Tuesday, August 6, 2013

Healthy Vegan Mini Meatloaves

Healthy Vegan Mini Meatloaves
Meatloaf isn't always thought of as a healthy recipe. Its is usually made with a lot of fatty meat, sugary sauces or add ins, and has a very greasy outcome. Not the best option for anyone looking to keep that figure in swimsuit shape. But you can switch up that recipe and make a healthier and happier option for you and your family to enjoy on a regular basis. This recipe shows you how to make a healthy version of meatloaf...in mini form. This combines the vegan version of meatloaf with the healthy add ins that we all want when trying to watch our calories. A perfect recipe for little kids that may be picky, a sneaky way for them to get their veggies and vitamins...without them being the least bit suspicious, PERFECT! Great recipe for freezing and on the go reheating meals. Serve alone side your favorite traditional meatloaf sides and/or a fresh garden salad. You can switch this recipe up repeatedly and add new veggies each time to enjoy them in a whole new way. These cute little vegan meatloaves pack a healthy punch in a little package. Enjoy!

Healthy Vegan Mini Meatloaves
Yields: 15 to 17 Mini Meatloaves



1 Gimme Lean Vegan Beef Log
1/2 Gimme Lean Vegan Sausage Log
1 cup oatmeal
1/2 to 1 cup whole wheat or gluten free vegan breadcrumbs
1 carrot, peeled and chopped
2 to 3 scallions, chopped
1 Tablespoon molasses
1 Tablespoon Dijon mustard 
2 Tablespoon vegan organic (The Wizard's) Worcestershire sauce
2 teaspoons Thyme, dried or fresh
Salt to taste, depending on what vegan meat you use
Ground black pepper, to taste
2 cloves garlic
2 teaspoons The Vegg + 1/2 cup hot water (prepared) 
1 to 2 Tablespoon Nutritional Yeast
1 Tablespoon ground flax seed
1 cup prepared Ratatouille or cooked/roasted veggies of your choice (Recipe Below)
1 14 to 15oz can beans of choice (I used cannellini)
2 Tablespoons tomato paste


1/4 cup ketchup
1/4 cup barbecue sauce


Heat the oven to 350 degrees 

Grease cupcake tins.

*Make sure you have everything ready before the mixing because your hands will be too messy to do anything else...so hold your calls.

In a food processor, add in your carrots, garlic, and scallions and process until finely minced. Remove and set aside until ready to you.

Again in a food processor, prepare the The Vegg as directed.

Once The Vegg is prepared, add in the 1 can of beans. Process until smooth.

When your mixture is smooth and combined, add in your already cooked or roasted veggies. I used 1 cup of a already prepared Ratatouille for easy reuse of a recipe. Again, process until blended and smooth.

Once this next mixture is smooth as well, add in your additional flavor ingredients. Worcestershire sauce, tomato paste, molasses, thyme, nutritional yeast, ground flax, salt & pepper to taste.

At this point you can pour vegan meat logs into a large bowl. Add all your smooth processed ingredients and mix with your hands until just combined with breadcrumbs and oatmeal. Once meat mixture is together and then add the processed veggies and mix to combine. This will take a little extra time and be messy for sure, great job for the kiddos.


Add your vegan meat into the food processor and process until combined with the smooth mixture.

Once processed in the food processor, remove from container and place in a large measuring cup or bowl. Add in your oatmeal and breadcrumbs. Mix to combine until the mixture isn't loose anymore and is thickened. If using the Ratatouille, your may need more breadcrumbs and/or oatmeal.

When you get your meat thick and combined with the oatmeal, add in your processed veggies and mix to combine for the last time before forming and baking.

One by one, place the meat mixture into the greased cupcake tins and spread around until it meets the sides and is 1 inch thick or high in dish (1/2 to 1/3 cup each meatloaf). Be prepare to wash your hands after, you get a little messy.

Bake for 45 to 60 minutes. You want the meatloaf to be crusted on the outside and have a bit of a bounce bake texture, firm not mushy.

Half way through the baking, place the a sauce topping of your choosing (1/4 cup ketchup or 1/4 cup barbecue sauce topping on top of the meatloaf, I did half and half: 1 to 2 teaspoons each).

When the meatloaf is done cooking, remove from the oven and let sit to cool for 10 to 15 minutes. Once set and cooled, arrange on a serving platter and serve with mashed potatoes and/or a green salad, or your favorite sides. Serves even better as a leftover meatloaf sandwich the next day on slider or vegan hamburger buns. These freeze great for quick take and reheat meals. Enjoy!

Easy Summery Ratatouille


-1 can (28 ounces) tomato sauce or crushed tomatoes
-1 14 to 15 ounce can stewed tomatoes
-70 ounces water
-3 Tablespoons extra-virgin olive oil or your favorite oil
-2 Tablespoons tomato paste
-1 large eggplant (1 pound), cut into 1-inch pieces
-3 teaspoons salt
-Ground black pepper, to taste
-1 Tablespoons Herbes de Provence
-1 large yellow onion, diced large
-3 large garlic cloves, peeled and coarsely minced
-2 bell peppers (any color), seeded and diced large (I used green & red)
-2 large zucchini (1 pound total), cut into 1-inch pieces
-1 large yellow squash (1 pound total),  cut into 1-inch pieces
-4 Tablespoons chopped fresh basil
-1 teaspoon fresh thyme leaves


Preheat oven to 350 degrees. 

Prepare all your veggies as instructed. 

Place all your veggies in a very large pot lined with oil. Add tomatoes, sauce, herbs, and seasonings on top of the veggies.  

Veggies in the Pot
Herbs Added
Sauced & Tomatoes in Pot
Place the pot, cover, into the oven and let it cook for 2 to 3 hours (remove lid half way threw) until the veggies are cooked threw and the liquid thickens slightly. 

When the veggies are cooked threw, remove the pot from the oven and let cool slightly before serving. Enjoy!



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