Meatless Meatloaf

So delicious!  Nothing quite like a guilt-free comfort food!  The whole family enjoyed this mild-flavored “meat”loaf that derives its bulk from beans and quinoa.  I used dried beans that were cooked in the pressure cooker, so my end result was probably less salty than canned beans, but very, very good.  I also cut down on the prep by using a food processor.

The recipe is adapted from the Happy Herbivore’s “Hippie Loaf.”



Meatless Meatloaf
Prep time
Cook time
Total time
Recipe type: Vegan Meats
Cuisine: American
Serves: 4
  • 1 15-oz can black or kidney beans, drained and rinsed
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 large carrot, peeled and shredded
  • 2 celery stalks, washed and shredded
  • 1 4-oz can of mushrooms, drained
  • 1 cup cooked quinoa
  • 1 tbsp Italian seasoning
  • 3 tbsp whole-wheat flour
  • 2 tbsp soy sauce
  • 2 tbsp ketchup
  • 2 tbsp nutritional yeast
  1. Preheat oven to 350 degrees.
  2. Pulse beans and mushrooms in a food processor until coarsely chopped. Transfer to a large bowl and mix in remaining ingredients.
  3. Pour mixture into a greased standard 8-in loaf pan and pat down firmly.
  4. Bake for 45 min-1 hr, until firm and brown on outside. Let the loaf cool for 15 min before serving.

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