Black Bean Meatloaf ~
Old school style meatloaf made with protein-packed black beans and quinoa, simple seasonings, and a homemade ketchup-based glaze. Serve with Mashed Potatoes and Green Peas.
Treat your family to the full A Christmas Story dinner experience by adding a side of Braised Red Cabbage.
Vegan Black Bean Meatloaf Recipe
I Iike this recipe because, from the texture to the ketchup glaze, it’s everything you want in a classic-style meatloaf, without the meat and without the nuts so often found in vegetarian and vegan loaf recipes.
Ingredients for Black Bean Meatloaf
You will need:
- 4 (15-ounce) cans black beans, rinsed and drained
- 1 cup cooked quinoa
- 1 cup Italian seasoned breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon ground cumin
- 1/2 cup ketchup, divided
- 1/4 cup Italian flat-leaf parsley, chopped
- 1 tablespoon light brown sugar
- 1 teaspoon mustard powder
How to Make Black Bean Meatloaf
STEP ONE: Preheat the oven to 375°F. Line a 9×5-inch loaf pan with parchment paper, leaving a little extra hanging over to use as “handles” after baking.
STEP TWO: In a large bowl, using a potato masher or by hand, mash the black beans; a little chunkiness is good.
STEP THREE: Add the cooked quinoa, breadcrumbs, olive oil, chili powder, smoked paprika, onion powder, garlic powder, seasoned salt, and ground cumin; continue mixing to combine thoroughly.
STEP FOUR: Add 1/4 cup ketchup and parsley. Miix one more time to distribute ketchup and parsley throughout.
STEP FIVE: Transfer the entire mixture to the prepared loaf pan, pressing to ensure it is packed in firmly. Bake for 45 minutes.
STEP SIX: Meanwhile, prepare the glaze: In a small bowl, whisk together the remaining 1/4 cup ketchup with brown sugar and mustard powder. Set aside.
STEP SEVEN: When the loaf has finished its 45 minutes of baking, carefully remove it from the oven and spread the ketchup glaze over the top to cover it completely. Return the loaf to the oven and continue baking for an additional 10 minutes to set the glaze.
STEP EIGHT: After removing from the oven, allow the loaf to stand for 10 minutes in the hot pan then, using the excess parchment paper on each side, lift it out of the pan and set on a flat surface. Cut into 1-inch slices and serve warm.
More Comfort Food Recipes You’ll Love!
- Cowboy Casserole
- Three Bean BBQ Chili
- Creamy Vegan Mac and Cheese
- Slow Cooker Baked Ziti
- Vegan Sloppy Joes
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Black Bean Meatloaf
Ingredients
- 4 15-ounce cans black beans, rinsed and drained
- 1 cup cooked quinoa
- 1 cup Italian seasoned breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon ground cumin
- 1/2 cup ketchup divided
- 1/4 cup Italian flat-leaf parsley chopped
- 1 tablespoon light brown sugar
- 1 teaspoon mustard powder
Instructions
- Preheat the oven to 375°F. Line a 9×5-inch loaf pan with parchment paper, leaving a little extra hanging over to use as “handles” after baking.
- In a large bowl, using a potato masher or by hand, mash the black beans; a little chunkiness is good.
- Add the cooked quinoa, breadcrumbs, olive oil, chili powder, smoked paprika, onion powder, garlic powder, seasoned salt, and ground cumin; continue mixing to combine thoroughly.
- Add 1/4 cup ketchup and parsley. Miix one more time to distribute ketchup and parsley throughout.
- Transfer the entire mixture to the prepared loaf pan, pressing to ensure it is packed in firmly. Bake for 45 minutes.
- Meanwhile, prepare the glaze: In a small bowl, whisk together the remaining 1/4 cup ketchup with brown sugar and mustard powder. Set aside.
- When the loaf has finished its 45 minutes of baking, carefully remove it from the oven and spread the ketchup glaze over the top to cover it completely. Return the loaf to the oven and continue baking for an additional 10 minutes to set the glaze.
- After removing from the oven, allow the loaf to stand for 10 minutes in the hot pan then, using the excess parchment paper on each side, lift it out of the pan and set on a flat surface. Cut into 1-inch slices and serve warm.
Tavo
So yummy! I made it for the holidays and everyone loved it.
I just made it again today to portion it and have my lunch fix for the week. Thank you!
Sam
I’m always looking for healthier recipes and this one is so delicious! All the spices are amazing and I will definitely be making this one again.
tianna
these sound very flavorful cannot wait to try it!
Sam
I’m always looking for healthier recipes and this one is so delicious! All the spices are amazing and I will definitely be making this one again.
Deborah
This was so tasty, I made two so I could have leftovers for a couple days. Thanks.
Tina
I love how easy this bean meatfloaf is! Definitely keeping it in my rotation.
nancy
love this childhood favourite. The black beans gave it the protein boost that i needed in my diet. perfect!
Erin
This vegan meatloaf is so good! Perfect for these colder days. Thanks for the recipe.
Cathy
Loved it. Can I use the recipe as-is and form into burger patties? Do you think they will hold together as burger patties? I want to make black bean burgers for a BBQ this wknd.
thiswifecooks
Thanks, Cathy! I haven’t actually tried this recipe as burgers but I think it’s a great idea and don’t see why it wouldn’t work.😊
Shannon
The flavor of this was very good. And the outer edges firmed up nicely. But, the interior of the loaf was mushy for me. We still ate it because, after waiting that much time for it to cook and the kitchen smelling so wonderfully, we were hungry and couldn’t wait to try it. But, the mushy texture was definitely not as satisfying as we’d hoped. I’m not sure where I went wrong…. Honestly, if the interior was firmer I’d rate this as perfect.
thiswifecooks
Hi Shannon ~ Thanks for your review! Generally, a mushy texture would be due to excess liquid so you want to make sure the beans are well drained and the quinoa is not too wet either. I hope this is helpful!
Jennifer Pilcher
I was missing the oats, but the loaf turned out very good. And, the top glaze is so sweet and delicious. I did need a little more chewiness that the oats would have provided. But, it baked well into a crispy top as well crispy edges. I also added nutmeg for a festive spicy flavor. Next time, I will add a second layer of the ketchup glaze in the middle of the loaf to help get that deliciousness throughout. I don’t see how that could hurt anything!
thiswifecooks
Oh, I love your idea for adding a middle layer of the ketchup glaze! And I agree with you about the oats.;)
Ashley
Do you think you could replace the bread crumbs with slightly ground oats?
thiswifecooks
Hi Ashley ~ I have not tried that but I also don’t see why it wouldn’t work.😊
Karen Becker
This meatloaf tastes delicious! However, when I tried to cut it the slices crumbled and fell apart. Any idea how I can fix that issue? Also, I think I may double the amount of glaze on top next time because it was so good.