For the vegans out there, this recipe is perfect for you. Even if you aren't vegan though, this is a healthy twist on a classic favorite and it's SO good. You won't even be missing the meat.
Black Bean Meatloaf Photo Credit: Ambitious Kitchen
  Ingredients:
  • 3 tablespoons flaxseed meal
  • 1/2 cup water
  • 1 teaspoon olive oil
  • 1 small yellow onion
  • 3 garlic cloves, minced
  • 1 red bell pepper, finely diced
  • 1 carrot, shredded
  • 1 jalapeno, seeded and diced
  • 2 teaspoons cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper *optional
  • 1/4 cup finely diced cilantro
  • 2 (15 oz) cans black beans, rinsed and drained
  • 3/4 cup sweet corn
  • 1/2 cup gluten free oats
  • 1/2 cup gluten free oat flour
  • freshly ground salt and pepper, to taste
  For the sauce:
  • 1/3 cup salsa verde (green salsa)
  • 1/2 avocado, mashed
  • 2 tablespoons finely diced cilantro
  Instructions:
  • Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray. Mix flaxseed meal and 1/2 cup water to a small bowl and place in the refrigerator while you make the rest of the loaf (the flaxseed meal will help bind the loaf together). Put a large pan over medium heat and add 1 teaspoon of olive oil. Add in onion, garlic, bell pepper, carrots and jalapeno; saute for about 7 minutes or until onions are translucent and carrots soften. Transfer to a large bowl and stir in spices and cilantro; set aside. Using a blender or food processor, blend beans from 1 can. Transfer to the bowl with the sauteed veggies, and stir in the remaining beans along with the corn, oats, oat flour, and flaxseed meal. Add mixture to prepared loaf pan, pressing and smoothing to the side to make sure it bakes evenly. Bake loaf for about 35 minutes. Remove from heat and cool for 5-10 minutes. Make the sauce by combining salsa verde, mashed avocado and cilantro in a medium bowl.