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You Can't Believe It's Vegan "Meat"loaf

This is by far the best meatloaf I've ever made and I ate ground beef meatloaf, ground turkey meatlof and other animal protein meatloaf combos for many years before I became a vegetarian. Try it! It's delicious and saves you hundreds of calories and fat with way more flavor!

Chickpea Vegan “Meatloaf”


  • 2 Cans chickpeas, drained

  • 1 medium onion, diced

  • 2 stalks celery chopped

  • 2 medium carrots, chopped

  • 4 cloves garlic minced

  • 1 ½ c rolled oats

  • 1 tsp dijon mustard

  • 2 Tbs soy sauce

  • 1 Tbs apple cider vinegar

  • 2 Tbs tomato paste

  • 3 Tbs barbeque sauce (primal kitchen is good)

  • 3 Tbs nutritional yeast

  • 1 tsp paprika

  • 2 tsp dried parsley

  • 1 tsp cumin

  • 1 tsp dried rosemary, sage and thyme

  • ½ tsp cayanne

  • Salt and pepper to taste


  • ¼ cup favorite barbeque sauce (primal kitchen)

  • 2 tsp tomato paste

  • ½ paprika


Saute onion, carrots, celery and garlic over medium heat for 4-6 minutes until onions are translucent begin to carmelize, adding about 2 Tbs of organic pacific veg stock as you go. Add all the spices and continue to cook a few more minutes.

Add oats and drained chick peas to a high speed blender and blend up until you get a chunky consistency and most of chick peas are blended but still having a few chunks.

Add cooled veggies and chickpea/oat mixture to a large bowl. Add in all The rest of the ingredients and mix together well. This will be pretty thick.

Line a 9x5 glass dish or loaf pan with parchment paper. It makes a lot so you can even use a 9x13 if you like it a little thinner. Pat it down and bake at 375 for about 30 min.

Combine ingredients for glaze and spread on top and bake another 15-20 minutes until edges are crispy and delicious. Serve hot with a side of veggies or a salad! YUM! Best meatloaf ever!

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