Vegan Mushroom-Topped Mini Meatloaf
Vegan Mushroom-Topped Mini Meatloaf
Savory • Hearty • Comforting 🌿
Mini loaves made with wholesome plant-based ingredients, smothered in a rich mushroom glaze — this dish is perfect for Sunday dinner or meal prep!
🌱 Ingredients:
For the “meatloaf”:
- 1 can (15 oz) lentils or chickpeas, drained
- 1 cup cooked brown rice or quinoa
- ½ cup breadcrumbs (use gluten-free if needed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce or tamari
- 1 tbsp tomato paste
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt & pepper to taste
For the glaze:
- 2 tbsp ketchup
- 1 tbsp maple syrup
- 1 tsp soy sauce
- ½ tsp apple cider vinegar
For topping:
- 1 cup mushrooms, sliced
- 1 tbsp olive oil
- Fresh parsley, chopped
👩🍳 Directions:
- Preheat oven to 375°F (190°C). Lightly oil a muffin tin or mini loaf pan.
- Prepare flax egg: Mix flaxseed and water, let sit 5 minutes.
- Make the loaf mixture: Mash lentils (or chickpeas) until mostly smooth. Add rice, breadcrumbs, onion, garlic, tomato paste, soy sauce, and spices. Stir well.
- Form loaves: Divide into portions and press into muffin tins.
- Add glaze: Mix glaze ingredients and brush over each loaf.
- Bake: 25–30 minutes, until firm and slightly golden.
- Sauté mushrooms: In a pan, cook mushrooms in olive oil with salt until tender.
- Top each loaf with mushrooms and a sprinkle of parsley before serving.
💚 Serving Ideas:
- With mashed potatoes and gravy
- Over rice or quinoa
- With a side of roasted veggies
✨ Why You’ll Love It:
✔ High in protein & fiber
✔ Packed with flavor
✔ Perfect for meal prep
✔ 100% vegan & gluten-free friendly
Rich, hearty, and topped with juicy mushrooms — these vegan mini meatloaves are comfort food done right! 🍄💚
