Black bean meatloaf with balsamic glaze
This black bean meatloaf with balsamic glaze is a cozy, comforting vegan take on a classic family dinner. Black beans, toasted walnuts, and rolled oats come together with sautéed onion, carrots, and thyme to create a loaf that’s hearty and satisfying, with a pleasantly chewy texture in every slice.
Tomato paste, soy sauce, and garlic powder give the loaf a deep, savory flavor, while a simple glaze of balsamic vinegar, maple syrup, and tomato paste adds a glossy, tangy-sweet finish. Most of the work happens in the food processor, so it’s easy to pull together on a weeknight, then the oven takes care of the rest.
Serve thick slices alongside creamy mashed potatoes or polenta for a classic dinner that’s perfect for chilly evenings, family gatherings, or even the holiday table.
Preparation Time: 1 hourIngredients
Loaf
- 0.5 cup roasted walnuts
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1 medium or 2 small carrots (about 4 oz), peeled and finely diced
- 1 teaspoon dried thyme
- 0.5 teaspoon fine sea salt or table salt
- freshly ground black pepper, to taste
- 0.75 cup old-fashioned rolled oats
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon garlic powder
Balsamic glaze
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon pure maple syrup
Preparation
- Preheat the oven: Preheat the oven to 375°F.
- Roast the walnuts (if needed): If your walnuts aren’t already roasted, spread them in a 9 x 5-inch loaf pan and roast in the oven for 7 to 8 minutes. Transfer to a plate to cool.
- Cook the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, thyme, salt, and plenty of black pepper. Cook for about 10 minutes, stirring occasionally, until soft but not browned.
- Line the pan: Meanwhile, cut a piece of parchment paper to fit the bottom of the loaf pan, leaving about 1 inch of overhang on the long sides.
- Grind the walnuts and oats: Add the walnuts and oats to a food processor and pulse a few times until coarsely ground.
- Blend the mixture: Add the black beans, cooked vegetables, tomato paste, soy sauce, garlic powder, and more black pepper. Process, scraping down the sides as needed, until well combined but still slightly textured.
- Shape and glaze: Transfer the mixture to the prepared pan and smooth the top. In a small bowl, whisk together the tomato paste, balsamic vinegar, and maple syrup, then brush the glaze over the loaf.
- Bake: Bake for 27 to 30 minutes, until the loaf is set and the top looks dry.
- Cool and slice: Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment paper and slice.
Tips
- Dry the beans well: After rinsing, shake off as much water as possible. Extra moisture can make the loaf soft and harder to slice.
- Don’t over-process: Blend just until the mixture comes together but still has some texture. This gives the loaf its hearty, chewy bite.
- Let it rest before slicing: Cooling the loaf for 15 minutes helps it firm up, so it holds together when you slice it.
- Make ahead: Assemble the loaf in the pan, cover, and refrigerate for up to 1 day. Brush on the glaze just before baking, and add a few extra minutes to the bake time if it’s cold from the fridge.
- Storage: Refrigerate leftover slices in an airtight container for up to 4 days.
- Reheating: Reheat slices in a 350°F oven, covered with foil, for 10 to 15 minutes, or warm them in a lightly oiled skillet over medium heat until heated through. Individual slices can also be reheated in the microwave.
- Freezing: Freeze cooled slices in a freezer-safe container, with parchment between them, for up to 3 months. Thaw overnight in the fridge before reheating.
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