Get the taste of meatloaf, without the meat. This meatloaf has protein from beans and excellent flavor from fresh vegetables and herbs. Even better? You can make it ahead of time, and freeze it for a quick weeknight meal in your future.
To freeze, make and bake it first for 25 to 30 minutes or until it is just set. Let cool and wrap with foil. Freeze for up to 3 months. To heat up, defrost and bake for 20 to 25 minutes or until set.
Another way to save time is to reduce the size. Mini versions can be made in either mini loaf pans or muffin tines and baked for 20 to 25 minutes (depending on size).
- 3 Tbsp flaxseeds, ground
- ¼ cup water
- 1 cup oats
- 3 cups (about 2 x 16oz cans) black beans
- 1 tsp oil
- 1 onion, diced
- 2 carrots, shredded
- 1 red pepper, diced
- 4 cloves garlic
- ¼ - ½ jalapeno
- 2 Tbsp chili powder
- 1 tsp oregano
- ½ cup corn
Preheat oven to 350F and grease a loaf pan.
Combine flaxseeds and water. Set aside.
In a food processor, grind ½ cup oats into a flour. Set aside in a mixing bowl. Then blend 1 ½ cup beans into a paste and add into mixing bowl. Add in remaining oats and beans into mixing bowl.
Sauté onion in oil until translucent about 4 to 6 minutes. Add carrots, red pepper, garlic and jalapeno. Sauté for 4 to 6 minutes or until soft. Add in chili powder and oregano. Sauté 2 minutes.
Add cooked veggies, corn and flax mixture into oats and beans and combine well. Season with salt and add more chili powder and oregano if needed.
Add mixture to loaf pan and press to smooth out. Bake for 35 to 45 minutes. Let cool 10 minutes.
Top with avocado or guacamole.