Biggest Loser Spiced Bean Loaf
Elevate your plant-based dining with the Biggest Loser Spiced Bean Loaf, a hearty and flavorful vegetarian twist on the classic meatloaf! Packed with protein from black beans and kidney beans, this recipe combines the earthy sweetness of grated carrot, savory notes of garlic and onion, and a bold medley of spices like smoked paprika, chili powder, and cumin for a satisfying kick. Rolled oats add texture and bind the loaf together, while a tangy ketchup glaze provides the perfect finishing touch. Quick to prep and oven-baked to perfection in under an hour, this wholesome dish is perfect for weeknight dinners or meal prep. Serve it alongside a crisp garden salad or your favorite roasted veggies for a nutritious and flavorful meal. With its high fiber content, low-fat profile, and simple, everyday ingredients, this spiced bean loaf is sure to become a family favorite in your recipe rotation!
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Recipe Information
Ingredients
- 15 oz canned black beans
- 15 oz canned kidney beans
- 1 medium carrot
- 1 medium onion
- 2 garlic cloves
- 1.5 cups rolled oats
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon ground black pepper
- 1 large egg
- 2 tablespoons ketchup
- 1 for greasing olive oil spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan with olive oil spray or line it with parchment paper for easy removal.
Drain and rinse the black beans and kidney beans thoroughly. Place them in a large mixing bowl and mash them using a fork or potato masher until they are mostly smooth but still have some texture.
Peel and grate the carrot, finely chop the onion, and mince the garlic cloves. Add them to the mashed beans in the mixing bowl.
Stir in the rolled oats, soy sauce, smoked paprika, cumin, chili powder, and ground black pepper. Mix until evenly combined.
Crack the egg into the mixture and mix thoroughly to bind the ingredients together.
Transfer the mixture to the prepared loaf pan and press it down firmly and evenly. Smooth the surface with the back of a spoon.
Spread the ketchup evenly over the top of the loaf for a flavorful glaze.
Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until the loaf is set and lightly browned on top.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a cutting board and allow it to cool slightly before slicing.
Serve warm with your favorite side dishes or a fresh salad. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 3.5 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
