Made with Loma Linda Chorizo and the neat egg, this vegan meatloaf is both comforting and delicious, packed with savory flavors and a great texture. Chorizo meatloaf makes for an easy family dinner, pleasing everyone while helping them stay healthy. Especially tasty when paired with our gourmet mushroom gravy and served with vegetables of your choice.
For Chorizo Meatloaf:
- 1 can Loma Linda Chorizo
- 1 cup diced onions
- 1 neat egg
- 1 cup boiled chickpeas, mashed
- Handful of parsley, finely chopped
For Mushroom Gravy:
- 1 cup mushrooms, diced
- 1 tbsp vegan butter/olive oil
- 1 tbsp all purpose flour
- 1 cup vegetable broth
- 1 tsp balsamic vinegar
- Salt/pepper to taste
Preheat the oven at 375F and grease a loaf pan.
In a mixing bowl, add all the ingredients for the meatloaf and mix well. The mixture should not be too wet. Add more boiled chickpeas if required.
Shape into a loaf and bake uncovered for 30 minutes or till crispy on top.
Meanwhile, prepare the mushroom gravy. For this, take the vegan butter in a skillet. When melted, add the mushrooms and cook until soft, about 5-7 minutes.
Next, add in the flour and cook until slightly brown. Add in the both the broth and balsamic vinegar and whisk till combined. Bring to boil and cook till the gravy thickens. Add salt and pepper as needed.
Remove the meatloaf from the pan, slice and serve with gravy on top. Serve immediately.
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