Vegan Smoky Southern Style Meatless Meatloaf

This BBQ meatloaf is so delicious! It has a wonderful smoky flavor and it’s made with whole foods that are good for you. This black bean and chickpea meatloaf recipe has become one of our most popular recipes, and for good reason!


  • 1 15 ounce can of chickpeas drain and reserve the bean liquid (aquafaba) for later - rinse the beans well
  • 30 oz black beans Drained and rinsed
  • 2 tsp olive oil or 2 tbsp (30 ml) vegetable broth if you don’t cook with oil
  • 1 large yellow or white onion finely diced
  • 1 cup Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce">rolled oats coarsely ground in a food processor
  • 1 cup corn meal
  • 3 tbsp liquid smoke
  • ½ cup aquafaba chickpea liquid from the can
  • 1 tbsp dried Italian seasoning
  • 2 tsp ground sea salt or to taste
  • 1 tsp ground black pepper or to taste
  • 2 tbsp vegan Worcestershire sauce We use Annie’s brand
  • ½ cup low-sodium vegetable broth
  • 1/3 cup of ketchup
  • 1 cup BBQ sauce

For the BBQ sauce:

  • 1 cup tomato sauce
  • 3 cloves garlic
  • 1 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper if you don't like spicy food omit this
  • 1/4 cup apple cider vinegar
  • 1 tbsp dark molasses
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 1 tsp paprika
  • 1/4 tsp white pepper
  • 1 tbsp lime juice
  • 1 pepper in adobo sauce – remove the seeds the pepper is optional, this will make the sauce extra spicy, if you use it make sure to remove the seeds Note: Don't add this if you don't like really spicy food.
  • 1 tsp olive oil extra virgin
  • 1 tbsp cilantro minced
  • 1 tbsp cornstarch plus 1/4 cup (60 ml) water - mixed together in a small cup until dissolved


  1. Preheat the oven to 350° and line a 9” bread pan with parchment paper or grease the pan.
  2. Process the chickpeas in a food processor until creamy. Put in a large bowl.
  3. Process one can of black beans in the processor until creamy. Put in the bowl with the chickpeas.
  4. Pulse the second can of black beans until lightly ground into small pieces. Put in the bowl with the chickpeas and other can of black beans.
  5. Grind the oats until it turns into a course flour. Add to the bowl with the beans.
  6. Add the cornmeal, liquid smoke, and aquafaba to the bowl with the beans.
  7. Heat a large skillet on medium heat and add the oil or the 2 tablespoons of vegetable broth if you don’t cook with oil. When the oil or broth is hot add the onions and reduce the heat to medium-low. Stir well. Add the Italian seasoning, salt, and pepper, stir well, and cook until the onions are soft and translucent. Don’t let them brown. Approximately five minutes.
  8. Add the Worcestershire sauce , vegetable broth, and ketchup to the onions and stir until the ketchup dissolves. Add to the bean mixture. Gently fold the ingredients until they’re well combined. Spoon into the bread pan and press the mixture until it's evenly distributed throughout the pan, make sure that the loaf ingredients are pushed into the corners of the pan.
  9. Evenly spread the BBQ sauce on top of the loaf and bake for an hour and twenty minutes or until a wooden toothpick is inserted and comes out clean.
  10. Cool for ten to fifteen minutes to allow it to set before cutting.

BBQ Sauce:

  1. Mix the cornstarch and water together and set aside.
  2. Put the sauce ingredients in a blender and blend until fully combined and smooth. Pour into a medium sauce pan and bring to a boil. Reduce to a low simmer and cook for twenty minutes, stir occasionally to avoid scorching the sauce.Add the cornstarch mixture and stir until fully combined and cook for five more minutes.
  3. Enjoy!


  • We use Quaker yellow cornmeal because the consistency works best for this recipe.
  • Wrap in foil and store in the refrigerator for up to one week.