Chickpea meatless meatloaf is “meaty” and flavourful, with smoky maple glaze that will have you salivating for more. Serve it with a side of mashed potatoes or Sweet Potato Fries . It makes great option for a vegetarian or vegan main course for Thanksgiving, Christmas or any other time! This dish is so satisfying, that even your omnivore friends will love to eat this!
How to make a meatless meatloaf?
This delicious loaf is made primarily of chickpeas and pantry friendly veggies, plus the perfect blend of spices. (PS. Check these out for more pantry friendly recipes.)
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 enjoy.
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
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Ingredients
For the Meatloaf
- 2 flax eggs or chia 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 prepared 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
For the Smoked Maple Glaze
- 1 cup low sodium vegetable 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 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.
Very good. We failed to read the comment about a convection vss. conventional oven. Next time we’ll add the suggested extra 10 minutes.
Glad you enjoyed anyhow Dean.
I am confused because you’re saying bake 400° in a convection oven. I have a conventional electric oven on 400° seems quite hot. What is your suggestion in a conventional oven
Hi Henrietta, a convection oven will cook a little fast than a conventional oven so I’d recommend cooking your loaf a little longer at the same temperature. An additional 5-10 minutes should do the trick, just check on the loaf towards the end of cooking. Hope you enjoy.
Can I use almond meal instead of oat flour as oats don’t agree with me or can you suggest something else thankyou kindly
Hi Rhonda, I have only tested the recipe with oats and oat flour. That said, if you’d like to experiment, I’d try spelt or brown rice flour. Or a half and half blend of almond meal and another flour, gluten free if needed. Please report back if you do try experimenting. Enjoy 🙂
This was really tasty. I made it tonight in my 6 cavity skull pan for a fun pre-Halloween dinner. I adjusted the spices to suit our tastes and omitted the glaze and just made a simple mix of ketchup and red pepper jelly to brush on after they were cooked. I baked them at 350 for about 20 minutes or so in my toaster oven. Very fun!!
That sounds like a fun presentation! So glad you enjoyed Aimee. Thanks for your feedback. 🙂
Do you use dry mustard?
Hi Darlene, no, this recipe uses prepared mustard. Hope you enjoy. 🙂
We made this meatloaf for dinner last night and it passed everyone’s expectations – so good!!
Yay, so glad to hear it. Thanks Fabiana!
The maple glaze looks fantastic, but the chickpeas might be my favorite part. Thanks for sharing!
You’re welcome Sharon, enjoy!
I make this meatloaf when my niece who’s vegetarian visits. My whole family loves it. We love how flavourful it is and all agree we don’t even miss the meat. Thanks for the fantastic recipe 🙂
Thanks Lyndsay, so glad to hear you all enjoyed!
I loved it! Such a huge hit at my house!!
Yay, that’s so great to hear!
Love the idea of making a chickpeas meatloaf. I’m not vegetarian but I love chickpeas! As you say this would be perfect for meatless Mondays! Pinning for later!
Thanks Jacqueline, enjoy!
I love chick peas… I see no reason not to love this meatloaf! I am intrigued to try it! Thanks for the recipe!
You’re so welcome, enjoy!