🧆 Vegan Mushroom-Topped Mini Meatloaf 🍽️

Hearty, Savory, and Perfect for Dinner Tonight!

If you’re looking for the ultimate plant-based comfort food that warms your soul and satisfies your hunger, these Vegan Mushroom-Topped Mini Meatloaves are a total game-changer! 🙌 Whether you’re feeding a crowd or meal-prepping for the week, this dish checks all the boxes: rich flavor, satisfying texture, and mouthwatering presentation. 💚

🍄 Why You’ll Love These Mini Loaves:

These little loaves are proof that vegan food can be hearty and indulgent without compromising on health or ethics. Made with wholesome ingredients like lentils, mushrooms, oats, and walnuts, they’re packed with protein, fiber, and bold umami flavor.

And that glossy mushroom glaze on top? 🤤 It takes things to a whole new level of cozy deliciousness.

🌱 Ingredients You’ll Need:

For the Mini Loaves:

  • 1 cup cooked lentils (brown or green)
  • 1 cup cooked quinoa or brown rice
  • 1/2 cup finely chopped walnuts
  • 1/2 cup rolled oats
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 2 tbsp soy sauce or tamari
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • Salt and black pepper to taste

For the Mushroom Topping:

  • 1 tbsp olive oil
  • 1 cup mushrooms, sliced (cremini or button work great!)
  • 1 tbsp balsamic vinegar
  • 2 tsp soy sauce
  • 1 tsp maple syrup
  • Fresh parsley for garnish 🌿

🧑‍🍳 Instructions:

1. Prep the Loaf Mix

In a large bowl, mash the lentils until mostly smooth (leaving some texture is good!). Add in the cooked quinoa or rice, walnuts, oats, onion, garlic, tomato paste, soy sauce, and seasonings. Mix well until it holds together — your hands are your best tool here! 👋

2. Shape and Bake

Preheat your oven to 375°F (190°C). Lightly oil a baking sheet or line with parchment. Form the mixture into palm-sized mini loaves and place them on the sheet.

Bake for 25–30 minutes, flipping halfway through for an even crust. 🍞

3. Sauté the Mushrooms

While the loaves bake, heat oil in a skillet over medium heat. Add mushrooms and sauté until golden. Stir in balsamic vinegar, soy sauce, and maple syrup. Cook until the glaze thickens slightly, about 2–3 minutes. 🍷🍄

4. Top and Serve

Spoon the mushroom glaze over the mini loaves just before serving. Sprinkle with chopped parsley for that fresh, vibrant finish. 💫

🍽️ Serving Ideas:

Pair these beauties with:

  • Creamy mashed potatoes 🥔
  • Roasted veggies 🥦🥕
  • A crisp garden salad 🥗
  • Or even layer in a sandwich for a hearty vegan burger! 🍔

🧡 Final Thoughts

These Vegan Mushroom-Topped Mini Meatloaves are the kind of meal that impresses vegans and meat-eaters alike. Whether it’s a cozy night in or a holiday dinner, they’ll quickly become a family favorite. 👨‍👩‍👧‍👦✨

Ready to dig in? Let me know if you try this recipe — I love seeing your delicious creations! 📸 Tag me and share the love! 💬 #VeganMiniMeatloaf