Vegan Meatloaf Cupcakes

  • Yield: 10 1x



  • 3 cloves garlic, minced
  • 2 shallots, chopped
  • 1/4 c. red bell pepper, finely chopped
  • 1 (8 0z) package tempeh, ground up in a food processor
  • 1/2 c. gluten-free oats
  • 1/3 c. sunflower seeds
  • 1/4 c. fresh parsley, chopped
  • 3 Tbsp. (heaping) tomato paste
  • 2 Tbsp. vegan worcestershire sauce
  • 2 Tbsp. ground chia seed + 6 Tbsp. warm water–set for 5 minutes until thick
  • 1 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme

For “ketchup”

  • 2 Tbsp. tomato paste
  • 2 Tbsp. maple syrup


  1. Preheat your oven to 375 degrees. Grease a muffin pan.
  2. In a small skillet, sauté the garlic, shallots and bell pepper for 5 minutes until translucent and fragrant. Remove from the heat and allow to cool.
  3. In a medium bowl, combine the ground tempeh, cooked veggies tomato paste, Worcestershire sauce, dried herbs and salt until well-mixed.
  4. Add the chia “egg” and mix. Add the remainder: oats, sunflower seeds, and parsley.
  5. Scoop the tempeh meat into each muffin cup and gently pat down with your hands. This should fill 10 of the spots in your muffin tin.
  6. In a small bowl, whisk together the ingredients for the “ketchup.” Lightly coat the tops of the meatloaf with this mixture.
  7. Bake for 20-23 minutes or until fully cooked in the middle.
  8. Allow to cool for 5 minutes before removing from the pan. Top with mashed potatoes.