A friend of mine is Celiac and solicited my help in creating a gluten-free veggie meatloaf recipe. We started throwing ideas back and forth about how to make a meatloaf out of the items in our pantry and this is what we came up with. It's absolutely delicious!
A wonderfully easy gluten-free vegan meatloaf that can be made from pantry staples. Whole wheat flour can be substituted for brown rice flour if you do not have a gluten allergy.
15 ounces black beans, drained and rinsed
1 whole onion, diced
2 whole garlic cloves, minced
1 whole carrot, minced
2 whole celery ribs, minced
1 cup mushrooms, coarsely chopped
1 cup cooked quinoa
1 tbsp Italian seasoning
3 tbsp brown rice flour
2 tbsp ketchup
2 tbsp tamari
Preheat oven to 350F. Grease a standard bread pan and set aside. Mash black beans in a large bowl and combine all ingredients until evely combined. Transfer to pan and pat down firmly and tightly using a spatula. Bake 45 minutes to one hour, until firm and browned on the outside. Allow the loaf to cool and firm up before serving, about 15 to 20 minutes.