8 - 10 servings
1 hour 30 minutes
Chef Tom Fraker
2 tablespoons Extra Virgin Olive Oil
1 Roscoff Onion, diced small
32 twists of Melissa’s Spice Grinder, Italian Seasoning
1/2 cup Vegetable Broth
2 tablespoons Worcestershire Sauce
1/3 cup Ketchup
5 packages Melissa’s Steamed Six Bean Medley
1/2 cup Quick Oats
1/2 cup Panko Breadcrumbs
1 cup Cornmeal
2 Chipotles in Adobo Chiles, minced
3 tablespoons Liquid Smoke
1 cup your favorite BBQ Sauce
Preheat the oven to 350ºF.
In a sauté pan, heat the olive oil and add the onions. Season with the Italian Grinder and cook until caramelized.
Next stir in the broth, Worcestershire and ketchup. Cook until blended and heated through.
Add the beans to a food processor and coarsely chop. Process in the oats, breadcrumbs, cornmeal, chipotle and liquid smoke. Make sure it stays coarse to get that meatloaf texture.
Place the onion mixture in a bowl and add the contents from the processor. Mix well to combine.
Spray a loaf pan with non-stick cooking spray. Press the bowl mixture into the loaf pan and top with the BBQ sauce.
Place the meatloaf into the oven and bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the loaf comes out clean.