ABOUT THE RECIPE:

Here’s a jazzy update on a classic meatloaf recipe. These vegan and gluten-free meatloaf muffins are baked in a jumbo muffin tin, creating yummy individual servings. Tofu, pecans, and oatmeal provide a “meaty” texture, while barbecue sauce and a few snazzy seasonings add awesome flavor! Bake up a batch for an easy and delicious supper, any night of the week!

MAKES 6 SERVINGS

INGREDIENTS:

1 tablespoon extra-virgin olive oil, plus more to coat pan
1 block (16 ounces) super-firm tofu, drained and cut into ½-inch cubes (see note)
1⁄3 cup plus 4 tablespoons barbecue sauce, divided
½ teaspoon smoked paprika
¼ teaspoon salt
1½ cups pecan halves (see note for substitution)
½ cup gluten-free, quick cooking rolled oats
½ cup minced sweet onion

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Generously coat a 6-cup jumbo muffin tin with oil (see note).

Put the tofu cubes, 1⁄3 cup barbecue sauce, smoked paprika, and salt into a large bowl and mash until no large lumps remain, using a potato masher or large spoon.

Put the pecans into a blender and process into coarse crumbs. Add the pecan crumbs, oats, onion, 2 tablespoons barbecue sauce, and 1 tablespoon oil to the tofu mixture and stir to combine.

Divide the tofu mixture among the 6 muffin cups and press it very firmly into the cups. Cover and bake for 45 minutes. Remove the pan from the oven, uncover, and top each “meatloaf” muffin with 1 (rounded) teaspoon of barbecue sauce. Increase the heat to 400 degrees F and bake uncovered for 20 to 25 minutes more, until firm.

Put the pan on a wire rack. Carefully loosen the sides of each muffin with a dinner knife. (The “meatloaf” muffins will be very soft!) Let cool 15 to 25 minutes. Gently scoop out each muffin (using a large spoon) and serve warm. Tightly covered and stored in the refrigerator, “meatloaf” muffins will keep for 2 days.

NOTE: You must use super-firm tofu in this recipe. Find super-firm tofu in the refrigerated section of well-stocked supermarkets.

NOTE: If preferred, you can use sunflower seeds (raw or roasted) or walnuts in place of the pecans.

NOTE: A jumbo muffin tin must be used for this recipe. Each cup in a jumbo muffin tin measures approximately 3.5-inches, in diameter.