Veggie Meatloaf Recipe

This hearty and flavorful vegetarian meatloaf is packed with protein and fiber! Made with hearty black beans, fluffy quinoa, and a blend of savory spices, it's a delicious and satisfying centerpiece for any meal. Perfect for Meatless Mondays or impressing vegetarian and meat-lovers alike!

Prep Time 20 mins
Cook Time 55 mins
Calories 314.3 kcal
Protein 28g
Rating 5.0 (1 Reviews)
Veggie Meatloaf 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Veggie Meatloaf

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How to Make Veggie Meatloaf

  1. Preheat oven to 350°F (175°C). Grease a standard 9x5 inch loaf pan and set aside.
  2. In a large bowl, mash one (15-ounce) can of black beans with a fork or potato masher. Leave some texture for added interest.
  3. Add 1 cup cooked quinoa, ½ cup finely chopped onion, ½ cup chopped bell pepper (any color), 1/4 cup breadcrumbs, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper. Mix thoroughly until all ingredients are evenly combined.
  4. Gently transfer the mixture to the prepared loaf pan. Pat down firmly and evenly using a spatula to create a compact loaf.
  5. Bake for 45-55 minutes, or until the meatloaf is firm to the touch and lightly browned on top. Insert a toothpick into the center; it should come out clean.
  6. Let the meatloaf cool in the pan for 15-20 minutes before slicing and serving. This allows it to firm up further.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

16g

Fat

2g

Carbs

19g

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