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Close Up of Italian-Style Vegan Meatloaf Muffins on a Plate With Mashed Potatoes and Green Beans
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5 from 8 votes

Italian-Style Vegan Meatloaf Muffins

​​​​​​​Italian-style meatloaf muffins made from...chickpeas! These single serving mini meatloaves are totally vegan, pretty darn easy to make, and packed with zesty Italian flavors. Whip up a batch tonight!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Entree
Cuisine: American, Italian
Servings: 5
Calories: 208kcal
Author: Alissa Saenz

Ingredients

For the Vegan Meatloaf Muffins

  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 1 cup panko breadcrumbs
  • 1 medium celery stalk, diced
  • 1 medium carrot, diced
  • 1 small onion, roughly chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons nutritional yeast flakes
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon ground flaxseed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper

For the Sauce

  • 1 cup canned tomato sauce
  • 2 tablespoons tomato paste
  • 1 garlic clove, minced
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt, or to taste

Instructions

  • Preheat the oven to 350° and lightly oil five cups of a standard-size muffin tin.
  • Place the chickpeas, panko, celery, carrot, onion, garlic, tomato paste, balsamic vinegar, nutritional yeast, soy sauce, flaxseed, basil, oregano, thyme and black pepper into the bowl of a food processor.
  • Pulse until the ingredients are finely chopped and well mixed.
  • Divide the mixture among the oiled muffin cups, forming a dome at the top of each muffin.
  • Bake the muffins for 25 minutes.
  • While the muffins bake, stir all of the sauce ingredients together in a small bowl.
  • After 25 minutes of baking, remove the muffins from the oven and cover the tops with a few spoonfuls of sauce. Reserve any excess sauce for serving.
  • Return the muffins to the oven and bake for another 5 to 10 minutes, until the sauce is set and the muffins pull away from the sides of the tins slightly.
  • Remove the muffins from the oven and allow them to cool for about 10 minutes.
  • Gently run a knife along the edges of each muffin to loosen it from the tin before removing.
  • If you have any leftover sauce, heat it up for a few minutes and serve it with the muffins.

Nutrition

Serving: 1muffin | Calories: 208kcal | Carbohydrates: 35g | Protein: 10.6g | Fat: 3.5g | Saturated Fat: 0.3g | Sodium: 932mg | Potassium: 683mg | Fiber: 8.2g | Sugar: 5.3g | Calcium: 50mg | Iron: 3.4mg