Not So Meaty, Meatloaf

I know what you’re thinking… meatless meatloaf? Why? Well I’ll tell you, because it’s hearty, healthy, high in fiber, and just damn delicious.

There’s something about a meatloaf that makes me think of my childhood. I always loved my mom’s loaf and the meal brings a warm, fuzzy, lets sit around the table for dinner and “family time” feeling. It is just a staple type of family food that most people have their own favorite version. Well it’s been years since I’ve had my mom’s meatloaf but have been making (and perfecting) this meatless version. So if you’re looking for a hearty holiday menu idea, be sure to give this one a whirl.

How to make this meatless meatloaf

First start by sautéing onion, celery and garlic in a saucepan. Cook for about 5-ish minutes until they soften. Remove from the heat and cool slightly.

Lightly grease a loaf pan. I actually prefer to place parchment paper in the pan as once its done cooking you can pull the entire loaf out of the pan. It’s super hard to pull out that first piece of meatloaf from the pan, and it’s never a perfect piece to plate.

Drain and rinse your red kidney beans and lentils and place in a blender or food processor with the onion, celery, garlic mixture and egg. Process until smooth, smooth, smooth.

Transfer the mixture to a bowl, add all remaining ingredients and mix well. Pretty easy right?

Season with salt & pepper then spoon the mixture into your prepared loaf pan and even it out.

Bake at 350°F for about 1-hour, but in those last 10-minutes, add ketchup to the top and sprinkle with brown sugar. This gives your meatless loaf a bubbly and crispy topper. Mmm, its so good!

Serve hot (or cold) with your favorite side. This dish is so filling, so savory, and all around delectable.  

Ingredients

• 2 teaspoons olive oil

• 1 small onion, finally chopped

• 1 garlic clove, minced

• 2 celery ribs, finely chipped

• 14-oz can red kidney beans

• 14-ounce can lentils

• 1 egg

• 1 carrot, grated

• ½ cup cheddar cheese, shredded

• 1 cup whole-wheat breadcrumbs

• 1 tablespoon tomato paste

• 1 tablespoon ketchup (plus 1-2 more for top)

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon chili powder

• 1/2 teaspoon red pepper flakes

• Salt & pepper

• 1 tablespoon brown sugar (optional, for top)

Instructions

1. Preheat oven to 350°F.

2. Lightly grease a 9 x 5-inch loaf pan. Alternatively you can place a piece of parchment paper in the pan for easier removal of the loaf.

3. Heat the oil in a saucepan and add the onion, garlic, and celery and cook until soft, about 5 minutes. Remove from the heat and cool slightly.

4. Meanwhile, rinse and drain the red kidney beans and lentils. Place in a blender or food processor with the onion, celery, garlic mixture and egg. Process until smooth.

5. Transfer the mixture to a bowl, add all remaining ingredients and mix well. Season with salt & pepper.

6. Spoon mixture into your prepared loaf pan and smooth surface.

7. Bake for about 1-hour. In the last 10 minutes, add ketchup for top and sprinkle with brown sugar.

8. Serve hot with a side salad and enjoy!

See, it may seem like a lot, but the food processor and oven do all the work. This meatless loaf won’t disappoint and makes amazing leftover sandwiches.

Enjoy. 

Peace & Love.
Nikki

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Do you make this savory dinner?

Please leave me a comment below or share a photo on Instagram and tag @TheSunshineHustle.

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