Meatloaf is perhaps one of the most “homestyle” meals around. It’s simple and good, and that’s all there is to it. Hearty and flavorful, and particularly delicious when paired with creamy mashed potatoes and a side of roasted veggies, meatloaf just tastes like home.

I hope you enjoy!

YOU’LL LOVE THAT THIS RECIPE IS

• meal-prep friendly 👩🏻‍🍳
• freezer friendly ❄️
• easy to make (it’s mostly a chop-and-dump style recipe)
• feel good comfort food 😋

YOUR BODY WILL LOVE THAT THIS RECIPE

• is packed with plant-based protein, fiber, and iron 💪
• contains a good amount veggies even though it doesn’t taste like it (promise!) 😊

A lot of what I’ve learned about flavor development went into creating this recipe and there are a few secret ingredients – like a mustard, Worcestershire, and ketchup – that work together to create a a rich umami quality that results in a delicious tasting vegan alternative to meatloaf that does not skimp of flavor.

I like to top each meatloaf muffin with mashed potatoes, but it can be served on the side or omitted if desired. Serve with a green salad or a green veggie to round out the meal and prepare to enjoy a cozy taste of home.

Makes 12 (approximately 4 servings)

• 3 tbsp vegetable oil, divided
• 2/3 cups dry lentils, or 1.75 cups canned
• 2 medium carrot
• 1/2 large red onion
• 2 large cloves of garlic 
• 6 cremini or white mushrooms 
• 1/2 tsp kosher salt

• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 tsp chili powder
• 1/4 tsp ground sage 
• 1/2 cup raw almonds or walnuts
• 1/4 cup chickpea flour 
• 1.5 tbsp nutritional yeast 
• 2 tsp vegan Worcestershire sauce 
• 1 tbsp Dijon mustard
• 3 tbsp ketchup 
• handful of parsley 

GLAZE

• 2 tbsp ketchup
• 2 tsp vegan Worcestershire sauce

Prep:

Start by cooking the lentils until fork tender. Rinse, drain, and set aside. If you’re using pre-cooked or canned lentils, skip to step 2!

While the lentils cook, finely dice the carrots, onions, and mince the garlic. Set aside. Do the same thing with the mushrooms and the parsley. Chop and set aside. 

Next add the almonds to food processor pulse until finely chopped. Or chop by hand, you do you! Finally chop the parsley and set aside.

Preheat the oven to 400 degrees. 

Cook 

In a large frying pan set to medium high heat, add 2 tbsp of oil. I use refined coconut or avocado oil for this. Once warm, add the carrots and the onion. Cook for 5-7 minutes, lowering the heat as needed. 

Tip: if the pan dries out, add a tbsp of water at time and continue cooking. 

Then add in the garlic and mushrooms and cook for 5 minutes. 

Next add  salt, chili powder, rosemary, thyme, sage, and black pepper. Stir and cook for 2 minutes to revive the spices. Then add in the almonds, lentils, chickpea flour, and nutritional yeast. Stir just to combine, and then add the Worcestershire sauce, mustard, and ketchup.

Mix to incorporate the ingredients and taste to see if you’d like to add more salt. If so, go for it! 

Allow the mixture to cool slightly (about 5 minutes) then transfer 1/3 of the mixture the same food processor that the almonds were in (why clean twice?) and pulse until a chunky paste forms. 

Add this back to the pan, add the chopped parsley, and mix until a dough forms. Bar careful not to over mix.

Bake:

Spray a muffin tin with cooking spray and scoop using an ice cream scoop to make sure they’re all the same size! Using clean hands or the back of a spoon, gently press down to fill the pan.

Bake for 20-25 minutes or until set. In the meantime, prepare the glaze.

Glaze:

Combine ketchup and Worcestershire sauce in a small bowl and mix to combine.

After 20-25 minutes, remove the meatloaf muffins from the oven and brush the top of each one with the glaze. Work quickly if possible so the meatloaf doesn’t get cold.

I like to add a little freshly cracked black pepper on top before returning to the oven for 8-10 more minutes.

At this point, the mini meatloaf muffins are ready to serve but if you’d like you can top them with a scoop of vegan mashed potatoes and return them to the oven for another 5 minutes to crisp up.

To make the vegan mashed potatoes:

• 2 large Yukon or Idaho potatoes
• 3 tbsp vegan butter
• 1 tsp kosher salt
• 1/2 cup unsweetened soy milk

While your meatloaves are baking, you can use that time to peel the potatoes and cut them into bite-sized chunks. You will need roughly 4.25 cups.

Transfer to a large pot and cover with water. Bring to a boil and cook for 10-15 minutes or until fork tender. Then drain the water, add the butter, salt, and half of the soy milk and return to the stove with the heat off.

Mash with a potato masher and then switch to a wooden spoon and add in the remaining soy milk. Stir until smooth creamy.

Taste and add more salt if desired.

Serve as a side dish or use an ice cream scoop to add a dollop of mashed potatoes onto each mini meatloaf muffin.

Bake for 5-10 minutes or broil for 1-2 minutes to crisp up and then enjoy!

1. If you’re cooking the lentils yourself, be careful not to overcook them. If they overcook and become too soft, it could lead to a mushy meatloaf. If you do overcook them though, fear not, all is not lost. Simply skip the step where you pulse 1/3 of the mixture in the food processor, as it probably won’t be necessary to bind the ingredients together.
2. Baking time may vary depending on your oven. The outsides shouldn’t be slightly crisp and caramelized, and the inside should be set and not mushy.
3. Serve with ketchup or vegan gravy, I like both options..just depends on my mood. Ketchup feels more classic, gravy makes taste kind of special like something you could have around the holidays or for a cozy Sunday supper.
4. USE LEFTOVERS TO MAKE A MEATLOAF SANDWICH! You’ll be happy you did 🙂