Chickpea and Vegetable “Meatloaf”

Chickpea and Vegetable “Meatloaf”


Preheat the oven to 375 degrees and l spray a 9-inch loaf pan with oil, or line the bottom with parchment paper to prevent sticking. 

Sauté the onion, carrots, celery, and garlic in the olive oil over medium heat until the onions are translucent. Remove from heat and set aside. 

Add the chickpeas to a food processor in batches but be careful not to over blend them and make them mushy. Pulse only a couple of times. Put in large mixing bowl.

Add the cooked veggies and all remaining ingredients to the chickpeas. if the mixture seems moist, add extra breadcrumbs. Stir until well combined.  

Press the loaf mixture in the prepared pan, pushing down evenly with your hand. Cover with foil and bake for 30 minutes. 

In a small bowl, stir together the ketchup and Worcestershire sauce for the topping. 

Cook for 30 minutes, remove the foil, spread the topping evenly on top of the loaf and bake for another 15 minutes, uncovered. Remove from the oven. 

Allow to sit for at least 15 minutes before slicing.

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  • Olive Oil 2 tbsp 

  • White Onion, Small Dice 1/4 Lbs. 

  • Carrots, Cleaned, Peeled, Small Dice 1/4 Lbs. 

  • Celery Stalk, Small Diced 1/4 Lbs. 

  • Garlic, Minced 1 Tbs 

  • Chickpeas, Drained 1 Lbs. 

  • Breadcrumbs, fine ¼  Lbs. 

  • Flaxseed, Ground 2 tbsp 

  • Red Star Nutritional Yeast, Flakes ¼  Cup 

  • Soy Sauce 2 tbsp 

  • Vegan Worcestershire Sauce 2 tbsp 

  • Ketchup 1/4 Cup 

  • Liquid Smoke 1/2 tsp 


  • Ketchup 1/3 Cup 

  • Vegan Worcestershire Sauce 1 tsp