Recipe | Vegetarian Meatloaf Part 2 (The Redemption)

Vegetarian Meatloaf
When I first started blogging, I tried making vegetarian meatloaf by adapting a recipe for Chicago Diner’s famous (and delicious!) veggie burgers. It didn’t work out very well, but I had to post about it because it was part of a cooking challenge I was participating in. Somehow, this failed attempt at vegetarian meatloaf became one of my more popular posts with Google.

Because I grew up Catholic and Catholics feel guilty about everything, I couldn’t help but feel horrible about this. I’m not of the opinion that traffic is traffic and I like to know that the people who are coming to my blog from a search engine are actually finding what they need. So I vowed that I would come up with a successful vegetarian meatloaf recipe! One that was made with healthy, natural ingredients. It took a few attempts, but I’ve finally come up with something that I think is pretty darn good.

This recipe is adapted from Give Them Something Better’s vegan sausage recipe, via Thrifty Veggie Mama. (Oh yes, that’s right, this meatloaf is vegan too!) My problem before was trying to make my meatloaves too big–vegetarian meatloaf is better on a smaller scale. So for this recipe, I made them in muffin tins and they turned out perfect. Triumph! Redemption! Victory! (Etcetera.)

Mini Vegetarian Meatloaves

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Yield: 8 servings

Serving Size: 2 loaves

Mini Vegetarian Meatloaves

A vegetarian (and vegan) meatloaf recipe that uses oats and other natural ingredients. The cayenne gives this recipe a sausage-like kick, but if you'd rather do without the spiciness, feel free to omit it or sub in 1/4 tsp. of black pepper instead.

Ingredients

  • cooking spray
  • 3 1/2 c. water
  • 1/4 c. Bragg’s liquid aminos
  • 1/4 c. nutritional yeast
  • 2 tbsp. olive oil
  • 2 tbsp. onion powder
  • 1 tbsp. maple syrup
  • 1 tbsp. dried sage
  • 1 tbsp. Italian seasoning
  • 1 garlic clove, crushed
  • 1/2 tsp. cayenne
  • 3 1/2 c. oats
  • 1/2 c. prepared pasta or marinara sauce

Instructions

  1. Preheat oven to 350 degrees. Spray 16 muffin tin cups with cooking spray.
  2. Place all ingredients except oats and sauce in a large saucepan and bring to boil. Add oats and remove from heat. Cool for 5 minutes.
  3. Divide oatmeal mixture into 16 muffin cups. Top each cup with a spoonful of pasta sauce.
  4. Bake for 45 minutes or until browned on edges and solid (if you try to lift a loaf out of the tin and it falls apart, it needs to cook longer).
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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. says

    This sounds awesome. I have also been attempting to make vegetarian meatloaf for years – and failing miserably. I think I was trying to make it too large; I like your idea of making them on a much smaller scale.

    • Kiersten Frase says

      Yes! They need to be smaller. When I tried making meatloaf in a loaf pan, it would always end up being overdone on the edges and mushy in the middle, and if I did it in a roasting pan (that’s how my mom always made meatloaf), it would end up being a big, sloppy mess. You’d think meatloaf would be an easy thing to make vegetarian, but I guess not.

    • Kiersten Frase says

      It really does (although since I based it on a sausage recipe, it’s a little spicier than regular meatloaf, but I like it that way) and the texture comes very close to meatloaf too. If you want to make recipes that taste SUPER close to the real thing, there are lots of meat subs on the market that can help you do that, but I don’t like using them because I try to stay away from processed foods (and they’re expensive!). So I guess what I’m saying is that this tastes as close to meatloaf as you can get using oatmeal. :)

    • Kiersten Frase says

      The muffin tins are totally essential–if you don’t use them, the center won’t cook through! I learned this through many trials and experiments. :)

  2. amanda says

    they’re baked savory oats! that’s great! i usually use vital wheat gluten to make seitan for these type of faux meat dishes but the oatmeal is definitely a nice substitution. i’ll definitely try!

    • Kiersten Frase says

      Let me know what you think! I’m very picky when it comes to faux meat, so I really liked these because they have a nice savory flavor, but not in a “trying to taste like beef” way. Because I don’t like that!

  3. Cat says

    Hey I have some textured vegetable protein that I would like to use up. Do you think I could substitute it for the oats or would the meatloaf end up too watery?

    • Kiersten Frase says

      I’m not sure–I’ve actually never cooked with TVP because I don’t like it, so I don’t know how it would work in this recipe. The oatmeal kind of acts as a binder in addition to being the main ingredient here, so I think I would maybe try replacing half the oatmeal with TVP. If you make it, let me know how it turns out!

  4. Stéphanie says

    This looks like an amazing recipe and I am really looking forward to trying it. I was wondering if the recipe calls for slow-cooking or fast-cooking oats.

  5. says

    I made these a few weeks ago (topped with BBQ sauce) and they were a big hit with the hubby. Enough so that they’ll be his Valentine’s Day dinner too. Thanks for a great recipe (and a great alternative to TVP or other meat substitutes).

  6. Kimi says

    I literally just made them right now and they were AMAZING!!! I’ve made lentil loaf before but barely ate a piece and left it sitting in the fridge for a month. You’re genius!

  7. Starr Pack says

    This Was Absolutely Delicious. Tonight Is The Second Time We Made This. AndItDoesn’t Taste Like Veggie Life. We Actually Call It Stuffin Muffin. ItTasteJust Like What We Call It And This Will Definitely Be On The Dinner Table For Thanksgiving. My 3 YearOld Loves And That Totally Made Me Happy. We Followed The DirectionFully ExcEpt For The Oil. We Didn’t Add Oil

  8. Kelly says

    just made this but didn’t work for me :-( the flavor is amazing they held together wonderfully, cooked for an hour and the middle is no where near done. I cut them in half and put them in a cooking dish for another 30 minutes…still not done. I just cut them up into pieces and stuck them back in. hoping they cook, if not i think i am gonna cry because it tastes so good LOL I will keep trying

    • Kiersten Frase says

      They might be done! The center will be a little bit soft. It’s cooked through and somewhat solid, but the centers aren’t as firm as traditional meatloaf.

  9. Deb says

    I made these today and while they do taste good they didn’t come out very firm, so I mixed them in my vegetarian stuffing and that actually worked out great.

  10. Kelly says

    ok thank you. I am about to make them again but gonna still follow what i did by cooking them and cutting them and cooking some more it turn into a kinda meatball/ground beef and its gonna be perfect with spaghetti tonight if i cant get it right again. This recipe is awesome thank you so much.

  11. Lauren says

    I just made these last night and my husband loved them. We both agreed that a sweet version would be delicious too, since they are basically like baked oatmeal. Would you ever consider doing a sweet makeover?

    Thanks for all the great recipes! I really appreciate your use of whole and unprocessed foods. I especially love that you don’t use many meat replacement products, as I find most of them off-putting. As a new vegetarian at 30 years old, your recipes have really helped me in the transition. :)

  12. Katherine says

    Hi:

    I’m not vegan. Is it ok to add parmesan cheese instead of the nutritional yeast and liquid aminos?

    Thanks!

  13. Mandy says

    These look delicious! My son is almost 1 year old, so I’ve been on the hunt for meals like this that are small portions and would make good finger food. These look perfect – his little fingers can just dig in (then smear all over his face!) – and I like the fact that it’s made with oats (I don’t like loading him up on too much gluten or soy at his young age). One question – any advice re: freezing this recipe? I’d love to make a batch to freeze, then just grab them and cook/reheat as needed for his dinners.

    P.S. Any other recipes that you have posted that you think might be good kiddo finger foods – please let me know! Thanks!

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