Two Bean Meatless Meatloaf with Caramelised Parsnips & Green Beans
Vegetarians and carnivores alike will love this ingenious twist on meat loaf.
Nutrition Per Portion
- Calories
574
- Carbs
67.3g
- Fat
29.8g
- Fibre
12.6g
- Protein
13.6g
- Sugar
29.1g
-
Olive Oil
-
Honey
-
Butter
-
Parsnips
-
Brown Sugar
-
Wholegrain Mustard
-
Tomato Ketchup
-
Worcestershire Sauce
-
Brown Onion
-
Lemon
-
Garlic
-
Green Beans
-
Green Capsicum
-
Chickpeas
-
Pinto Beans
-
Meatloaf Spice
-
Meatloaf Herbs
|
Olive Oil |
Honey |
Butter |
Parsnips |
Brown Sugar |
Wholegrain Mustard |
|
Tomato Ketchup |
Worcestershire Sauce |
Brown Onion |
Lemon |
Garlic |
Green Beans |
|
Green Capsicum |
Chickpeas |
Pinto Beans |
Meatloaf Spice |
Meatloaf Herbs |
-
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
Honey
Butter
Parsnips
Brown Sugar
Wholegrain Mustard
Tomato Ketchup
Worcestershire Sauce
Brown Onion
finely chopped
Lemon
juiced 1/3 lemon per person
Garlic
finely chopped
Green Beans
Green Capsicum
finely chopped
Chickpeas
Pinto Beans
Meatloaf Spice
Meatloaf Herbs
-
-
-
-
-
- 1 of 17 failed / iids:,508/ rid: 241
Reviews (1)
James Prigmore Verified
This dish is very easy, tasty and healthy.