Vegan Millet and Black Bean Meatloaf with Tomato Glaze
A hearty vegan meatloaf combining protein-rich millet and black beans, baked with a tangy tomato glaze for a satisfying plant-based main dish. This american-inspired vegan (vegan, gluten free option) ready in about 65 minutes pairs cooked millet, mashed cooked black beans, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups cooked millet
- 1 cup, mashed cooked black beans
- 1 medium (about 100g) finely chopped onion
- 2 cloves minced garlic
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1/2 cup rolled oats
- 2 tbsp chopped fresh parsley
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup tomato paste
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 375°F. In a small bowl, mix 2 tbsp ground flaxseed with 6 tbsp water and let sit for 5 minutes to form flax egg.
- Step 2: In a large bowl, combine 1 1/2 cups cooked millet, 1 cup mashed cooked black beans, 1/2 cup rolled oats, 1 medium finely chopped onion, 2 cloves minced garlic, 2 tbsp chopped fresh parsley, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and the flax egg. Mix thoroughly until well combined.
- Step 3: Lightly oil a 9x5-inch loaf pan with 1 tbsp olive oil and press the millet mixture evenly into the pan.
- Step 4: In a small bowl, whisk together 1/4 cup tomato paste, 2 tbsp maple syrup, and 1 tbsp apple cider vinegar. Spread this glaze evenly over the top of the loaf.
- Step 5: Bake for 45-50 minutes until firm and edges lightly browned. Let cool for 10 minutes before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Millet and Black Bean Meatloaf with Tomato Glaze take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegan Millet and Black Bean Meatloaf with Tomato Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked millet from drying out.
Can I substitute ingredients in Vegan Millet and Black Bean Meatloaf with Tomato Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegan Millet and Black Bean Meatloaf with Tomato Glaze for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegan Millet and Black Bean Meatloaf with Tomato Glaze vegan?
Yes — this recipe is tagged vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
