Meatless Monday Veggie "Meatloaf"

I tried this recipe out last weekend and was pleasantly surprised to find that it 1) Tasted like meatloaf and 2) Tasted even better as a meatloaf sandwich.  Sometimes it is hard to find a recipe that can replicate the taste of a full on meatloaf, but this is as close as they come!  Keep the ingredients on the low sodium, low sugar side and you have a healthy treat for meatless Monday! Ingredients

• 1 tablespoon coconut oil (or oil of your choice)
• 1 small red onion, diced
• 1 (15 ounce) can kidney beans, drained well
• 1 (15 ounce) can black beans, drained well
• 1 (4 ounce) rotel tomatoes mild or spicy with green chiles
• 1 cup whole kernel corn, unsweetened
• 2 teaspoons dried oregano
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• Sea or kosher salt to taste
• ¼ teaspoon cayenne pepper
• 1 1/4 cups gluten free panko bread crumbs or bread crumbs of your choice
• 1/2 cup shredded 2% cheddar cheese
• 1/3 barbecue sauce, no sugar added

Preheat oven to 350 degrees. In large skillet, saute onions until tender.  While onions are sauteing combine all spices into a small bowl. Add beans, rotel tomatoes, corn and cook until beans are tender working in the spices as you cook. Combine in a large mixing bowl bean mixture, bread crumbs and cheese. Lightly spray a loaf pan with nonstick cooking spray, add bean mixture, shape into a loaf or put into a loaf pan.  Cook for 30 minutes at 350 degrees.  Remove from oven, spread bbq sauce over the top and return to oven for 5 more minutes.