TVP Meatloaf Muffins
IntroductionWe are vegetarian but still love homemade comfort food (with a kick). My kids also love little muffin-style foods so this is my version of Meatloaf Muffins. We are vegetarian but still love homemade comfort food (with a kick). My kids also love little muffin-style foods so this is my version of Meatloaf Muffins.
1 cup Bob's Red Mill TVP
1/2 cup Steel Cut Oats, dry
2 large Egg, fresh, whole, raw
1 cup Baby Spinach, chopped
1 cup Baby Portabellas, well chopped
1/2 cup Red Onion, diced
3 - 4 Mighty Minis Sweet Mini Peppers, diced
3 cloves Garlic, minced
1/2 cup Imagine Organic No-Chicken Broth
1 can Red Gold Diced Hot Petite Diced Tomatoes With Green Chilie (14.5 oz )
1 tbsp Worcestershire Sauce
1/2 tbsp Cayenne Pepper
1 tbsp Italian Seasoning
1 tsp Black Pepper
1 tbsp dried Parsley
1/2 tbsp Chili Powder
1/2 tbsp dried Sage
12 tbsp Pace Picante Sauce (Mild, Medium, or Hot)
*Note: Worcestershire Sauce has anchovies in it unless you purchase the vegan specific kind. We are actually pescatarian so regular Worcestershire Sauce is what I used.
*Warning, we like our food a little on the spicy side, you may want to use less cayenne or use mild diced tomatoes.
*Place 1 small cube of cheese (or flavored cheese curd works well too) into center of each meatloaf muffin before baking for a yummy, cheesy treat.
2) In medium bowl, combine all ingredients except salsa for topping. Mix to combine and let stand 10 minutes until the liquid is absorbed. Mix well
4) Fill muffin cups or muffin pan wells (spray with PAM first if using the wells straight)
5) Bake 30-35 minutes.
6) Spread 1 tbsp of salsa on loaf during the last 5 minutes of baking if using foil cups, otherwise, add salsa when serving.
Serving Size: makes 12 individual muffins, 2 per serving