Cookbook:Meatloaf V

Cookbook | Ingredients | Recipes | American cuisine

Meatloaf V
Category Meat recipes
Servings 6
Time 1½ hours

I developed this meatloaf recipe when I started using organic meat, which is so expensive I wanted to stretch it using beans or chickpeas. It also uses aquafaba (the liquid from the canned beans or chickpeas) in place of an egg, which reduces both waste and the fat content of the meatloaf.



  1. Preheat the oven to 180°C (350°F). Drain the chickpeas or white beans, reserving the liquid. Mash the peas or beans to a paste.
  2. Combine the mashed peas/beans, the liquid from the can, the meat, milk, salt, pepper, Worcestershire, garlic powder, sage, mustard, and oats in a large bowl and mix thoroughly. Pour the mixture into an ungreased loaf pan; spread ketchup on top.
  3. Bake at 180°C (350°F) for 1 to 1¼ hours. Allow to stand for 15 minutes or so after removing it from the oven before cutting into it.

Notes, tips, and variationsEdit

This meatloaf can be made vegan by making the following one-to-one substitutions:

  • Vegan ground beef substitute (e.g. reconstituted TVP) instead of ground meat
  • Plant milk (e.g. soy milk) instead of milk
  • Soy sauce or a vegan version of Worcestershire sauce instead of conventional Worcestershire sauce (which has anchovies in it)