Chickpea Meatloaf with Smoked Maple Glaze

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.