meatloaf

Remember those beans I had leftover from my um, healthy enchilada casserole? What to do with them? I wanted to try something different, and not just mash 'em up and stuff them inside a tortilla.

In the nick of time, I found this Magical Loaf Studio, plugged in the ingredients I had on hand, and voila! "Meat"loaf!


Some slight changes I made to the suggested recipe include:

I reduced the olive oil to one tablespoon.

I had no nuts on hand and thus, left them out.

The mixed vegetables I had available were an organic mixed frozen blend from Trader Joe's. I simply defrosted them and continued with the recipe.

While the recipe called for two tablespoons of tamari, I would increase it to three when making this again -- the loaf could have used a bit more salt.

I sprinkled the egg replacer over the bean and rice mixture rather than adding it to water first. In fact, I needed very little liquid whatsoever to bring the loaf together.

Crunchy edges!

Drizzled with barbecue sauce!

Served with peas to maximize the comfort food factor!

BEAN & RICE "MEAT"LOAF

Serves four

Recipe adapted from: Jennifer McCann

1 T olive oil
1 medium onion, diced
1 medium garlic clove, diced
1 c. frozen mixed vegetables, defrosted and chopped
1 c. canned pinto beans
1 c. canned black beans
1 c. cooked brown rice
1/4 c. water
1/4 t dried thyme
1/4 t dried rosemary
1/2 t dried sage
1/4 t dried oregano
1 t ground cumin
2 heaping T Now Foods Nutritional Yeast Flakes
3 T San-J Reduced-Sodium Tamari
1 scant T Ener-G Egg Replacer, as needed

Preheat the oven to 350 degrees. Spray a loaf pan or 8x8 square baking pan with non-stick spray and set aside. An 8x8 pan will allow for crunchier edges.

Saute onion, garlic, and mixed vegetables in olive oil until soft. Add to a large mixing bowl along with the remaining ingredients.

Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny. You may not need to add any liquid if the mixture is very moist. Add more Egg Replacer and/or rice as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, and then turn out onto a plate or platter and slice.

Cold leftover slices of make a great sandwich filling.