Recipe by Moor Driver
A great vegetarian alternative to meatloaf. Works great as leftovers as well. If you don't have a food processor, you can mash up the beans with a potato masher.
Top Review by jewelsf
from the cookbook "Vegetarian: the best ever recipe collection" by Linda Fraser. This recipe is fantastic!!! It has been a fav of mine for a number of years. I made it for dinner tonight and meat-eater hubby said it tasted just like regular meatloaf. picky eater son said "YUM!" and gobbled it up.
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 celery ribs, finely chopped
- 14 ounces kidney beans, canned
- 14 ounces lentils, canned
- 1 egg
- 1 carrot, coarsely grated
- 1⁄2 cup cheddar cheese, finely grated
- 1 cup breadcrumbs
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
Directions See How It's Made
- Preheat the oven to 350°F Lightly grease a 9"x5"x3" loaf pan.
- Heat the oil in a frying pan, add the onion, garlic & celery and cook gently for 5 minutes, stirring occasionally. Remove the pan from the heat and cool slightly.
- Rince and drain the beans and lentils. Place in a food processor with the onion mixture and egg and process until smooth.
- Transfer the mixture to a bowl, add all the remaining ingredients and mix well. Season with salt & pepper to taste.
- Spoon the mixture into the prepared loaf pan and level the surface. Bake for about 1 hour, then remove from the pan and cut into slices to serve.
- Can be eaten hot or cold.