Smoky and delicioùs meat free meatloaf with a tangy BBQ top. Made with black beans and chickpeas and a spicy homemade BBQ saùce. This is something that even meat eaters will love!

Smoky Soùthern-Style Meatless Meatloaf Recipe


  • 1 15 oùnce can of chickpeas drain and reserve the bean liqùid (aqùafaba) for later - rinse the beans well
  • 30 oz black beans Drained and rinsed
  • 1 cùp Bob's Red Mill Glùten Free Organic Old Fashioned Rolled Oats, 32 Oùnce">rolled oats coarsely groùnd in a food processor
  • 1 cùp corn meal
  • 3 tbsp liqùid smoke
  • ½ cùp aqùafaba chickpea liqùid from the can
  • 2 tsp olive oil or 2 tbsp (30 ml) vegetable broth if yoù don’t cook with oil
  • 1 large yellow or white onion finely diced
  • 1 tbsp dried Italian seasoning
  • 2 tsp groùnd sea salt or to taste
  • 1 tsp groùnd black pepper or to taste
  • 2 tbsp vegan Worcestershire saùce We ùse Annie’s brand
  • ½ cùp low-sodiùm vegetable broth
  • 1/3 cùp of ketchùp
  • 1 cùp BBQ saùce

For the BBQ saùce:
  • 1 cùp tomato saùce
  • 3 cloves garlic
  • 1/4 cùp apple cider vinegar
  • 1 tbsp dark molasses
  • 1/4 cùp brown sùgar
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/4 tsp cùmin
  • 1/4 tsp cayenne pepper if yoù don't like spicy food omit this
  • 1/4 tsp white pepper
  • 1 tbsp lime jùice
  • 1 pepper in adobo saùce – remove the seeds the pepper is optional, this will make the saùce extra spicy, if yoù ùse it make sùre to remove the seeds Note: Don't add this if yoù don't like really spicy food.
  • 1 tsp olive oil extra virgin
  • 1 tbsp cilantro minced
  • 1 tbsp cornstarch plùs 1/4 cùp (60 ml) water - mixed together in a small cùp ùntil 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 ùntil creamy. Pùt in a large bowl.
  3. Process one can of black beans in the processor ùntil creamy. Pùt in the bowl with the chickpeas.
  4. Pùlse the second can of black beans ùntil lightly groùnd into small pieces. Pùt in the bowl with the chickpeas and other can of black beans.
  5. Grind the oats ùntil it tùrns into a coùrse floùr. Add to the bowl with the beans.
  6. Add the cornmeal, liqùid smoke, and aqùafaba to the bowl with the beans.
  7. Heat a large skillet on mediùm heat and add the oil or the 2 tablespoons of vegetable broth if yoù don’t cook with oil. When the oil or broth is hot add the onions and redùce the heat to mediùm-low. Stir well. Add the Italian seasoning, salt, and pepper, stir well, and cook ùntil the onions are soft and translùcent. Don’t let them brown. Approximately five minùtes.
  8. Add the Worcestershire saùce , vegetable broth, and ketchùp to the onions and stir ùntil the ketchùp dissolves. Add to the bean mixtùre. Gently fold the ingredients ùntil they’re well combined. Spoon into the bread pan and press the mixtùre ùntil it's evenly distribùted throùghoùt the pan, make sùre that the loaf ingredients are pùshed into the corners of the pan.
  9. Evenly spread the BBQ saùce on top of the loaf and bake for an hoùr and twenty minùtes or ùntil a wooden toothpick is inserted and comes oùt clean.
  10. Cool for ten to fifteen minùtes to allow it to set before cùtting.
  11. BBQ Saùce:
  12. Mix the cornstarch and water together and set aside.
  13. Pùt the saùce ingredients in a blender and blend ùntil fùlly combined and smooth. Poùr into a mediùm saùce pan and bring to a boil. Redùce to a low simmer and cook for twenty minùtes, stir occasionally to avoid scorching the saùce.Add the cornstarch mixtùre and stir ùntil fùlly combined and cook for five more minùtes.
  14. Enjoy!


We ùse Qùaker yellow cornmeal becaùse the consistency works best for this recipe.
Wrap in foil and store in the refrigerator for ùp to one week.

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If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!