1 (15-ounce) can tomato sauce
3 tablespoons regular BBQ sauce
2 tablespoons sugar
½ cup cooked pinto beans
½ medium onion, chopped
4 garlic cloves
2 tablespoon vegan butter, softened
6 vegan soy burgers, thawed
2 cubes of beef bouillon (if available)
1 teaspoon salt
¼ teaspoon black pepper
⅓ cup flour, all purpose
½ cup bread crumbs
¾ cup BBQ sauce (below)
1. Preheat oven to 350-degrees F. Make the BBQ Sauce by combining the tomato sauce, BBQ sauce and sugar in a small sauce pan. Bring it to a boil, reduce to simmer and cook for 5 minutes. Set aside to cool as you assemble the rest of the meatloaf.
2. For the loaf, in a food processor pulse the beans, onion and garlic until the beans are well mashed. Add the butter, the burgers, the bouillon, salt and pepper to the food processor and pulse the mixture until the burgers are completely ground. Pour the mixture into a large bowl.
3. Add the flour, bread crumbs and ¾ cup of the BBQ sauce you made to the large bowl. Mix well by hand until the mixture is thoroughly mixed.
4. Grease a loaf pan and pour the mixture into the pan. Smooth out the top. Cover with foil. Bake for 30 minutes. Uncover the loaf and pour about ½ cup of the BBQ sauce you made down the middle of the loaf. Do not completely coat with the sauce. Return to the oven and bake for another 30 minutes, uncovered. Allow to rest for 15 minutes. Slice and serve with the rest of the warmed BBQ.
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