These vegan mini meatloaf cups are low in calories and packed with wholesome ingredients. They make a delicious addition to any weeknight or fancy holiday meal.
I like to serve the savory vegan meatloaf cupcakes with this Vegan Mac And Cheese as a healthy vegan dinner or alongside homemade Tofu Scramble for breakfast.
They are the perfect meatless option with no tofu or fake meat products to prepare for the holidays, because they go so well with all of the other dishes traditionally served at a holiday feast.
Mashed potatoes, homemade cranberry sauce, Vegan Sweet Potato Casserole or green bean casserole… and especially the gravy!
At just 55 calories each, they are also great for those who are counting calories.
And if you are not counting calories, or even if you are, feel free to add the optional tahini, because they are extra amazing this way. I like to mix tahini into the ketchup to spread on top of the cupcakes.
If you have not tried combining tahini and ketchup, it is A MUST TRY!
Sorry for the all caps. But seriously, with the perfect salty sweet balance, this is one of the most addictive food combinations ever, and you will want to put it over everything.
Vegan meatloaf cupcake recipe video
Above – watch step by step how to make the recipe.
Because these meatless meatloaves are so quick to make, you have plenty of time to whip up some Black Bean Brownies or a batch of homemade Chocolate Chip Peanut Butter Bars for dessert.
Just saying…
I also really love to serve these meatloaf cups topped with Mushroom Gravy.
The recipe was adapted from my Veggie Burger Recipe.
Vegan Meatloaf Cups
Ingredients
- 1 1/2 cups canned or cooked white or black beans, drained and rinsed
- 2 tbsp ketchup or tomato paste
- 1/2 tsp each dried thyme, basil, and garlic powder
- 1/2 tsp salt
- 1/2 cup very finely diced mushrooms
- 1/3 cup very finely diced carrot or zucchini
- 1 1/2 tbsp tahini, optional
- 1/3 cup oat bran, flour, or breadcrumbs, gf if desired (If you try almond flour, be sure to report back with results!)
- 1/3 cup ketchup, optional for the tops
Instructions
- *Black or white beans (such as cannelini) work. Garbanzo beans will yield drier meatloaf cupcakes.Grease muffin tins or line with liners. Preheat the oven to 380 F. Either process all ingredients (except final ketchup) in a food processor OR Mash the beans very well in a mixing bowl. Add the 2 tbsp tomato paste or ketchup and spices, and stir. Then add all remaining ingredients except the final ketchup. Stir again, and smooth into the muffin tins. Bake on the center rack 20 minutes, then let cool at least 10 minutes before going around the sides with a knife and popping out. Smooth ketchup on top, either before or after baking. These are good topped with ketchup or homemade gravy, but my favorite way to eat them is topped with tahini. Try mixing ketchup and tahini together, because the sweet-salty combination is ridiculously good!View Nutrition Facts
Video
Notes
I’m allergic to mushrooms. Is there something that will work in their place?
Do you think it would work to prep them the day before and then bake them the day of?
I don’t see why it wouldn’t!
I showed my husband the pictures first and told him that I was going to make these for dinner. When I served them he said: waw, just like on the website! *proud*
No picture, I’m sorry, but we loved this recipe!
These were the first savoury recipe I tried on your blog Katie and I’m so glad I did. They were so delicious, quick and opened my eyes to a whole new world of savory recipes from your site. My open problem is deciding what to try next. Any suggestions?
I love this recipe, I’ve made it several times before. I want to make a large batch this weekend so I can pack them in my lunches next week. How long will these keep in the fridge? Do they freeze well? If so, after how many days should I move them to the freezer?
They do! You can freeze either right away or after 3-4 days.
Great! Thanks so much.
Breakfast of champions.
Can I make these & leave out the mushrooms or use another substitute?
Hi we haven’t tried but don’t see why you couldn’t sub something else like roasted carrot or red pepper!
My kids really liked these and ate them with ease. Great base recipe that you can tailor to your liking, I can see changing this up a touch (adding more veggies and tomato). They also held together well. Has anyone tried freezing them for another time?
Thank you Katie!
You can definitely freeze them! 🙂
This has become one of my staple main dishes. Really good.
Quick, cheap, easy and they cook themselves. Taste great too. No fancy ingredients – you just need to have Tahini.