Thanksgiving Meatless Meatloaf
1 15 oz can of Cadia Garbanzo Beans
2 15oz cans of Cadia Black Beans
1 cup of One Degree Sprouted Rolled Oats
1 cup of cornmeal
3 tablespoons of liquid smoke
1/2 cup of liquid from can of garbanzo beans (aquafaba)
2 teaspoons of olive oil
1 medium yellow onion, finely diced
1 tablespoon dried Italian seasoning
2 teaspoons of ground sea salt
2 tablespoons of Wan Ja Shan Worcestershire Sauce
1/3 cup of ketchup
1 cup of True Foods BBQ Sauce
Preheat your oven to 350°F (176˚C) and line a 9" bread pan with parchment paper. You may also grease the pan if your prefer.
Heat up a large skillet on medium heat and add olive oil. Once your oil is hot, add in your diced onions and lower the heat to medium-low, stirring well. Add in your Italian seasoning, salt, and pepper to taste, stirring with your onions until they are soft and translucent.
Add 2 tablespoons of Wan Ja Shan Worcestershire Sauce, 1/2 cup of Zoup Veggie Broth. and 1/3 cup of ketchup to your onions and stir until your ketchup dissolves. Set aside for later.
In a food processor, blend 15oz of Cadia Garbanzo Beans until they are creamy. Place your blended garbanzo in a large bowl and set aside.
Blend 15oz of Cadia Black Beans (1 can) in the food processor until creamy and place in the bowl together with the garbanzo beans.
Pulse the second 15oz can of Cadia Black Beans so that they're ground into smaller pieces, we want these for added texture in our meatloaf. Place into the bowl with the blended beans.
Place your One Degree Sprouted Rolled Oats into the food processor and blend until it turns into a coarse flour texture. Place in the bowl together with your beans.
Add 1 cup of cornmeal, 1/2 cup of aquafaba, and 3 tablespoons of liquid smoke into the bowl with the beans.
Gently fold your onion mixture into the bowl of beans until all of your ingredients are well combined. Spoon your mixture into a bread pan, making sure that it is evenly distributed and pushed into the corners of the pan.
Evenly spread your 1 cup of True Foods BBQ Sauce over the top of the loaf and bake for 1 hour and 20 minutes.
Allow your meatless meatloaf to cool for ten to 15 minutes and let it set before cutting into.