1 x 400g tin of borlotti beans (kidney beans would work too I only had borlotti)
200g sweetcorn
1 onion, finely chopped
50g cheddar cheese
1 tbsp olive oil
1 tbsp garlic (I used the granules)
115g bag of Ryvita Cheddar and Cracked Black Pepper Thin Bites (or breadcrumbs would work too)
1 egg, beaten
generous pinch of black pepper
2 tsp oregano
200g pouch of peal and black barley quinoa (I used a pouch but if you only have regular quinoa then cook first as per the instructions)
Instructions
Line a 1lb loaf tin with grease proof paper
Fry off the onion in the oil and garlic on a moderate heat for about 5 minutes ot soften them
Leave to cool
Meanwhile chop the peppers in to small pieces and drain the beans and rinse them
Bash the Ryvita thins with a rolling pins to make shards/crumbs
Place the cooked onions, beans, peppers, sweetcorn, herbs, black pepper, quinoa and broken Ryvita pieces and the beaten egg in to a large mixing bowl and mix well
Add the beaten egg and mix well
Pour it all in to the loaf tin and push down so it fits well
Place in the fridge for at least an hour
Just before you are ready to cook it, pre heat the oven to 180oC / 160oC (fan)
Then place the meatless meatloaf in the oven and cook for 30-35 minutes until golden brown on top and hot
I served mine simply topped with a slow roasted tomato and basil pasta sauce - yummy.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/03/spicy-vegetarian-meatloaf.html