Vegan Meatloaf- Mini Loaf
Ingredients
Vegetables for Sautéing:
- ¼ cup Onion diced small
- 1 Carrot diced small
- 1 Celery Stalk diced small
- ¼ cup Red Pepper diced small (optional)
- 2 cloves Garlic minced
- 1 Tablespoon Water
Ingredients for rest of Loaf:
- 15 ounce Can Chickpeas (Garbanzo Beans) drained and rinsed
- ½ cup Breadcrumbs
- 1 Tablespoon Ground Flaxseed
- 1½ Tablespoons Nutritional Yeast
- 1 Tablespoon soy sauce (low sodium)
- 1 Tablespoon Vegan Worcestershire sauce
- 2 Tablespoons ketchup
Ingredients for Sauce
- ⅓ cup Ketchup
- 2 teaspoons Vegan Worcestershire sauce
Instructions
- Preheat the oven to 375° F (190° C), and lightly spray a mini loaf pan (i.e. 5½"X3"/ 14 cm x 7.6 cm)
- Dice all of the veggies in very small pieces
- Sauté the onion, carrots, celery, red pepper (optional), garlic, and water in a small skillet over medium heat for 5-10 minutes, until the onions are translucent and the carrots are softened. Remove from heat and set aside.
- Add the chickpeas (garbanzo beans) to a large bowl, and mash. Or pulse a few times in a food processor. and then add them to the bowl. (You want them well broken up, but not mushy)
- Add the cooked vegetables and the remaining ingredients to the bean mixture, and stir until well combined.
- Press the loaf mixture in the prepared loaf pan, pushing down with a spatula to make sure that it is well-packed.
- Cover with foil and bake for 20 minutes.
- In a small bowl, combine the ketchup and Worcestershire sauce.
- After 20 minutes, remove the foil, spread some of the sauce on top of the loaf, and bake for another 15 minutes, uncovered.
- Remove from the oven, and allow to sit for 10 minutes before slicing.
- Serve with extra remaining sauce on the side.
Notes
- If you use whole wheat breadcrumbs, you may need to cut back on the amount. I have found whole wheat breadcrumbs make the loaf a bit dry if you add the full amount.
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