Mexican Vegan Meatloaf Recipe

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!


  • 2 tablespoons golden flax seed meal (plus 1/3 cup water for flax egg)
  • 1/2 cup finely chopped onion (about 1/2 medium onion)
  • 1/2 cup finely chopped red bell pepper (about 1/2 medium bell pepper)
  • 1/2 cup finely chopped fresh cilantro
  • 1 can (15 oz) black beans
  • 1 can (15 oz) white beans (I use Great Northern or you can use Cannellini)
  • 2/3 cup shredded vegan cheese plus more for sprinkling on top (I used Daiya brand cheddar and mozzarella shreds)
  • 1 cup cornmeal (medium grind)
  • 1/3 cup salsa plus more for topping
  • Seasoning
  • 1 tablespoon plus 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon finely ground sea salt
  • pinch finely ground black pepper


  1. Combine flax seed meal and water, mix well and set aside.
  2. Combine all seven seasonings in a small bowl and set aside.
  3. Finely chop onion, red pepper and cilantro and set aside in a bowl. Use a food processor to chop the onion and pepper (no need to wash FP, you will use it a few more times). I recommend chopping the cilantro with a knife. Place 2/3 cup shredded vegan cheese (I used half cheddar and half mozzarella) in food processor and pulse until pieces are about 1/4 inch (see picture in post). Cheese can alternatively be chopped with a knife.
  4. .......

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