Ingredients
For the Chickpea Meatloaf:
2-14 oz. cans or 3 1/3 cups cooked chickpeas, drained and rinsed
1 onion, diced
2 celery stalks, chopped
2 carrots, diced
2 teaspoons minced garlic
2 cups panko breadcrumbs
1/2 cup oat milk
2 tablespoons tamari
2 tablespoons olive oil
2 tablespoons ground flax seeds
2 tablespoons tomato paste
1 teaspoon liquid smoke
1/4 teaspoon black pepper
For the Maple Glaze:
1/4 cup tomato paste
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon tamari
1 teaspoon smoked paprika
Step by Step Instructions
Step 1
Preheat the oven to 375°. Lightly oil a 9 inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging over the sides.
Step 2
Working in batches if needed, place all meatloaf ingredients into a food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape down sides of bowl as needed. Do not overblend. If working in batches, transfer each batch to a large mixing bowl when complete and then mix by hand.
Step 3
Press mixture into prepared loaf pan and bake for 30 minutes.
Step 4
While the meatloaf bakes, stir glaze ingredients together in a small bowl.
Step 5
Remove loaf from the oven after 30 minutes and spoon glaze over the top of the loaf. Bake for another 20-25 minutes. Remove from the oven and allow to cool at least 10 minutes before cutting.
