Vegan Mushroom Top Mini Meatloaf

Vegan Mushroom Top Mini Meatloaf is a delicious and simple dish. It provides the real home flavor. This meatloaf cooks properly and holds its shape properly. It provides a satisfying texture and hearty taste without feeling heavy. The toppings of the mushrooms add moisture content and deep flavor to these mini meatloaves. These meatloaves cook fast in only forty-five minutes. We serve these meatloaves with vegetables, rice, or potatoes for a filling and satisfying dinner option. This recipe uses all the easily available vegan-based ingredients that we can easily find in our pantries. Vegan Mushroom Top Mini Meatloaf stores perfectly, so we can easily prepare them for meal preparation.

STATS:

• Calories: 210 kcal
• Preparation time: Fifteen minutes
• Serving size: One mini loaf
• Cooking Time: Thirty minutes
• Cuisine: Main dish
• Diet: Vegan
• Serving: Six Mini loaves

EQUIPMENT:

• Mixing bowls
• Muffin tin or mini loaf pan
• Skillet
• Spatula
• Measuring cups and spoons
• Oven

INGREDIENTS

FOR MINI MEATLOAF:

• 1 cup cooked lentils
• One cup of mashed chickpeas
• 1 small onion
• 3 cloves of garlic
• 1 cup breadcrumbs
• 2 tbsp. tomato paste
• 2 tbsp. soy sauce
• 1 tsp. smoked paprika
• One teaspoon dried thyme
• 1 tsp. Oregano
• ½ tsp. black pepper
• ½ tsp. salt
• 2 tbsp. olive oil

FOR THE MUSHROOM TOPPING:

• 1 cup chopped mushrooms
• One tbsp. olive oil
• One tbsp. balsamic vinegar
• 1 tbsp. soy sauce
• ½ tsp. garlic powder

INGREDIENT NOTES:

LENTILS:

• Use the cooked green or brown lentils to prepare this meatloaf. It will keep the structure and will not become smushy. Lentils add fiber and protein content to these mini loaves and also bind them. You can also use the can of lentils, but properly rinse them with water and drain all the additional liquid.

CHICKPEAS:

• Use the mashed chickpeas to provide the structure in these meatloaves. These chickpeas add a mild taste and replace the eggs in the vegan version. Mash the chickpeas with a hand or utilize the processor. Don’t make the puree completely, as the chunky mixture provides texture.

BREADCRUMBS:

• We add the breadcrumbs to soak up the moisture content. It helps to make firm meatloaves and also helps in making clean slices. Use both gluten-free and regular breadcrumbs, as they provide the same outcomes. Adjust the quantity of breadcrumbs according to the requirement.

MUSHROOMS:

• Mushrooms help to add the savory toppings, which balance the texture of these mini meatloaves. Use any variety of mushrooms you want, though cremini or baby bells provide the deep taste in these meatloaves. Make the small slices so they get brown and soft equally.

SEASONING:

• Season these meatloaves along with the thyme, paprika, & oregano to add the taste of the regular meatloaves. This will add aroma and warmth to the meatloaf.

INSTRUCTIONS:

1. We preheat the oven to 375° F.
2. Apply the oil lightly to the muffin tin.
3. We warm the oil in the pan.
4. Then add the garlic & onions and cook till they get translucent.
5. Include the tomato paste, seasoning, soy sauce, and breadcrumbs.
6. Mix all the ingredients properly so they hold their shape.
7. Now include the batter in the cups & press to form the shape.
8. Include the soy sauce, balsamic vinegar, garlic powder, and olive oil in the dish.
9. Then mix the mushrooms with the mixture.
10. Add the mushroom mixture to every mini loaf.
11. We bake these loaves for 25 to 30 minutes till they get brown & firm.
12. Leave the meatloaves for five minutes, then take them out of the pan.
13. Make the slices and serve.

SERVING SUGGESTIONS:

• Pair these meatloaves with cauliflower or potato mash.
• Serve these meatloaves with steamed green beans or broccoli.
• Include the lemon vinaigrette salad along with this dish.
• Add some additional mushroom topping or vegan gravy over them.
• Quinoa or brown rice also goes well with these meatloaves.

TIPS:

• Include the additional one to two tablespoons of breadcrumbs if the mixture seems wet.
• We add some vegetable broth if the batter feels dry.
• Make the meatloaves in the silicone molds so they release easily.
• We have to chop the vegetables very small, so they bind properly.

STORAGE INFORMATION:

FRIDGE:

• Add these meatloaves to the covered box and store for four days.

FREEZER:

• Freeze the meatloaves in the covered vessel for two months.

FAQs:

Can we use any other varieties of beans?

• Use any variety of bean you prefer, like white or black beans, to prepare these mini meatloaves.

Will we exclude the mushrooms?

• Yes, use the caramelized onions, tomato glaze, or vegan cheese instead to prepare this meatloaf.

NUTRITIONAL INFORMATION:

Calories: 210 kcal

Net carbs: 14 g

Iron: 2 g

Total carbs: 18 g

Vitamin A: 30 g

Fiber: 4 g

Calcium: 20 g

Protein: 8 g

Sodium: 290 g

Potassium: 260 g

Serving size: 1 mini meatloaf

Portion: 6