Vegetarian Meat Loaf

I found this recipe from the Forks Over Knives app. I’m always looking for ways to feed my family meatless meals that are healthy. I’m not a meat hater or anything but I feel that shifting to have meatless meals several times a week is good for the body.

Serves 4
Prep time 15 minutes
Cook time 1 hour

Weight Watchers Points 4 points per serving.

INGREDIENTS:
1 15 ounce can black beans or kidney beans, drained and rinsed
1 onion, finely diced
2 garlic cloves, minced
1 large carrot, peeled and shredded
2 celery stalks, washed and shredded
1 cup finely chopped brown mushrooms
1 cup cooked quinoa
1 tablespoon Italian seasoning
3 tablespoons brown rice flour (or whole-wheat flour)
2 tablespoons low-sodium soy sauce or tamari (GF)
2 tablespoons ketchup

Instructions:

Preheat oven to 350º F and set your 8-inch nonstick loaf pan nearby.
Mash beans in a large bowl with a fork or potato masher and mix all ingredients until evenly combined. Transfer to prepared pan and pat down firmly and tightly using a spatula.
Bake for 45 minutes to 1 hour, until firm and brown on the outside. Allow the loaf to cool and firm up before serving, about 15 to 20 minutes.

Chef’s Note: It’s important that you chop everything fine and pack it down tight if you want your loaf to hold together.

Place a serving plate over the loaf pan and turn it upside down, to flip the loaf out onto the plate.

Hippie Loaf packed tight