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
