Name: Spicy Buffalo Meatloaf Minis
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 cups cooked white beans (drained and rinsed); 2 tbsp olive oil (divided (plus extra)); 1 null small yellow onion (small dice (about 0.66 cup diced onion)); 1 stick celery (small dice (about 0.5 cup diced celery)); 1 null small carrot (small dice (about 0.5 cup diced carrot)); 1 clove garlic cloves (peeled and minced); null null sea salt (to taste); null null ground black pepper (to taste); 2 tsp white wine vinegar; 1 cup walnut halves; 0.5 cup sweet potato (purée); 2 tbsp Buffalo-style hot sauce (divided (or any other hot sauce you like)); 1 tsp tomato paste; 1 tsp tamari (soy sauce); 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tbsp Buffalo-style hot sauce (remaining); 2 tbsp ketchup

Instructions

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1

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Grease 6 cups of a standard muffin tin with [olive oil] and set aside.
2

Scatter the drained cooked white beans (2 cups) over the lined baking sheet in an even layer. Bake the [cooked white beans] in the oven for 13-15 minutes, or until [cooked white beans] are slightly dried and starting to break up. Let them cool.
3

Set a medium sauté pan over medium heat. Pour in olive oil (1 tbsp) and swirl it around. Add the yellow onion (1 small), celery (1 stick), carrot (1 small), and garlic cloves (1 clove) to the pan all at once. Stir and sauté the vegetables until all are soft and translucent, about 8-10 minutes. Season with [sea salt] and [ground black pepper]. Pour in white wine vinegar (2 tsp) and let it cook off for 30 seconds or so. Remove from the heat and allow the sautéed vegetables to cool slightly.
4

In a food processor or small food chopper, pulse the walnut halves (1 cup) into a coarse meal. Pour the [walnut halves] meal into a large mixing bowl. Then, transfer the oven-dried [cooked white beans] to the food processor. Pulse the [cooked white beans] to grind them up. They should have a wet sand-like texture with a few whole pieces of bean still in the mix. Transfer the ground [cooked white beans] to the large mixing bowl with the [walnut halves].
5

To the [cooked white beans] and [walnut halves] mixture, add the cooled sautéed vegetables, the sweet potato (0.5 cup) purée, Buffalo-style hot sauce (2 tbsp), tomato paste (1 tsp), tamari (1 tsp) soy sauce, smoked paprika (0.5 tsp), garlic powder (0.5 tsp), onion powder (0.5 tsp), and the remaining olive oil (1 tbsp). Season the mixture liberally with [sea salt] and [ground black pepper]. Using a spatula, mix thoroughly until everything is evenly combined and smooth.
6

Divide the spicy vegan buffalo meatloaf mixture among the greased muffin cups. I like to smooth the tops and shape them like a dome. In a small bowl, stir together the remaining Buffalo-style hot sauce (1 tbsp) and ketchup (2 tbsp). Brush this mixture over the entire surface of the mini meatloaves.
7

Bake the spicy vegan buffalo meatloaf minis until the loaves are firm and the [ketchup] glaze is caramelized, about 27-30 minutes. Serve warm with side dishes of your choosing.