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Vegan Mini Meatloaf with Maple-Balsamic Glaze
5 from 21 votes

Vegan Mini Meatloaf with Maple-Balsamic Glaze

This vegan mini meatloaf recipe uses a combination of flax meal, vegetables, lentils, walnuts, and oat flour flavored with tamari, tomato paste, and spices, baked in an 8-cavity mini loaf pan. A maple-balsamic glaze made of tomato paste, maple syrup, balsamic vinegar, and tamari complements the savory loaves. The result is a hearty, textured plant-based dish with a balance of savory, sweet, and tangy notes. Walnut pieces provide a pleasant crunch, while the glaze adds brightness. The recipe is adaptable with nut-free and herb substitution options.

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

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

    Cup of Yum
  1. Preheat oven to 350°F (180°C).
  2. Make flax egg: In a small bowl, combine 2 Tbsp. ground flax with 6 Tbsp. water. Stir and set aside to thicken.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place in oven and bake for 25 minutes.
  9. Meanwhile, make the glaze: In a small bowl mix together all glaze ingredients until combined.
  10. After 25 minutes, remove pan from oven. Carefully spread glaze evenly over each loaf. Return to oven and bake an additional 15 minutes.
  11. 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

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%)

Nutrition Facts

Serving: 8 mini loaves

Amount Per Serving

Calories 307

% 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.