Meatless Monday Meal Idea: Meatless Meatloaf

Two Bean Meatless Meatloaf

Serves 4-6
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins

For the Meatloaf:

1 cup of gluten-free oats
1 small onion, diced
1/2 large green pepper, diced
2 cloves garlic
1/2 cup sunflower kernels
1 can chickpeas, drained and rinsed
1 can pinto beans, drained and rinsed
2 tablespoons chili powder
2 tablespoons vegan Worcestershire sauce
1 teaspoon of dried thyme
1/2 level teaspoon of cayenne pepper
Pinch (or two) of salt to taste

For the Glaze:

1/2 cup ketchup
2 tablespoons of blackstrap molasses
1 teaspoon chili powder
2 tablespoons mustard
1/4 cup water

1. Preheat oven to 375°.

2. In a small bowl, whisk together all glaze ingredients. Set aside.

3. In a food processor, pulse the oats until chopped well, but not into a powder.

4. Add onion, green pepper, garlic and sunflower kernels and pulse again until well combined.

5. Add in chickpeas, pinto beans, cayenne pepper, Worcestershire, thyme, salt and pepper. Pulse until beans are almost nearly puréed (leave a little bit of texture).

6. Spray loaf pan with Pam cooking spray. Then spoon bean mixture into the loaf pan and even out.

7. Pour glaze over bean mixture.

8. Bake for 30-35 minutes or until glaze is caramelized and loaf is solid.

*gluten-free, dairy-free, soy-free, egg-free, nut-free, vegan

Adapted from Author: Back to Her Roots



2 thoughts on “Meatless Monday Meal Idea: Meatless Meatloaf

  1. I just tried it out yesterday! I wanted to veganize a puff pastry beef roulade that my husband likes and searched for different fillings, but none have caught my eye. Found your recipe absolutely by accident and thought ‘That’s the one I want to try!’ It turned out great! Had to make a few changes though. I substituted pine nuts for sunflower seeds because I’m allergic to them and also used red kidney beans instead of pinto beans as our supermarkets do not sell pinto beans. Anyway, thank you for the recipe! It’s delicious!

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