Vegetarian Meatloaf
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Southern Style Vegan Meatloaf

Vegan meatloaf made with quinoa, oats, red beans, and veggies!
Course Main
Cuisine American, Southern, Vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Author I Heart Recipes

Ingredients

  • 215 oz can of red kidney bean, undrained
  • 2 cups brown quinoa cooked
  • 2 1/4 cups quick oats uncooked
  • 1 1/2 cup cornmeal
  • 1/2 cup vegetable broth
  • 1 medium bell pepper
  • 1 medium yellow or white onion
  • 5 green onions
  • 3 large carrots
  • 1 tbsp minced garlic
  • 1 tsp fresh rosemary leaves chopped
  • 1 tsp fresh thyme leaves chopped
  • 1 1/2 tsp ground cumin
  • 3 sage leaves chopped
  • 2 1/2 tsp seasoning salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil
  • 3/4 cup BBQ sauce

Instructions

  • Toss the carrots, bell peppers, and onions in a food processor or blender.
  • Pulse until everything is well minced, then place everything in a large mixing bowl.
  • Next add the beans( with the liquid in the can), cooked quinoa, and oats in the food processor, and pulse until everything is well combined.
  • Add the quinoa, oats, and bean mixture into the mixing bowl with the veggies.
  • Now add in the garlic, chopped herbs, and seasonings.
  • Drizzle in the olive oil.
  • Mix the ingredients, and pour in the vegetable broth.
  • Sprinkle in the cornmeal.
  • Mix again until everything is well combined.
  • lightly oil a 9 x 5 loaf pan then add in the "meatloaf" mixture.
  • Bake on 375 F for 45 minutes.
  • Remove the meatloaf from the pan, then place on a cookie sheet.
  • Slather on the BBQ sauce.
  • Put the meatloaf back in the oven, and bake until the sauce is nice and sticky ( about 15 minutes).
  • Remove from the oven, and let sit for 10 minutes.
  • Serve, and enjoy!