Buffalo Chickpea "Meatloaf" Melt

Hi guys! I’m so psyched to share this vegan meatloaf with you guys - the flavor is UNREAL! It’s also super easy to make. The inspiration came from Pinterest, where I found a ton of recipes for chickpea burgers and I was like, “this would be ten times easier in loaf form.” So voila! I like to eat this sliced plain, topped with paleo ranch + sliced celery, or in a melt-style sandwich (obviously - the picture says it all!) I use Daiya cheddar-style shreds to keep it dairy free.

Here’s what you’ll need:

• 1/3 cup oat flour (or just blitz oats until powder!)

• 1 cup brown rice, cooked and cooled

• 1 can chickpeas, drained and rinsed

• 2 scallions (white and green parts), roughly chopped

• 1 large carrot, finely chopped

• Optional veggie add-ins: shredded onion or shallot, minced red pepper, jalapeños for kick

• 1 flax egg (or regular egg if not vegan!)

• 1/4 cup hot sauce

Here’s how to make it:

In a food processor, pulse all of the above until slightly chunky and well-combined. Spread into a greased (or parchment-lined) loaf pan and pop in the fridge for an hour. Preheat oven to 350 F. Once oven is ready to go, pop the loaf in for about 45 minutes. Loaf should be slightly golden and hardened on the top once done. Let cool (trust me, this helps it set) and then slice to serve!

My favorite way to eat: Top two slices of bread with cheddar-style vegan (or regular cheddar!) cheese and then put a large slice of the loaf on one side. Toast both sides separately in toaster oven until cheese is bubbly - take out and top with paleo ranch, more buffalo sauce, and sliced celery! Smash those slices together and enjoy. May need a fork to eat :)