Vegan Meatloaf Cupcakes – In A Muffin Tin #vegetarian #holidaymeal

These vegetarian small scale meatloaf cups–low in calories and made with healthy fixings are a tasty expansion to any weeknight OR extravagant occasion feast.

They're the ideal meatless choice—with no tofu or phony meat items—to make for these special seasons, since they go so well with the entirety of different dishes generally served at a vacation feast. Crushed sweet potatoes, natively constructed cranberry sauce, green bean dish… and particularly the sauce!

At only 55 calories each, they're likewise extraordinary in case you're checking calories. Also, in the event that you aren't checking calories–or regardless of whether you are–don't hesitate to include the discretionary tahini, since they are extra stunning along these lines. I like to blend tahini into the ketchup to spread over the cupcakes.

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Ingredients

• 1 1/2 cups canned or cooked white or black beans, drained and rinsed
• 2 tbsp ketchup or tomato paste
• 1/2 tsp each dried thyme, basil, and garlic powder
• 1/2 tsp salt
• 1/2 cup very finely diced mushrooms
• 1/3 cup very finely diced carrot or zucchini
• 1 1/2 tbsp tahini, optional
• 1/3 cup oat bran, flour, or breadcrumbs, gf if desired (If you try almond flour, be sure to report back with results!)
• 1/3 cup ketchup, optional for the tops

Instructions

1. *Black or white beans (such as cannelini) work. Garbanzo beans will yield drier meatloaf cupcakes.
2. Grease muffin tins or line with liners. 
3. Preheat the oven to 380 F. Either process all ingredients (except final ketchup) in a food processor OR Mash the beans very well in a mixing bowl. 
4. Add the 2 tbsp tomato paste or ketchup and spices, and stir. Then add all remaining ingredients except the final ketchup. 
5. Stir again, and smooth into the muffin tins. 
6. Bake on the center rack 20 minutes, then let cool at least 10 minutes before going around the sides with a knife and popping out. 
7. Smooth ketchup on top, either before or after baking. These are good topped with ketchup or homemade gravy, but my favorite way to eat them is topped with tahini. 
8. Try mixing ketchup and tahini together, because the sweet-salty combination is ridiculously good!

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