The Goods

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.

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.

Servings: Makes 4-6 servings

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