This is my favorite vegan meatloaf — rich, savory, and full of comforting flavors. Turned into small, sandwich-sized sliders and finished with crispy shallots and a sweet-spicy ketchup, these mushroom meatloaf sliders are perfect for spring gatherings, casual dinners, or any time you want a crowd-pleasing plant-based treat. They come together quickly, make great leftovers, and are ideal for sharing.
Growing up, meatloaf nights were all about the savory loaf and the tangy sweet ketchup glaze. These vegan mushroom sliders capture that nostalgic combination without any meat: earthy mushrooms, toasted walnuts for bite, oats and flax to bind, and fragrant herbs for depth. The frying step for the shallots adds a crunchy contrast, while the maple-balsamic ketchup provides the bright, sweet-spicy finish that makes each bite irresistible.
Vegan Mushroom Meatloaf Sliders with Crispy Shallots
20 mins
15 mins
35 mins
Lauren Hartmann
Ingredients
Mushroom Meatloaf Patties
- 1 1/2 lbs. Baby bella mushrooms, chopped
- 3 Cloves Garlic
- 1/2 Sweet onion, chopped
- 1 Carrot, chopped
- 1/3 C. Olive oil, divided
- 1 Tbsp. Sage
- 1 Tbsp. Thyme
- 1 Tbsp. Liquid smoke
- Salt and pepper to taste
- 1 C. Walnuts
- 1 1/2 C. Bread crumbs, divided
- 1/2 C. Oats
- 4 Tbsp. Flax meal
- 6 Tbsp. Water
Crispy Shallots
- 2 Shallots, thinly sliced
- 1/2 C. Corn starch
- 1 tsp. Salt
- Vegetable oil for frying
Sweet and Spicy Ketchup
- 1/2 C. Ketchup
- 1 Tbsp. Maple syrup
- 1 Tbsp. Balsamic vinegar
- 2 tsp. Red pepper flakes (adjust to taste)
For the sliders
- Slider buns
- Lettuce, optional
Instructions
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Make the mushroom base: Heat 2 Tbsp. olive oil in a large skillet over medium-high heat. Add the garlic (whole or minced), chopped carrots, and chopped onion. Sauté for 4–5 minutes, stirring often, until the onions are translucent.
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Reduce the heat to medium, then add the chopped mushrooms. Add a little more olive oil if the pan looks dry. Cook, stirring frequently, and season with thyme, sage, liquid smoke, about 1/2 tsp salt, and a dash of pepper. Continue cooking until the mushrooms release their moisture and it evaporates, about 8–10 minutes.
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Transfer the cooked vegetables to a food processor. In a small bowl, combine the flax meal and water and let it sit for a minute to thicken (this is your flax “egg”). Add the flax mixture, 1 cup of the bread crumbs, walnuts, oats, and remaining seasonings to the food processor. Pulse until combined but still slightly textured. Taste and adjust salt and pepper as needed. Chill the mixture in the fridge or freezer for 15–20 minutes to firm up.
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Meanwhile, whisk together the ketchup, maple syrup, balsamic vinegar, and red pepper flakes in a small bowl. Set aside.
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Form patties: Roll the chilled mixture into small balls and flatten into slider-sized patties. Spread the remaining 1/2 cup of bread crumbs on a plate and coat both sides of each patty with crumbs.
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Cook the patties: Heat 1–2 Tbsp. olive oil in a nonstick pan over medium heat. Cook the patties 2–3 minutes per side, until nicely browned and slightly firm. Be gentle when flipping; they are tender.
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Make crispy shallots: Pour about an inch of vegetable oil into a small pan and heat over medium-high until shimmering. Place the sliced shallots in a bowl with the corn starch and toss to coat. Shake off excess starch and fry the shallots in batches for 2–3 minutes until golden and crisp. Drain on paper towels and sprinkle lightly with salt.
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Assemble sliders: Spread a little sweet and spicy ketchup on both sides of each bun, add a patty, top with crispy shallots (and lettuce if using), and serve immediately.
Notes & Tips
The patties are delicate—handle them gently when flipping. If the mixture feels too soft, add more bread crumbs a tablespoon at a time. For extra browning, finish patties in a hot oven (375°F / 190°C) for 5–7 minutes after searing. The crispy shallots can be made ahead and stored in an airtight container for a day. These sliders pair well with baked garlic fries, a simple green salad, or coleslaw.
Enjoy these vegan mushroom meatloaf sliders warm. They celebrate bold savory flavors and contrasting textures—soft, flavorful patties with a crisp, salty shallot topping and a sticky-sweet ketchup that ties everything together. Great for parties, potlucks, or a cozy family dinner.