This recipe is just as satisfying and protein-dense as regular meatloaf, but without the meat. Most grocery stores now carry a variety of meatless ground products that are a great way to add plant-based protein to this loaf without needing to rely solely on beans—which can make meat-free loaves taste too beany. The seasonings, umami-laced tomato paste, and sweet grated carrot round out this dish’s flavor profile.
Parchment paper hack
Fitting dry parchment paper into baking pans can seem like a losing effort. To make the process easier, scrunch up the cut paper, wet it with water, and squeeze out the excess water. Now, it will effortlessly mould into the pan you are using.
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This recipe originally appeared on alive.com as “Meaty Bean Loaf with Maple Glaze.”
Meaty Bean Loaf with Maple Glaze
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Ingredients
- 19 oz can black beans drained and rinsed
- 1 lb meatless grounds
- 3/4 cup oat bran
- 1 cup grated carrot
- 1/4 cup + 2 Tbsp tomato paste divided
- 2 Tbsp soy sauce
- 2 Tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 Tbsp maple syrup
- 1 Tbsp apple cider vinegar
- 1 tsp smoked paparika
- parsley to garnish (optional)
Instructions
- Preheat oven to 375 F. Line 9 inch loaf pan with parchment paper, leaving 1 inch overhang.
- Place black beans in large bowl and mash with potato masher or fork. Add meatless grounds, oat bran, carrot, 1/4 cup tomato paste, soy sauce, oregano, cumin powder, chili powder, garlic powder, and onion powder. Place half of mixture in prepared pan and press down firmly for even layer. Add remaining bean mixture to pan and press down firmly for even layer. Cover pan and bake for 30 minutes.
- In small bowl, stir together remaining 2 Tbsp tomato paste, maple syrup, vinegar, and paprika.
- After 30 minutes, remove loaf pan cover, spread tomato-maple topping evenly on loaf, and bake for another 15 minutes, uncovered.
- Allow loaf to sit for at least 15 minutes before using parchment paper to lift out of pan.
