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Vegan Meatloaf Cupcakes – In A Muffin Tin

These vegan mini meatloaf cups–low in calories and made with wholesome ingredients–are a delicious addition to any weeknight OR fancy holiday meal.

vegan meatloaf

words meatloaf 7


I like to serve them with either this Vegan Mac And Cheese or my Cauliflower Mac And Cheese.

They’re the perfect meatless option—with no tofu or fake meat products—to make for the holidays, because they go so well with all of the other dishes traditionally served at a holiday feast. Mashed sweet potatoes, homemade cranberry sauce, green bean casserole… and especially the gravy!

vegan thanksgiving

At just 55 calories each, they’re also great if you’re counting calories.

And if you aren’t counting calories–or even if you are–feel free to add the optional tahini, because they are extra amazing this way. I like to mix tahini into the ketchup to spread on top of the cupcakes.

If you haven’t tried combining tahini and ketchup, IT’S A MUST TRY!

Sorry for the all caps! But seriously, with the perfect salty-sweet balance, this is one of the most addictive food combinations ever, and you will want to put it over everything.

(To see how easy it is to make these mini vegan meatloaves, be sure to click to watch the video above.)

Because they’re so quick to make, you have plenty of time to whip up some Black Bean Brownies or a batch of homemade Chocolate Chip Peanut Butter Bars for dessert.

Just saying…

meatloaf cupcakes


NO tofu or eggs in these portable vegan meatloaf cupcakes that are so easy to make


Meatless Meatloaf Cups

Adapted from: Pizza Quinoa Burgers

Vegan Meatloaf Cupcakes – In A Muffin Tin

Total Time: 20m
Yield: 6-8 cupcakes
Print This Recipe 4.4/5


  • 1 1/2 cups canned or cooked white or black beans, drained and rinsed
  • 2 tbsp ketchup or tomato paste
  • 1/2 tsp each dried thyme, basil, and garlic powder
  • 1/2 tsp salt
  • 1/2 cup very finely diced mushrooms
  • 1/3 cup very finely diced carrot or zucchini
  • 1 1/2 tbsp tahini, optional
  • 1/3 cup oat bran, flour, or breadcrumbs, gf if desired (If you try almond flour, be sure to report back with results!)
  • 1/3 cup ketchup, optional for the tops


*Black or white beans (such as cannelini) work. Garbanzo beans will yield drier meatloaf cupcakes.

Grease muffin tins or line with liners. Preheat the oven to 380 F. Either process all ingredients (except final ketchup) in a food processor OR Mash the beans very well in a mixing bowl. Add the 2 tbsp tomato paste or ketchup and spices, and stir. Then add all remaining ingredients except the final ketchup. Stir again, and smooth into the muffin tins. Bake on the center rack 20 minutes, then let cool at least 10 minutes before going around the sides with a knife and popping out. Smooth ketchup on top, either before or after baking. These are good topped with ketchup or homemade gravy, but my favorite way to eat them is topped with tahini. Try mixing ketchup and tahini together, because the sweet-salty combination is ridiculously good!

View Nutrition Facts




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Published on November 13, 2017

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  1. Lies says

    I showed my husband the pictures first and told him that I was going to make these for dinner. When I served them he said: waw, just like on the website! *proud*
    No picture, I’m sorry, but we loved this recipe!

  2. Lyf says

    These were the first savoury recipe I tried on your blog Katie and I’m so glad I did. They were so delicious, quick and opened my eyes to a whole new world of savory recipes from your site. My open problem is deciding what to try next. Any suggestions?

  3. Henry says

    I love this recipe, I’ve made it several times before. I want to make a large batch this weekend so I can pack them in my lunches next week. How long will these keep in the fridge? Do they freeze well? If so, after how many days should I move them to the freezer?

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