Meatloaf Bites

Vegan

Meatloaf Bites, close-up

Adapted from Happy Herbivore by Lindsay S. Nixon

I do admit my mom’s meatloaf is really good. It was one of the ways I actually enjoyed eating meat, especially with the crunchy, roasted onions she puts on top. As a vegetarian, however, I’ve found alternatives. These meatloaf bites are made with a kidney bean base. They have a delicious umami taste and are filled with great spices. Just the fact that they are made in a muffin tin makes them THAT much better.

Yields 8 bites

Ingredients:

  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 tablespoon oregano
  • 1 tablespoon chili powder
  • 3 tablespoons tomato purée
  • 2 tablespoon Dijon mustard
  • 1 cup frozen peas, thawed
  • 6 tablespoons old-fashioned oats

Directions:

  1. Preheat oven to 350F (177C). Line a muffin tin with paper liners and set aside.
  2. Mash beans in a bowl with a potato masher until well mashed.
  3. Add remaining ingredients, except oats, and stir to combine. Stir in the oats.
  4. Spoon the mixture into the muffin tin and pack down.
  5. Bake in the preheated oven for about 20 minutes or until the bites or crisp on the outside and fairly firm to the touch.

 

Comments: This is another great and quick recipe. You can literally have dinner ready in about 30 minutes. I had them plain with some sweet potato oven chips (see Spicy Sweet Potato Wedges) but you can serve them with ketchup, gravy, mashed potatoes or your favorite meatloaf topping. Instead of oregano you can use Italian seasoning (as stated in the original recipe). If you like, you can also add a tablespoon each of onion powder and garlic powder. I used frozen peas because that’s what I had and I liked the bites a lot but you can also follow the original recipe and use frozen mixed vegetables instead.

Meatloaf Bites, plato

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