Ingredients
For the meatloaf:
- 1 can chickpeas, drained and rinsed
- 1 can kidney or black beans, drained and rinsed
- 1 cup ground flaxseed
- 1 cup nutritional yeast
- 1/2 cup tahini (or other nut butters)
- 1/4 cup soy sauce (or lemon juice and spices or water)
- 1/4 cup unsweetened plant milk of your choice
- 1 medium onion - cooked
- 2 tsp garlic powder or fresh
For the glaze:
- 1/2 cup ketchup
- 2 tbsp cane, coconut or brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
Instructions
1.
Preheat the oven to 180ºC.
2.
Add the chickpeas and beans to a mixing bowl and mash them with a fork
or a potato masher.
3.
Add the rest of the ingredients of the meatloaf and mix until well
combined. You can also blend all the ingredients in a food processor.
4.
Press mixture firmly in a lined 9×5-inch (23×13 cm) loaf pan. Feel
free to place the mixture onto a lined baking sheet and form it into a loaf pan
with your hands.
5.
In a mixing bowl, mix together all the ingredients for the glaze.
6.
Spread the glaze evenly over top and bake for 50 minutes.
7.
Remove from the oven and allow the vegan meatloaf to cool for at least 5
minutes before removing it from the loaf pan.
8.
Keep it in a sealed container in the fridge for about 5 days
Side notes
- Sea salt can be used instead of the tamari or soy sauce.
- Make sure that the beans are blended well if you want it to be more dense.
- You can blend all the ingredients in a food processor to prepare the meatloaf.
- You can line the loaf pan with some parchment paper before adding the mixture, so the meatloaf is easy to remove.
- If you don’t have a loaf pan, feel free to place the mixture onto a lined baking sheet and shape it with your hands
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