Vegetarian Meatloaf

Method

1. Heat oil in a frying pan on the stove over medium high heat. Sauté onions, leek, garlic, celery and cauliflower florets until slightly softened. Add corn, cauliflower stalk and carrots and mix through. Turn off element and remove from heat.
2. Heat oven to 190C bake or 170C fan bake and prepare a loaf tin by greasing it or line it with baking paper.
3. Place chickpeas in a large bowl and mash using a potato masher. Add the cooked vegetables, beaten eggs, Worcestershire sauce, dried mixed herbs, and ground cumin and mix. Add flour, season with salt and pepper and stir through.
4. Transfer mixture into the loaf tin, press down using the back of a spoon so the top is flat and even.
5. Bake for 35 minutes, remove from oven and spread the tomato puree over top. Return to the oven and bake for another 15-20 minutes.
6. Remove from oven and leave to cool for around 10 minutes before removing from the tin and serving.