Meatloaf Bites

  • Makes : 8 bites

  • GF

  • Quick

  • Budget

One afternoon I grabbed what I thought was corn from the freezer but later realized it was mixed vegetables. Once they thawed on the counter I knew they weren't going back in, so I looked for a new, inventive way to use them. A can of kidney beans started calling, and before I knew it I had a vegetable-filled meatloaf in the oven. Since this meatloaf is baked in a muffin tin (great for serving sizes and portion control), I call it meatloaf bites and, yes, leftovers are great as a burger!


  • 1 15-oz can kidney beans, drained and rinsed
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp Italian seasoning
  • 1 tbsp chili powder (add another 1 tsp if you like it spicy)
  • 3 tbsp ketchup
  • 2 tbsp mustard
  • 1 tbsp Vegan Worcestershire Sauce (recipe in full cookbook)
  • 1 c frozen mixed vegetables, thawed
  • 6 tbsp instant oats


Step 1

Preheat oven to 350°F. Line a muffin tin with paper liners or use nonstick.

Step 2

Mash beans in a bowl with fork or potato masher until well mashed.

Step 3

Add remaining ingredients, except oats, and stir to combine.

Step 4

Stir in oats. Spoon into muffin tin and pack down.

Step 5

Bake for 20 minutes until crisp on the outside and fairly firm to the touch (firms a bit as it cools).

Serve with ketchup or gravy.

Nutritional Info

Per bite:

  • Calories

  • Fat

    1.7 g
  • Protein

    5.8 g
  • Carbohydrates

    16.9 g
  • Sugar

    3 g
  • Fiber

    6.5 g
  • WW Points


Recipe Source: Happy Herbivore Light & Lean
Reprinted with permission from the publisher, Benbella Books.
Photograph © Benbella Books.

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