Meatloaf Bites
- Makes : 8 bites
- GF
- Quick
- Budget
One afternoon I grabbed what I thought was corn from the freezer but later realized it was mixed vegetables. Once they thawed on the counter I knew they weren't going back in, so I looked for a new, inventive way to use them. A can of kidney beans started calling, and before I knew it I had a vegetable-filled meatloaf in the oven. Since this meatloaf is baked in a muffin tin (great for serving sizes and portion control), I call it meatloaf bites and, yes, leftovers are great as a burger!
Ingredients
- 1 15-oz can kidney beans, drained and rinsed
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp Italian seasoning
- 1 tbsp chili powder (add another 1 tsp if you like it spicy)
- 3 tbsp ketchup
- 2 tbsp mustard
- 1 tbsp Vegan Worcestershire Sauce (recipe in full cookbook)
- 1 c frozen mixed vegetables, thawed
- 6 tbsp instant oats
Directions
Step 1
Preheat oven to 350°F. Line a muffin tin with paper liners or use nonstick.
Step 2
Mash beans in a bowl with fork or potato masher until well mashed.
Step 3
Add remaining ingredients, except oats, and stir to combine.
Step 4
Stir in oats. Spoon into muffin tin and pack down.
Step 5
Bake for 20 minutes until crisp on the outside and fairly firm to the touch (firms a bit as it cools).
Serve with ketchup or gravy.
Nutritional Info
Per bite:
-
Calories
101 -
Fat
1.7 g -
Protein
5.8 g -
Carbohydrates
16.9 g -
Sugar
3 g -
Fiber
6.5 g -
WW Points
2
Recipe Source:
Happy Herbivore Light & Lean
Reprinted with permission from the publisher,
Photograph © Benbella Books.
