Vegan Meatloaf


It doesn’t really taste much like any meatloaf I remember from childhood, but I reckon it’s delicious in its own right. The key here is not to over blend the ingredients or you can end up with a bit of a mush. If you’ve got time, allow the loaf to stand for a while as this allows it to firm up a bit.



  • 2 cans chickpeas
  • 2 medium carrots
  • 2 large celery sticks
  • 1 medium onion
  • 1 medium sweet potato (approx 150g)
  • 2 garlic cloves
  • 2 cups breadcrumbs (can be fresh or dry)
  • 2 tablespoons flax seeds
  • 2 table spoons olive oil
  • 1-2 table spoons tamari
  • 3-4 tablespoons worcestershire sauce
  • 2 tablespoons tomato paste

Maple glaze:

  • 1/4 cup tomato paste
  • 2 table spoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon tamari
  • 1 teaspoon paprika


  • Pre-heat the oven to 170ºC
  • Roughly chop up all the veggies
  • Place all the ingredients in a food processor and blend
  • You may need to do this in batches depending on the size of your food processor
  • Be very careful not to over blend; you’re aiming for a consistency that’s chunky not mushy
  • Place the mixture in a loaf pan lined with baking paper, and pack it down with a spoon or spatula
  • Bake the loaf in the oven for 30 minutes
  • Meanwhile, mix the ingredients for the maple glaze and combine thoroughly
  • After 30 minutes spread the maple glaze over the loaf and bake for another 25 mins
  • Serve with green veggies


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