Southern Style Vegetarian Meatloaf
A savory Southern Style vegetarian meatloaf made with quinoa, oats, red beans and veggies! Serve alongside tender baby reds and a side salad for a delicious meal!
Servings 12
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!