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Indian Spiced Chickpea Meatloaf with Butter Sauce Gravy

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A hearty, plant-based twist on classic meatloaf, this Indian-spiced chickpea loaf features warm spices, a satisfying texture, and a rich butter-style tomato gravy. Perfect for special occasions or comforting weeknight dinners.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 2 mini loaves (serves 4–6)
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Indian
  • Diet: Vegan

Ingredients

  • 1 can (15 oz) full-fat coconut milk
  • 1 can (8 oz) tomato puree
  • 1 teaspoon garam masala
  • 1 tablespoon ginger-garlic paste (or 3 garlic cloves + ½ inch ginger, minced)
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon dried fenugreek leaves
  • 1 pinch black pepper
  • 1 pinch cayenne pepper
  • ½ cup heaping pecans
  • 2 oz mushrooms, roughly chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 teaspoon garam masala (for loaf)
  • ½ teaspoon salt (for loaf)
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 1 black cardamom pod (optional)
  • 1 teaspoon dried fenugreek leaves (for loaf)
  • 1 teaspoon smoked paprika
  • 1 tablespoon dried onion flakes
  • 2 tablespoons ketchup
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons all-purpose flour
  • 1 tablespoon dried cranberries or raisins
  • ¼ cup breadcrumbs, plus more as needed
  • 1 tablespoon prepared butter sauce gravy (for glazing)

Instructions

  1. Prepare the butter sauce gravy: In a skillet over medium heat, combine coconut milk, tomato puree, garam masala, ginger-garlic paste, onion powder, salt, fenugreek leaves, black pepper, and cayenne. Stir well and bring to a gentle boil. Simmer for 2 minutes, then set aside.
  2. Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
  3. In a food processor, pulse pecans, mushrooms, and black cardamom (if using) until coarsely ground.
  4. Add about two-thirds of the chickpeas and all loaf spices. Pulse a few times.
  5. Add ketchup, ginger-garlic paste, flour, and dried onion flakes. Process until mostly broken down but still textured.
  6. Transfer to a mixing bowl. Fold in remaining chickpeas, dried cranberries, and breadcrumbs. Mix to form a pliable, slightly sticky dough. Add more breadcrumbs if needed.
  7. Shape into 2 mini loaves and place on the baking sheet. Brush tops with a little butter sauce gravy.
  8. Bake for 15 minutes, then brush with more gravy. Return to oven and bake another 10–15 minutes until firm in the center.
  9. Let cool for at least 15 minutes before slicing. Serve warm with extra butter sauce gravy.

Notes

  • For gluten-free version, use GF flour and breadcrumbs.
  • For nut-free version, use sunflower seeds instead of pecans.
  • Omit cardamom for a milder flavor or substitute with Italian herbs for a non-Indian variation.
  • Use white beans or lentils instead of chickpeas for a different texture.
  • This loaf slices best when cooled slightly or reheated gently.

Nutrition

Find it online: https://savorymomskitchen.com/indian-spiced-chickpea-meatloaf-with-butter-sauce-gravy/