Recipe: Jessi's Vegetarian Meatloaf
Trick your friends with this tasty veggie meatloaf. Full of fibre, protein and most importantly flavour — it’s the perfect dish for Meatless Monday.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- 2 cloves garlic, roughly chopped
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp ground fennel seeds
- 2 cans chickpeas, drained and rinsed
- 1 sprig rosemary, picked and chopped
- 2 sprigs thyme, picked and chopped
- Handful parsley, roughly chopped
- 1 cup almond flour
- 2 eggs, whisked
- 1 tbsp Worcestershire sauce
- 2 cups smoked gouda, divided
- Salt and pepper (to taste)
BBQ sauce:
- ½ cup ketchup
- 2 tbsp Worcestershire sauce
- 2 tbsp maple syrup
- 1 clove garlic, rasped
- ½ tsp ground cayenne pepper
- ½ tsp ground cumin
Preparation
BBQ sauce:
Add all ingredients to a small pot. Heat on stovetop for 10 minutes, then remove from heat. Reserve for later.
Meatloaf:
Add oil to pan over medium high heat. Sauté onion, carrot, celery and garlic until softened. Add spices, tomato paste and cook for 2-3 minutes. Take off heat and let cool slightly.
To a food processor, add cooked vegetables, herbs and drained and rinsed chickpeas. Pulse to a coarse crumb. Transfer to a large bowl. Add almond flour, whisked eggs, Worcestershire, 1 cup gouda, salt and pepper, mix until fully combined.
Spray a loaf pan with cooking spray or grease with butter. Add mixture to tin. Brush generously with BBQ sauce. Top with remaining cheese. Bake at 375F for 15-20 minutes.