Enjoy these delicious Vegan Mushroom Topped Mini Meatloafs! First, prepare a savory lentil base, then top with sautéed mushrooms.
Servings: 4–6 | Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins
Ingredients:
For the meatloaf base:
- 1 cup cooked lentils
- 1/2 cup walnuts, finely chopped
- 1/2 cup breadcrumbs (gluten-free optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
- 2 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
For the mushroom topping:
- 1 cup mushrooms, finely chopped
- 1 tbsp olive oil
- 1 tsp thyme
- Salt & pepper to taste
Instructions:
- First, preheat the oven to 375°F (190°C).
- Next, prepare the flax egg: Mix flaxseed with water and let it sit for 5–10 minutes until it thickens.
- Meanwhile, cook the mushrooms: Heat olive oil in a pan and sauté mushrooms with thyme, salt, and pepper until soft. Then set aside.
- After that, mix the meatloaf base: In a bowl, combine lentils, walnuts, breadcrumbs, onion, garlic, flax egg, soy sauce, paprika, salt, and pepper. Mix thoroughly until well combined.
- Then, shape mini loaves: Divide the mixture into 4–6 mini loaf molds or ramekins. Press the sautéed mushrooms on top.
- Now, bake: Place the mini loaves in the oven for 35–40 minutes until firm and golden on top.
- Finally, serve warm: Optionally, drizzle with vegan gravy or ketchup before serving.
Tips:
- To make it smoother, use a food processor for the lentils and walnuts.
- Additionally, lightly toast the walnuts for extra flavor.
- Also, freeze any extra mini loaves for quick future meals.
Variations:
- Italian twist: Add sun-dried tomatoes and oregano.
- Asian flavor: Mix in soy sauce, ginger, and sesame seeds.
- Cheesy version: Sprinkle vegan cheese on top before baking.
Benefits & Nutrition Facts (per mini loaf, approx.)
- Calories: 180 kcal
- Protein: 8g
- Carbs: 20g
- Fiber: 6g
- Fat: 8g (mostly healthy fats from walnuts)
- Rich in iron, magnesium, and antioxidants from mushrooms and lentils.
- Heart-healthy, cholesterol-free, and high in plant protein.
Kid-Friendly Version:
- First, make small fun shapes using muffin tins.
- Then, top with ketchup or tomato sauce instead of mushrooms for picky eaters.
- Next, add shredded carrots or zucchini into the base for extra veggies.
- Finally, serve with mashed potatoes or pasta for a familiar meal kids love.
