MEATLESS MEATLOAF

Ingredients

• 55 g Sweet onion, finely chopped
• 60 g Celery stick, chopped
• 45 g Carrot, peeled and chopped
• 55 g Brown mushrooms, cleaned, chopped
• 640 g Chickpeas, canned, drained, rinsed, MRSJP
• 3 slice Ezekiel bread 4:9
• 45 ml Parsley, fresh
• 1 1/2 tbsp Light soy sauce, gluten free
• 3/4 tbsp Worcestershire sauce
• 45 ml Ketchup
• 45 ml Barbecue sauce
• 3/8 tsp Smoked paprika
• 3/4 pinch Sea salt flakes
• 3/4 pinch Black pepper, ground
• 2 1/4 tbsp Tomato paste
• 3/4 tbsp Mustard
• 3/4 tbsp Maple syrup

Method

1. Preheat oven to 375o and line an 8” loaf pan with parchment paper.
2. In a large skillet over medium heat, 2 tbs water. Add onion, celery, carrot, and mushrooms and cook, stirring occasionally, until vegetables are soft and most of the liquid has cooked out, 6 to 8 minutes.
3. Using a potato masher in a large bowl or food processor, mash the chickpeas or lentils until a rough paste forms (a few large pieces of chickpea are OK). Transfer to a large bowl if using a food processor.
4. Toast and crumble the bread into crumbs. You can lightly blend if you need to.
5. Add cooked vegetables, bread crumbs, parsley, soy sauce, maple syrup, mustard and vegan Worcestershire sauce to the bowl with lentils or chickpeas if using those instead.
6. In a medium bowl, whisk together ketchup and barbecue sauce. Add half of this mixture to the bowl with the chickpeas or lentils if using lentils.
7. Season with paprika, salt, and pepper, and stir until all ingredients are evenly incorporated.
8. Transfer loaf mixture to prepared pan and smooth top. Brush half of the remaining ketchup mixture on loaf and bake for 30 minutes.
9. Remove from oven, brush with remaining ketchup mixture and bake 30 minutes more.
10. Remove from oven and let cool 10 minutes.
11. Garnish with more parsley and serve with a side of steamed greens or veggies.
12. Enjoy.