Okay – so meatloaf is not really anyone’s favorite food, right? Yet it is easy to make and full of protein. And with mashed potatoes and a salad, it’s a perfect weeknight meal. So, I set out to make a vegan loaf with lots of flavor and I think this one’s pretty neat – hence the name “neatloaf”. It’s also really delicious the next day, cold, in a sandwich. This recipe can also be made into “burgers” instead, which are great on whole wheat rolls with lettuce, tomato, onion, daiya cheese and anything else you want to add! And here’s a tip – Whole Foods sells bags of organic, frozen white and brown rice so you can just scoop out one cup, pop it in the microwave for 3 minutes, and then have that ingredient ready. Or why not use some leftover rice from a recent Asian takeout order?
1/2 cup walnuts
1 onion, chopped
1 T ground flax meal
3 T nutritional yeast
2 T ketchup
dash vegan worcestershire
1 t salt
2 cans (or better yet, cartons) pinto, black, navy, or any other bean, drained*
11/2 c (plus more) plain or seasoned breadcrumbs (may need to add another 1/2 c to get consistency of a thick cookie batter)
for the glaze: combine 1/2 c ketchup, 2 T brown sugar, and 1 t spike seasoning
Preheat oven to 350. Spray an 8×8 pan with cooking spray.
In a food processor, process walnuts until ground. Add the onion, flax, yeast, ketchup, worcestershire and salt.
Add beans and process to combine.
Add breadcrumbs and process until all incorporated.
Spread into prepared pan.
Bake for 40 minutes, then spread glaze on top and return to oven for 10 minutes more.
Let cool 10 minutes before slicing.
for “burgers” – shape into round patties and bake for 30 minutes covered and then 10 more minutes with the glaze.
* I love the new, small cartons of beans from Fig Food Co. They are BPA-free cartons, not cans. No lead, no toxic glue – and all from an organic and environmentally responsible company! And – no need to use that annoying can opener.