These Better-Than-Meatloaf Muffins are a savory, main dish that rivals – we say surpasses – any other version of the classic American meatloaf. Using much healthier, and richly flavored ingredients, we’ve had sworn carnivores gobble these up with a smile on their face. This is a rich-food though, so we save it for special occasions, like celebrations with family and friends.
If you don’t have one, get yourself a non-stick muffin pan. We recommend the Wilton Avanti Everglide Metal-Safe Non-Stick 12 Cup Muffin Pan
Better-Than-Meatloaf Muffins
Makes: 12 muffins
Ingredients
- 2 8 oz pkgs - mushrooms, finely chopped
- 1 medium - onion, finely chopped
- 2 cups - walnuts, finely chopped
- 1 1/2 cups - rolled oats
- 1 14 oz pkg - extra-firm water-packed tofu, drained, patted dry, and finely crumbled
- 2 Tbs - tamari soy sauce
- 4 tsp - prepared mustard
- 1/4 cup - ketchup or tomato sauce, for drizzling on top
Instructions
- Preheat the oven to 350 °F.
- Combine all the ingredients except the ketchup in a bowl and mix well. The mixture should hold together when squeezed in the palm of your hand. Salt to taste.
- Using a 1/2-cup measure, shape the mixture into 12 balls and press gently into the muffin tins. Drizzle the ketchup or tomato sauce on top of each muffin. Bake for 60-65 minutes.
- Let stand for 10 minutes before removing from the pan.
Tips
Chopping the vegetables into very small pieces is key to a mixture that holds together well. To speed up the process, use a food processor to quickly achieve a fine chop.
Nutrition Information
Nutrition (per serving): 545 calories, 26% calories from carbohydrates, 16% calories from protein, 58% calories from fat, 8.6g fiber.
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