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Chickpea Meatless Meatloaf with Smoked Maple Glaze

plate of sliced meatloaf, mashed potatoes and broccoli

Want a different take on meatloaf? Give this chickpea meatless meatloaf a try! Serve it with a side of mashed potatoes, roasted salt and vinegar potato wedges or some sweet potato fries. This traditional dish is made vegan so you can enjoy it on your next meatless Monday. It’s also a great option for a vegetarian or vegan main course for Thanksgiving, Christmas or just any time, really. This dish is so flavourful, so satisfying, and honestly, even your meat eating friends will love to eat this!

chickpea meatloaf slices on white plate

How do you make a meatless meatloaf?

This delicious loaf is made primarily of chickpeas and veggies plus the perfect blend of spices. Start by sautéing your veggies in water or broth. (Or you may sauté in oil if you’re not avoiding oil.) Then add the veggies and chickpeas, plus all your seasonings to a food processor. Process until finely chopped and combined, stopping often to scrape down the sides. If your food processor is on the smaller side, you may need to process in batches. Press the mixture down into a loaf pan and then bake.

sauteed veggies and meatloaf being pressed into pan

While the loaf is baking, prepare your delicious glaze. This smoked maple glaze is the perfect blend of favours. The sweetness from the maple syrup together with the savoury tamari (or soy sauce) plus the smokiness from the smoked paprika is truly a winning combo! The seasoning really gives this meatless loaf, the “meaty” flavour you’re looking for from a traditional meatloaf.

Once baked for the first 30 minutes, glaze your loaf using a silicone brush. Use a generous amount of glaze around 1/3-1/2 of what you prepared. (Save the remaining for serving on top of each slice.)

meatless meatlloaf prep

Return the loaf to the oven for another 10 minutes and then let cool before slicing and serving. Use the parchment paper to help lift the loaf from the pan. Carefully transfer to a cutting board and let it cool for a few more minutes. This will help the loaf firm up a little more. Slice and serve with the extra glaze and a sprinkle of basil or cilantro if desired.

Meatless Meatloaf sliced close up

chickpea meatloaf sliced on plate with smoked maple glaze on top

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chickpea meatloaf pin

plate of sliced meatloaf, mashed potatoes and broccoli

Chickpea Meatless Meatloaf with Smoked Maple Glaze

Course: Main Course
Cuisine: American, German
Keyword: gluten free, oil free, refined sugar free, vegan
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 (Makes about 12 slices)
This chickpea meatloaf is filling and satisfying. Impress your guests with this delicious main course for your next holiday event.
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For the Meatloaf

For the Smoked Maple Glaze

  • 1 cup low sodium vegetable broth
  • 3 tbsp tomato paste
  • 1 tbsp tamari or soy sauce if not avoiding gluten
  • 1 tbsp maple syrup
  • 1/4 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne optional


  • Prepare your flax eggs and set aside.
  • In a small skillet add the carrots and onion with a tablespoon or two of water and sauté for 5 minutes, until softened.
  • Meanwhile, line a loaf pan with parchment paper and preheat your oven to 400 degrees F convection bake.
  • Add the sautéed veggies, flax eggs, and all remaining ingredients to your food processor, and process until very finely chopped and combined, stopping to scrape down the sides as needed.
  • Pour the mixture into your prepared loaf pan and press down using your hands, then smooth the top with a silicone spatula. Bake for 30 minutes and remove from the oven.
  • Meanwhile, prepare your glaze. Combine all the glaze ingredients in a small pot and bring to a simmer for 5 minutes, whisking often.
  • Brush about half of the glaze you just prepared over the meatloaf with a silicone brush and return to the oven for 10 more minutes. Remove from the oven and let cool at least 10-20 minutes (*see notes*) before removing the meatloaf from the pan. Use the parchment paper to help lift the loaf. Slice and serve with the extra glaze.


I enjoy this recipe both with steel cut oats OR oat flour. Both are very tasty.
Using oat flour makes the loaf a little more firm and easier to slice sooner. Let rest 10 minutes before removing from the loaf pan and slicing.
Using oats will result in a slightly more moist, crumbly meatloaf, so let rest 15-20 minutes before removing from the pan and slicing. This extra time will help the loaf set.
Serving: 2Slices | Calories: 345kcal | Carbohydrates: 56g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Sodium: 1169mg | Potassium: 491mg | Fiber: 14g | Sugar: 5g | Vitamin A: 3980IU | Vitamin C: 4.3mg | Calcium: 96mg | Iron: 4.6mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.


  1. Lyndsay

    I make this meatloaf when my niece who’s vegetarian visits. My whole family loves it. We love how flavourful it is and all agree we don’t even miss the meat. Thanks for the fantastic recipe 🙂

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