MEATLESS MEATLOAF
Prep Time: 15 min
Cook Time: 1:20 min
This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It’s a family favorite or dinner party recipe.
With all the traditional seasonings of the original this vegan meatless meatloaf with chickpeas, oats and onions is big on flavor topped with a bbq glaze. Perfect as the main dish at your next dinner party, or easy enough to pull together for a weeknight meal.
INGREDIENTS
· 15 oz no salt added chickpeas drain and reserve the bean liquid for later - rinse the beans well
· 30 oz low sodium black beans Drained and rinsed
· 1 cup Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ouncerolled oats coarsely ground in a food processor
· 1 cup corn meal
· 3 tbsp liquid smoke
· ½ cup chickpea liquid from the can
· 2 tsp olive oil
· 1 medium yellow or white onion finely diced
· 1 tbsp dried Italian seasoning
· 2 tsp ground sea salt or to taste
· 1 tsp ground black pepper or to taste
· 2 tbsp vegan Worcestershire sauce We use Annie’s brand
· ½ cup low-sodium vegetable broth
· 1/3 cup ketchup
· 1 cup BBQ sauce
For the BBQ sauce:
· 1 cup low sodium tomato sauce
· 3 cloves garlic
· 1/4 cup apple cider vinegar
· 1 tbsp dark molasses
· 1/4 cup brown sugar
· 1 tsp salt
· 1 tsp paprika
· 1 tsp onion powder
· 1/4 tsp cumin
· 1/4 tsp cayenne pepper if you don't like spicy food omit this
· 1/4 tsp white pepper
· 1 tbsp lime juice
· 1 pepper in adobo sauce – remove the seeds the pepper is optional, this will make the sauce extra spicy, if you use it make sure to remove the seeds
· 1 tsp olive oil extra virgin
· 1 tbsp cilantro minced
· 1 tbsp cornstarch plus 1/4 cup (60 ml) water - mixed together in a small cup until dissolved
DIRECTIONS
Preheat the oven to 350°F (176˚C) and line a 9” bread pan with parchment paper or grease the pan.
Heat a large skillet on medium heat and add the oil or the 2 tablespoons of vegetable broth if you don’t cook with oil. When the oil or broth is hot add the onions and reduce the heat to medium-low. Stir well. Add 1 tbsp Italian seasoning, and salt and pepper to taste, stir well, and cook until the onions are soft and translucent. Don’t let them brown. Approximately five minutes.
Add the 2 tbsp Worcestershire sauce , 1/2 cup of vegetable broth, and 1/3 cup of ketchup to the onions and stir until the ketchup dissolves. Set aside.
Process the 15 oz of drained and rinsed (reserve the liquid) chickpeas in a food processor until creamy. Put in a large bowl.
Process 15 oz of drained and rinsed black beans in the processor until creamy. Put in the bowl with the chickpeas.
Pulse the remaining 15 oz of drained and rinsed black beans until lightly ground into small pieces. Put in the bowl with the chickpeas and other can of black beans.
Process the 1 cup of rolled oats until it turns into a course flour. Add to the bowl with the beans.
Add the 1 cup of cornmeal, 3 tbsp of liquid smoke, and add half of the 1/2 cup of aquafaba to the bowl with the beans. If the mixture is too dry once you mix everything together, add 1 tablespoon of liquid to the mixture and stir. Add more as needed.
Add the onion mixture to the beans and gently stir the ingredients until they’re well combined. For best results, use your clean hands to mix. If the mixture feels too wet, add more cornmeal by the tablespoon until it holds together and is firm. Spoon into the bread pan and press the mixture until it's evenly distributed throughout the pan, make sure that the loaf ingredients are pushed into the corners of the pan.
Evenly spread the 1 cup of BBQ sauce on top of the loaf and bake for 1 hour and 20 minutes, or until a wooden toothpick is inserted and comes out clean. NOTE: If you're baking this in a convection oven, check on it at 50 minutes to see if it's done. Convection ovens cook faster than traditional ovens. Additionally, the calibration of your oven will affect the cook time. Please use a long wooden toothpick or even a chopstick to test the center of the loaf.
Cool for fifteen to 20 minutes to allow it to set before cutting.
BBQ Sauce:
Mix the cornstarch and water together and set aside.
Put the sauce ingredients in a blender and blend until fully combined and smooth. Pour into a medium sauce pan and bring to a boil. Reduce to a low simmer and cook for twenty minutes, stir occasionally to avoid scorching the sauce. Add the cornstarch mixture and stir until fully combined and cook for five more minutes.
Wrap in foil and store in the refrigerator for up to one week. Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator and cover in foil to reheat in a 350˚F (176˚C) oven for approximately 30 minutes.
MACROS
Serving size: 1 slice
Calories 398cal
Carbohydrates 75g
Protein 15g
Fat: 4g
Sodium: 1308mg
Fiber: 14g
Sugar: 22g