Smoky and delicious meat free meatloaf with a tangy BBQ top. Made with black beans and chickpeas and a spicy homemade BBQ sauce. This is something that even meat eaters will love!
Preheat the oven to 350°F (176˚C) and line a 9” bread pan with parchment paper or grease the pan.
Heat a large skillet on medium heat and add the oil or the 2 tablespoons of vegetable broth if you don’t cook with oil. When the oil or broth is hot add the onions and reduce the heat to medium-low. Stir well. Add 1 tbsp Italian seasoning, and salt and pepper to taste, stir well, and cook until the onions are soft and translucent. Don’t let them brown. Approximately five minutes.
Add the 2 tbsp Worcestershire sauce , 1/2 cup of vegetable broth, and 1/3 cup of ketchup to the onions and stir until the ketchup dissolves. Set aside.
Process the 15 oz of chickpeas in a food processor until creamy. Put in a large bowl.
Process 15 oz of black beans in the processor until creamy. Put in the bowl with the chickpeas.
Pulse the remaining 15 oz of black beans until lightly ground into small pieces. Put in the bowl with the chickpeas and other can of black beans.
Process the 1 cup of rolled oats until it turns into a course flour. Add to the bowl with the beans.
Add the 1 cup of cornmeal, 3 tbsp of liquid smoke, and 1/2 cup of aquafaba to the bowl with the beans.
Add the onion mixture to the beans and gently fold the ingredients until they’re well combined. For best results, use your clean hands to mix. Spoon into the bread pan and press the mixture until it's evenly distributed throughout the pan, make sure that the loaf ingredients are pushed into the corners of the pan.
Evenly spread the 1 cup of BBQ sauce on top of the loaf and bake for 1 hour and 20 minutes, or until a wooden toothpick is inserted and comes out clean.
We use Quaker yellow cornmeal because the consistency works best for this recipe.
Wrap in foil and store in the refrigerator for up to one week. Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator and cover in foil to reheat in a 350˚F (176˚C) oven for approximately 30 minutes.