Serve this tasty veggie meatloaf, made with kasha, to your family, and they may never go back to traditional meatloaf again. Kasha is a nourishing porridge prepared from buckwheat, one of Body Ecology’s grain-like seeds.
In our exclusive Body Ecology Living Cookbook, you’ll find more savory sauces you can serve over this delicious meatloaf recipe.
Veggie meatloaf ingredients:
- 1 cup buckwheat, cooked in 3 cups water with 3/4 tsp. sea salt for 45 minutes
- 1-2 tbsp. organic, unrefined coconut oil, ghee, or butter
- 1 med. onion, chopped fine
- 4 garlic cloves, chopped fine
- 4 stalks celery, chopped
- 1 red pepper, seeds removed, and diced (optional)
- 1 tbsp. (or to taste) chili powder blend (Spice Hunter)
- Sea salt and black pepper, to taste
- 2 ears fresh corn, cut off the cob
- 2 cups fresh spinach, cabbage, or kale, chopped
- 1 can water chestnuts, drained and chopped (optional)
- 1 bunch scallions, chopped fine
Veggie meatloaf instructions:
- Melt oil or ghee in large skillet.
- Sauté onions, garlic, celery, and red pepper until soft.
- Add chili powder blend, sea salt, and black pepper.
- Add corn, greens, and water chestnuts; sauté until soft.
- Add cooked buckwheat, and sauté all together well.
- Taste and adjust seasonings.
- Fold in scallions.
- Pour mixture in oiled loaf or casserole pan.
- Bake at 400°F for 45 to 60 minutes.
- Serve with a sauce, such as gingery carrot sauce.
Variations:
- Instead of pouring the mixture into a pan: Scoop out the seeds and membranes of four red pepper shells, or carve out the center of four onions. Then, fold the mixture into the pepper shells or onion bowls, and bake the stuffed peppers/onions at 350°F for 30 minutes.
- Instead of pouring the mixture into a pan: Fold the mixture into steamed cabbage leaves, wrap the leaves in a roll, and bake at 350°F for 30 minutes.
