A vegetarian black bean meatloaf was the result of my decision to forego making my first black bean vegetarian burger and instead go for a meatloaf! Instead of making one meatloaf, this recipe might be used to make twelve 4-ounce burgers, based on a serving size of 4.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 8×13-inch mealoaf |
Ingredients
- cooking spray
- 3 (15 ounce) cans black beans, drained and rinsed
- 1 sleeve buttery round crackers (such as Ritz®), crushed
- 1 cup shredded Cheddar cheese
- 1 cup diced multi-colored bell peppers
- ⅔ cup frozen corn kernels
- ½ cup diced onion, or to taste
- 24 slices jalapeno pepper, diced
- 1 egg white
- 1 (1 ounce) packet hot taco seasoning mix
- 1 (1 ounce) package spicy Ranch-style seasoning mix
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously coat the inside of an 8×13-inch baking dish with cooking spray.
- Mash black beans in a large bowl. Mix crackers, Cheddar cheese, bell peppers, corn, onion, jalapeño 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.
- Bake in the preheated oven until cooked through, 45 to 60 minutes.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 8 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 893 mg |
| Sugars | 2 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I liked the taste of this but came out as mush, like as in mashed potatoes. The only change I made was adding the whole egg. I didn’t refrigerate prior to cooking, if that’s so important wish it had been in the recipe.
Yum. Been lacto-ovo vegetarian since 07′. I eat a lot of beans & black beans are my favorite. I used generic crackers to crush, I omitted the taco seasoning just because I don’t like taco seasoning, I used cut fresh corn on the cob in lieu of frozen, couldn;t find Spicy Hidden Valley Ranch mix, so I used the regular & poured Cholula Chile Lime sauce on top & spread it all over. Was delicious. My mum asked me to make it for myself for Thanksgiving and bring it to her Thanksgiving Dinner
Delicious
It was delicious! I left out the hot peppers and next time I’ll use medium taco seasoning instead of hot.
Two of my children are vegetarians and i made this recipe for them. I left out the cheese as my son is also cutting out dairy and they both loved it. will defiantly make this again!
This was a huge hit in our house. My son was claiming the last piece afraid he wouldn’t get another bite after 3 pieces already. I did put in BBQ sauce because I thought it might be dry. I didn’t have Ranch seasoning mix so I made my own with 3tbsp parsley, 1 tbsp dill weed, 1 tbsp granulated garlic, 1 tbsp granulated onion, 2 tsp salt and 1tsp pepper. I used the whole eggs (opps). I served it with guacamole on the top. We ate it with Mexican Rice, Garden Salad and Pineapple. Things I would do differently. I would not add in the jalopenos directly into the mixture but let people add there own heat on top afterwards. Great Recipe. Thanks for sharing it will be on our supper rotation list.
Amazing, I only did 2 cans of beans added tomatoes with chilies, used mozzarella instead of chedder and used breadcrumbs instead of the crackers. Topped it with French onion crunches
I use this recipe for black bean burgers! Yummy!
Please don’t write meat loaf, better bean loaf.
Great. My concern about the thing turning out to be too dry was groundless.
Kind of bland.
I subbed one of the cans of beans for refried beans, added a half a cup of cooked rice and garlic, onion, cumin, coriander, spicy mrs.dash, worstershire and 1/4 cup of beef broth. It was great. Didn’t even think about meat, and I am a huge meat eater. I’m delighted, I’ll be making these meals more frequently.
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!
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.
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.
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.