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- 1 can(s) Pinto beans
- 2 slice(s) Bread Toasted
- 1 tablespoon(s) Olive oil
- 3 clove(s) Garlic
- 1/2 Onion Chopped
- 1/4 cup(s) Ketchup
- 1/4 cup(s) Lite soy sauce
- 1/2 tablespoon(s) Oregano, basil, thyme
- 1/2 cup(s) Vital wheat gluten
- 1. Open and drain excess water from canned pinto beans. Pour into a large bowl and mash with a fork until all is mashed.
- 2. Meanwhile toast bread in toaster. I always used Nature's own 40 calorie bread. Let cool.
- 3. Pour 1 tbsp. olive oil in a pan and saute garlic and chopped onion for about 5 min. Let cool
- 4. Add the ketchup and soy sauce and stir.
- 5. Stir in garlic and onions, bread crumbs, oregano, basil, and thyme. I just roll the bread between my hands to make bread crumbs (I personally like little chunks of bread in my meat loat too.)
- 6. Last, stir in the vital wheat gluten and press mixture into a Pam sprayed loaf pan. Drizzle lots of ketchup on top if desired.
- 7. Bake 350 for 30 minutes. I broil the top for about 5 minutes. Let cool before serving so loaf can set.
This recipe is a personal recipe added by eehoskin and has not been tested or endorsed by MyRecipes.
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Vegan meatloaf Recipe at a Glance
- COURSE: Main Dishes