With no further introduction other than that it’s one of Mr. C’s absolute favorites, I proudly present *trumpet horns and a person tossing flowers* the meatless meatloaf!
Blackbean Meatloaf
- 2 cans black beans, rinsed
- 1.5 cups (3,5 dl) quick oats
- 1/2 red bell pepper, chopped.
- 1 carrot, chopped or grated
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 tablespoon + 1 teaspoon cumin
- 3 tablespoons chopped sun dried tomatoes
- 4 tablespoons sliced olives
- Black pepper and sea salt, to taste
- Oil or water for sautéing
How to:
- Pre-heat oven to 350°F (176°C).
- In a medium pan, water or oil saute the onions until translucent, add the garlic, pepper and carrot. Cook for about 5-6 minutes, until softened.
- In a large bowl, combine the black beans, oats and all seasonings. Add in the veggies that you sautéed and mash with a potato masher or fork until well combined but not too mushy. If it isn’t moist enough to hold together add water and if too moist add oats until it holds together.
- Spoon “dough” into a parchment paper lined loaf pan and bake for about 30 minutes, until it has developed a nice crust.
- I served it with asparagus and salsa piquante, but whatever rocks your boat will work perfectly fine i’m sure!
