A robust, hearty meat-free meatloaf that will have you going back for seconds! It’s perfect for dinner parties, special occasions or just to impress your meat-eating friends!

(Serves 4-5)

You’ll need:

2 cans of chickpeas
1 large yellow onion, diced
2 carrots, finely sliced
3 garlic cloves, minced
3 cups breadcrumbs
½ cup plain (unsweetened) almond milk
2½ tablespoons soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons nutritional yeast
2½ tablespoons tomato paste
1 teaspoon liquid smoke
½ teaspoon ground sage (we used a handful of fresh sage leaves)
½ teaspoon dried thyme
2 tablespoons olive oil, plus more for greasing
¼ teaspoon freshly ground black pepper

For the glaze:

¼ cup tomato paste
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 teaspoon paprika (preferably smoked paprika)
½ teaspoon freshly ground black pepper
2 tablespoons sesame seeds

Here’s how:

  1. Preheat the oven to 375 degrees fahrenheit. Lightly oil a 9×5 inch loaf pan.
  2. Please all the meatloaf ingredients into a large bowl and mix together.
  3. Place the loaf mixture into a food processor in batches and process until almost smooth – you want it to be slightly chunky. Place each batch into the oiled loaf pan as you go along.
  4. Smooth out the top of the mixture in the pan and bake uncovered for 30 minutes.
  5. Whisk together all the glaze ingredients, except for the sesame seeds.
  6. After 30 minutes of baking, remove the loaf from the oven and smooth the glaze over the top.
  7. Sprinkle the sesame seeds on top and bake for another 30 minutes.
  8. Remove from the oven and allow to cool for 15 minutes before slicing and serving.

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