Recipe for Health: Cowboy Style “Meat” Loaf

By Sandy Todd Webster
Dec 14, 2016

Heralded as a pioneer of flavor-first, plant-forward cooking, chef Steven Petusevsky is driven by the desire to make healthier cuisine more craveable, creative, accessible and understood.

As an early leader of vibrant, healthful cooking, Petusevsky developed foundational recipes for Whole Foods Market, where he literally wrote the book on natural foods, authoring The Whole Foods Market Cookbook—A Guide to Natural Foods with 350 Recipes. Over the years, he has continued to influence modern diets and dinner tables, reaching millions of readers as a celebrated cookbook author and columnist/contributing editor for many of the nation’s top food publications.

This recipe, from his book The American Diabetes Association Vegetarian Cookbook, is sure to warm you on a chilly January night. Hearty and full flavored, the spiced-up mixture of oats and beans is satisfying and soulful. Got leftovers? This will make a great sandwich tomorrow on your favorite multigrain roll with sautéed onions and spicy ketchup. With the 15-minute prep time and a 30-minute cooking time, you can have dinner on the table in under an hour. Better yet, batch-cook it on a Sunday or when you have time, and have it ready to go.

The chef’s cookbooks can be found on www.amazon.com.

2 t olive oil

1 C diced onion

1 C diced celery

½ C diced green pepper

½ C diced red pepper

1 jalapeño, minced

2 cloves garlic, minced

1 t cumin, ground

2 C kidney or pinto beans, drained well, mashed slightly with fork

1 lb cooked, coarsely mashed potatoes, peeled

1 C rolled oats (not instant)

⅓ C bottled low-sugar barbeque sauce

1 T Dijon-style mustard

1 t salt

¼ C cilantro, minced

Optional: 1 C low-fat Cheddar or jack cheese. You may use premixed Mexican cheese blend as well.

Recipe Key:

C = cup; T = tablespoon; t = teaspoon; lb = pound

Preheat oven to 375 degrees Fahrenheit. Heat oil in a nonstick sauté pan over medium heat. Sauté onion, celery, green and red peppers, jalapeño, garlic and cumin for 3 minutes.

Add mashed beans, cooked potatoes and all remaining ingredients.

Place in a loaf pan and score the surface with a knife. Bake for 30 minutes until browned on top and heated through. If desired, glaze surface of loaf with ¼ C of additional barbeque sauce 10 minutes before end of cooking process.

Source: Recipe and photo reprinted with permission of the author, chef Steven Petusevsky.
All rights reserved. Reproduction without permission is strictly prohibited.

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Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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