Make It Meatless/ vegan recipes/ vegetarian recipes

Recipe | Vegetarian Meatloaf Part 2 (The Redemption)

Mini Vegetarian Meatloaves

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.)

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Mini Vegetarian Meatloaves

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.

  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 8 servings

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).

Nutrition

  • Serving Size: 2 loaves

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48 Comments

  • Reply
    Smedette
    November 17, 2011 at 7:02 pm

    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.

    • Reply
      The Type A Housewife
      November 18, 2011 at 11:04 am

      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.

  • Reply
    ntiveheart aka jayed
    November 17, 2011 at 7:23 pm

    ok. am i being unbelievably dense here? am i missing the amount of oatmeal somehow? i mean, i know it’s been a rough week, but am i losing my mind too? *sighs*

  • Reply
    Kelly
    November 17, 2011 at 9:08 pm

    This sounds good!

  • Reply
    Grumpy Grateful Mom
    November 17, 2011 at 11:21 pm

    You’re awesome! Honestly I had no idea there was even such a thing as vegetarian meatloaf. Looks delicious! And it tastes like meatloaf?

    • Reply
      The Type A Housewife
      November 18, 2011 at 11:07 am

      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. πŸ™‚

  • Reply
    BusyWorkingMama
    November 22, 2011 at 12:28 pm

    Haha, too funny, I have the whole Catholic guilt I am always struggling with πŸ™‚

    • Reply
      The Type A Housewife
      November 23, 2011 at 9:24 am

      I really do feel guilty over everything. I even feel guilty over things that other people do. And over things that I didn’t do. I’m just a big ol’ bag of guilt.

  • Reply
    luv what you do
    August 18, 2012 at 9:44 pm

    Yummy! I like the idea of using mini muffin tins!

    • Reply
      Kiersten
      August 20, 2012 at 9:06 am

      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. πŸ™‚

  • Reply
    amanda
    August 24, 2012 at 7:33 am

    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!

    • Reply
      Kiersten
      August 24, 2012 at 3:39 pm

      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!

  • Reply
    nadir
    August 29, 2012 at 10:49 am

    Does the oatmeal have to be cooked first?

    • Reply
      Kiersten
      August 29, 2012 at 7:04 pm

      Nope, it cooks when you stir it into the hot liquid mixture.

  • Reply
    Cat
    September 29, 2012 at 11:24 am

    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?

    • Reply
      Kiersten
      September 29, 2012 at 8:11 pm

      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!

  • Reply
    StΓ©phanie
    December 22, 2012 at 12:44 pm

    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.

    • Reply
      Kiersten
      December 22, 2012 at 1:01 pm

      I use old-fashioned oats, not the quick cooking ones. But I think the quick cooking ones would still work if that’s what you have on hand.

  • Reply
    StΓ©phanie
    December 22, 2012 at 1:05 pm

    Perfect! Thank you so much for your quick reply! I`ll let you know how it goes!

  • Reply
    Gretchen
    February 10, 2013 at 12:11 pm

    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).

    • Reply
      Kiersten
      February 11, 2013 at 9:37 am

      I’m so glad you enjoyed them! I love the idea of topping them with BBQ sauce–I’m going to have to try that next time. πŸ™‚

  • Reply
    Kimi
    April 2, 2013 at 5:37 pm

    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!

    • Reply
      Kiersten
      April 3, 2013 at 8:10 pm

      I’m so glad you enjoyed them! Although I love lentil loaf too. πŸ˜‰

  • Reply
    Bri
    May 26, 2013 at 10:54 pm

    Do you know the amount of calories, fats, sodium etc. in the recipe?

  • Reply
    Starr Pack
    July 21, 2013 at 7:51 pm

    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

    • Reply
      Kiersten
      July 21, 2013 at 8:38 pm

      I’m glad you enjoyed it–thanks for the comment! πŸ™‚

  • Reply
    Kelly
    October 25, 2013 at 2:50 pm

    just made this but didn’t work for me πŸ™ 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

    • Reply
      Kiersten
      October 25, 2013 at 3:06 pm

      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.

  • Reply
    Deb
    November 28, 2013 at 10:28 am

    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.

    • Reply
      Kiersten
      November 28, 2013 at 12:41 pm

      They definitely aren’t as firm as meatloaf made with ground beef! I’m glad they worked out in your stuffing. πŸ™‚

  • Reply
    Kelly
    January 21, 2014 at 5:03 pm

    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.

    • Reply
      Kiersten Frase
      January 21, 2014 at 9:29 pm

      Yes, that definitely works if you want more of a ground beef texture! πŸ™‚

  • Reply
    Chris
    January 29, 2014 at 3:02 pm

    I am trying these for the first time today! Fingers crossed!!!

    • Reply
      Kiersten Frase
      January 29, 2014 at 8:25 pm

      I hope you like them!

      • Reply
        Chris Sutherland
        February 3, 2014 at 1:51 pm

        We did!!! Thanks πŸ™‚

  • Reply
    Lauren
    April 3, 2014 at 10:09 am

    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. πŸ™‚

    • Reply
      Kiersten Frase
      April 3, 2014 at 7:03 pm

      I’m so glad you enjoyed the recipe! I do have a baked oatmeal (http://ohmyveggies.com/recipe-spiced-pear-baked-oatmeal/), but I haven’t done it in muffin tins. I’ll have to keep that in mind for a future recipe. πŸ™‚ And I’m happy to hear OMV has helped you go vegetarian–I don’t like most meat substitutes either, so I know what you mean about them being off-putting!

  • Reply
    Katherine
    April 16, 2014 at 10:01 pm

    Hi:

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

    Thanks!

    • Reply
      Kiersten Frase
      April 18, 2014 at 2:46 pm

      You can substitute soy sauce or tamari for the liquid aminos and grated parmesan cheese should work just fine instead of the nutritional yeast. πŸ™‚

  • Reply
    Mandy
    August 11, 2014 at 5:35 pm

    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!

    • Reply
      Kiersten Frase
      August 12, 2014 at 2:47 pm

      You can definitely freeze them! You’ll want to bake them in the oven first, then you can reheat them in the microwave or in the oven. I have some simple fruit leather recipes here: http://ohmyveggies.com/?s=fruit+leather. And I think these Aussie Bites would be a big hit too: http://ohmyveggies.com/vegan-aussie-bites/.

    • Reply
      Jessica
      October 3, 2016 at 10:43 pm

      please read up on Bragg liquid amino’s before using in anything but especially for babies and children.
      It is very a very salty flavour enhancer.

  • Reply
    nicole
    June 15, 2017 at 4:50 pm

    are these cooked in muffin tins or mini muffin tins?

    • Reply
      Alissa
      June 16, 2017 at 5:28 pm

      They’re cooked in regular-sized muffin tins.

  • Reply
    nicole
    June 19, 2017 at 6:47 am

    do you know if these freeze and reheat well?

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