PeaNot “Meat” Loaf
1/2 cup peanuts
2 TB olive oil
One onion, diced
One large garlic clove, minced
One cup mushrooms, cleaned and chopped
2 cups cooked black beans
1 cup dry whole wheat bread crumbs
1/4 to 1/2 cup vegetable broth, as needed
1/2 cup cooked oatmeal
1/4 tsp. dried thyme
1/2 tsp. dried sage
1 tsp. dried basil
1/4 cup minced fresh parsley
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
2 TB ketchup
Freshly ground black pepper, to taste
1 tsp. salt
Preheat the oven to 350º. Spray a loaf pan or 8×8 square baking pan with nonstick spray and set aside (an 8×8 pan makes a crisper loaf).
Grind the peanuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté any vegetables you’ve chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices of PeaNot “Meat” Loaf make a great sandwich filling.
I generated this recipe courtesy of http://www.veganlunchbox.com/loaf_studio.html. I apologize for neglecting the vegetarians and vegans out there in not having a dinner loaf recipe as a meatloaf alternative. Feel free to use ingredients your family likes or can eat.