Vegan & Gluten-Free Mini Meat Loaves with Spicy Balsamic Glaze
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Vegan and gluten-free mini meat loaves with a spicy balsamic glaze
  • For the Mini Meat Loaves
  • 1 ¾ cups water
  • 1 “beef” bouillon cube
  • 2 cups TVP granules
  • 2 Tbs. ground flaxseed + ⅓ cup warm water
  • 4 Tbs. vegetable oil. divided
  • ½ medium onion, minced
  • ½ cup mushrooms, chopped
  • 1 bell pepper, finely diced
  • 3 gloves garlic, grated or finely minced
  • 1-15 oz. can black beans, rinsed and drained
  • ¼ cup oats
  • 2 Tbs. arrowroot
  • ½ cup ketchup
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. vegan, gluten-free Worcestershire sauce
  • 2 Tbs. fresh parsley, chopped
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • ½ tsp. paprika
  • ¾ - 1 cup gluten-free bread crumbs
  • For the Spicy Balsamic Glaze
  • ¼ cup balsamic vinegar
  • ¼ cup ketchup
  • ¼ tsp. red pepper flakes
  1. Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper. In a small saucepan, bring the water to a boil and dissolve the “beef” bouillon cube in it to create a broth. Place the TVP granules in a bowl and cover them with the boiling broth. Let them sit for 15 minutes or until the liquid is absorbed.
  2. In a mug or small bowl, combine the flaxseed and warm water. Stir and let sit for 10 minutes until it becomes a gel. This is your binder.
  3. In a skillet over medium high heat, heat 2 Tbs. of oil. Add the onion, mushrooms, bell pepper and garlic and saute until the veggies are tender and the mushrooms are browned, about 7 minutes. Remove from the heat and let cool. Wipe out the skillet so you can use it again.
  4. Add the black beans to a large bowl and mash them. Add the oats and arrowroot to the beans and mix. Mix in the cooled veggies and then add the ketchup, balsamic vinegar, Worcestershire sauce, herbs and spices to the mixture and combine using a rubber spatula or wooden spoon.
  5. Add the TVP and the flaxseed gel to the bean mixture and mix until everything is well combined. Add the bread crumbs, ¼ cup at a time, mixing it in with the spatula or your hand until the meat loaf mixture is at a consistency that feels like it is holding together.
  6. Cover the bowl and refrigerate the mixture for at least 30 minutes. When you are ready to make the meat loaves, remove the mix from the refrigerator and score the mixture into 9 equal portions. Shape each portion into a small football shape until you have all the mini-meat loaves on a plate.
  7. Heat the remaining oil in the skillet over medium-high heat. Add the mini-meat loaves to the pan and let sear on each side. Cook until each side is browned and getting crisp. You will have to do this in batches to fit them in your skillet.
  8. While they are cooking, combine the ¼ cup of ketchup, ¼ cup of balsamic vinegar and ¼ tsp. red pepper flakes in a small bowl. Place the seared mini-meat loaves on the baking sheet. Brush the glaze over the tops of the loaves with a pastry brush or the back of a spoon.
  9. Bake for 25 minutes or until the meat loaves are browned and cooked fully through. Let the loaves sit for 10 minutes before serving so they can set. Serve with gravy and your favorite sides.
Recipe by The "V" Word at