Two Bean Meatless Meatloaf with Caramelised Parsnips & Green Beans

Start by preheating your oven to 180C. Then, prepare your ingredients: peel and finely chop the garlic, green capsicum, and onion. Juice the lemon and set it aside. Peel the parsnip and cut it lengthwise into batons.

Heat half of the oil in a frying pan over medium-high heat. Add the onion, green capsicum, and garlic, and cook until they soften slightly.

Drain and rinse the pinto beans and chickpeas. Add them to the onion mixture in the frying pan and cook until they're heated through.

Remove the frying pan from the heat and mash the bean mixture with a potato masher. Wipe down the pan with a paper towel.

In a bowl, combine the Worcestershire sauce, bean mixture, meatloaf herbs, and meatloaf spices. Season the mixture with salt and pepper.

Press the chickpea mixture into individual loaf shapes and place them on a baking tray. In a small bowl, mix together the ketchup, half of the wholegrain mustard, and the brown sugar. Brush this sauce over the meatloaf.

In the frying pan, melt the butter over medium heat. Add the honey to the butter and stir until it's combined. Then, add the parsnips and toss them until they're fully coated in the honey mixture. Move them to the baking tray in the oven to roast.

Add the remaining olive oil to the frying pan and heat it over medium-high heat. Add the green beans and cook them until they're tender-crisp. Finally, add the remaining wholegrain mustard and a splash of the lemon juice.

Once the meatloaf and parsnips are done, remove them from the oven. Distribute the green beans and honey-roasted parsnips onto serving plates, slice the meatloaf, and arrange the slices on the plates as well. Enjoy your meal!