Looking for a meatless monday idea? We made this chickpea meatloaf with a side of mashed cauliflower, green beans, peas + snow peas. It was delicious and 75% veggie based aka fiber and antioxidant goals.
We love all kinds of meatloaf but this is an absolutely delicious plant based option!
Recipe from: connoisseurus veg
ingredients
For the Chickpea Meatloaf
- 2-14 oz. cans [no salt added] chickpeas
- 1 onion, diced
- 2 celery stalks, chopped
- 2 carrots, diced
- 2 garlic cloves, minced
- 2 cups panko breadcrumbs
- 1/2 cup unflavored soy or almond milk
- 3 tbsp. Worcestershire sauce
- 2 tbsp. soy sauce
- 2 tbsp. olive oil
- 2 tbsp. ground flax seeds
- 2 tbsp. tomato paste
- 1/4 tsp. black pepper
For the Maple Glaze
- 1/4 cup tomato paste
- 2 tbsp. maple syrup
- 2 tbsp. apple cider vinegar
- 1 tbsp. soy sauce
- 1 tsp. paprika
recipe
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Preheat oven to 375°. Lightly oil a 9 inch loaf pan.
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Working in batches if needed, place all meatloaf ingredients into 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.
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Press mixture into prepared loaf pan and bake 30 minutes.
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While meatloaf bakes, stir glaze ingredients together in a small bowl.
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Remove loaf from oven after 30 minutes and spoon glaze overtop of loaf. Bake another 20-25 minutes. Remove from oven and allow to cool at least 10 minutes before cutting.
Hope you guys enjoy!!
-The Neilan Family-
Doctor Meets Dietitian 