Vegan Italian Meatloaf Cups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan meatloaf cups made with beans, oats, and chickpea flour, baked with marinara sauce and Italian seasonings. A plant-based take on a comfort-food classic, hearty and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 14-ounce cans pinto beans, drained and rinsed
- 1/2 large onion (finely chopped)
- 1/2 cup cup rolled oats
- 3 garlic cloves (minced)
- 1 tablespoon vegan worcestershire sauce*
- 2 tablespoons nutritional yeast**
- 1/4 cup chickpea flour (or oat flour)
- 1/4 cup + 1/2 cup marinara sauce (divided)
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon salt & pepper
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 260mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 202mg
- Calcium
- 34mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 260MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.