Meatloaf, Vegetarian

Barley, Hytop, 0.25 cup
Yellow Split Peas, Western Family, 0.25 cup
Black Beans, dry, 0.125 cup
Red Beans, Small, Dry, 0.25 cup
Better Than Boullion Vegetable, 1 tsp
Cheese, Mexican Blend, HYTOP, 0.5 cup
Onions, raw, 30 grams
Egg substitute, liquid (Egg Beaters), .25 cup
Portabella Mushrooms, 50 grams
Tomato Paste, 0.25 cup
Quaker Oats - Quick 1 Minute - Dry, 0.66 cup
BBQ Sauce - Stubbs, Spicy, 2 tbsp
French's Hearty Deli Brown Mustard, 2 tsp
Scallions, raw, 2 tbsp chopped
Peppers, sweet, red, fresh, .5 medium (approx 2-3/4" long, 2-1/2"
Yellow Sweet Corn, Frozen, 0.25 cup kernels
Garlic, 2 cloves
Chili powder, 1 tsp
Basil, 1 tbsp
Marjoram, dried, 1 tsp
Cumin seed, .5 tsp


Rinse and Soak Beans overnight.
Put Split Peas, Beans, Barley and bouillon mixed with 2 cups water in a md pot. Bring to a boil and then simmer, lid tilted, until liquid is gone (about 45 min).
Place all other ingredients in food processor (or finely dice).
Mix together and bake in 375* preheated oven in a bread loaf pan for 35-45 min (when the top starts to crack)

*To make vegan, there is an egg substitute called "ener-g" that will work the same. Just mix it first, then put in.
Or you can add an avocado and it'll still stick together.
Or make without eggs, which will only change the consistency to a little crumbly, but still taste awesome.

For the cheese, I recommend the "better than cream cheese" (put in 3 TBSP).
Cheese can be left out completely if you don't want to use a substitute.

Rinse Beans then soak overnight. Rinse again before cooking.
Put Split Peas, Beans, Barley and bouillon mixed with 2 cups water in a md pot. Bring to a boil and then turn heat down to low. Simmer, lid tilted, until liquid is gone (about 45 min).
Place all ingredients in food processor (or finely dice).
Mix together and bake in 375* preheated oven in a bread loaf pan for 40-50 min (when the top starts to split and look crispy)


Serving Size: makes 4 2" servings

Number of Servings: 4

Recipe submitted by SparkPeople user ADDILA.