Mexican Vegan Meatloaf (Gluten-free, Plant-based, Low Fat) | Nutritionicity

Ingredients

• 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
• <span class="bold">Seasoning</span>
• 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