These individual vegan mini meatloafs are hearty, savory, and protein-rich, made with lentils, mushrooms, oats, and walnuts, then topped with a rich garlic mushroom gravy. They’re perfect for weeknight dinners, meal prep, or holiday meals.

Yield

6 Mini Meatloafs

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 35–40 minutes
• Total Time: 1 hour 5 minutes

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Ingredients

For the Mini Meatloafs

Base Ingredients

• 1 cup dried brown lentils (or 2½ cups cooked lentils)
• 2½ cups water
• 1 tablespoon olive oil

Vegetables

• 1 medium yellow onion, finely diced
• 1 cup mushrooms, finely chopped
• 2 cloves garlic, minced

Dry Ingredients

• 1 cup rolled oats
• ½ cup walnuts, finely chopped
• ¼ cup ground flaxseed
• 2 tablespoons nutritional yeast

Seasonings

• 1 tablespoon soy sauce or tamari
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon black pepper

Flax Egg

• 2 tablespoons ground flaxseed
• 5 tablespoons water

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For the Glaze

• 3 tablespoons ketchup
• 1 tablespoon tomato paste
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• ½ teaspoon smoked paprika

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For the Mushroom Topping

• 2 tablespoons vegan butter
• 300 g (10 oz) cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• ½ teaspoon thyme
• ¼ teaspoon black pepper

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Optional Mushroom Gravy

• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 cup vegetable broth
• 1 teaspoon soy sauce
• Salt and pepper to taste

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Equipment

• Muffin tin (6 large cups) or mini loaf pan
• Large skillet
• Medium saucepan
• Mixing bowl
• Potato masher or food processor

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Instructions

Step 1: Cook the Lentils

1. Rinse lentils thoroughly.
2. Add lentils and water to a saucepan.
3. Bring to a boil.
4. Reduce heat and simmer for 20–25 minutes.
5. Cook until tender but not mushy.
6. Drain excess liquid if necessary.
7. Allow to cool slightly.

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Step 2: Make the Flax Egg

1. Combine:
   • 2 tablespoons flaxseed
   • 5 tablespoons water
2. Stir well.
3. Let sit for 10 minutes until gel-like.

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Step 3: Sauté the Vegetables

1. Heat olive oil in a skillet over medium heat.
2. Add onion.
3. Cook for 4–5 minutes until softened.
4. Add mushrooms.
5. Cook for 6–8 minutes until moisture evaporates.
6. Add garlic.
7. Cook for 1 minute.
8. Remove from heat.

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Step 4: Prepare the Meatloaf Mixture

In a large bowl combine:

• Cooked lentils
• Sautéed vegetables
• Oats
• Walnuts
• Ground flaxseed
• Nutritional yeast
• Soy sauce
• Tomato paste
• Thyme
• Smoked paprika
• Parsley
• Salt
• Pepper
• Flax egg

Mash and Mix

1. Mash about 75% of the lentils using a potato masher.
2. Leave some texture.
3. Mix thoroughly until the mixture holds together when pressed.

Adjust Texture

If too wet:

• Add extra oats, 1 tablespoon at a time.

If too dry:

• Add 1–2 tablespoons vegetable broth.

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Step 5: Shape the Mini Meatloafs

1. Preheat oven to 190°C (375°F).
2. Lightly grease a muffin tin or mini loaf pan.
3. Divide mixture evenly among 6 cavities.
4. Press firmly to compact.

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Step 6: Make the Glaze

Mix together:

• Ketchup
• Tomato paste
• Maple syrup
• Apple cider vinegar
• Smoked paprika

Brush generously over each mini loaf.

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Step 7: Bake

1. Bake for 25–30 minutes.
2. The tops should become slightly caramelized.
3. Allow to rest for 5–10 minutes before removing from the pan.

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Mushroom Topping

Step 8: Cook the Mushrooms

1. Heat vegan butter in a skillet over medium-high heat.
2. Add sliced mushrooms.
3. Cook undisturbed for 3–4 minutes.
4. Stir and continue cooking for another 4–5 minutes.
5. Add garlic, soy sauce, thyme, and pepper.
6. Cook for 1–2 minutes.
7. Remove from heat.

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Optional Mushroom Gravy

Step 9: Make the Gravy

1. Heat olive oil in a small saucepan.
2. Whisk in flour.
3. Cook for 1 minute.
4. Slowly whisk in vegetable broth.
5. Add soy sauce.
6. Simmer for 3–5 minutes until thickened.
7. Season with salt and pepper.

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Assemble

1. Remove mini meatloafs from the pan.
2. Spoon sautéed mushrooms over each loaf.
3. Drizzle with mushroom gravy if using.
4. Garnish with fresh parsley.

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Serving Suggestions

Serve with:

• Mashed potatoes
• Roasted vegetables
• Green beans
• Steamed broccoli
• Vegan mac and cheese
• Garden salad

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Storage

Refrigerator

• Store in an airtight container for up to 5 days.

Freezer

• Freeze cooked mini meatloafs for up to 3 months.

Reheating

• Oven: 180°C (350°F) for 10–15 minutes.
• Microwave: 1–2 minutes per serving.

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Approximate Nutrition (Per Mini Meatloaf)

Without gravy:

• Calories: 240–280
• Protein: 10–13 g
• Carbohydrates: 24–28 g
• Fat: 10–13 g
• Fiber: 7–9 g