Vegan Mini Meatloaf with Maple-Balsamic Glaze
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
40 mins
-
Additional Time
25 mins
-
Total Time
1 hr 30 mins
-
Servings
8 mini loaves
-
Calories
307 kcal
-
Course
Main Course
-
Cuisine
Vegan, gluten-free
Vegan Mini Meatloaf with Maple-Balsamic Glaze
Description
The Vegan Mini Meatloaf blends ground flax seed ‘‘egg’’ with finely minced carrots, celery, mushrooms, walnuts, canned lentils, oat flour, tamari, tomato paste, and a mix of herbs and spices. The mixture is pressed into mini loaf molds and baked at 350°F until set. The inclusion of walnuts adds a subtle crunch and richness, contrasting the softer vegetables and lentils. The baked loaves are finished with a glossy maple-balsamic glaze that balances the umami and sweetness, giving a flavorful outer coating.
This preparation creates small, individual servings that are convenient and uniform in size, great for portion control or entertaining. The texture is firm yet moist, and the herb and spice blend bring a depth of flavor typically associated with traditional meatloaf. The glaze adds a sticky, tangy layer that enlivens the dish.
These mini loaves can be paired with classic sides like mashed potatoes or roasted vegetables for a complete plant-based meal. The recipe notes nut-free substitutions using chickpeas, variations in glaze, and herb mixes to customize flavors. A preference for an 8-cavity non-stick pan helps achieve neat loaves, though muffin tins or standard pans may be used with adjusted baking times. Nutritional information is estimated per mini loaf.
Ingredients
- 2 Tbsp. flax meal ground
- 1 carrot or 2 small, large
- 2-3 celery stalks
- 8 oz. mushrooms (I use cremini or white button)
- 1 1/2 cups walnuts I use raw, unsalted
- 15 oz. lentils canned
- 3/4 cup oat flour
- 3 Tbsp. tamari
- 2 Tbsp. tomato paste
- 1 Tbsp. onion powder
- 2 tsp. garlic powder
- 1 tsp. oregano dried
- 1 tsp. basil dried
- 1 tsp. smoked paprika
- 1/2 tsp. salt (more/less to taste)
For the maple-balsamic glaze:
- 1/4 cup tomato paste
- 2 Tbsp. pure maple syrup
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. tamari
Instructions
- Preheat oven to 350°F (180°C).
- Make flax egg: In a small bowl, combine 2 Tbsp. ground flax with 6 Tbsp. water. Stir and set aside to thicken.
- Roughly chop carrot and celery into large chunks (to fit in your food processor). Add them to the food processor and pulse several times until they're finely minced. Add to a large mixing bowl.
- Next, add mushrooms (wiped clean) and walnuts to food processor. Pulse several times. (It's okay to leave the walnuts in small pieces rather than a fine meal - I enjoy the slight crunch they add to the loaf.) Add to bowl with carrots/celery.
- Rinse and drain lentils well. Add to processor and pulse a couple times. (You don't want the lentils to be overly mushy.) Add to bowl.
- Add all remaining loaf ingredients to the large bowl. (Thickened flax egg, oat flour, tamari, tomato paste, herbs/spices, and salt.) Stir to thoroughly combine.
- Add loaf mixture throughout the 8 hollows in a non-stick mini loaf pan. Be sure to press mixture down to fill each cavity and form even loaves.
- Place in oven and bake for 25 minutes.
- Meanwhile, make the glaze: In a small bowl mix together all glaze ingredients until combined.
- After 25 minutes, remove pan from oven. Carefully spread glaze evenly over each loaf. Return to oven and bake an additional 15 minutes.
- Remove from oven and let loaves rest 25-30 minutes in the pan. (This step is essential. The loaves will be very soft right after baking. So it's necessary to let them rest and firm up.) After they've rested, carefully remove and serve.
Notes
- For a nut-free version, substitute walnuts with well-rinsed canned chickpeas, yielding a softer texture.
- The glaze can be alternated with a ketchup-based mixture with added onion and garlic powder and sugar.
- Customize herbs with preferred dried or fresh options such as thyme, sage, parsley, oregano, or basil.
- Use an 8-cavity mini loaf pan for best results; muffins or a large loaf pan are alternatives with adjusted baking times.
- Estimated nutrition is calculated for one mini loaf out of eight total servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8mini loaves
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 2g | 10% |
| Potassium | 652mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 1601IU | 32% |
| Vitamin C | 5mg | 6% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
