Directions (BACK)
Preheat your oven to 400 degrees.
In a food processor, make your bread crumbs with 2-3 slices gluten free bread if necessary, pour into a large bowl.
In the same food processor bowl, add the sweet potatoes, zucchini, onion, and parsley and pulse until everything is finely minced (kids won't detect the vegetables this way!).
Mix the minced vegetables with the crumbs, along with all the remaining meatloaf ingredients (through the 3 tablespoons ketchup.
Mix well with your hands.
Stir together glaze ingredients.: ⅓ cup ketchup, mustard, and the optional Sriacha and palm sugar if using.
Form 8 mini loaves on a greased cookie sheet.
Spread the glaze evenly over the tops of each loaf.
Bake in a 400 degree oven for 30-45 minutes, until the desired crunchy edges (or lack thereof) suit your fancy and the meat is cooked through.
Preheat your oven to 400 degrees.
In a food processor, make your bread crumbs with 2-3 slices gluten free bread if necessary, pour into a large bowl.
In the same food processor bowl, add the sweet potatoes, zucchini, onion, and parsley and pulse until everything is finely minced (kids won't detect the vegetables this way!).
Mix the minced vegetables with the crumbs, along with all the remaining meatloaf ingredients (through the 3 tablespoons ketchup.
Mix well with your hands.
Stir together glaze ingredients.: ⅓ cup ketchup, mustard, and the optional Sriacha and palm sugar if using.
Form 8 mini loaves on a greased cookie sheet.
Spread the glaze evenly over the tops of each loaf.
Bake in a 400 degree oven for 30-45 minutes, until the desired crunchy edges (or lack thereof) suit your fancy and the meat is cooked through.
