Steel-cut oats give this meat loaf its ballast.
A well-stocked kitchen will make it easy to assemble this hearty dinner. Steel-cut oats stand in for bread crumbs, and the beans make a fiber-rich filler in this remake of the classic meatloaf. Preheat oven to 350°F. Mist a 9x5 loaf pan with olive oil spray. Combine eggs, oil, beans, spices, and soy sauce in food processor or blender. Cover and blend until smooth. Pour into 2-quart mixing bowl. Add meat, oats, onion flakes, celery, bell pepper, and half the tomato sauce. Mix with clean bare hands and press into loaf pan. Top with remaining red sauce. Bake uncovered for 1 to 1 1/4 hours, until meatloaf is firm to the touch and pulls away from sides of pan. Meanwhile, bring water to boil in 1 1/2 quart saucepan. Add frozen vegetables, cover, return to boil, then reduce heat and simmer 8 to 10 minutes, until tender, stirring occasionally. Drain vegetables and sprinkle with chives and cheese. Cover for 2 to 3 minutes, then transfer to serving plates. Cut loaf into 8 slices. Divide among 4 serving plates and serve immediately. Toss strawberries with blueberries and serve for dessert.