Vegetarian Baked Bean Meatloaf
Transform your dinner table with this hearty and flavorful Vegetarian Baked Bean Meatloaf, a plant-based spin on a comfort food classic. This recipe combines the creamy texture of mashed baked beans with wholesome rolled oats, breadcrumbs, and finely sautéed vegetables to create a satisfying, protein-packed loaf. A rich glaze made with tangy ketchup, brown sugar, and apple cider vinegar adds a sweet and savory finish that caramelizes beautifully in the oven. Perfectly seasoned with soy sauce, paprika, and garlic, this dish delivers bold, smoky flavors in every bite. Quick to prepare in just 20 minutes and baked to perfection in under an hour, it’s an easy and wholesome meal option for vegetarians and omnivores alike. Serve it alongside mashed potatoes or a fresh green salad for a comforting and complete dinner that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 15 oz canned baked beans
- 1 medium onion
- 1 medium carrot
- 2 garlic cloves
- 1 cup rolled oats
- 1 cup breadcrumbs
- 2 large eggs
- 2 tbsp soy sauce
- 1 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a standard 9x5-inch loaf pan or line it with parchment paper.
Drain the canned baked beans slightly, leaving most of the sauce, and add them to a large mixing bowl. Mash the beans with a fork or potato masher until partially broken down but still chunky.
Finely chop the onion, carrot, and garlic. Sauté them in a skillet over medium heat with a small amount of oil for 3-5 minutes or until softened. Allow to cool slightly before adding them to the mashed beans.
Add the rolled oats, breadcrumbs, eggs, soy sauce, salt, black pepper, and paprika to the bean mixture. Mix thoroughly until the mixture is fully combined and holds together when pressed.
Transfer the mixture into the prepared loaf pan, pressing it down evenly to form a compact, uniform loaf.
In a small bowl, combine the ketchup, brown sugar, and apple cider vinegar to make the glaze. Spread the glaze evenly over the top of the loaf.
Bake in the preheated oven for 50-60 minutes, or until the loaf is firm and the glaze is caramelized and slightly sticky.
Let the meatloaf rest in the pan for 10-15 minutes to set before slicing and serving.
Serve warm with your favorite sides, such as mashed potatoes or a crisp green salad.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 8183 mg | 356% | |
| Total Carbohydrate | 334.9 g | 122% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 116.4 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 443 mg | 34% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2398 mg | 51% | |
*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.
