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Let’s prepare the meatloaf, but with beans!

Meatloaf with beans

The vegan bean meatloaf is perfect for filling up on vegetable protein. Here’s how we prepare it and some tasty variations.

The meatloaf with beans is a perfect second course for those who follow a vegetarian or vegan diet or simply want to experiment with some recipes of vegetable cuisine to fill up on protein in an alternative way. It is in fact a quick and easy second course perfect for the whole family that gives its best when served with classic baked potatoes.

Ideas with legumes are perfect to pull off when you are short on time. Just keep a few packs of precooked beans in the pantry and that’s it. You will have to start experimenting to realize how quick and easy recipes you can make with just a can of legumes! Let’s see together one of the simplest and tastiest.

Meatloaf with beans
Meatloaf with beans

How to make the bean loaf recipe

  1. First , drain the beans from the preserving liquid and rinse them under running water.
  2. Transfer them to a food processor together with the garlic powder, chopped parsley with a knife and the chickpea flour and blend until smooth.
  3. Remove the blades, season with salt and add as much breadcrumbs as needed to just dry the mixture. Put it to rest in the refrigerator for 30 minutes.
  4. On a sheet of parchment paper form your meatloaf, rolling it and pressing it well with your hands.
  5. Brush it with oil and cook at 180 ° C for 20 minutes in ventilated mode.
  6. Remove from the oven and let it cool for at least 15 minutes before serving.

We also recommend you try our bean balls : you won’t regret it!

Meatloaf with beans: tasty variations

It is really easy to customize the recipe or simply modify it using the legumes you have at home . In fact, you can prepare a red bean meatloaf or a cannellini bean meatloaf in the same way following the same recipe. For a meatloaf of vegetables and beans, on the other hand, our advice is to cook the vegetables in a pan with a drizzle of oil and a pinch of salt and then add them to the dough. You will need 200 g of it to please. We tried with zucchini and cannellini beans, peppers and red beans and a mix of peppers, carrots and zucchini with borlotti beans and the results were really excellent.


The bean loaf can be stored in the refrigerator for 2-3 days. You can heat it both in a pan and in the microwave before consuming it.

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