Menu

Vegan Meatloaf - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 40 ounces drain and rinse Kidney (Dark Red) Beans, Canned
  • 2/3 cups dice Onion
  • 2 cups cook Brown Rice, Short-Grain
  • 1 1/2 cups Rolled Oats
  • 1/3 cups Barbecue Sauce #1
  • 2 teaspoons Liquid Smoke
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Black Pepper
  • 2 tablespoons Barbecue Sauce #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/6 of loaf
  • 499 Calories
  • 5g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 723mg Sodium
  • 96g Total Carb
  • 17g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 22g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine mashed beans, onions, rice, oats, barbecue sauce #1, liquid smoke, salt and pepper.
  2. Mix ingredients together using hands.
  3. Divide into indicated number of loaf pans.
  4. Pour barbecue sauce #2 onto top of loaf and spread evenly.
  5. Bake at 325 degrees for 50 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine mashed beans, onions, rice, oats, barbecue sauce #1, liquid smoke, salt and pepper.
  2. Mix ingredients together using hands.
  3. Divide into indicated number of loaf pans.
  4. Pour barbecue sauce #2 onto top of loaf and spread evenly.
  5. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 325 degrees for 50 minutes.

© 2024