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Meaty Bean Loaf with Maple Glaze
Serves 4
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 flavour profile.
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Ingredients
- 19 oz (540 mL) can black beans, drained and rinsed
- 1 lb (450 g) meatless grounds
- 3/4 cup (180 mL) oat bran
- 1 cup (250 mL) grated carrot
- 1/4 cup (60 mL) + 2 Tbsp (30 mL) tomato paste, divided
- 2 Tbsp (30 mL) soy sauce
- 2 Tbsp (30 mL) dried oregano
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) onion powder
- 2 Tbsp (30 mL) maple syrup
- 1 Tbsp (15 mL) apple cider vinegar
- 1 tsp (5 mL) smoked paprika
- Parsley, to garnish (optional)
Directions
01
Preheat oven to 375 F (190 C). Line 9 inch (23 cm) loaf pan with parchment paper, leaving 1 inch overhang.
02
Place black beans in large bowl and mash with potato masher or fork. Add meatless grounds, oat bran, carrot, 1/4 cup (60 mL) 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.
03
In small bowl, stir together remaining 2 Tbsp (30 mL) tomato paste, maple syrup, vinegar, and paprika.
04
After 30 minutes, remove loaf pan cover, spread tomato-maple topping evenly on loaf, and bake for another 15 minutes, uncovered.
05
Allow loaf to sit for at least 15 minutes before using parchment paper to lift out of pan. Garnish with parsley, if desired.
