Ingredients
Scale
- 1 cup finely chopped carrots
- 1 cup finely chopped zucchini
- 1 red bell pepper, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ cups rolled oats
- 1 can (15 oz) chickpeas or black beans, mashed
- 2 large eggs
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ¼ cup balsamic vinegar
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C). In a large bowl, combine chopped carrots, zucchini, bell pepper, onion, and garlic.
- In a separate bowl, mix rolled oats, thyme, smoked paprika, salt, and pepper.
- Add mashed chickpeas or black beans, eggs, and chopped parsley into the vegetables. Stir in dry ingredients until well combined.
- Transfer the mixture into a greased loaf pan or shape into a loaf on a baking sheet. Bake for 45-50 minutes until firm and golden brown.
- While baking, prepare the glaze by simmering balsamic vinegar, honey (or maple syrup), and Dijon mustard in a small saucepan for 5-7 minutes until slightly thickened.
- Brush the baked veggie meatloaf generously with the balsamic glaze and return to the oven for an additional 10 minutes. Slice and serve hot.
Notes
- You can substitute different vegetables like mushrooms, spinach, or sweet potatoes for variety.
- For vegan options, replace eggs with flax eggs or chia seeds mixed with water.
- Use a meatloaf pan for a uniform shape or freeform on a baking sheet for rustic presentation.
- Serve with fresh salad or roasted vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Nut-Free
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal Kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 55 mg
