Vegan Chickpea Meatloaf
This meatloaf is hearty, full of flavor, and a great crowd-pleasing option!
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Servings 6
Calories 424 kcal
Meatloaf
- 2 tbsp olive oil
- 1 yellow onion
- 2 small carrots
- 4 cloves garlic
- 30 oz chickpeas
- 1 1/4 cup breadcrumbs vegan
- 2 tbsp ground flaxseed
- 3 tbsp low sodium soy sauce
- 1/3 cup ketchup
- 1 tsp liquid smoke
Topping
- 1/3 cup ketchup
- 1 tsp low sodium soy sauce
- 1/2 tsp liquid smoke
Preheat your oven to 375 degrees F/190 degrees C, and lightly spray a 9-inch loaf pan with oil.
Mince the onion, carrots, and garlic. Drain and rinse the chickpeas, saving the chickpea water for something else.
Heat the oil in a medium saucepan. Add the onion, carrots, and garlic, and sauté for 4-5 minutes or until the onions are translucent.
Meanwhile, add the chickpeas to a large bowl. Mash with a fork or potato masher until they're well broken up, but not completely smooth and mushy.
Add the veggies and all remaining ingredients to the bowl with the chickpeas and carefully combine.
Press the mixture into the loaf pan. Cover with foil and bake for 30 minutes.
Combine the topping ingredients in a small bowl.
Add the topping to the meatloaf, spreading evenly. Bake for another 15 minutes, uncovered.
Let sit for 20 minutes before slicing. Top with fresh parsley & serve with my easy vegan mashed potatoes. Enjoy!
Calories: 424kcalCarbohydrates: 68gProtein: 18gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 751mgPotassium: 670mgFiber: 13gSugar: 16gVitamin A: 2960IUVitamin C: 6mgCalcium: 137mgIron: 6mg