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vegan meatloaf with tomato glaze drob de post

Vegan Meatloaf

Meatloaf is an iconic dish in American cuisine and the perfect comfort food for the whole family. This vegan version is built on chickpeas, peppers and herbs, then baked under a tangy tomato glaze - hearty, filling and on the table in under an hour.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Choose Serving Size 6

Ingredients 

  • 3 cups chickpeas canned, drained
  • 1 red bell pepper finely chopped
  • 1 yellow bell pepper finely chopped
  • ½ red onion finely chopped
  • ½ white onion finely chopped
  • 2 tbsp soy sauce
  • 3 tbsp olive oil
  • 2 cloves garlic crushed
  • 2 cups breadcrumbs
  • 2 tbsp barbecue sauce
  • 1 tbsp tahini
  • 2 tbsp psyllium husks or 1 whole egg, for a vegetarian version
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp liquid smoke optional
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 1 tsp dried basil
  • fresh basil and rosemary for serving

For the glaze:

  • ⅓ cup ketchup
  • ½ tsp smoked paprika
  • 1 tbsp white wine
  • 1 tbsp lemon juice
  • 1 tsp brown sugar
  • 1 tsp maple syrup
  • 1 tsp mustard

Instructions

  • Preheat the oven to 180°C (350°F).
  • Brush a loaf pan with a little oil and set it aside.
  • For the glaze:
  • In a small bowl, whisk all the glaze ingredients together until smooth. Set aside.
  • For the loaf:
  • Add all the loaf ingredients to a food processor (except the fresh basil and rosemary, which are just for serving) and pulse several times, until everything is combined but the chickpeas are not completely crushed.
  • Transfer the mixture to the prepared loaf pan, pressing it down evenly, then place it in the oven.
  • Bake for about 20 minutes.
  • Take the meatloaf out of the oven and spread the tomato glaze evenly over the top.
  • Return it to the oven and bake for 20 minutes more.
  • Let it cool slightly, top with the fresh basil and rosemary, and serve.

Notes

Don't over-process the chickpeas - pulse just until everything holds together, leaving some texture, which is what gives the loaf its bite. Let the loaf rest for at least 10 minutes before slicing so it doesn't crumble. Leftovers keep in an airtight container in the fridge for up to 4 days and make an excellent sandwich filling.