Two Bean Meatless Meatloaf with Caramelised Parsnips & Green Beans

Preheat the oven to 180C.

Peel and finely chop the garlic, green capsicum and onion.

Juice the lemon and set aside.

Peel the parsnip and chop lengthways so as to cut them into batons.

Heat half of the oil in a frying pan over medium-high heat.

Add the onion, green capsicum and garlic and cook, stirring, until slightly softened.

Drain and rinse the pinto beans and chickpeas.

Add the beans to the onion mixture.

Cook until heated through.

Remove from the heat and mash the bean mixture with a potato masher.

Wipe the pan down with paper towel. In a bowl, combine the worcestershire sauce, bean mixture, meatloaf herbs and meatloaf spices.

Season well with salt and pepper.

Press the chickpea mixture into individual loaf shapes and place on a baking tray.

In a small bowl mix together the ketchup, half of the wholegrain mustard and the brown sugar.

Brush the sauce over the meatloaf to form a nice thick layer.

In the frying pan melt the butter over medium heat.

Place the meatloaf in the oven and bake until the top is lightly browned and the meatloaf is cooked through.

Add the honey to the butter and stir until combined.

Add the parsnips and toss to completely cover in honey mixture.

Remove from the heat, and place on the baking tray in the oven to roast.

Add the remaining olive oil to the frying pan and heat over medium-high heat.

Add the green beans and cook until tender crisp.

Add the remaining wholegrain mustard and a splash of the lemon juice.

Remove the meatloaf and parsnips from the oven.

Distribute the green beans and honey roasted parsnips on the serving plates.

Slice the meatloaf and arrange on the serving plates.