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2012-12-08 12.55.24This is really yummy but it’s not as firm as a regular meatloaf. But, who cares? Yummy is more important right? And it is yummy. It’s almost, but not quite, meat-like.

  • 1 can refried beans (I used San Marcos Refried Black Beans)

    The tomato and onion puree.

    The tomato and onion puree.

  • 1 c. cooked rice
  • 1 fresh tomato, large
  • 1 onion, chopped
  • 1/4 box (16 crackets) Pecan Nut Thins (or any other cracker you choose). You can also add more to make this recipe less wet)
  • 1 t. fennel seed
  • 1 t. Italian Seasoning
  • 1 t. Parsley
  • 1 t. Tarragon
  • 1 clove garlic, minced
  • 1 1/2 T. Worcestershire sauce
  • 2 T. butter (I used Smart Balance Light Buttery Spread with Olive Oil)
  1. Preheat oven to 350.2012-12-08 11.08.55
  2. In a large bowl mix together the beans and rice.
  3. In a blender blend 1/4 of the onion and the tomato together. Add to bean mixture.
  4. In a small frying pan melt the butter and saute the onions and garlic. When they are soft add to bean mixture.
  5. Add teh spices and Worcestershire Sauce. I have found, from using other Worcestershire Sauces, that Lea and Perrins in the best. This is one of those things that the brand name is better.
  6. Put the crackers in a plastic bag or on a cutting board and crush with a rolling pin (before I had a rolling pin I’d put them in a plastic bag and use a can of food). Add to the rest of the ingredients.
  7. Put into a loaf pan and bake at 350 for one hour.

This, as is, serves 4 and has 234 calories.2012-12-08 12.53.49