Mini Tempeh Meatloaves
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
tempeh
3.53 oz
onion
2 cloves
garlic
1.77 oz
breadcrumbs
0.71 oz
flaxseed meal
3.53 oz
tomato sauce
1.01 fl oz
soy sauce
0.51 fl oz
worcestershire sauce
2 tsp
dijon mustard
1 tsp
Dried Thyme
1 tsp
Dried Rosemary
1 tsp
Salt
0.5 tsp
Black pepper
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
In a food processor, combine the tempeh, onion, and garlic. Pulse until well combined.
Step 3
Transfer the tempeh mixture to a mixing bowl. Add the breadcrumbs, flaxseed meal, tomato sauce, soy sauce, Worcestershire sauce, Dijon mustard, dried thyme, dried rosemary, salt, and black pepper. Mix well to combine.
Step 4
Divide the mixture into 4 equal portions. Shape each portion into a mini meatloaf shape.
Step 5
Place the mini meatloaves on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until firm and cooked through.
Step 6
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
15 g
(60
kcal)
Carbohydrates:
15 g
(60
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0 IU | 0% |
| Monounsaturated Fat | 0.1323 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 0.6615 g | 0.13% |
| Sodium | 26.46 mg | 5.29% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.1323 g | 0% |
| Protein | 0.6615 g | 0.78% |
| Vitamin C | 0.0882 mg | 0.1% |
| Calcium | 0.3528 mg | 0.07% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1764 mg | 1.18% |
| Zinc | 0.441 mg | 0.09% |
| Selenium | 1.323 mcg | 0.26% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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