This smoky Southern-style meatless meatloaf is hearty, comforting, and packed with bold, barbecue-forward flavor. Built on a satisfying base of chickpeas, black beans, oats, and cornmeal, it delivers a dense, sliceable texture that holds together beautifully—no meat required. Liquid smoke, vegan Worcestershire sauce, and a rich BBQ glaze give this loaf that classic Southern depth and slow-cooked feel.
Perfect for family dinners, meal prep, or holiday spreads, this plant-based meatloaf is naturally gluten-free and can be made oil-free if desired. It stores well, reheats beautifully, and pairs perfectly with mashed potatoes, greens, or cornbread. Whether you’re feeding vegans, flexitarians, or curious meat-eaters, this dish earns a permanent spot in the comfort-food rotation.
Ingredients
Meatloaf
- 1 (15 oz) can chickpeas, drained (reserve aquafaba), rinsed
- 2 (15 oz) cans black beans, drained and rinsed
- 1 cup rolled oats, coarsely ground
- 1 cup cornmeal
- ½ cup aquafaba (chickpea liquid)
- 3 tablespoons liquid smoke
- 2 teaspoons olive oil or 2 tablespoons vegetable broth (oil-free option)
- 1 large yellow or white onion, finely diced
- 1 tablespoon dried Italian seasoning
- 2 teaspoons sea salt, or to taste
- 1 teaspoon black pepper, or to taste
- 2 tablespoons vegan Worcestershire sauce
- ½ cup low-sodium vegetable broth
- ⅓ cup ketchup
- 1 cup BBQ sauce (homemade or store-bought, recipe below)
Homemade BBQ Sauce (Optional)
- 1 cup tomato sauce
- 3 cloves garlic
- ¼ cup apple cider vinegar
- 1 tablespoon dark molasses
- ¼ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon white pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 chipotle pepper in adobo, seeds removed (optional, very spicy)
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- 1 tablespoon fresh cilantro, minced
- 1 tablespoon cornstarch + ¼ cup water (slurry)
Instructions
Prepare the Meatloaf
- Preheat oven to 350°F (175°C). Line a 9-inch loaf pan with parchment paper or lightly grease.
- In a food processor, blend the chickpeas until smooth. Transfer to a large mixing bowl.
- Process one can of black beans until smooth and add to the bowl. Pulse the second can briefly, leaving small chunks for texture, and add to the bowl.
- Grind the oats into a coarse flour and add to the bean mixture along with the cornmeal, liquid smoke, and aquafaba.
- Heat oil or vegetable broth in a skillet over medium heat. Add the onion, reduce heat to medium-low, and cook until soft and translucent, about 5 minutes. Add Italian seasoning, salt, and pepper; stir well.
- Stir in Worcestershire sauce, vegetable broth, and ketchup until combined. Add the onion mixture to the bean mixture and gently fold until fully incorporated.
- Spoon mixture into prepared loaf pan, pressing firmly into corners and smoothing the top.
- Spread BBQ sauce evenly over the loaf. Bake for 1 hour 20 minutes, or until firm and a toothpick inserted in the center comes out clean.
- Let cool for 10–15 minutes before slicing to allow the loaf to set.
Homemade BBQ Sauce Instructions
- Mix cornstarch and water in a small bowl and set aside.
- Add all remaining sauce ingredients (except cornstarch slurry) to a blender and blend until smooth.
- Pour into a saucepan and bring to a gentle boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
- Stir in cornstarch slurry and cook for an additional 5 minutes until thickened.
Notes
- Yellow cornmeal (such as Quaker) works best for texture.
- Wrap leftovers tightly and refrigerate for up to 1 week.
- This loaf freezes well when sliced and wrapped individually.
Based on recipe found on veganosity.com