Smoky Southern-Style Meatless Meatloaf

Ingredients
1 15 ounce can of chickpeas drain and reserve the bean liquid (aquafaba) for later - rinse the beans well
30 oz black beans Drained and rinsed
1 cup Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce">rolled oats coarsely ground in a food processor
1 cup corn meal
3 tbsp liquid smoke
½ cup aquafaba chickpea liquid from the can
2 tsp olive oil or 2 tbsp (30 ml) vegetable broth if you don’t cook with oil
1 large yellow or white onion finely diced
1 tbsp dried Italian seasoning
2 tsp ground sea salt or to taste
1 tsp ground black pepper or to taste
2 tbsp vegan Worcestershire sauce We use Annie’s brand
½ cup low-sodium vegetable broth
1/3 cup of ketchup
1 cup BBQ sauce
For the BBQ sauce:
1 cup tomato sauce
3 cloves garlic
1/4 cup apple cider vinegar
1 tbsp dark molasses
1/4 cup brown sugar
1 tsp salt
1 tsp paprika
1 tsp onion powder
1/4 tsp cumin
1/4 tsp cayenne pepper if you don't like spicy food omit this
1/4 tsp white pepper
1 tbsp lime juice
1 pepper in adobo sauce – remove the seeds the pepper is optional, this will make the sauce extra spicy, if you use it make sure to remove the seeds Note: Don't add this if you don't like really spicy food.
1 tsp olive oil extra virgin
1 tbsp cilantro minced
1 tbsp cornstarch plus 1/4 cup (60 ml) water - mixed together in a small cup until dissolved
US Customary - Metric
Get IngredientsPowered by Chicory
Instructions
Preheat the oven to 350° and line a 9” bread pan with parchment paper or grease the pan.
Process the chickpeas in a food processor until creamy. Put in a large bowl.
Process one can of black beans in the processor until creamy. Put in the bowl with the chickpeas.
Pulse the second can of black beans until lightly ground into small pieces. Put in the bowl with the chickpeas and other can of black beans.
Grind the oats until it turns into a course flour. Add to the bowl with the beans.

Full Recipe