Drum roll please!
Mexican Meatloaf
MEAT LOAF
1 cup vegan ground beef
1 (15 oz.) can black beans, drained and rinsed
1/4 cup dry bread crumbs
2 cloves garlic, minced
1 fresh jalapeno
2 tsp Bragg's liquid aminos
Dash of liquid smoke
1 tsp cumin
1/2 red onion, diced
2 tbsp chopped fresh cilantro
1 tsp chili powder
1/4 cup salsa
Olive oil cooking spray
GLAZE
1/2 cup ketchup
2 tbsp vegan Worcestershire sauce
2 tbsp brown sugar
- Preheat oven to 375 degree
- In a large bowl combine the vegan beef, black beans, bread crumbs, garlic, jalapeno, Bragg's liquid smoke, cumin, onion, cilantro and chili powder. Gently mix with a large spoon until completely blended. Pour your salsa into the vegan beef mixture and blend with your hands.
- Cover a cookie sheet with foil and spray with a light coating of olive oil.
- In another mixing bowl, whisk together all the glaze ingredients.
- Separate your vegan beef into two equal loaves and place on your cookie sheet so that they don't touch.
- Brush with the glaze and bake for 15 to 20 minutes, or until solid.
As you may or may not know from my Italian Week of Wonder recipes, I rarely follow a recipe exactly as it states for whatever reason. This time I took out some ingredients and changed the way the loaf was to be cooked.
I didn't put in the pepper because my family and I don't like spicy food. I also didn't add the salsa because I forgot to add that to the grocery list. I also didn't make the glaze because my ketchup had just expired and I didn't want to chance it. Sounds like we're off to a great start huh!?
When I make meatloaf I put it in a loaf pan. I know that you can "build the loaf" like they request in the recipe but I prefer the pan, so that's what I did.
It doesn't look like much but it tasted so good. The only thing I would do differently next time is use a bit less of the onion. It seemed to overpower the taste of the meatloaf.
Overall the recipe gets three thumbs up!
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