Veg meat loaf

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 197.9
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 483.3 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 6.1 g
  • Protein: 6.6 g

View full nutritional breakdown of Veg meat loaf calories by ingredient
Report Inappropriate Recipe

Submitted by:


This is a cross-between Coach Nicole's vegetarian meat loaf and a Moosewood Restaurant pate recipe that I happened to remember. This is a cross-between Coach Nicole's vegetarian meat loaf and a Moosewood Restaurant pate recipe that I happened to remember.
Number of Servings: 12


    Beans, black, 2 cup (no-salt canned or cooked from dry)

    Onions, raw, 1 cup, chopped (about 1 big)

    Brown Rice, 3 cup (cooked already)

    Cornstarch, .125 cup (2 Tablespoons)

    Tomato Paste, 1 can (6 oz)

    Diced Tomatoes, No Salt Added, 1.5 cup (with juice)

    Green Chili Peppers, canned and drained, 1 cup (or instead of the diced tomatoes & canned peppers you can substitute your favorite can or two of spicy tomatoes)

    Tomato Sauce, with mushrooms, 2 cup

    Walnuts, .75 cup, chopped

    Garlic, 4 clove, chopped

    Ketchup, Heinz, 8 tbsp - for topping (or mix it into it if you prefer)

    Herbs and spices as you like (not included in nutritional information). I like Marjoram, Savory, and Pepper (~ 1/2 tsp each). Rosemary or Basil on top of those would be good too.


Pre-heat oven to 375
Makes 12 servings (I like to use muffin-sized mounds on a baking sheet for meatloaf )

Into a food processor toss:
- quartered onion
- crushed garlic cloves
- cornstarch, herbs, and spices as you like
and blend for a few seconds until finely minced.
Then add:
- black beans
- walnuts
- peppers (if using separate peppers)
and blend for a few seconds more until everything is mixed well and broken up.

Turn it out into a big bowl and add the rest of the ingredients except ketchup (if using for topping).
Mix well.

Place some parchment paper onto a baking sheet or spray with cooking spray.

Form the loaf or 12 loaves right onto the sheet (the more surface area, the crunchier the texture will be).

Each mini-loaf gets a rounded teaspoon of ketchup, spread evenly to coat the tops.

Bake for 30-45 minutes or until they reach the crustiness you like.

Alternatively, to use this as a pate...
Saute the onions and garlic in a tablespoon of olive oil and deglaze with a few tablespoons of wine before putting this mixture in the food processor. Omit cornstarch (unless you plan to cook it).

After mixing everything well you may want to blend it a bit again in the food processor to break up the rice.

Then add a cup of fresh (and freshly chopped or chiffonade) Basil or other fresh herb of your choice.

Adjust the consistency by either baking it just a bit in a crock (to dry it out and to serve it hot) or add some water to thin it. Of course if you can spare a little extra fat... chopped black olives are delightful in this.

Number of Servings: 12

Recipe submitted by SparkPeople user BINGHAM37.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.