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Vegan Meatloaf Cups

These vegan mini meatloaf cups are a wonderful savory vegan holiday recipe.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 6 - 8 mini loaves


  • 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


Readers also love this Vegan Apple Pie.

Nutrition Information

Calories: 55kcal