It’s not meatloaf, but it’s pretty damn close! This meat-less “meatloaf” recipe is super simple and only requires a few ingredients.
Now, growing up a little country, I’m partial to the meatloaf I grew up on: mixture of 2-3 meats, molded together, then covered in ketchup. However, I’ll take meatloaf, or meatloaf substitutes, really any type of way with any type of topping. It’s my favorite comfort food.
I found myself craving meatloaf, or an easy meal prep like it, so I decided to try this out and see how it goes. Spoiler: It went great. I’m someone who particularly enjoys texture, by the way, so you may find you want to chop up everything or throw it into a food processor or whatever you use to get a finer texture.
Most of this was made by feel, so in getting the consistency right, I kept adding flax seed as needed. So keep that in mind this recipe. This recipe would also be wonderful with all sorts of green veggies, I was just low on them at the time.
- Head of cauliflower
- 1 can of drained, rinsed red kidney beans
- 1 can of drained, rinsed chickpeas
- Finely ground flax seed
- Eggs or egg beaters
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tsp paprika
- 1 tbsp basil
- 1 tbsp parsley
- 1 tsp garlic powder
- Meatloaf topping of your choice, I used my favorite store-bought marinara sauce
- Preheat oven to 350-degrees
- Chop up/ground up your beans and cauliflower to the consistency you want for texture.
- I sometimes also take a potato masher to work the ingredients into a smoother mixture after chopping up thicker ingredients like the cauliflower.
- Add your seasonings and the chopped vegetables into a bowl
- Add 1-2 eggs and mush the ingredients together by hand – use food-safe gloves if you’re squeamish
- Add in about a cup of ground flax seed, mix together.
- Keep adding egg/flax seed until your mixture stiffens and can hold its mold
- Spray/line a baking pan with foil, mold “meatloaf” mixture into your dream meatloaf shape
- Top with your choice of sauce, as mentioned above, I did a thin layer of marinara
- Bake for about 30 minutes until it’s baked through and a little crispy
- Serve with an extra serving of your sauce drizzled on top