Plant-Based Chickpea Meatloaf

CHICKPEA MEATLOAF

Organic Meatloaf Ingredients:

• 1/2 of a large yellow onion
• 1 large carrot
• 1 large stalk of celery
• 2 cloves of garlic
• Water for sautéing
• 1.5 cups of cooked chickpeas (AKA garbanzo beans)
• 1 cup of gluten-free rolled oats
• 1/2 cup of raw walnuts or hemp seeds
• 2 tablespoons of ground flax seeds
• 2 tablespoons of coconut aminos
• 1.5 teaspoons of Himalayan pink salt (or sea salt) to taste
• 1 teaspoon of dried thyme (or 1 tablespoon fresh)
• Ground black pepper to taste

Organic Glaze Ingredients (tastes like ketchup):

• 2 tablespoons of tomato paste
• 1.5 tablespoons of pure maple syrup
• 1 tablespoon of apple cider vinegar
• 1/8 teaspoon of Himalayan pink salt

Ninja Preparation :

1. Preheat the oven to 375 degrees F and line a 9×5-inch loaf pan with unbleached parchment paper.
2. In a food processor fitted with an S blade, add the onion, carrot, celery and garlic. Process until everything is chopped into small pieces.
3. In a large skillet over medium heat, add a few tablespoons of water and water-sauté the chopped veggies until they are tender.
4. As the veg is cooking…combine the chickpeas, oats, walnuts, flax, aminos, thyme, salt and pepper in the food processor. Pulse a few times to combine.
5. When the veggies are ready, add them to the food processor. Pulse and process until a sticky dough forms. For the best texture, you don’t want it to be totally smooth…keep it sticky and little bit chunky.
6. Transfer the mixture to the lined loaf pan, then press it firmly with your fingers to pack it together into a well-formed loaf. In a small bowl, stir the glaze ingredients together and smooth it over the top of the loaf. Bake uncovered for 30 minutes.
7. Let the loaf cool in the pan for at least 10 minutes, then use the parchment paper to easily lift it out. Slice, serve and enjoy!

LEFTOVERS : Leftovers can be stored in an airtight container in the fridge for up to 5 days. The best way to reheat it is on a baking pan in the oven at 375 degrees F.