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
Oh my! These sound delicious! I have some chili I need to finish up, but I will definitely be making these for dinner tomorrow! Thank you!
these look so good! can’t wait to try them out… thank you for sharing. i completely love your blog by the way… all of your recipes are incredible!
These look tasty as well as cute!
These seriously look like the perfect weeknight meal! Love the inclusion of tahini!
xo,
Em
These look great. My almost 1 year old is going to be a fan too 🙂
This is genius! It’s a great way to freeze in individual servings too! Dinner’ planned for tonight!!
These look so yummy. I wish you could come cook for me. I will make these this weekend.
Must I cook the veggies and mushroom first?
No you are not supposed to cook them first. Add them in raw.
Could you substitute Oatmeal for Oat bran?
These look amazing! If I want to double the recipe, how would it impact baking time? Thank you!
I wouldn’t think that it would, because the size of the units (muffin cups) in which they are baking is not increasing; you’re just doubling the number of units. If you were going from a small loaf pan to a large one that would take longer to cook through, you might need to make adjustments.
I just doubled the recipe and and made it to work in a 12 tin muffin tray, and the cooking time worked perfectly.
Okay, let me just make two batches to eat in one sitting now! LOL, I cannot WAIT to make these one day!
These were fabulous! I made them tonight for dinner. I used black beans, carrot, and oat bran. It made 6 for me. I served them with mashed potatoes and gravy and mixed veggies. Definitely a keeper. I would have taken a picture, but we ate them all too quickly, lol! Thank you. 🙂
Is the optional tahini only for the topping? Or should I include it in the baked ingredients?
The is a good question – it sounds like it’s just for the topping…
It is for both/either! 🙂
Jason (media relations)
It’s very good added to the recipe (which, I think, was the intention)!
Just made these with courgette, beetroot and carrot, porridge oats minced and cannelli beans, I used the tahini and added chilplii. We had no thyme so used sage. They looked preally meaty with the beetroot! Will let you know how they turn out!
I made these twice already. I mixed in some organic rolled oats and toasted sunflower seeds to the original recipe. The veggies I used were carrots, broccoli bits and celery. I served it with Vegan cornbread dressing and mushroom gravy. Thanks for a delicious and simple to make recipe.
Excellent easy healthy flexible flavours even pretty cheap – what more can you ask for! Thank you