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 if you like metal pans, because it got good reviews from America’s Test Kitchen (you’ll need an account to see the entire review), or the OvenArt Bakeware Silicone 12-Cup Muffin Pan, Red which is what we have and use successfully.
Makes: 12 muffins
- 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
- 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.
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 (per serving): 545 calories, 26% calories from carbohydrates, 16% calories from protein, 58% calories from fat, 8.6g fiber.