I’ve never been a meatloaf-lover myself, but I do love this plant-based version. The classic recipe is made with ground chickpeas, breadcrumbs, along with tamari and nutritional yeast and other simple ingredients to jazz up this vegan meatloaf.
I prefer to use a silicon loaf pan to make this meatloaf, but any other rectangular pan will do as long as its nonstick or lined up with parchment paper to avoid the meatloaf to stick to the bottom of the pan.
Instead of the glaze, serve the loaf with this oil-free vegan gravy.
DID YOU MAKE THIS RECIPE?
- 1 small onion, chopped in small pieces
- 2 celery stalks, chopped in small pieces
- 4 garlic cloves, minced
- 1 medium carrots, diced in small pieces
- ½ tsp dried parsley
- 3 cups cooked chickpeas
- 2 tbsp ground flaxseed
- 1½ cups panko breadcrumbs
- 3 tbsp nutritional yeast
- 2 tbsp tamari or soy sauce
- 2 tbsp vegan Worcestershire sauce
- ¼ cup + 1 tbsp ketchup
- ½ tsp liquid smoke
- 1 tablespoon tahini
- ⅓ cup ketchup for the glaze
- 1½ tsp vegan Worcestershire sauce for the glaze
- Preheat the oven to 375 F / 190 C.
- Line the bottom of a loaf pan with parchment paper.
- Saute the onion, carrots, celery, garlic and parsley with a bit of water until soft for about 5 minutes.
- Add chickpeas to a food processor and pulse until broken up but not mushy and transfer to a large bowl.
- Add the cooked veggies and all the remaining ingredients and Stir until very well combined.
- Press the mixture in the loaf pan, pressing it down with a spoon tightly. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 15 minutes. Remove from the loaf pan.
- Now mix the ⅓ cup ketchup with 1½ tsp Worcestershire sauce and spread over the loaf. serve with mixed green salad, poato salad and other vegetables.