Not Your Momma’s Meatloaf!!

So good, folks never know it's meatless!!

It's even better the next day in a meatloaf sandwich. Yum!

Ingredients:

2 long Carrots, steamed and chopped

1 red or yellow Bell Pepper

1 medium white Onion, chopped

2 teaspoons minced Garlic

1 package extra firm Tofu (I prefer sprouted tofu)

1 cup cooked Brown Lentils

1 ½ cups of Black Beans (approx. 1 can)

1 cup of Brown Rice
½ cup of whole wheat Bread Crumbs (or a gluten-free variety)
1 Egg* 

¼ cup of Ketchup

¼ cup Soy sauce (or Tamari)

2 tablespoons of Worchestershire sauce

2 tablespoon Spicy Yellow Mustard

4 teaspoons dried Parsley

2 teaspoons dried Oregano (or Italian seasoning)

1 teaspoon dried Rosemary

1 teaspoon ground Paprika

1 teaspoon of dried Cilantro

1 teaspoon Sea Salt

* Optional (you can substitute 1/2 teaspoon of baking powder instead for Vegan meals)

I am a life-long meatloaf lover. This recipe was born from a black-bean burger recipe, but perfected as a meatloaf...enjoy!

Directions:

Preheat your oven to 400 degrees F, and line a baking pan with parchment paper. 

Steam carrots in microwave until tender and then chop them into small pieces. Prepare the lentils and brown rice according to the directions and set aside to cool. Saute chopped onions, peppers, and garlic until onion turns clear.

In a food processor, place the black beans, lentils, all spices and all wet ingredients into a food processor and blend until thoroughly pureed. Using a food mallet, or a heavy fork, mash up the tofu and steamed carrots to make a heavy paste. Add the mixture from the food processor and stir with a spatula. Next add in the sauteed vegetables and finally fold in the rice and bread crumbs.

Place in a loaf pan or square baking pan. Cover with foil and cook for 30 minutes. (Hint: Remove the foil 10 minutes before it's finally done so the top browns nicely.)

This recipes makes 8 servings. 

This recipe is:
-Vegan/Vegetarian
-Gluten Free