GF Vegan Meatloaf Cupcakes

It's hard finding a suitable meatloaf recipe when you're a vegan. Every now and then you just really want comfort food with all the ease of tossing ingredients in a bowl, mixing it up, and 20 minutes later you've got dinner for days. Enter in this meatloaf. My friend Erica made it and packaged me up an entire container worth for lunch and dinner as I was pulling a 15 hour day at school, 9 of those hours being a clinic shift. This meatloaf got me through those 15 hours. Literally. Not even a week later I harassed her for the recipe so I can replicate it at home.

What's the deal with the cupcake sized meatloaf you may ask? Well, it's super convenient. You don't have to slice the meatloaf up to serve and it's already divided out into little portions for tomorrow's lunch and such. Ideally a normal size muffin tin is the way to go, but since I only had a mini muffin tin I just went with it.

3 garlic cloves, minced
2 shallots, chopped
1/4 cup red bell pepper, finely chopped
1 8-ounce package organic tempeh
3 heaping tablespoons tomato paste
2 tablespoons vegan worcestershire sauce (found at Whole Foods)
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup gluten-free oats
1/3 cup raw sunflower seeds
1/4 cup parsley, chopped
2 tablespoons ground chia seeds + 6 tablespoons warm water- combine and let rest for 5 minutes until thick

Ketchup topping:
2 tablespoons remaining tomato paste
2 tablespoons maple syrup
*Or use store bought ketchup

Preheat the oven to 375°F and prepare a muffin tin by spraying it with nonstick spray.

In a pan over medium heat saute the garlic, shallots, and bell pepper in some oil until translucent, about five minutes. Remove from heat and allow to cool.

In a food processor add the tempeh until it is ground into little pieces. Poor the ground tempeh into a mixing bowl and add in the cooked vegetables, tomato paste, Worcestershire sauce, salt, and dried herbs- stir until well combined. Add in the chia mixture that has congealed in the water- this is your egg replacer. Mix in the remaining ingredients: oats, sunflower seeds, and parsley. The mixture will be very thick, so use your hands to make sure everything is well incorporated. If you need to you can add a splash of water to get it to mix better, maybe a tablespoon or so.

Mix together the ketchup ingredients if you aren't using store bought. Honestly, it's convenient just making it yourself since you'll have leftover tomato paste anyways. 

Using your hands, press the meatloaf mixture into the muffin tin. Spoon over the ketchup mixture before baking the meatloaf in the oven for 23 minutes, 15 or so for a mini muffin tray. Allow to cool for five minutes before serving.

I served my meatloaf cupcakes with mashed potatoes and mushroom gravy.

Recipe from Fork and Beans