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For the Chickpea Meatloaf :

  • 2 (14 ounce or 400 gram) cans chickpeas, (or 3 ⅓ cups cooked chickpeas) drained and rinsed

  • 1 medium onion, diced

  • 2 medium celery stalks, chopped

  • 2 medium carrots, diced

  • 2 garlic cloves, minced

  • 2 cups panko breadcrumbs

  • 1/2 cup unflavored soy or almond milk

  • 3 tablespoons vegan Worcestershire sauce

  • 2 tablespoons soy sauce or tamari

  • 2 tablespoons Danwood Smoked Oil®

  • 2 tablespoons ground flax seeds

  • 2 tablespoons tomato paste

  • 1 teaspoon Danwood Liquid Smoke®

  • 1/4 teaspoon black pepper

For the Maple Glaze :

  • 1/4 cup tomato paste

  • 2 tablespoons maple syrup

  • 2 tablespoons Danwood Smoky Vinegar

  • 1 tablespoons soy sauce or tamari

  • 1 teaspoon paprika



  • Preheat oven to 375°F. Lightly oil a 9 inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging over the sides.

  • Working in batches if needed, place all the meatloaf ingredients into food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape down sides of bowl as needed. Do not overblend. If you're working in batches, transfer each batch to a large mixing bowl when complete and then mix by hand.

  • Press mixture into prepared loaf pan and bake 30 minutes.

  • While meatloaf bakes, stir glaze ingredients together in a small bowl.

  • Remove loaf from oven after 30 minutes and spoon glaze overtop of loaf. Bake another 20-25 minutes. Remove from oven and allow to cool at least 10 minutes before cutting.


The longer this sits, the firmer it gets. If it initially feels a bit soft for your liking, let it sit a for a few minutes or prep it a day in advance and reheat the day of serving.

meat smoky chickpea meatloaf.jpeg

This hearty vegan smoky meatloaf is made from a base of seasoned chickpeas , baked up to perfection and topped with a flavorful maple glaze .

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