Nutritional Wisdom with Carly Pollack

Italian “Meat” Loaf

Chloe's Vegan Italian Kitchen Cookbook

2 tbsp coconut oil, plus more for basting
1 medium onion, finely chopped
1 small eggplant, diced into 1/2-inch cubes
1 15oz can white beans, drained and rinsed
1 cup cooked warm quinoa
1 medium tomato, roughly chopped
1/2 cup rolled oats, uncooked
1/4 cup vegetable broth
1 1/2 tsp sea salt
1 tsp black pepper
1 tsp dried basil
1 8oz can tomato sauce
4 cloves garlic, minced

Preheat the oven to 350F. Brush an 8-inch square pan with melted coconut oil. In the meantime, heat oil over medium-high heat in a large skillet and sauté onion and eggplant until soft and lightly browned and vegetables have reduced in size. If vegetables begin to stick, add a little bit of water to the skillet. Stir in garlic and let cook 1 minute more until fragrant. Transfer to a large bowl and add beans, quinoa, tomato, oats, vegetable broth, salt, pepper, and basil. Mix and mash the mixture with a large spoon until the mixture holds together. Adjust seasoning to taste. Transfer the mixture into the prepared pan and pack it down very firmly using the back of a large spoon. It is important to pack it firmly so that it holds together while baking. Pour the tomato sauce on top of the meatloaf and cover the top of the loaf pan with foil. Bake for 40 minutes, covered, then remove foil, and bake for an additional 20 minutes. Remove from oven and let rest for 10 minutes before serving.

4 Servings