about 20 minutes to soften them. They were very crunchy the first time. Second, I combine everything except the chick peas, carrots, celery, onions, and breadcrumbs in a large bowl. I pulse the veggies in the food processor and then add to the bowl and mix by hand. I mix in the breadcrumbs last.
sheila wasserman says
Followed directions exactly - no deviation. The meatloaf tastes nondescript -- it definitely needs something -- salt? Chutney? Something to give it some punch. The glaze is good -- but it becomes the predominant taste rather than the loaf. I am disappointed, as I was hoping to make this for Thanksgiving -- but it is too bland for my taste. I'll make some of your whiskey mushroom gravy to see if that helps..
sheila wasserman says
A couple of other big problems --
1. the onions and garlic were raw when I took the loaf out of the oven -they needed to be pre-sauteed, combined with your whiskey mushrooms and more spices -- thyme, salt, pepper for flavor.
2. The entire loaf was mushy when I sent to serve it -- if hardened up when refrigerated, but it was still quite bland.
3. The canned chickpeas made the entire loaf cloy a bit in my mouth -- one person above suggested going half and half with black beans -- I would also substitute the chickpeas for Impossible Burger for more of a meat-type experience. I'm not sure how that would turn out. But in my mind, the chickpeas don't work.
Orsolya says
I made this loaf many times, all the meat eaters loved it too!