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Once a staple of the American dinner table, the meatloaf is rarely seen today. Here we bring back the classic with our modern twist. Powered by veggie proteins and enriched with savory vegetables, the meatloaf is back on the menu, baby!  

Veggie “Meat” Loaf

Recipe: Veggie “Meat” Loaf


Servings per recipe: 5
Prep time: 30 minutes
Cook time: 45 minutes

  • 1 egg (Vegan option: 2 Tbsp golden flax seed meal plus 1/3 cup water for flax egg)
  • 1/2 C red onion, finely chopped (about 1/2 medium onion)
  • 1/2 C red bell pepper, finely chopped (about 1/2 medium bell pepper)
  • 1/2 C fresh cilantro, finely chopped
  • 1 can (15 oz) black beans
  • 1/2 C fresh corn mash (fresh corn from the cob mashed)
  • 1 can (15 oz) white beans (Great Northern or Cannellini)
  • 2/3 C shredded cheese (plus more for sprinkling on top)
  • 1 C masa flour
  • 1/3 C salsa (plus more for topping)
  • 1 Tbsp chili powder
  • 1 tsp dried oregano, Mexican
  • 1 tsp cumin
  • 3/4 tsp garlic powder
  • 1/4 tsp paprika, smoked
  • 1/4 tsp salt

Directions

Combine all six seasonings in a small bowl and set aside.

Finely chop onion, red pepper and cilantro and set aside in a bowl. Use a food processor to chop the onion and pepper. I recommend chopping the cilantro with a knife. Place 2/3 cup shredded cheese (I used half cheddar and half mozzarella) in food processor and pulse until pieces are about 1/4 inch (see picture in post). 

Drain both cans of beans and pour half of each can in food processor. Pulse until only very small pieces remain. Add remaining beans from each can and pulse until the largest pieces are about 1/4 inch. Use potato masher to break down about half the beans if not using a food processor.

Place bean mixture in a large mixing bowl, gently mixing in 1/3 cup salsa then add in cheese and flour mixing well with a spatula. Seasoning should be pre-mixed and evenly distributed. Mix well. Add onion, bell pepper, cilantro and egg mixing well. If mixture seems too wet add an additional small amount of flour. If too dry add a small additional amount of salsa.

Once blended, form into a loaf and transfer to a parchment lined 8 1/2 inch by 4 1/2 inch loaf pan. When transferring to loaf pan, loaf will be soft but able to hold its form. Press firmly into loaf pan, pushing into corners and flattening top.

Bake at 350 degrees Fahrenheit for 45 to 50 minutes. Inserted toothpick should come out clean and top of loaf should be firm. Place on a cooling rack for 15 minutes then remove loaf from pan by lifting parchment paper and allow to cool and additional 15 minutes. After cooling, cut loaf about nine one-inch wide slices.

Serving Suggestion: I recommend topping each slice with a spoonful of salsa and some cheese (perhaps a little cilantro or parsley too).

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