I really never liked meatloaf as a kid. I think whenever Share-bear made it, I doused it in ketchup to hide any taste of the actual food it was made of. However, for some reason I was feeling an inkling to make some. But not just any meatloaf. Since I don’t like buying meat, I needed a meatless meatloaf. Peas and Thank You to the rescue! The fact that these are in muffin form made them a million time more appealing. I’m really dig’n the use of muffin tins!
Flaxseed and marinara. Not going to lie, the marinara I bought wasn’t anything worth buying again – but it didn’t have any added sugars or other “gunk” so it kept things on the healthy side.
You will need some big muscles to mash these beans
The olives are a must – I love the flavor they add. And be sure to let them cool [unlike me] otherwise they fall apart a bit.
Verdict: I’m satisfied with them!
Level: Easy. The hardest part was mashing the beans. You gotta put some muscle into it!
Make Again: Yes – easy to make ahead and have for a few lunches throughout the week on top of a kale or broccoli slaw salad. Plus you can dress them up how ever you’d like. Slice up some avocados and a little salsa and they are now Mexican meatless meatloaf muffins
1/2 cup marinara sauce, jarred or homemade, divided [1 added an extra 3/4c cup]
1/4 c. flax seed, ground
Two 14 oz cans pinto beans, drained and rinsed
1/2 of a large onion, chopped
3/4 c. oats
1 t. minced garlic
1T. Worcestershire sauce
2 t. olive oil
2 T. nutritional yeast
1/2 t. dried oregano
1 t. dried parsley
1/2 t. salt
1/4 t. cracked black pepper
One 5 oz. can of sliced olives (optional)
Preheat oven to 400 degrees.
In a small bowl, combine 1/4 c. of the marinara sauce and the ground flax. Stir to combine and set aside to thicken.
In a large bowl, mash pinto beans with a fork or potato masher.
Do not over mash, we aren’t looking for refried beans, but a nice chunky texture.
Add onion, oats, garlic, Worcestershire, olive oil, nutritional yeast, oregano, parsley, salt and pepper.
Stir to combine.
Add in marinara flax mixture and stir until fully incorporated. –I added about 3/4c more marinara at this point
Scoop bean mixture into a muffin tin that has been lightly greased or sprayed with cooking spray.
Bake for 15-17 minutes, until edges are starting to brown. Top each muffin with a spoonful of marinara and a few sliced olives.
Return to oven for another 10-12 minutes, until muffins are firm and set.
Allow muffins to cool for several minutes, as they will firm up even more, before serving.