Vegetarian Cowboy Meatloaf
Meet the hearty and flavorful Vegetarian Cowboy Meatloaf—a plant-based twist on a comforting classic, perfect for vegetarians and meat lovers alike. Packed with protein-rich lentils and black beans, nutty rolled oats, and savory vegetables like carrots and onions, this recipe blends smoky paprika, earthy cumin, and a hint of chili powder for that signature Western flair. A tangy barbecue sauce glaze crowns this wholesome loaf, creating a sweet and smoky layer of flavor. With minimal prep time and a satisfying texture, it’s an ideal centerpiece for family dinners, serving beautifully alongside mashed potatoes, roasted veggies, or warm cornbread. Whether you’re seeking a high-protein vegetarian meal or simply craving comfort food with a twist, this meatless masterpiece will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 cups Cooked lentils
- 1 cup Black beans (drained and rinsed)
- 1 cup Rolled oats
- 1 medium Finely chopped onion
- 3 cloves Minced garlic cloves
- 1 cup Shredded carrot
- 2 tablespoons Chopped fresh parsley
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Tomato paste
- 1 cup Breadcrumbs
- 0.5 cup Barbecue sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper, or generously grease it to prevent sticking.
In a mixing bowl, mash the cooked lentils and black beans together using a potato masher or the back of a fork until they are mostly broken down but still have some texture.
Add the rolled oats, onion, garlic, shredded carrot, parsley, smoked paprika, ground cumin, chili powder, soy sauce, tomato paste, breadcrumbs, salt, and black pepper to the bowl. Mix everything thoroughly until a cohesive mixture forms.
Transfer the mixture to the prepared loaf pan, pressing it down evenly to eliminate air pockets and create a smooth surface.
Spread the barbecue sauce evenly over the top of the loaf with a spatula or the back of a spoon to create a flavorful glaze.
Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until the edges are golden and the loaf is firm to the touch.
Remove the loaf from the oven and allow it to cool in the pan for at least 10 minutes. This cooling period helps the loaf set and makes slicing easier.
Carefully remove the loaf from the pan, slice into desired portions, and serve warm alongside your favorite sides like mashed potatoes, steamed vegetables, or cornbread.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6630 mg | 288% | |
| Total Carbohydrate | 351.5 g | 128% | |
| Dietary Fiber | 70.1 g | 250% | |
| Total Sugars | 74.6 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 3903 mg | 83% | |
*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.
