Jamie Oliver Vegetarian Meatloaf

The first time I made this meatloaf, I was suspicious. I’ll admit it. Vegan meatloaf? Isn’t that just… seasoned hummus in a pan? But I’d promised my sister I’d bring a veggie main for Sunday dinner, and after years of being haunted by dry nut loaves at ‘70s-style potlucks, I wanted something better. Cozy, sliceable, satisfying. Something that would sit proudly next to roasties and not look like a side dish that lost its way.

Well, let me tell you — this one delivered. Smoky, savoury, with a texture that’s solid enough to slice (no mush, I promise), and that sticky-sweet ketchup glaze on top? Absolute winner. It even passed the Dad Test — he went back for seconds and didn’t once ask where the meat was. If you’re trying to make something hearty and nostalgic without any animal bits involved, this is the loaf. Honestly, it’s a bit of a sleeper hit.

Why You’ll Love It

• Hearty, sliceable, and never mushy — say goodbye to crumbly disasters.
• Easy to make ahead — and it holds up beautifully for leftovers.
• That smoky-sweet glaze on top is dangerously addictive.
• Freezer-friendly, for when you want to pretend you cooked from scratch on a Wednesday.
• Packed with real ingredients — chickpeas, veg, seasoning, and not a mystery in sight.
• Impressive enough for a holiday table, but simple enough for a regular ol’ dinner.

Ingredients

For the sautéed veg:

• 1–2 tbsp olive oil (or water, if you’re going oil-free)
• 1 small onion, finely diced
• 2 small carrots, diced small
• 2 celery stalks, diced small
• 3 garlic cloves, minced

For the loaf:

• 2 x 15 oz cans chickpeas, drained and rinsed (about 3 cups)
• 1–1½ cups breadcrumbs (start with 1 cup and adjust)
• 2 tbsp ground flaxseed
• 3 tbsp nutritional yeast
• 2 tbsp soy sauce
• 2 tbsp vegan Worcestershire sauce (check the label!)
• ¼ cup ketchup
• ½ tsp liquid smoke (optional, but lovely)

For the glaze:

• ⅓ cup ketchup
• 1 tsp vegan Worcestershire sauce

How to Make It

Prep your tin and preheat:

Get the oven going at 375°F (190°C). Lightly grease a 9-inch loaf pan or line it with parchment — trust me, you’ll thank yourself later when it slides out neatly.

Sauté the aromatics:

Heat your oil (or water) in a pan over medium heat. Add onions, carrots, celery, and garlic. Cook for about 5 minutes until soft and fragrant. It should smell like the start of a really good soup. Set aside to cool slightly.

Smash the chickpeas:

In a big bowl, mash your chickpeas with a potato masher or fork. You want texture — not baby food. A few whole bits are fine. If using a food processor, pulse gently. One too many zaps and you’ve got paste.

Mix it all together:

Add the sautéed veg, breadcrumbs, flaxseed, nutritional yeast, soy sauce, Worcestershire, ketchup, and liquid smoke (if using) into the mashed chickpeas. Stir like you mean it. It should hold its shape when pressed, but not be dry or crumbly. Adjust with more breadcrumbs if it feels too wet.

Pack it in the tin:

Spoon the mixture into your loaf tin. Press it down firmly and evenly with the back of a spoon — or your hand. I always end up using my hand. There’s something satisfying about it.

Bake with foil first:

Cover the tin with foil and bake for 30 minutes. This helps it steam through without drying out.

Glaze and bake again:

Mix together the ketchup and Worcestershire for the topping. After the first bake, take off the foil and spread the glaze over the top. Bake uncovered for another 15 minutes until glossy and a little sticky on top.

Let it rest:

Once out of the oven, don’t touch it for at least 15 minutes. Seriously. It needs time to firm up so you can slice it cleanly. Go make a cuppa or argue over gravy in the meantime.

Common Mistakes and How to Dodge Them

Why did it fall apart?
Probably too wet — next time add a bit more breadcrumbs or let it rest longer before slicing. The flax needs time to bind everything together.

It’s too dry — help!
Could be too many breadcrumbs or dry chickpeas. Use the smaller amount next time, and add a splash more ketchup if needed.

The glaze isn’t sticking or caramelising.
Don’t skip the second bake without foil — that’s when the topping gets shiny and perfect.

I blended it too smooth… is it ruined?
Not ruined, but you’ll end up with a softer, more pâté-like loaf. Still tasty — just scoop it onto toast and pretend it was your plan.

Storage and Reheating

Fridge:
Wrap leftovers in foil or store in an airtight box. Keeps 4–5 days.

Freezer:
Freezes well once baked and cooled. Slice it first and wrap slices individually if you want to reheat just a portion at a time.

Reheat:

• Oven: Best method. 180°C (350°F) for 10–12 minutes.
• Microwave: Works, but won’t crisp up.
• Skillet: Bit unorthodox, but if you pan-fry a slice, you’ll get a crusty edge that’s chef’s kiss.

Frequently Asked Questions

Can I make this gluten-free?
Yes — just use gluten-free breadcrumbs and make sure your soy sauce and Worcestershire are also GF.

Can I prep it in advance?
Absolutely. Make and pack it into the tin, then refrigerate unbaked for up to 24 hours. Bring to room temp before baking.

What if I don’t have liquid smoke?
No stress — it adds depth, but it’s optional. Smoked paprika works too if you’ve got it.

Is it good cold?
Yes! Cold meatloaf sandwiches with mustard and lettuce are elite.

Nutrition Facts (Per Serving):

• Calories: 286 kcal
• Fat: 7g
• Carbs: 44g
• Protein: 13g
• Sodium: 843mg
• Sugar: 9g