Meatless Dinner LOAF
- 20m Prep Time
- 1h 15mCook Time
- 1h Ready In
6 servings The flavor of this loaf is even better the next day. Leftovers make terrific sandwiches. Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.
Ingredients
- 1 cup textured vegetable protein
- One 15-ounce can tomato sauce
- One 15-ounce can black or pinto beans, drained and rinsed
- ¾ cup water
- 1 large egg, beaten
- 1 small onion, chopped
- 1 small jalapeño pepper, seeded and minced, or 2 canned chile peppers, drained and chopped
- ¾ cup dry bread crumbs
- ⅓ cup all-purpose flour
- ¼ cup finely chopped cilantro
- 1 tablespoon chili powder
- 3 garlic cloves, minced, or 1 teaspoon garlic powder
- 1½ teaspoons ground cumin
- 1 teaspoon salt
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup textured vegetable protein
- One 15-ounce can tomato sauce
- One 15-ounce can black or pinto beans, drained and rinsed
- ¾ cup water
- 1 large egg, beaten
- 1 small onion, chopped
- 1 small jalapeño pepper, seeded and minced, or 2 canned chile peppers, drained and chopped
- ¾ cup dry bread crumbs
- ⅓ cup all-purpose flour
- ¼ cup finely chopped cilantro
- 1 tablespoon chili powder
- 3 garlic cloves, minced, or 1 teaspoon garlic powder
- 1½ teaspoons ground cumin
- 1 teaspoon salt
Let's Cook
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Step 1.
Combine in a large bowl: 1 cup textured vegetable protein; One 15-ounce can tomato sauce; One 15-ounce can black or pinto beans, drained and rinsed; ¾ cup water; 1 large egg, beaten; 1 small onion, chopped; 1 small jalapeño pepper, seeded and minced, or 2 canned chile peppers, drained and chopped; ¾ cup dry bread crumbs; ⅓ cup all-purpose flour; ¼ cup finely chopped cilantro; 1 tablespoon chili powder; 3 garlic cloves, minced, or 1 teaspoon garlic powder; 1½ teaspoons ground cumin; 1 teaspoon salt
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Step 2.
Pack the loaf mixture into the pan. Cover loosely with foil and bake for 45 minutes. Uncover and bake until set, about 30 minutes. Let stand in the pan on a rack for 5 minutes, then invert onto a serving platter.