Nacho Vegan Meatloaf

Standard / by / April 28, 2017 / 35 Comments

I’ve been wanting to do this for a long time: veganize meatloaf.

See, growing up, I did not love meatloaf. I despised it, in fact. It had nothing to do with eating meat, I just didn’t like the texture or the flavor (sorry, Mom).

But when I bit into my first Beyond Burger (by Beyond Meat and not to be confused with the Beast Burger), a) blown away, and

a) I was blown away, and

b) I immediately began thinking of all the ways I could use this amazing, plant-based version of ground meat.

We’ve used it in bolognese sauce, tacos, and even on a taco pizza.

But it was when my husband returned from a visit with his mother that he told me about a Midwestern-style meatloaf he learned of, featuring salsa and Doritos. Well, that was about the time I jumped at the chance to write a sponsored post for Beanfields because I am SUPER FAN of their product! We are nuts for the tasty rice and bean chips!

As the culinary moons aligned, this vegan meatloaf recipe was created.

This shouldn’t surprise you one bit: I figured out a fun, fast way to make mini loaves (serves 2!) in the air fryer. (My book The Vegan Air Fryer is coming out in a month!)

Aren’t they adorable?

I love cute food.

I love cute food that’s delicious and prepared simply, too. You’ll get just that with this recipe.

What follows is a super-simple recipe for air fried vegan meatloaf. No air fryer? I suggest trying these in the oven at around 375°F for 30-ish minutes. Give or take.

Below the recipe, I’m running a giveaway for Beanfields Snack (2 winners in the continental U.S.) so enter now for the chance to win an assorted 6-pack of delicious, better for you chips!  

Enjoy!

 

Print

Nacho Vegan Meatloaf

This tasty vegan version of meatloaf - starring Beanfields Jalapeño Nacho Bean and Rice Chips and Beyond Burger - cooks up in 23 minutes in the air fryer!

Course Main Course
Cooking Method Air Fryer
Servings 2
©JLFields JL Fields

Ingredients

  • 8 ounces Beyond Meat 2 patties
  • 1/4 cup diced chopped yellow onion
  • 1/4 cup finely chopped carrot
  • 1/2 cup chunky salsa jarred or homemade
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3/4 cup crumbled Beanfields Jalapeño Nacho Bean and Rice Chips
  • 1 tablespoon VeganEgg powder
  • 1/4 cup cold water
  • 2 tablespoons additional salsa
  • 1/4 cup shredded vegan cheddar cheese

Instructions

  1. Place Beyond Burger, onion, carrot, salsa, chili powder, salt, pepper, and crumbled chips in a large bowl. Set aside.

  2. Add VeganEgg and cold water to a blender. Quickly pulse to blend. Pour into the large bowl. 

  3. Preheat the air fryer on 360°F for 3 minutes.

  4. Back to the bowl, use your hands to combine the meaty mixture. Divide into two parts. Transfer one half to a 5.7 x 3 x 2.1-inch mini loaf pan and transfer the other half to a second mini loaf pan. 

  5. Place the mini loaf pans in the air fryer basket and cook on 360°F for 20 minutes. 

  6. Remove the loaf pans from the air fryer and spread 1 tablespoon of salsa over the top of one loaf. Spread 1 tablespoon of salsa on the second loaf. Sprinkle 1/4 cup shredded vegan cheddar cheese over one load and the other 1/4 cup shredded vegan cheddar cheese over the second loaf. Return the loaf pans to the air fryer basket. 

  7. Increase the heat to 390°F and cook for 3 minutes longer. 


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35 thoughts on “Nacho Vegan Meatloaf”

  2. JL, you’re a genius. Sadly, we can’t get Beyond Burger here yet. 🙁 But I was lucky enough to score the very last package at a Whole Foods in Little Rock about a month ago. I just enjoyed it as a regular burger, and OMG. OMG. OMG. I LOVE THIS SO MUCH. I can’t wait until we can get this in Tennessee. This meatloaf sounds amazing. I love any dishes that involves “Doritos” (or Beanfield’s cause they’re better for us than those vegan Spicy Sweet Chili Doritos!).

  3. I haven’t really used chips in recipes (well, except for microwave nachos or sit-and-stuff-my mouth-from-the-bag) since I stopped eating meat. These little meatloafs look so great, though, I’m definitely going to give ’em a try!

  4. I have not used chips in recipes but I think I can see myself crushing up some and coating tofu with a fun flavor and air frying it.

  5. Beanfields chips are awesome right out of the bags. I have layered them in place of noodles in vegan lasagna, in enchiladas, in a black bean pueblo casserole recipe I got from PCRM and in Veganomicon’s mole sauce recipe.

  6. love the loaf pans!
    I probably need a n adjustment time to eat these burgers. Maybe doing them as meat loaf would help. They just seem way to much like meat for me at this moment.

  11. Wishing and hoping that my local health food store or Whole Foods starts to carry the Beyond Burger!

  12. I typically have them with a healthy homemade dip. I did discover that adding the spicy chips ground up in the food processor to my homemade hummus made it extra good! now it is a must!

  13. I like to crumble chips on top of broccoli and green bean casseroles, and also pressed into the top of airfried stuffed mushrooms! Yummmmm

  23. The only recipes that I use chips in is cheesy potato casserole and a faux-chicken bake with Doritos. Your recipe looks delicious!

  32. I have crushed them up and added yhem to my cauliflower pizza crust for extra flavor

  33. Breaded tofu bites 🙂 Cut tofu block into cubes or rectangles, dip/roll in chips (smashed into small crumbs of course) and bake.

  34. My favorite way to use chips is to make a topping with them. Thanks for the chance!

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