It doesn’t really taste much like any meatloaf I remember from childhood, but I reckon it’s delicious in its own right. The key here is not to over blend the ingredients or you can end up with a bit of a mush. If you’ve got time, allow the loaf to stand for a while as this allows it to firm up a bit.
Ingredients:
Loaf:
- 2 cans chickpeas
- 2 medium carrots
- 2 large celery sticks
- 1 medium onion
- 1 medium sweet potato (approx 150g)
- 2 garlic cloves
- 2 cups breadcrumbs (can be fresh or dry)
- 2 tablespoons flax seeds
- 2 table spoons olive oil
- 1-2 table spoons tamari
- 3-4 tablespoons worcestershire sauce
- 2 tablespoons tomato paste
Maple glaze:
- 1/4 cup tomato paste
- 2 table spoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon tamari
- 1 teaspoon paprika
Instructions:
- Pre-heat the oven to 170ºC
- Roughly chop up all the veggies
- Place all the ingredients in a food processor and blend
- You may need to do this in batches depending on the size of your food processor
- Be very careful not to over blend; you’re aiming for a consistency that’s chunky not mushy
- Place the mixture in a loaf pan lined with baking paper, and pack it down with a spoon or spatula
- Bake the loaf in the oven for 30 minutes
- Meanwhile, mix the ingredients for the maple glaze and combine thoroughly
- After 30 minutes spread the maple glaze over the loaf and bake for another 25 mins
- Serve with green veggies