This meatless meatloaf is damn delicious. You won’t even notice you’re missing the meat!
The black beans paired in an enticing enchilada bath are just what you need for another Meatless Monday feast. This dish is hearty and filling and a fantastic replacement for protein to fill up the whole family.
Meatless Meatloaf Filled with Protein and Fiber
It’s filled with veggies yet tastes so close to the classic meatloaf recipe, you’ll surprise your kids when you say it’s vegetarian!
Enchilada sauce adapted from Lexi’s Clean Kitchen, which is by far one of my absolute favorite cookbooks!
- 3 Tablespoon Flaxseed
- 1/2 Cup Water
- 1 Teaspoon Olive oil
- 1 Large Yellow onion Diced
- 4 Cloves Garlic Minced
- 1 Large Bell pepper Diced
- 1 Large Carrot Shredded
- 10 Ounces Corn
- 2 1/2 Cup Black beans Rinsed and drained
- 6.5 Ounces Sundried tomatoes
- 8 Ounces Enchilada sauce
- 3 Teaspoon Cumin
- 1 Tablespoon Chili Powder
- 1 Teaspoon Oregano
- 1/2 Cup Oats
- 1/2 Cup Oat flour
- 1.5 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 2 tbsp avocado oil or extra virgin olive oil
- 1/2 cup tomato sauce
- 1 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1 cup chicken broth
- 2 tsp arrowroot flour
- 2 tsp water
Preheat oven to 350 degrees. Grease a 9x13 baking dish and set aside.
Mix flaxseed with water and place in fridge while preparing the rest of the ingredients.
Saute onion for 2-3 minutes over medium-high heat. Then add garlic, bell pepper, and carrot and cook until onions are translucent.
Transfer to a large bowl and mix in spices. Set aside
Blend black beans in a food processor and mix into the bowl with sautéed veggies. Add corn, oats, oat flour, and flaxseed and mix until everything is well combined.
Heat the oil in a small saucepan over medium heat. Add the tomato sauce and all the spices and salt.
Grab a whisk and gently whisk in the chicken broth little by little. In a small bowl or ramekin, make a slurry with the arrowroot flour and water. Add this in and whisk until well combined.
Lower the heat and let it simmer for 10 minutes or until the sauce is reduced by a quarter. Dip in a spoon and see that it' think enough to cost the back of the spoon. Remove from heat and let it cool.
Enchilada sauce adapted from Lexi's Clean Kitchen