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Plated meal

Two Bean Meatless Meatloaf with Caramelised Parsnips & Green Beans

  • Vegetarian
  • Low Calorie
  • Contains Dairy

Vegetarians and carnivores alike will love this ingenious twist on meat loaf.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

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

  • 2.5 min

    Juice the lemon and set aside.

  • 3.0 min

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

  • 4.0 min

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

  • 5.0 min

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

  • 7.5 min

    Drain and rinse the pinto beans and chickpeas.

  • 8.5 min

    Add the beans to the onion mixture.

  • 9.0 min

    Cook until heated through.

  • 11.0 min

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

  • 12.0 min

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

  • 13.5 min

    Season well with salt and pepper.

  • 14.0 min

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

  • 15.0 min

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

  • 16.0 min

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

  • 17.0 min

    In the frying pan melt the butter over medium heat.

  • 18.0 min

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

  • 18.5 min

    Add the honey to the butter and stir until combined.

  • 19.0 min

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

  • 19.5 min

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

  • 20.0 min

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

  • 21.0 min

    Add the green beans and cook until tender crisp.

  • 24.0 min

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

  • 28.0 min

    Remove the meatloaf and parsnips from the oven.

  • 28.5 min

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

  • 30.0 min

    Slice the meatloaf and arrange on the serving plates.

  • Ingredients

    Olive Oil

    1 tablespoon per person




    Brown Sugar

    Wholegrain Mustard

    Tomato Ketchup

    Worcestershire Sauce

    Brown Onion

    finely chopped


    juiced 1/3 lemon per person


    finely chopped

    Green Beans

    Green Capsicum

    finely chopped


    Pinto Beans

    Meatloaf Spice

    Meatloaf Herbs

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Reviews (1)


5 out of 5 stars
Portion Size
Ease of cooking

This dish is very easy, tasty and healthy.

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