Mini Vegetarian Meatloaves - Lunch Version
My kids love mini everything; if it's in muffin form, my kids will eat it or at the very least try it without a struggle. These gooey cheese-filled mini vegetarian meatloaves are a fun change from your everyday veggie burgers and a big hit with the kids.
Ingredients
- 1 individual beat Egg
- ¾ cups Milk
- ½ cups Rolled Oats
- 1 teaspoon Salt
- 2 cups Meat Substitute Crumbles
- 3 ¾ cups dice Dice Cheddar Cheese
- ⅔ cups Ketchup
- ¼ cups Brown Sugar
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Spray muffin tins with cooking spray.
- 5661393 Upgrade to a paid membership 25705 to unlock all instructions 94906
- 924909 Upgrade to a paid membership 23563 to unlock all instructions 68394
- 9071060 Upgrade to a paid membership 12994 to unlock all instructions 51101
- 5099590 Upgrade to a paid membership 1084 to unlock all instructions 68443
- 9657721 Upgrade to a paid membership 16802 to unlock all instructions 11496
- 2577455 Upgrade to a paid membership 20451 to unlock all instructions 65732
- 3199720 Upgrade to a paid membership 11045 to unlock all instructions 1423
- 1849885 Upgrade to a paid membership 23436 to unlock all instructions 53187
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 2752766 Upgrade to a paid membership 88814 to unlock all instructions 70693
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Spray muffin tins with cooking spray.
- Combine beaten egg, milk, oats and salt in large bowl.
- Add the ground beef substitute and mix well.
- Divide mixture into equal portions and insert one cheese cube into center of "meat." Roll in your hands to form the "meat" into a ball around the cheese. Place in muffin tin.
- Continue with remaining "meat" and cheese.
- Combine ketchup and brown sugar in a separate bowl, stir thoroughly and spread over each mini meatloaf.
- Bake uncovered at 350 degrees for 15-20 minutes.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 1 mini loaf Amount Per Serving
- Calories
- 380
- Total Fat
- 21g
- Saturated Fat
- 13g
- Trans Fat
- 0g
- Cholesterol
- 101mg
- Sodium
- 1066mg
- Total Carbohydrates
- 28g
- Fiber
- 1g
- Sugar
- 16g
- Protein
- 23g
- WW Freestyle
- 14
13 Comments
Join the discussionFun idea, Kristi! I bet my kids would love these. I agree, if it’s in muffin form, it sells it!
Those looks great! My daughter loves anything mini too. I’m sure she’d love this. Thank you for the recipe 🙂
I’m not a regular, I came over from Monday Mania at the Healthy Home Economist, I am not really familiar with your blog. Why not just eat ground beef?
Melissa, this recipe is a part of the VEGETARIAN menu. If you wish to make these with ground beef, you may do so, but for our vegetarian audience this is a perfect alternative to those wanting a vegetarian alternative for meatloaves.
if you use ground beef, do you have to brown it first?
I believe you’d just need to bake it longer (30-45 minutes).
I made these last night, and let me tell you– they will be a regular on our menu! HOLY SMOKES they were tasty. My husband even said they were better than meat meatloaf. I did modify it a bit– I used pureed sweet potato in the brown rice and lentil substitute instead of regular mashed potatoes, and I ran out of catsup, so I did 1/3 cup of condensed tomato soup. Worked splendidly! Thank you so much!
I’m so glad you all loved them! We thought they were super tasty and your modifications sound yummy, too.
Question on using the lentil and rice substitute – did you bake it first and then use it in the meat loaves, or did you not cook it until you had the meat loaves made?
I bake it in big batches first, then divide and freeze. So mine was baked frozen and thawed prior to going into the meatloaves. You could try to do it without the pre-baking, but I think you’d likely have to bake it for an hour and by then the cheese in the center might be obliterated. Let me know if you give it a shot!
Made these last night and they were tasty! I’ve never had real meatloaf before, but I think I will omit the brown sugar from then ketchup next time. It was almost dessert sweet, but other than that good!
How do you tell how many servings a recipe makes?
This one makes 4 servings, about 9-10 mini meatloaves. The estimated serving amount is near the bottom of the post.