Black Bean Vegetarian Meat Loaf Recipe - Allrecipes.com
Black Bean Vegetarian Meat Loaf Recipe
  • READY IN 1 hr

Black Bean Vegetarian Meat Loaf

Recipe by  

"This was a creation based on trying my first black bean vegetarian burger and deciding I had to learn how to make one, then I decided to go for a vegetarian meatloaf instead! Based on a 4 ounce serving, this recipe could be used to make twelve 4 ounce burgers instead of a meatloaf."

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Ingredients Edit and Save

Original recipe makes 1 8x13-inch meat loaf Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Generously coat the inside of an 8x13-inch baking dish with cooking spray.
  2. Mash black beans in a large bowl. Mix crackers, Cheddar cheese, bell peppers, corn, onion, jalapeno pepper, egg white, taco seasoning, and Ranch seasoning into black beans until evenly mixed. Spoon mixture into the prepared baking dish; form into a loaf.
  3. Bake in the preheated oven until cooked through, 45 to 60 minutes.
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Reviews More Reviews

Aug 24, 2014

Fantastic! I added one can of diced black olives, minced 3 cloves of garlic, and two diced adobo peppers, (we like it spicy) and it was AWESOME! Great recipe, the kids loved it, and it's healthy! Thanks!

 
May 28, 2014

Almost an epic fail!!! I didn't have 3 cans of black, so I threw in a can of garbanzo...which didn't like to be mashed...things got messy...but anyway-- I used 2 cans black, one garbanzo, 7oz can green chiles, one egg, sleeve crackers, onion, a little taco and ranch dip, frozen sweet corn, cheese. Put in a dish like brownies, didn't form a loaf. My family LOVED LOVED LOVED it. Served with brown rice and garlic and butter sauted green beans and spinach. Big hit :) Next time I will make it with maybe a can of Northern beans, the garbanzo beans were a tad dry, and will try to make it vegan.

 
Jun 05, 2014

This is phenomenal. I added about 3 TBSPs of BBQ sauce, an extra egg and a half cup of uncooked oatmeal. I made this the night before my dinner party and refridgerated it, which really help to "set" it and bring out the flavors. Because it was initially chilled it was easy to remove from the meatloaf pan and it sliced very well without crumbling. I sliced it all up before reheating and serving. I served this with a traditional brown gravy. All my guests talked about it for weeks afterwards.

 
Aug 02, 2014

Made this exactly as written, vegetarian friend said it is definitely a "keeper". I did as one other review said and refrigerated for several hours before baking. Tasty, nutritious, would be even better as a side with taco-flavored shredded chicken or carnitas. I found the end result to be slightly dry, but ended up great with salsa topper.

 

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Nutrition

  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 10.2 g
  • 20%
  • Sodium
  • 893 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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