Two Bean Meatless Meatloaf Recipe 415 Recipes

"BETTER THAN BEEF" MEATLESS MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
• Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
• Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
• Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
• Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
• Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
• Bake in the center of the preheated oven until firm to the touch, about 1 hour.
• Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
• While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
• Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
• Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
• Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.

BEST VEGETARIAN MEATLOAF

Steps:

• Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You'll need 1/2 cup dry rice to yield 1 1/2 cups cooked; or you cook 1 cup dry rice and save the leftovers.)
• Preheat oven to 375°F.
• Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
• Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
• In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
• In a small bowl, lightly beat together 4 eggs.
• In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
• Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
• Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375F oven.

MEAT(LESS)LOAF

Steps:

• Preheat the oven to 400 degrees F.
• Pulse the mushrooms and onions in a food processor until they are pea-sized pieces.
• Toss the mushroom/onion mixture in the olive oil in a roasting pan. Roast for 20 minutes. Stir the mushroom mixture. Roast an additional 10 minutes.
• Meanwhile, use the food processor to roughly chop the zucchini. Place it aside.
• Puree the chickpeas and add the paprika, cumin, salt, pepper and chile powder. Combine with the mushroom mixture, then add the zucchini and breadcrumbs. (The mixture should be damp but not wet; add more breadcrumbs if necessary to tighten it up.)
• Form the mixture into a loaf in a loaf pan lined with parchment paper.
• Top the mixture generously with the Spicy Ketchup and bake until the meatloaf is quite firm (with the texture of meatloaf), about 40 minutes.
• Let rest 10 minutes before slicing or chill it if using later.
• Serve with your favorite sides. We recommend good, old-fashioned mashed potatoes or cheesy grits and sautéed seasonal vegetables.
• Whisk together the ketchup, brown sugar, hot sauce, black pepper and habanero in a saucepan. Cook over medium heat until the sugar is dissolved. Refrigerate or use immediately.

TWO BEAN MEATLESS MEATLOAF RECIPE - (4.1/5)

Steps:

• 1.Preheat oven to 375°. 2.In a small bowl, whisk together all glaze ingredients. Set aside. 3.In a food processor, pulse the oats until chopped well, but not into a powder. 4.Add onion, green pepper, garlic and sunflower kernels and pulse again until well combined. 5.Add in chickpeas, pinto beans, chili powder, Worcestershire, salt and pepper. Pulse until beans are almost nearly pureed. Leave a little bit of texture. 6.Spoon bean mixture into a greased loaf pan and even out. 7.Pour glaze over bean mixture. 8.Bake for 30-35 minutes or until glaze is caramelized and loaf is solid.

EASY VEGAN "MEATLOAF"

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
• Combine garbanzo beans and kidney in a food processor; pulse until smooth. Crumble tofu into the food processor; pulse until well combined and mixture resembles ground meat.
• Transfer mixture to a large bowl. Add tomato sauce, oats, bell pepper, onion, egg replacer, onion powder, garlic powder, oregano, and salt; mix by hand until combined.
• Form mixture into a loaf shape and place in the prepared baking dish.
• Bake in the preheated oven until cooked through, about 1 hour 30 minutes.

MEATLOAF FOR TWO

Steps:

• 1. In a medium bowl, beat milk, egg and Worcestershire sauce with a fork. Mix in beef, bread crumbs, salt and pepper.
• 2. Shape into 2 (4-by-2-1/2-inch) loaves. Place in an ungreased 8-inch square pan. Brush loaves with barbecue sauce.
• 3. Bake in a preheated 350-degree oven for 18-22 minutes until meat thermometer inserted in center of loaf reads 160 degrees. Let stand 5 minutes before serving. Serve with mashed potatoes.

MEATLESS MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x4 inch loaf pan.
• Place the onion, celery, fresh tomato, garlic, carrots, and salt and pepper into a food processor. Process until the vegetables have been pureed. Add the egg, tofu, and Parmesan cheese; process. Finally, pour in the bread crumbs, and process until evenly incorporated and the mixture is firmer. Pack the mixture into the prepared loaf pan.
• Bake in the preheated oven for 50 minutes, then top with the Cheddar cheese and canned crushed tomatoes. Continue baking until the cheese melts and the crushed tomatoes are hot, about 15 minutes more.

SIMPLE 2 PERSON MEATLOAF

Steps:

• put all ingredients in a large bowl and mix with your hands (it's easier,and mixes better than a spoon).
• If mixture is to wet add more bread crumbs,if to dry add more milk.
• Line a 13 x 11 baking sheet with foil.
• Form meat into a loaf on pan.
• cover meat wih ketchup and spread evenly over meat.
• Lay bacon over the loaf and wrap underneath.
• bake in 350 degree oven 45 minutes to 1 hour.
• Serve with garlic mashed potatoes.

BLACK BEAN VEGETARIAN MEAT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously coat the inside of an 8x13-inch baking dish with cooking spray.
• Mash black beans in a large bowl. Mix crackers, Cheddar cheese, bell peppers, corn, onion, jalapeno pepper, egg white, taco seasoning, and Ranch seasoning into black beans until evenly mixed. Spoon mixture into the prepared baking dish; form into a loaf.
• Bake in the preheated oven until cooked through, 45 to 60 minutes.