black bean potato vegan loaf (like meatloaf)

I found this tasty and pretty easy to make. The only catch is to make it ahead since it slices better with 3 hours in the refrigerator.  This is nice for sandwiches too!. You can serve it with a vegan gravy which can be found at the link, or with a tomato based topping or barbecue sauce---or whatever.  Here is the link with all the details https://elavegan.com/vegan-meatloaf-gluten-free-recipe/

 I will give the ingredients --go to the link for all the info. 

Note: I especially like the leftovers for sandwiches with red  Sauerkraut! 

INGREDIENTS:

2 large (400 g) potatoes peeled, or sweet potato

• 1 tbsp oil
• 2/3 cup (100 g) onion chopped
• 2 medium-sized (100 g) celery stalks chopped
• 3 garlic cloves minced
• 1/2 tbsp onion powder
• 3/4 tsp sea salt
• 1/2 tsp caraway seeds
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/3 tsp red pepper flakes (I OMIT)
• Black pepper to taste (I OMIT)
• 1 tbsp soy sauce tamari, or coconut aminos
• 1 tbsp balsamic vinegar
• 2 (15 oz) cans black beans or kidney beans, about 500 g when drained and rinsed
• 1/2 cup (60 g) walnuts chopped or sunflower seeds for a nut-free version
• 1 cup (90 g) oats preferably instant oats (*see notes)
• 2 tbsp (60 g) tomato paste (I use ketchup)

Note: the first 3 photos were with 1 can black beans and 1 can kidney beans. I prefer it over the 2 cans black beans.