Rating: 4.67 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This family-friendly vegan meatloaf is made with chickpeas, garlic, and flax seeds. Topped with ketchup, it's even better than the classic version!

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Recipe Summary test

prep:
20 mins
cook:
52 mins
total:
1 hr 12 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.

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  • Heat 1 tablespoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 3 minutes. Add carrots, celery, and garlic; cook and stir until tender, about 4 minutes.

  • Combine remaining 2 tablespoons olive oil, onion mixture, chickpeas, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and sage in the bowl of a food processor. Pulse until just combined; do not overblend. Work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.

  • Bake in the preheated oven until golden, about 45 minutes.

Nutrition Facts

357 calories; protein 11g; carbohydrates 54.1g; fat 11.1g; sodium 1070.1mg. Full Nutrition
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