Chickpea Meatloaf with Smoked Maple Glaze
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6 (Makes about 12 slices)
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Calories
214 kcal
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Course
Main Course
Chickpea Meatloaf with Smoked Maple Glaze
Description
Chickpea Meatloaf with Smoked Maple Glaze uses chickpeas as the main ingredient, mashed to retain some texture rather than creating a completely smooth mixture. Finely chopped and sautéed carrots and onions are added to build flavor and moisture. The mixture is seasoned with tamari, smoked paprika, garlic powder, onion powder, nutritional yeast, and other spices, binding with flax or chia eggs and gluten-free breadcrumbs to provide structure. The loaf is pressed firmly into a lined pan and baked until set.
The signature smoked maple glaze combines vegetable broth, tomato paste, maple syrup, smoked paprika, and optional cayenne pepper, simmered to meld flavors before being applied to the baked loaf, adding a balance of sweet, smoky, and mildly spicy flavors. The glaze enhances the savory base of the meatloaf while contributing a glossy finish.
This plant-based meatloaf slices well after resting and can be served as a hearty main dish. It provides a nutritious and flavorful option for those avoiding meat, with the flexibility to adjust seasoning to taste. The recipe accommodates gluten-free diets by using appropriate breadcrumbs and offers suggestions for ingredient substitutions.
Allowing the meatloaf to cool and set after baking helps maintain sliceability. The glaze can be simplified by substituting ketchup for tomato paste and broth if needed. Seasoning can be customized for holidays or preferences by adding herbs like sage or adjusting heat levels through cayenne.
Ingredients
For the Meatloaf
- 2 flax eggs or chia eggs
- 2 carrot peeled & finely chopped
- 1 onion finely chopped, large
- 3 cups chickpeas or two 15 ounce cans, drained & rinsed, cooked
- 5 tablespoon tamari or soy sauce if not avoiding gluten
- 1 cup breadcrumbs gluten free
- 2 tablespoon nutritional yeast
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon smoked paprika
- salt to taste
- black pepper to taste
For the Smoked Maple Glaze
- 1 cup vegetable broth low sodium
- 3 tablespoon tomato paste
- 2 tablespoon maple syrup
- 2 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
Instructions
- Prepare your flax or chia eggs by combining 2 tablespoons of seeds with 6 tablespoons of water in a small bowl and set aside to thicken. Then line a loaf pan with parchment paper and preheat your oven to 400 degrees F convection bake.
- Add the chopped carrots and onion to a skillet and dry sauté for 5-7 minutes, until softened. Add a tablespoon or two of water if needed to prevent sticking.
- Meanwhile, add the chickpeas to a large mixing bowl and mash with a fork, without over mashing. You want most of the chickpeas crushed, but no need to make sure every single one is mashed.
- Then add the sautéed veggies along with the tamari, chia eggs, breadcrumbs and all the seasoning (but NOT your smoked maple glaze ingredients) to the same bowl and mix well. Make sure to mix thoroughly to distribute the chia eggs and seasoning very well. Then taste and add salt and pepper, if needed.
- Pour the mixture into your prepared loaf pan and press down firmly using your hands or a silicone spatural and smooth the top. Bake for 30 minutes and remove from the oven.
- While the loaf is baking, combine all the glaze ingredients in a small pot and bring to a medium boil and cook for 10 minutes, whisking often. This will thicken your sauce slightly.
- Brush about one third of the glaze over your meatloaf with a silicone brush and return to the oven for 15 minutes. Remove from the oven and let cool for 10 minutes before transfering to a cuting board. Use the parchment paper to lift and transfer the loaf. Let cool on your cutting board for at least 10 minutes longer, and then slice and serve with the extra glaze.
Notes
- Substitute gluten-free rolled oats for breadcrumbs to accommodate wheat-free diets, though breadcrumbs yield a firmer loaf.
- Avoid over-mashing chickpeas to maintain a pleasant texture and prevent mushiness.
- If you lack a convection oven, increase baking temperature by 25°F and monitor closely for doneness.
- Let the meatloaf cool for at least 20 minutes before slicing to prevent crumbling.
- Customize seasonings freely; add sage, thyme, or nutmeg for a Thanksgiving twist, and skip cayenne for no heat.
- For a simpler glaze, mix ketchup with maple syrup, smoked paprika, and cayenne without simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Makes about 12 slices)
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 2Slices | |
| Calories | 214cal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Sodium | 958mg | 40% |
| Potassium | 469mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 4223IU | 84% |
| Vitamin C | 5mg | 6% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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