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Mini Meatloaves ~ Perfectly portioned and ready in a fraction of the time it takes to bake a traditional meatloaf!

Mini Vegan Meatloaves

A perfectly portioned, plant-based version of the comfort food classic!
5 from 8 votes
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Course: Dinner
Cuisine: American
Keyword: comfort food, vegan, vegan meat, vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 402kcal
Author: Holly Gray

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.

Nutrition

Calories: 402kcal | Carbohydrates: 32g | Protein: 25g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 862mg | Potassium: 503mg | Fiber: 2g | Sugar: 8g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 4mg
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