Vegetarian Gluten-Free Meat Loaf Comfort Food

After many trials and errors, trying to produce a vegetarian meat loaf I've finally succeeded. I'm also gluten free which makes producing a no meat loaf even harder. This recipe does require eggs which makes it vegetarian instead of vegan. I still haven't figured out the vegan and gluten-free meat loaf thing. If you're looking for comfort food this is yummy! Enjoy!

• Ready In: 1 hr
• Serves: 4-6
• Yields: 4 mini loaves

Ingredients

• 1  small onion, finely chopped
• 1  carrot, finely chopped
• 1  celery rib, finely chopped
• 3  garlic cloves, minced
• 2  tablespoons olive oil
• 1 (15 ounce) can chickpeas
• 2  tablespoons soy sauce
• 1⁄2 cup pecan pieces, chopped
• 2  eggs
• 1⁄2 teaspoon basil, dry
• 1⁄2 teaspoon oregano, dry
• 1⁄4 teaspoon sage, dry
• 4  tablespoons ketchup (for tops of mini loaves)

Directions

1. Saute onion, carrot, celery until translucent about 5 minutes.
2. Add garlic and saute about 3 or 4 more minutes. Set aside and cool.
3. Preheat oven to 375 degrees Fahrenheit.
4. Drain and rinse the chickpeas; place in a bowl and mash them with a fork.
5. Add cooled onion mixture, soy sauce, pecans, eggs, basil, oregano, and sage to the mashed chickpeas.
6. Mix together thoroughly.
7. Make sure your mini loaf pan is well oiled.
8. Divide the mixture into four loafs.
9. Add a light layer of ketchup to the top of the loaves.
10. Cover with foil and bake covered for 30 minutes.
11. Uncover and add a little more ketchup to the tops.
12. Bake for 10 more minutes uncovered.
13. Enjoy!