Dinner ~ Vegan Meatloaf & Garlic Mashed Potatoes

My son was coming home from college with a few friends, so I decided to make a little comfort food ~ vegan meatloaf, garlic mashed potatoes, and green beans. It only takes a few minutes to prepare the meatloaf when you use canned beans and a food processor. Cooking time extends the overall prep to meal time to 1 hour. I made meatloaf 2 different ways and both were good. However, the meatloaf was a little moist when eaten warm, straight out of the oven. Infant, it was more like eating Sloppy Joes. They firmed up overnight and sliced like a loaf when cold. 

So, this is what I have learned: What is better than vegan meatloaf? Next day cold,vegan meatloaf. 

Dinner: Vegan red bean and rice meatloaf, garlic mashed potatoes, greens beans with almonds, salad, and purple seedless grapes. 

Vegan Beans & Rice Meatloaf

1 14 oz can red kidney beans

2 c cooked brown rice

1large red onion, chopped

2 cloves garlic

1 tsp garlic

1/2 tsp salt

ketchup for topping

Mix all ingredients, except ketchup, in food processor. Put into greased 9 inch loaf pan. Top with ketchup. Bake for 45 minutes. 

Vegan chickpea meatloaf

Vegan Chickpea Meatloaf

1 14 oz can chickpeas, drained

1 14 oz can butterbeans, drained

1 red onion, diced

2 stalks celery, chopped

2 carrots, diced

2 cup breadcrumbs

2 tbsp tamari

2 tbsp garlic powder

1 tsp sea salt

1/4 tsp black pepper

Topping

3/4 c tomato paste

2 tbsp agave

Please all ingredients in food processor and pulse until blended. Put into greased 9 inch loaf pan.  Mix tomato paste and agave in bowl.  Spoon on top of chickpea meatloaf mixture. Bake for 45 minutes.