We've made quite a few veggie loafs over time.  Most of them with some sauce work as a passable substitute for meat loaf but there is one recipe that blows them out of the water. The one in The Prevent and Reverse Heart Disease cookbook.  It's call the Eat Loaf.  We've tweaked it with different ingredients of our own but the main parts of this dish are the same.  I like to add some fresh oregano or basil and let it sit overnight.  To serve I slice and place it in a nonstick pan with a little coconut oil, browning both sides.  I also make my own healthy bbq sauce to control the sugar and sodium.  The main thing about this recipe is that everyone loves it!  You can make it early in the week, serve it for dinner, and have plenty of leftovers for lunches.   

1 large onion chopped
3 large cloves garlic minced
8 ounces mushrooms chopped
2 cups chopped broccoli
1/2 cup shredded carrots
1/2 red bell pepper diced
4 cups kale
1/2 cup parsley
3 tablespoons fresh oregano 
1 teaspoon ground black pepper
1 teaspoon Mrs. Dash seasoning mix
1/2 cup sun-dried tomatoes
2 (15 ounce) cannellini or navy beans drained and rinsed
2 cups old fashioned oats 
1 cup barbecue sauce

Preheat the oven to 350 F.
In a nonstick frying pan, cook the onions for a few minutes over medium high heat until translucent.  Make sure you keep moving the onions around because you won't have any oil in the pan and that way they don't stick.  You can add a little water if you feel the onions are sticking to the bottom of the pan too much. At this point you will add the garlic, mushrooms, broccoli, carrots, and bell pepper.  Cook for about 8 minutes.  Add the kale and cook until the kale is wilted.  Take off the burner and add the parsley, oregano, pepper, Mrs. Dash, and sun dried tomatoes.  Let the veggie mixture cool a little.  

In a separate bowl add the beans and oats and mix very well by mashing with your hands.  Add the veggies and combine well.  Coat the bottom of two loaf pans with 1/4 cup of barbecue sauce and add half the veggie bean mixture to each pan.  Add another 1/4 cup of barbecue sauce to the top of each loaf. Bake for 1 hour.  Let the loaf cool and set.  You can serve that same day but I love to serve this the next day to let it firm up.