Tempehloaf Muffins

TMYet another comfort food for me, meatloaf is the best. I think this muffin version is kid-friendly and bonus they’re packed with veggies! I’ve only made these using onions and carrots but I bet other veggies would work well too. You can use prepared ground “meat” for this recipe if you’d like (I have done so before). However, I wanted to see if tempeh would do the trick and it does. Steaming the tempeh releases the bitter taste that bother some people and it softens it up making it easier to mix with the other ingredients to form the muffins.

Makes 12 muffins, serves 4 to 6


  • 1 teaspoon oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrots
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 16 ounces tempeh
  • 2 flax eggs (5 tablespoons flaxseed meal mixed with 6 tablespoons warm water)
  • 1/2 cup ketchup
  • 1 cup panko bread crumbs
  • 2 tablespoons yellow mustard
  • 1 teaspoon vegan Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1/2 cup ketchup mixed with 1 teaspoon curry powder


  1. Preheat oven to 400 degrees and grease 12 muffin cups, set aside.
  2. Steam tempeh for 10 to 12 minutes, let cool.
  3. Heat oil in a large skillet and saute onion, carrot, garlic, and oregano for 3 to 5 minutes, let cool.
  4. In a medium bowl crumble or mash tempeh. Add onion mixture, flax eggs, ketchup, bread crumbs, mustard, Worcestershire, and pepper.
  5. Using your hands combine all ingredients making sure there are no tempeh clumps.
  6. Fill muffin cups with mixture. Make sure to fill all the way and pack it in so all of it will fit into the 12 cups evenly.
  7. Top each muffin with ketchup curry mixture, spread evenly.
  8. Bake for 25 to 30 minutes. Let stand for 5 minutes before consuming if you want to avoid burning your mouth.


If you do happen to make these using different vegetables let me know how it turns out.

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