Meatloaf. I love meatloaf. Not meat meatloaf, but meat(less)loaf.
I love slicing into it, topping it with extra sauce and then serving it alongside mashed potatoes with freshly snipped chives…
I love its texture and hardiness. Its down home simplicity. Its common ingredients…
Especially on fog enshrouded evenings…comfort food in spring I say, and healthy at that!
Meatloaf without the meat.
You’ll never know ’till you do…
adapted from the silver palette
2 cups white beans
1/2 cup walnuts, ground
generous pinch of coarse salt
generous pinch of ground pepper
1 small onion, chopped
1/2 cup organic ketchup (no high fructose corn syrup here)
1/2 tsp. basil (dried or fresh)
1 cup old fashioned oats (not instant)
2 tbsp. parsley, chopped
4-6 ounces fresh mushrooms, sauteed till browned
1/2 tsp. oregano
Cook beans and drain. If using canned, drain and rinse. Mash beans with fork.
Slice and saute mushrooms until browned (saute in butter or olive oil)
Add oatmeal, nuts, and eggs, to mashed beans, mix well.
Blend mixture with herbs, ketchup, mushrooms, onions, salt + pepper
Place mixture in a greased 9″ X 5″ X 2″ (or thereabouts…)loaf pan.
Top with red sauce. (recipe below)
Bake at 350 degrees for 50 minutes.
1 small onion, finely chopped
1 tbsp.olive oil for sauteing
1 cup crushed tomatoes or diced
1 handful fresh spinach, kale or swiss chard, chopped
Saute onion in olive oil until browned.
Add chopped greens, saute until softened.