Vegan Meatloaf #1

Ingredients

• 2 cups black beans, cooked
• 2 small carrots, peeled and grated (or 1 large)
• 1 onion, chopped
• 2 celery ribs, chopped
• 1 zucchini, chopped
• 1 cup mushroom, sliced
• 3 garlic cloves, minced
• 1 cup cooked brown rice
• 1/2 cup pine nuts
• 2 tablespoons brown rice flour
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons ketchup, plus more
• ketchup, to top
• 1 tablespoon dried parsley
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon dried dill weed

Directions

1. 1

   Pulse the pine nuts in a food processor until it resembles a coarse meal. Empty into a large mixing bowl.

2. 2

   Sauté the vegetables (minus the beans) with the oil over medium heat until everything is softened. Take off the heat.

3. 3

   Preheat the oven to 350°F and grease an 8x8 baking dish with oil or spray. Add the beans, rice, vegetables, seasonings, soy sauce, ketchup and flour to the mixing bowl and mash/mix everything together. If the "batter" seems to dry, add some vegetable broth to moisten. If it seems to wet, add some more flour.

4. 4

   Scoop the mix into the baking dish and level out the top. Place in the oven to bake for 1 hour. After about 40 minutes, take out the loaf and spread some ketchup over the top (optional) and place back in the oven to continue baking.

5. 5

   Let the loaf cool for 10-15 minutes and either turn out onto a platter, or just serve out of the dish. I served mine with a baked potato and steamed veggies.