Here's a vegan version that is excellent!
1-2 teaspoons olive oil
1 onion -- chopped
2 celery ribs -- chopped
1 red pepper -- seeded, diced
1 green pepper -- seeded, diced
2 teaspoons cumin
2 garlic cloves -- minced
1-2 Serrano peppers -- seeded, minced
3/4 cup vegan BBQ sauce -- divided
2 1/2 cups mashed potatoes (about 1.25lbs uncooked; do not use instant)
1 cup regular oats
1/2 cup fresh cilantro -- minced
1/4 cup ketchup
1 tablespoon Dijon mustard
Salt to taste
Black pepper to taste
1 can (15-16 oz) kidney beans -- drained, mashed
Preheat oven to 375 degrees.
Heat oil in a large skillet. Add onion, celery, red pepper, green pepper, cumin, garlic, and Serrano peppers.
Sauté about 3-4 minutes.
Stir in 1/4 cup of BBQ sauce, potatoes, oats, cilantro, ketchup, Dijon mustard, salt, pepper, and beans.
Scoop the mixture into a bread or meatloaf pan (coated with cooking spray).
Bake at 375 degrees for 30 minutes.
Brush 1/2 cup of BBQ sauce over the top of the loaf.
Bake an additional 10 minutes or until done.
Let cool 10-15 minutes before slicing.
Serves 4-6 people.