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No Meat Meatloaf

January 27, 2013

Filled under Main Dish, Vegetables

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I love meatloaf and so does the family. It is one of my go-to recipes for Sundays since it fills the house up with a good, homey Sunday dinner smell and, if there are any leftovers, I can use them to make something else later in the week like spaghetti or hamburger casseroles. If you have visited the Lunch-Wagon over the past few years then you remember my struggle to make the perfect meatloaf. And by perfect I simply mean one that doesn’t fall apart. A couple years back I achieved meatloaf nirvana just by switching breadcrumbs for oatmeal as found in the Sunday Meatloaf recipe from 2011.

Tonight was one of those Sundays with meatloaf on the menu and as I was piling up the ingredients for mixing I remembered, “Oh yeah, I am counting calories.” I quickly ran to my calorie counting app (yes, I may be slightly addicted to that app) and punched in my meatloaf recipe along with sides planned for dinner. All in total dinner was going to put me over my limit for the day. Shouldn’t have had that extra Nutella toast this morning! So to the fridge I go a-rummaging. Remember those black beans from my improvised taco takeout?

Before we get to the ingredients let me just put it out there; I am NOT a vegetarian. Just because I am going through a bean phase right now, I love my meat. Give me a pork tenderloin wrapped in bacon with a side of steak topped with sausage and I am a happy girl. And even better if it comes from the deer my hubby killed this hunting season. However, I am learning to use meat alternatives for the purpose of cutting back on calories. The best part about this No Meat Meatloaf was the first bite surprise over the richness of the flavor. Second best part, staying at my calorie goals for the day. Two slices from a mini loaf pan were under 200 calories!

This recipe makes one mini loaf pan, serving 2. Feel free to double or triple to serve a larger crowd.

Ingredients:

1/2 cup black beans, rinsed and drained
1 cup garbanzo beans, rinsed and drained
1 tsp hamburger (or grill) seasoning
1/4 cup organic tomato sauce, divided
2 tbs diced onions
1 tsp diced garlic

Putting It All Together:

Preheat oven to 325.
Mix beans, seasoning, half of tomato sauce, onions and garlic in a mixing bowl.
Press into a greased mini loaf pan.
Bake for 25 minutes, remove from oven, cover top with remaining sauce and return to oven for 10 minutes.

Enjoy!