Meatless Monday - "BeetLoaf"

Dinner is served with a healthy glass of juice!

This recipe is a little complicated but worth the effort, you get a meal and a great freshly juiced beverage.

For the BeetLoaf:

A Juicer
1 Large Beetroot, peeled, top and tailed, chop into 2 inch pieces
4 Large Carrots, as above
1 Large Apple, cored and cut into 2 inch pieces
1 Cup Spinach

1) Juice all the above 2) SAVE the pulp and remove to separate bowl

Now add to the juicer:
6 Strawberries, cup of blueberries, stalk of celery and 3 x 2inch pieces of cucumber. Set juiced beverage aside.

The juice and the pulpy beet, carrot, apple, spinach

Get a large bowl - add the beet pulp,
salt substitute and fresh ground pepper, a chopped pepper (I used hot banana pepper), chopped parsley and thyme, 2 beaten eggs, a cup of breadcrumbs and a cup of mozzarella. Drain and rinse a can of black beans, add to bowl and mash with potato masher. Add 1/4 cup of the juiced beverage and incorporate well into mixture. Heat oven to 350F.

Beetloaf mixture

Spray a meatloaf pan with Pam and press the Beetloaf mixture well into the pan with a spoon. The mixture will be quite moist.

Bake for 25 minutes, then add 1/2 cup more cheese on top, add freshly ground pepper and put back into the oven for 15 minutes. The consistency is somewhat closer to Lasagna than a Meatloaf but its very tasty. You should get four servings, unless of course you have two ravenous teenage boys in which case you might get only two.

Serve with your juiced beverage, and enjoy!

Dinner or Lunch is Served with Fresh Beverage