Old-School (But New Wave) "Meatloaf"by caroline
From the moment I understood that nutrition and what we put into our bodies was a decision for each one of us to make, I have been fascinated with all things related to the subject.
When I was a teenager, my mom began reading books by Marilu Henner and, after she had finished the first one, Total Health Makeover, I instantly scooped it up. It was the first time I had read about dairy and how its various properties can wreak havoc on our bodies. I learned about skin brushing, the not-so-good components of caffeine and I was completely enamored with the photos of Marilu's neatly organized pantry.
I still count this book in my top ten favorite health picks, and I reference it regularly for recipes and information about a vegan lifestyle or the benefits of maintaining a balanced diet.
As you know, we've been on the unpacking train after our recent move. The other day, I decided to crack open all of the boxes with my books — my most favorite part of unpacking! — when I came across Total Health. Prior to our move, a lot of our things had been in a storage space, so I was without some of my most prized books for several months. Taking each one of them out of their boxes was like Christmas in May!
When I cam across Total Health, I immediately cracked it open and remembered again just how much I love the book. I flipped to the recipes, and came across one for a vegetarian meatloaf.
Ding, ding, ding! I figured now was as good at time as ever to bake it on up.
Here it is with several of my own additions, including a change on the beans, addition of various veggies and gluten-free bread crumbs. It turned out wonderfully!
Veggie "Meatloaf" (adapted from Marilu Henner's Total Health Makeover)
- 2 Tablespoons olive oil
- 1 clove garlic, minced
- 1 shallot, minced
- 1/2 cup onions, diced
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1/2 of a large sweet potato, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 cup mixed bell peppers
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 Tablespoon gluten-free tamari
- 3 cups pureed (but still chunky) white beans, like butter beans, cannellini beans or chickpeas
- 2 cups cooked brown rice
- 1-1/2 cups gluten-free bread crumbs
- 1 teaspoon salt
Preheat oven to 350 degrees. In a large saute pan, warm 1-1/2 Tablespoons olive oil over medium heat, then add ingredients (garlic through bell peppers). Cook for 15 minutes, stirring occasionally. Add thyme, oregano and gluten-free tamari, mixing through vegetables. Remove from heat.
In a medium bowl, combine pureed beans, brown rice, gluten-free bread crumbs and salt. Fold in sauteed vegetables, mixing until thoroughly combined.
Prepare a 9" loaf pan by greasing with cooking spray or brushing with olive oil. Add combined ingredients and mold into a loaf. Brush top with remaining 1/2 Tablespoon olive oil and place in oven. Bake for 30 – 35 minutes or until golden brown. Cool completely before cutting into 1" slices.
Last night, I topped this with the salsa from this recipe (with about 1/4 cup of it pureed and mixed in to make it a bit saucier). But I had a slice of it between two toasted slices of Rudi's Gluten-Free Bread for lunch today and it was faaa-bulous. Both ways = totally delicious!
Note: This recipe is gluten-free and vegetarian. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)
These days, there are so-o-o-o-o many health resources out there for us to use. But relying on an old-favorite sometimes comes in handy, too.
What's your tried-and-true cooking or recipe resource?