Give yourself a meatless day. If you are in the mood to prepare a very tasty but hearty dish this can be it! A vegetarian Meatloaf. This recipe is packed with healthy fillers, like Quinoa, zucchini, carrots and flax meal. This meatloaf can be made using a cupcake pan or a regular baking pan.
If using a cupcake pan, you can add mashed potato topping and make it look like frosting. Your kids will be more incline to eat them then.
Vegetarian Meatloaf with Quinoa
A Vegetarian meatloaf made of garbanzo beans, quinoa, zucchini and carrots.
Servings 12 small servings
- 1 1/2 cups chickpeas cooked
- 1 cup quinoa cooked
- 1/2 onion diced
- 1 zucchini grated
- 1 carrots diced
- 2 garlic cloves minced
- 1 1/4 cups panko breadcrumbs reserved
- 2 tbsp. Worcestershire sauce
- 2 tbsp. soy sauce
- 2 tbsp. olive oil
- 2 tbsp. Flax meal
- 1/4 cup catchup organic
- 1/4 tsp. black pepper
- 1/4 cup parmesan cheese
- 4 yukon gold potatoes medium
- 1/2 cup skim milk
- 1 tbsp whipped butter
- salt to taste
- baby bell peppers to taste
Preheat oven to 375°.
Lightly oil a 12 cupcake pan.
Place all meatloaf ingredients into a bowl reserving a 1/4 cup of Panko bread crumbs.
Using a potato masher of a large fork mash all the ingredients and mixed well, leaving it chunky. You can separate the mix in batches.
Add mixture to the cupcake pan using an ice cream scooper pressing down and top with the remaining panko and parmesan cheese.
Bake for 30 minutes until golden.
Top each mini meatloaf with the mashed potato.
Put potatoes in a large pot with salt and enough water to boil.
Cook for about 20 minutes or until tender.
Drain and return to the pot.
Add milk, butter, salt & pepper and mash the potato with potato ricer.
Set aside but keep warm.