Mexican Vegan Meatloaf! Chili, cumin, beans, corn–all of the flavors an enchilada would offer are reunited in this gluten-free and vegan meatloaf! A tasty plant-based twist on a traditional dish!
Homestlylin’ and Freestylin’
I could blame it on the cold, wind, and flurries outside my window, but I have really been craving some homestyle comfort food. When I was a kid we used to eat meatloaf routinely. (Yes, this was the era when dinner wasn’t dinner if meat wasn’t one of the portions.) That’s what I was flavin’ for–minus the meat, of course.
Training Your Parchment Paper
Who hates it when you have to line a pan with parchment paper and it just keeps popping back up?! My hand is raised. I figured out this great little hack to make the parchment stay in place using a rubber band. Secure the parchment with a rubber band and let it sit while you prep. By the time you are ready you can remove the rubber band and it will stay in place all on its lonesome. P.S. Don’t stretch the rubber band too tight–you know dangerous bodily harm can occur!
Vegan Meatloaf to the Rescue
So I set out to make the ultimate vegan meatloaf. One with the consistency and texture of a traditional meatloaf, but also bringing a little zip to the party and keeping my palate interested. This bean-based meatloaf is just what my brain and belly needed–and I tell ya, sometimes it isn’t easy pleasing both of them!
Three side benefits from removing the meat and adding the beans: this dish is low-fat, high fiber, and packed with plant-based protein! I hope you enjoy this plant-based treat as much as I do. The leftovers make a great sandwich. Come to think of it, I’m gonna go grab another wedge!
If you’re craving some more comfort food options, check out my roundup of 24 Gluten-free & Plant-based Comfort Foods. Whether breakfast, dinner, or dessert, there is something on there for you!