“Meatless Wonder” Meatloaf

“Meatless Wonder” Meatloaf

I have been playing with this for a bit and had the chance to try different ways of putting it together. It’s been tasted and tried by other foodies and the reviews have been very good. I am not so into meatless things especially when they are no good, but this is good. I tend to find that it is best if cooked and cooled and left to sit overnight in the fridge. The next day the flavors are really melded well. Once cool you can heat a single serving or try some other things – it works great as a meatloaf sandwich, heated in a grill pan or on the BBQ to give it some grill marks and or heated with a little extra tomato under the broiler.

1 cup soybeans, cooked – don’t use a can if at all possible, use the fresh or frozen edamame which is widely available
½ cup walnuts that have been toasted
1 teaspoon salt
1 large white or yellow onion - diced
½ cup ketchup
1 cup fresh herb leaves – I mix basil, rosemary, oregano and lots of flat leaf parsley
1 cup rough cut oats
3 eggs
½ teaspoon ground chipotle pepper
1 large Portobello mushroom diced
2 cloves of fresh garlic
One can fire roasted crushed tomatoes (no salt if possible) or ketchup; for the top

Sautee the onion and mushrooms until cooked in some olive oil over medium to low heat
Place everything but the eggs and tomato topper into the bowl of a full size food processor. Use the sharp blade and pulse the mixture until its ground but not pureed. You should not have big pieces of soybeans visible. Remember to PULSE don’t just turn it on and let it go….

Remove mixture from processor and mix in the eggs very well

Line a loaf pan with foil and grease it

Fill the pan with the meatloaf mixture and top with the tomatoes

Bake at 350-375 for 50 minutes or until the center is warm and firm

Let rest one hour before eating or store overnight as noted above.

Cheers