Mini Meatloaves ~
A savory and plant-based version of the comfort food classic!
These individual-sized meatloaves are perfectly portioned and ready in a fraction of the time it takes to bake a traditional meatloaf!
Serve with mashed potatoes and peas for a delicious old-school-style dinner.
Ah, meatloaf.
The quintessential American dinner. If you grew up in the 70s, this one will take you back, for sure.
These mini meatloaves are everything you loved about the original but with an upgrade to vegan status by using all 100% plant-based ingredients.
Ingredients for Mini Vegan Meatloaves
You will need:
- 14 ounces vegan ground beef
- 1/2 cup tomato-based ketchup, divided
- 1 1/8 cup Italian-seasoned breadcrumbs
- 1 tablespoon vegan concentrated beef-style bouillon base
- 1/4 teaspoon onion powder
- 1/8 teaspoon celery salt
- 1/8 teaspoon paprika
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
How to Make Mini Vegan Meatloaves
STEP ONE: Preheat the oven to 350°F.
STEP TWO: In a large bowl, mix together the ground beef, ¼ cup of ketchup, breadcrumbs, bouillon base, onion powder, celery salt, paprika, black pepper, and garlic. Divide the mixture into 4 portions then form each portion into a loaf shape.
STEP THREE: Into a large skillet over medium-high heat, add the oil. When the oil is hot, place each vegan meatloaf into the pan. Cook for 8 minutes, turning to brown on each side.
STEP FOUR: Arrange the meatloaves in a prepared 8 ½ x 11-inch baking dish. Bake for 20 minutes, or until internal temperature reaches 160°F.
STEP FIVE: Brush the meatloaves with the remaining ¼ cup of ketchup and return them to the oven for an additional 5 minutes. Allow to stand for 10 minutes, then slice and serve.
More Comfort Food Recipes You’ll Love!
- Vegan Salisbury Steak with Mushroom Gravy
- Vegan Cottage Pie
- Creamy Vegan Mac and Cheese
- Classic Lasagna
- Baked Potato Soup
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Mini Vegan Meatloaves
Ingredients
- 14 ounces vegan ground beef
- 1/2 cup tomato-based ketchup divided
- 1 1/8 cup Italian-seasoned breadcrumbs
- 1 tablespoon vegan concentrated beef-style bouillon base
- 1/4 teaspoon onion powder
- 1/8 teaspoon celery salt
- 1/8 teaspoon paprika
- 1/4 teaspoon black pepper
- 3 cloves garlic minced
- 2 tablespoons vegetable oil
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together the ground beef, ¼ cup of ketchup, breadcrumbs, bouillon base, onion powder, celery salt, paprika, black pepper, and garlic. Divide the mixture into 4 portions then form each portion into a loaf shape.
- Into a large skillet over medium-high heat, add the oil. When the oil is hot, place each vegan meatloaf into the pan. Cook for 8 minutes, turning to brown on each side.
- Arrange the meatloaves in a prepared 8 ½ x 11-inch baking dish. Bake for 20 minutes, or until internal temperature reaches 160°F.
- Brush the meatloaves with the remaining ¼ cup of ketchup and return them to the oven for an additional 5 minutes. Allow to stand for 10 minutes, then slice and serve.
Ginny Bates
Just to be clear: The 1 and 1/8 cups of Italian breadcrumbs are dry, commercial ones? Seems kind of like a lot of crumbs with only 1/4 cup catsup as liquid. But I am anxious to try this as we haven’t had meatloaf in quite a while. Thanks!
thiswifecooks
Yes, the breadcrumb measurement is correct but, as stated in the recipe, the amount of ketchup is 1/2 cup.
Kayla DiMaggio
yum! I loved meatloaf growing up and this reminds me of being a kid again! This recipe easy and simple to make and turned out great!
Chris
I made these the other day and everyone loved them! I skipped the beef-style bouillon base because I couldn’t find it in the store, but it was so good anyway! Thank you for this amazing recipe! I will make this again soon!
Anaiah
Yummm! Definitely bringing back my childhood years when my grandma would make meatloaf for us kids! Looking forward to trying this plant based version. I like how everybody gets their own little loaf!