Vegetarian “Meatloaf”

Vegetarian “Meatloaf”

For some reason, my mom has over 2 dozen chickpea cans just sitting in the pantry. So I decided to try out a recipe. I’m going to be honest, this vegetarian meatloaf tastes nothing like meat, but it is yummy :). I added things I already had at home, so you can work around the ingridents list. The recipe can be altered to be vegan. My family was very skeptical, but the 2 pans are already done and I made it last night. Try it out, hope you enjoy.

Vegetarian “Meatloaf”

Prep Time: 15 minutes Ready in: 45 Minutes


  • 3 cans of chickpeas
  • 1 cup cooked quinoa
  • 2 cups chopped kale
  • 1 bell pepper roughly chopped (color of your choice)
  • 1 habanero pepper
  • Roughly chopped carrots
  • 1/2 cup panko breadcrumbs
  • 1/4 cup Parmesan Cheese
  • 1 egg
  • Salt
  • Adobo Seasoning (or seasoning of choice)
  • 1/2 Lime
  • 1/4 cup Chipotle Sauce
  • Ketchup


  1. Preheat oven to 425 degrees
  2. In a food processor add chickpeas, quinoa, bell peppers, habanero pepper, roughly chopped carrots, and kale. Pulse a few times. 
  3. Add in salt, adobo, lime juice, and chipotle sauce. Pulse a few times
  4. Add in 1 egg, panko crumbs, and Parmesan. Pulse a few times. The consistency should be very thick. 
  5. Be sure to taste the mixture to know if it needs more salt/seasoning.
  6. Add to pan and coat top with a layer of ketchup
  7. Cook for 30-35 minutes until ketchup on top looks like a glaze.
  8. Let rest for another 30 – 1 hr minutes until serving.

I had this with brown rice and roasted broccoli. Enjoy!

As always, stay fabulous.



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