Vegetable Meatloaf Sliders

Prep Time 15

Cook Time 30

Total Time 45

Servings sliders

Calories 104kcal

2 t. olive oil
½ c. onion chopped fine
¼ c. green pepper chopped
1 garlic clove minced
½ c. mushrooms chopped
½ c. zucchini chopped
¼ c. carrot grated
1 T. tomato paste
½ t. thyme dried
½ t. basil dried
½ t. sea salt
¼ t. black pepper
1 lb. ground beef
½ c. quick oats or rolled oats that have been pulsed a few times in a food processor
1 ½ t. soy sauce
2 T. milk of your choice I use rice
2 T. fresh parsley chopped
TOPPING:
½ c. tomato sauce
2 t. yellow mustard
2 t. molasses
pinch cayenne
pinch sea salt

Preheat the oven to 400 degrees.
Heat the oil in a pan.
Add in the onions and green peppers, and saute for about 3 minutes.
Add in the garlic, mushrooms, and zucchini, and saute for 5-6 minutes until the mushrooms and zucchini have released their juices and the juice has evaporated a bit.
Stir in the grated carrot, tomato paste, thyme, basil, salt, and pepper.
Remove the pan from the heat and let cool for a minute or two.
In a bowl, add the ground beef, oats, soy sauce, milk, and parsley.
Add in the vegetable mix, and, using your hands, gently mix everything together until well-combined. Try to avoid too much mixing, as this will make the meat a bit tougher.
Divide the meat equally among 12 well-oiled muffin cups.
Mix together the ingredients for the topping (tomato sauce, mustard, molasses, salt, and cayenne).
Spread about a tablespoon of the topping onto the tops of each slider (if you have extra, just divide it equally among the 12 sliders).
Bake the sliders for 30 minutes.
Cool and gently remove with a fork.
Enjoy!

Nutrition facts are based on using rice milk. Weight Watchers points: