Cheddar Bean Loaf Supreme
Source of Recipe
The Meatless Gourmet by Bobbie Hinman
Recipe Introduction
Makes 6 Servings ----
Serve Again Hint: Slice any leftover loaf and make hot or cold sandwiches, topped with leftover pasta sauce or ketchup.
List of Ingredients
1 1-pound can pinto beans, rinsed and drained (or 2 cups of cooked beans)
1 15-oz. jar reduced-fat or Fat Free Meatless Spaghetti Sauce
1/2 c. vegetable broth
1 c. dry bread crumbs (or 1/2 c. dry bread crumbs & 1/2 c. wheat germ)
1/3 c. very finely chopped onion
1/3 c. very finely chopped green bell pepper
2 T. very finely chopped celery
4 oz. shredded reduced fat or fat free Cheddar cheese (1 cup)
2 egg whites or egg sub. equiv.
1/2 t. garlic powder
1/4 t. pepper
Recipe
Preheat oven to 350 degrees.
Lightly oil or spray a 4 X 8-inch loaf pan.
Place beans in a large bowl. Mash half of the beans, using a fork or potato masher. Add 2 T. of the spaghetti sauce. Set remaining sauce aside.
Add remaining ingredients, except spaghetti sauce, to beans. Mix well. Spoon mixture into prepared pan and press down firmly with the back of a spoon.
Bake, uncovered, 45 minutes.
Let stand 5 minutes, then run a knife around the edges of the loaf and invert onto a serving plate.
While loaf is standing, heat remaining spaghetti sauce in a saucepan or by using a microwave. Spoon about 1/4 c. sauce over each serving.
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