Want a different take on meatloaf? Give this chickpea meatless meatloaf a try! Serve it with a side of mashed potatoes, roasted salt and vinegar potato wedges or some sweet potato fries. This traditional dish is made vegan so you can enjoy it on your next meatless Monday. It’s also a great option for a vegetarian or vegan main course for Thanksgiving, Christmas or just any time, really. This dish is so flavourful, so satisfying, and honestly, even your meat eating friends will love to eat this!
How do you make a meatless meatloaf?
This delicious loaf is made primarily of chickpeas and veggies plus the perfect blend of spices. Start by sautéing your veggies in water or broth. (Or you may sauté in oil if you’re not avoiding oil.) Then add the veggies and chickpeas, plus all your seasonings to a food processor. Process until finely chopped and combined, stopping often to scrape down the sides. If your food processor is on the smaller side, you may need to process in batches. Press the mixture down into a loaf pan and then bake.
While the loaf is baking, prepare your delicious glaze. This smoked maple glaze is the perfect blend of flavours. The sweetness from the maple syrup together with the savoury tamari (or soy sauce) plus the smokiness from the smoked paprika is truly a winning combo! The seasoning really gives this meatless loaf, the “meaty” flavour you’re looking for from a traditional meatloaf.
Once baked for the first 30 minutes, glaze your loaf using a silicone brush. Use a generous amount of glaze around 1/3-1/2 of what you prepared. (Save the remaining for serving on top of each slice.)
Return the loaf to the oven for another 10 minutes and then let cool for AT LEAST 15-20 before slicing and serving. Use the parchment paper to help lift the loaf from the pan. Carefully transfer to a cutting board and let it cool for a few more minutes. This will help the loaf firm up a little more.
Slice and serve with the extra glaze and a sprinkle of basil or cilantro if desired.
If you enjoy this recipe, you might also like:
- Chickpea Asparagus Frittata [Vegan+GF+Oil Free]
- Baked Chickpea Nuggets [Allergen Free]
- Socca Three Ways! (Gluten Free Chickpea Flatbread)
- 5 Minute Chickpea Salad Sandwich [Oil Free]
- Smoky Crunchy Roasted Chickpeas
For the Meatloaf
- 2 flax eggs
- 2 carrots peeled & chopped
- 1 yellow onion chopped
- 2 13.5 oz cans chickpeas drained & rinsed
- 3 tbsp tamari or soy sauce if not avoiding gluten
- 1 tbsp mustard
- 1/2 cup unsweetened cashew milk or milk of choice
- 1.5 cups quick cooking steel cut oats or oat flour *see notes*
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp nutritional yeast
- 2 tsp smoked paprika
- salt & pepper to taste
- Prepare your flax eggs and set aside.
- In a small skillet add the carrots and onion with a tablespoon or two of water and sauté for 5 minutes, until softened.
- Meanwhile, line a loaf pan with parchment paper and preheat your oven to 400 degrees F convection bake.
- Add the sautéed veggies, flax eggs, and all remaining ingredients to your food processor, and process until very finely chopped and combined, stopping to scrape down the sides as needed.
- Pour the mixture into your prepared loaf pan and press down using your hands, then smooth the top with a silicone spatula. Bake for 30 minutes and remove from the oven.
- Meanwhile, prepare your glaze. Combine all the glaze ingredients in a small pot and bring to a simmer for 5 minutes, whisking often.
- Brush about half of the glaze you just prepared over the meatloaf with a silicone brush and return to the oven for 10 more minutes. Remove from the oven and let cool at least 10-20 minutes (*see notes*) before removing the meatloaf from the pan. Use the parchment paper to help lift the loaf. Slice and serve with the extra glaze.