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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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A great vegetarian alternative to meatloaf. Works great as leftovers as well. If you don't have a food processor, you can mash up the beans with a potato masher. Ingredients:
2 teaspoons olive oil |
1 onion, finely chopped |
1 garlic clove, crushed |
2 celery ribs, finely chopped |
14 ounces kidney beans, canned |
14 ounces lentils, canned |
1 egg |
1 carrot, coarsely grated |
1/2 cup cheddar cheese, finely grated |
1 cup breadcrumbs |
1 tablespoon tomato paste |
1 tablespoon ketchup |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon chili powder |
Directions:
1. Preheat the oven to 350°F Lightly grease a 9 x5 x3 loaf pan.
2. Heat the oil in a frying pan, add the onion, garlic & celery and cook gently for 5 minutes, stirring occasionally. Remove the pan from the heat and cool slightly.
3. Rince and drain the beans and lentils. Place in a food processor with the onion mixture and egg and process until smooth.
4. Transfer the mixture to a bowl, add all the remaining ingredients and mix well. Season with salt & pepper to taste.
5. Spoon the mixture into the prepared loaf pan and level the surface. Bake for about 1 hour, then remove from the pan and cut into slices to serve.
6. Can be eaten hot or cold.
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