Spicy Vegan Buffalo Meatloaf Minis

Spicy Vegan Buffalo Meatloaf Minis

spicy vegan buffalo meatloaf minis are a hearty main dish that’s likewise gluten-free. Super flavourful and easy to prepare.

An overhead shot of a small oval platter that has 4 spicy buffalo meatloaf minis perched on top with sprigs of parsley and sage for garnish.A duo of images. One on the left is an overhead shot of white beans after drying out in the oven. Image on the right is an overhead shot of prepped chopped vegetables, walnuts, and sauces.

These hot vegan buffalo meatloaf minis are not attractive and they were honestly were extremely difficult to picture haha. However they are exceptionally flavourful, satisfying, completely wet without being soaked, a bit nutty, which sweet-spicy glaze truly brings it house. I like that this dish comes together just with a great deal of kitchen components.

Our Canadian Thanksgiving is showing up this weekend and I wished to make something that was pleasant and proper, however perhaps likewise a bit various. I like the timeless hippy-dip nut and lentil loaves a lot, however I began thinking of that spicy-tangy buffalo sauce flavour in the loaf and in the glaze. It ended up so excellent! Get some mushroom gravy and some sort of mashed veg on the plate too? That’s paradise in flavour town for me. More holiday-appropriate vegan dishes can be discovered here.

We utilize sweet potato purée, ground up walnuts, and some oven-dried white beans as our base. Drying the white beans in the oven assists to prevent that gloppy texture and an extremely bean-y flavour. It’s an additional action that’s truly worth it in my viewpoint! From there, we include some sautéed aromatics, great deals of spices, the hot sauce and a sticky, incredibly timeless ketchup-based glaze.

I opted for a workable quantity of tiny loaves here since I understand that we’re all commemorating the vacations a bit in a different way this year. Specific portions of this spicy vegan buffalo meatloaf are so charming and they reheat truly perfectly. Wanting you absolutely nothing however advantages today. Huge hug.

An up close shot of sweet potato puree, walnuts, white beans, and more, about to be mixed.An overhead shot of vegan meatloaves being brushed with a ketchup and hot sauce mixture.An overhead shot of a dinner plate that features one spicy vegan buffalo meatloaf mini, some dressed arugula, a heap of mashed potatoes with mushroom gravy spooned on top, and some simply sautéed yellow string beans.

Spiced Vegan Buffalo Meatloaf Minis

Spicy vegan buffalo meatloaf minis are a hearty main dish that’s likewise gluten-free. Super flavourful and easy to prepare.


Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 6

Author: Laura Wright


  • Food Mill


  • 2 cups prepared white beans, drained pipes and washed
  • 2 tablespoons olive oil, divided ( plus additional)
  • 1 little yellow onion, little dice ( about 2/3 cup diced onion)
  • 1 stick/rib celery, little dice ( about 1/2 cup diced celery)
  • 1 little carrot, little dice ( about 1/2 cup diced carrot)
  • 1 clove garlic, peeled and minced
  • sea salt and ground black pepper, to taste
  • 2 teaspoons gewurztraminer vinegar
  • 1 cup walnut halves
  • 1/2 cup sweet potato purée
  • 3 tablespoons Buffalo-style hot sauce, divided ( or any other hot sauce you like)
  • 1 teaspoon tomato paste
  • 1 teaspoon tamari soy sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons catsup


  • Preheat the oven to 350 ° F. Line a baking sheet with parchment paper. Grease 6 cups of a basic muffin tin with olive oil and reserved.
  • Scatter the drained pipes white beans over the lined baking sheet in an even layer. Bake the white beans in the oven for 13-15 minutes, or till beans are a little dried and beginning to separate. Let them cool.
  • Set a medium sauté pan over medium heat. Gather 1 tablespoon of the olive oil and swirl it around. Include the onions, celery, carrot, and garlic to the pan simultaneously. Stir and sauté the veggies till all are soft and clear, about 8-10 minutes. Season with salt and pepper. Gather the gewurztraminer vinegar and let it prepare off for 30 seconds or two. Get rid of from the heat and permit the sautéed veggies to cool a little.
  • In a food mill or little food chopper, pulse the walnut cuts in half into a coarse meal. Put the walnut meal into a big blending bowl. Then, move the oven-dried white beans to the food mill. Pulse the white beans to grind them up. They must have a damp sand-like texture with a couple of entire pieces of bean still in the mix. Transfer the ground white beans to the big blending bowl with the walnuts.
  • To the white bean and walnut mix, include the cooled sautéed veggies, the sweet potato purée, 2 tablespoons of the hot sauce, tomato paste, tamari, smoked paprika, garlic powder, onion powder, and the staying tablespoon of olive oil. Season the mix freely with salt and pepper. Utilizing a spatula, mix completely till whatever is equally integrated and smooth.
  • Divide the spicy vegan buffalo meatloaf mix amongst the greased muffin cups. I like to smooth the tops and form them like a dome. In a little bowl, stir together the staying hot sauce and catsup. Brush this mix over the whole surface area of the tiny meatloaves.
  • Bake the spicy vegan buffalo meatloaf minis till the loaves are firm and the catsup glaze is caramelized, about 27-30 minutes. Serve warm with side meals of your picking.


  • If you resemble me and just LIVE for the ketchup-y glaze here, you can double the quantity. Brush half of it on prior to baking, and the other half on at the middle point of baking (15 minutes).
  • Any hot sauce you like is excellent. I like Tessemae’s Buffalo Sauce My favorite catsup here
  • If you do not like hot things, you can replace the hot sauce that remains in the meatloaf with more catsup or extra sweet potato purée.
  • Usage coconut aminos rather of tamari to keep this soy-free.
  • I Simply steamed pieces of sweet potato till they were soft and mashed them with a fork for the purée.

An up close shot of a cut into vegan spicy buffalo meatloaf on a dinner plate with some side dishes. It is taken at side angle. Program Conceal 23 remarks

  • Rachel

    Yum! These look scrumptious … dragging nutloaf out of the 70’s, I like it! As somebody who consumed all type of nutloaf as a kid (begrudgingly), these look an action above. On my food store list currently xx Reply

  • Patricia Scarpin

    They may have been challenging to picture, however your images are fantastic and the food is mouthwatering! Reply

  • Kathryn Louise

    What an excellent concept to utilize muffin tins. Pickeup up some beyond meat last month and have actually been thinking of meatloaf for weeks now. Lastly googled dishes the other day, just to get up to your dish today. How ideal. Thank you and Delighted Thanksgiving! Reply

  • M

    Oh, these appearance and sound simply ideal. Oben-drying the white beans is so wise! Curse my silly walnut allergic reaction … anytime I get all delighted for a brand-new meal, theres like a 45% possibility it includes walnuts. No replacement truly matches the “meatiness” and fat material of those bad young boys (or so I have actually been informed). I will need to value this meal from afar! Reply

    • Laura

      Thank you a lot for this! Are you adverse pecans also? I utilize them in a vegan meatball dish of mine and they are simply as meaty and practical in my viewpoint. If I was making a replacement for a walnut allergic reaction here, I ‘d do either 100% pecans or a 50/50 mix of pecans and pumpkin seeds.-L Reply

  • Elizabeth

    I’m so thrilled to discover this dish here today! I have actually been trying to find some type of nut- or lentil-loaf, and your dishes never ever dissatisfy. I take place to have all components on hand so I’ll certainly be making these quickly. Likewise, the pictures are spectacular, as typical. Reply

  • Natasha

    Can you advise something to sub the walnuts with (besides cashews)? Reply

    • Laura

      Hey Natasha,
      I believe pecans would be the very best replacement here. A 50/50 mix of pecans and pumpkin seeds would likewise be excellent.
      – L Reply

  • Kim H

    Simply made these tonight. Actually charming (!) however likewise tasty. Served with sauteed collard greens and mashed celery root & potato. Vegan gravy would have been over the top, however alas, it is a weeknight:-RRB- Thank you for the dish! Reply

    • Laura

      I’m so delighted you liked them, Kim! Your supper sounds fantastic:-RRB-
      – L Reply

  • Amanda

    The taste of these was scrumptious, however ours came out quite mushy and soft. The leading crisped up, however absolutely nothing else. I attempted baking them for longer, and after that at a greater temperature, however lastly we simply quit and consumed them mushy. They still tasted excellent, however I would like to get the texture right next time. Did I over procedure the nuts and beans? Or exists another location I could have screwed up to get this soft texture? Reply

    • LJ

      I had the precisely the exact same concern! No concept why they were all mushy … Reply

      • Laura

        Hey Amanda and LJ,
        The texture of these is naturally going to be soft in the center because we are attempting to simulate that meatloaf texture. If you ‘d like some more quality on the outside, you can prepare the loaves the total of time, take them out of the oven, and thoroughly move the tiny loaves to a baking sheet lined with a cooling rack. From there, pop them back in the oven so that the outsides can dry a bit longer to your taste. Hope that this extra note is useful.
        – L

      • Amanda

        Thanks! I will attempt that next time. However when I take a look at the image of you slicing yours, it appears like it is keeping its shape. Mine flattened and mushed out when I attempted to cut into it. Certainly not “loaf” like.

  • Tamara

    Looks remarkable. I see an addition of sweet potato in the guidelines however not in the component list? Did I miss it someplace? Reply

    • Laura

      Thank you for bringing this to my attention, Tamara! I’m switching my dish paperwork system which one slipped through. It’s all spruced up now:-RRB-
      – L Reply

      • Delaney

        I still do not see sweet potato purée or gewurztraminer vinegar on the component list. What are the measurements for both of them?

      • Laura

        Hey Delaney,
        They are both noted and I have actually simply triple examined the dish. Thanks for your perseverance as I change to this brand-new system.
        – L

  • Libby

    Do you believe these could be made ahead, frozen and after that warmed up, included the glaze then? Or frozen after being baked with the glaze? Reply

    • Laura

      Hey Libby,
      When you have actually rolled up the raw mix, I would freeze them at this moment. On the day that you’re prepared to serve them, let them thaw entirely and continue with baking and glazing as the dish states. I fret that doing a preliminary bake and after that freezing + reheating might truly dry them out.
      – L Reply

  • Joanell Storm

    5 stars
    Another winner. Utilized black beans rather, however still scrumptious. Fantastic concept to roast the beans initially to dry them out a bit. Delicious flavours! Reply

  • AJ

    4 stars
    These were scrumptious– I let the beans dry a bit longer in the oven so they would be less mushy. So excellent! Reply

  • Kim Hunton

    Hi, I sadly have an intolerance to all things tomato, catsup, barbeque sauce, paste … the list goes on. I was questioning if you have a tip of some sort of other glaze I could attempt with these? ‘Meatloaf’ without the glaze is simply a strange muffin:-RRB- thanks for your ideas. Reply

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