Vegan BBQ Meatloaf Cups
This is a classic bite-size recipe with many layers
Equipment
- Kitchen Knife
- Measuring spoons and cups
- Large Mixing Bowl
- Spatula
- 12 cup Muffin Pan
- Whisk
- Small Mixing Bowl
- Freezer Bag
Ingredients
- 4 cups Hash Browns frozen
- 1 Ib Plan-Based Beef
- ½ Yellow Onion diced
- 2 cloves Garlic minced
- ½ cup BBQ Sauce
- 1 tsp Worcestershire Sauce
- 1 tsp Liquid Smoke
- ⅛ cup Dijon Mustard or 2 Tbsp
- Burger Seasoning* recipe below
- 1 tbsp Arrowroot Powder
- 1 tbsp Vegetable Oil
- 2 tbsp Water
- 4 oz Vegan Crackers used Van's perfect 10 crakers
Burger Seasoning
- ½ tsp Brown Sugar
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Clove ground
- ¼ tsp Chili Powder
- ¼ tsp Paprika
- ½ tsp Basil dried
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Preheat oven to 425 degrees
- In a mixing bowl toss hashbrowns with 1 tbsp olive oil, salt, and pepper to taste.
- Next, pack muffin pan cups halfway with seasoned hashbrowns and place the pan into the oven for 10-15mins
- While hashbrowns are cooking, in a large mixing bowl combine hands or spatula plant-based beef, diced onion, minced garlic, bbq sauce, Worcestershire, liquid smoke, and burger seasoning
- Using a small bowl whisk together arrowroot powder, water, and oil; and add to meatloaf filling and combine
- Add vegan crackers to a freezer bag and begin to crush crackers into small crumbs; then add crumbs to meatloaf filling and combine
- Remove hashbrowns from the oven, and allow to slightly cool
- Using a small scoop or spoon incorporate 2-3 tbsp of meatloaf filling on top of each hashbrown cup until all filling is gone from the mixing bowl
- Optional: brush ¼ cup of bbq sauce to coat meatloaf cups
- After all cups are layered with filling, place pan into the oven to cook for 20-25 mins
- Once meatloaf cups are finished cooking remove from oven and allow to cool and serve