Vegan Meatloaf Topped with Blueberry and Caramelised Onion Chutney

by Peter Sidwell from Peter Sidwell’s Kitchen (Meze Publishing)

Photography: Emily Grey, Carlos Reina Silvestre

Topped with luscious blueberries and caramelised onions, this vegan meatloaf is absolutely mouthwatering. This recipe combines the hearty flavours of a classic meatloaf with a sweet and tangy chutney made from fresh blueberries and slowly caramelised onions. It is a delightful blend of savoury and sweet, perfect for impressing guests.

Prep time: 40 minutes

Cook time: 45 minutes

Serves:4-6

Ingredients

3 tbsp olive oil

2 white onions, finely diced

3 carrots, peeled and finely diced

3 celery sticks, finely diced

5 cloves of garlic, minced

2 x 400g tins of chickpeas, drained

20g fresh breadcrumbs

3 tbsp ground flaxseed (a.k.a linseed)

5 tbsp nutritional yeast or Nigel says substitute with Marigold Vegetable Bouillon

3 tbsp dark soy sauce

3 tbsp vegan Worcestershire sauce (I use Henderson’s Relish)

2 tbsp brown sauce

1 tsp liquid smoke (I use Stubbs) or Nigel says substitute with 2 tsp of smoked paprika

200g frozen blueberries (Nigel used fresh blueberries)

2 red onions, finely diced

Here’s How:

Preheat the oven to 190°c and grease and line a loaf tin.

Warm the oil over a medium heat then add the white onions, carrots, celery, and garlic. Sauté until translucent and set aside.

Meanwhile, mash the chickpeas in a large saucepan and bring to a medium heat. Add the sautéed vegetables, breadcrumbs, ground flaxseed, nutritional yeast, soy sauce, vegan Worcestershire sauce, brown sauce, and liquid smoke. Cook for 10 minutes.

Meanwhile, tip the blueberries into the base of the loaf tin and scatter the chopped red onion on top. Press in the vegan meatloaf mixture, taking care not to displace the berries and chopped onion, before baking for 45 minutes.

Allow to rest for 5 minutes before turning it out onto a cutting board, slicing, and serving.

See Peter Sidwell's video of this recipe: