Chickpea Meatless Meatloaf with Smoked Maple Glaze

Craving 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 transformed so you can enjoy it on your next meatless Monday. Or try this for your next vegan Thanksgiving or any other holiday meal. This one is sure to satisfy your hunger, and your taste buds!

The maple glaze offers a ton of flavour, with its carefully selected seasonings. The sweetness from the maple syrup perfectly combines with the savoury tamari or soy sauce. And the smoked paprika gives this dish the smoky “meaty” flavour you’re looking for from a traditional meatloaf.

This meatless meatloaf is the perfect entrée to satisfy your vegetarian or vegan friends and family. But don’t let that fool you into believing this dish is anything but DELICIOUS! Even your most carnivorous friends will enjoy this one.

To prepare, quickly sauté your veggies. Then throw all your loaf ingredients into your food processor and give it a whirl.

Then, press the batter into your prepared loaf pan and bake! I use a silicone spatula to press the mixture down, ensuring there are no gaps. Then I smooth out the top. This dish is simple and easy to prepare. You can also prep this one ahead of time and set aside until ready to bake.

Once baked for the first 30 minutes, glaze your loaf using a silicone brush. Use a generous amount of glaze to form a crust for your loaf. I usually use around 1/3 of the prepared glaze and save the remaining for serving. Return the loaf to the oven for another 10 minutes.

Allow to cool slightly before removing from the loaf pan. 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. If you cut it right from the oven, it may not hold as well. Slice and serve your delicious meatless meatloaf with the extra glaze and a sprinkle or basil or cilantro if desired.

Chickpea Meatless Meatloaf with Smoked Maple Glaze

Course: Main Course

Cuisine: American, German

Keyword: gluten free, oil free, refined sugar free, vegan

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 6 (Makes about 12 slices)

This chickpea meatloaf is filling and satisfying. Impress your guests with this delicious main course for your next holiday event.

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Ingredients

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 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp nutritional yeast
• 2 tsp smoked paprika
• 1.5 tsp salt
• 1/4 tsp black pepper
• 1.5 cups quick cooking steel cut oats or oat flour *see notes*

For the Smoked Maple Glaze

• 1 cup low sodium vegetable broth or skip the salt if using regular veggie broth
• 3 tbsp tomato paste
• 1 tbsp tamari or soy sauce if not avoiding gluten
• 1 tbsp maple syrup
• 1/4 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp cayenne optional

Instructions

• 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.

Notes

I enjoy this recipe both with steel cut oats OR oat flour. Both are very tasty.

Using oat flour makes the loaf a little more firm and easier to slice sooner. Let rest 10 minutes before removing from the loaf pan and slicing.

Using oats will result in a slightly more moist, crumbly meatloaf, so let rest 15-20 minutes before removing from the pan and slicing. This extra time will help the loaf set.

 

Serving: 2Slices | Calories: 346kcal | Carbohydrates: 56g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Sodium: 1847mg | Potassium: 491mg | Fiber: 14g | Sugar: 5g | Vitamin A: 79.6% | Vitamin C: 5.2% | Calcium: 9.6% | Iron: 25.4%

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*Nutritional information is an estimate, calculated using online tools.