For our annual Thanksgiving potluck dinner with friends, I brought these mini meatless meatloaves. They were really tasty and filling, and went well with the stuffing and roasted vegetables and other typical Thanksgiving foods.
I used this recipe, but doubled it to make 15 muffin-sized “meatloaves.” I followed the recipe, and for the open-ended parts of the recipe I used one can of black beans and one can of canellini beans, a mixture of zucchini and carrots, and Glutino gluten-free breadcrumbs. I used a food processor rather than chopping everything super-finely and mashing it all together. One major difference from the recipe was that I had to bake these for more than 30 minutes, but I’m not sure if that was due to altitude or imprecise measurements on my part.
These mini meatless meatloaves are great for bringing to a potluck, as they will work for many dietary restrictions, and are easy to serve since they are already in individual portions. I highly recommend labeling them though, because it’s not obvious what kind of food they are when you look at them. I think some people may assume they are a dessert food since they look muffin-like, and it could be an unpleasant surprise to bite into one of these when you’re expecting a sweet muffin flavor. If you’re expecting something savory, though, these are awesome!