Adapted from Running on Real Food - This hearty vegetarian meatloaf is made with chickpeas, oats and vegetables for a satisfying, savoury meal that’s perfect for the holidays and family meals.
For the Meatloaf
For the Glaze
Gluten-Free Option: Be sure to use tamari or coconut aminos instead of soy sauce and gluten-free certified oats, if needed.
Nut-Free Option: Replace the nuts with an extra 1/2 cup of oats. I actually preferred the nut-free version. If you like your meatloaf on the firmer side (not dry but not at all mushy), I would recommend leaving the nuts out and using 1.5 cups of oats instead. The fat from the nuts adds moisture to the loaf, it doesn’t come out mushy with the nuts but it definitely has a different texture. Both ways are good! The loaf in the pictures is made with walnuts.
Check out Running on Real Food for more recipes
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