Mini Meatloaves (Edit recipe)

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So nostalgic for me, especially with that ketchup glaze. My Impossible meatloaves are so moist but have the most fabulous outer crust. Tender, delicious, and vegetarian of course 🙂

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Original Recipe

PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

21

Serves: 4

Ingredients

1 whole Extra Virgin Olive Oil
3 cloves Garlic, crushed & minced
1 whole Yellow Onion, finely diced
2 whole Celery, finely diced
1 Tbsp Tomato Paste
1 pieces Sourdough Bread
0.25 cup Milk, 2%
340 grams Plant-Based Ground Beef - Impossible
0.25 cup Breadcrumbs, Italian
1 whole Egg, Large, Free-Range
0.25 cup Parsley, finely chopped
1 Tbsp Browning (Grace)
1 tsp Dry Mustard Powder
1 tsp Garlic Plus Seasoning - Club House
1 tsp Onion Powder
1 tsp Garlic Powder
0.25 tsp All Purpose Seasoning - Vegeta
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Red Pepper Flakes, See Recipe
1 whole Ketchup, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating a about one and a half tablespoons of EVOO in a skillet set to just below medium heat. Once heated, stir in the garlic, onion, celery, and a good pinch of salt, pepper, and pepper flakes. Stir as needed and cook 10 ish minutes until your veggies have softened up. Reduce your heat if you notice too much browning. Stir in your tomato paste and continue to stir and cook another couple minutes to cook some of that tom paste. Once your veggies are mostly soft, turn off the heat and remove the skillet from the heat until they've cooled off.
In a medium - large sized mixing bowl, tear up your sourdough into small pieces and pour in the milk, working that together with the bread until the milk has been absorbed. Set aside for a couple minutes before adding all of the ingredients in the list excluding the ketchup. You'll also add a 1/4 tsp. salt and some cracked pepper. Once your veggies have cooled, add them to the mixing bowl as well and work the mixture together until it's completely combined.
Preheat your oven to 350 F
Spray the inside of 8 / 12 of the slots on a muffin tin with cooking spray. Use 1/4 C measure and scoop the meaty mix into the muffin slots. Once you have 8, divide any remaining meaty mix between your 8 loaves. Use a rubber spatula to pat the mixture down into the slots.
Once your oven is preheated, add the tray to the oven and bake for 17 minutes. Remove your tray and set it onto a wire cooling rack. Squeeze some ketchup onto each meatloaf and brush it on to coat the top. Once they're all coated, return the tray to the oven for 6 - 8 minutes to finish them off.
Set the tray back onto a cooling rack for 5 ish minutes. Use a spoon to work around the meatloaves in the slots to loosen them from the sides / bottom if needed.
Serve with your favourite sides and ENJOY! These can be refrigerated for up to 4 days in an airtight container. Might I recommend meatloaf sandwiches if there's any leftovers?

Notes

Servings vary. I assume 2 per person for a total of 4 servings. However, I ate 3 of them in one go so the servings are estimated lol

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	250
Fat:	9 g
Carbohydrates:	25 g
Protein:	18 g
Cholesterol:	2 g
Sodium:	493 mg
Fiber:	5 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.