I know what you’re all thinking… ‘What are those unappetizing-looking loafs?’ So, I’d like to start off with a little story. I grew up eating scrapple. If you don’t know what that is, I encourage you to get some Rapa Scrapple in your life immediately (if you’re vegan or vegetarian, I recommend you skip over this next paragraph and try not to judge me.) One of my sisters lives in northern California where you can’t go to your local grocery store and find scrapple, so my Dad freezer packs it every once in a while and ships it across the country to her. Her kids had a sleepover with neighborhood friends one night and were treated to the amazingness that is scrapple the following morning at breakfast. I tell this story because the next day one of the neighbor friends returned to her house asking for ‘more of that gray loaf.’ While this greenish loaf may not seem appetizing at first sight, I assure you the taste makes up for it.
I found this recipe here, but made a few adjustments of my own (because I didn’t have all of the ingredients on hand). Here were the substitutions I made…
- 1 1/2 cup spinach instead of zucchini, red pepper, and carrots
- 1/2 cup oats instead of bread crumbs
- 1/2 cup italian blend cheese instead of cheddar cheese
I also cooked it in mini bread loaf pans rather than a mini muffin pan (because is it really still meatloaf when it’s in the shape of a muffin?) which required me to cook it for around 40 minutes rather than 20. It came out more of an Italian style meatloaf, which worked out because marinara is a staple of the twins’ diet. I wish it weren’t so, but adding it to a dish works like a charm to get them to eat it. After the meatloaf was finished in the oven, I sprinkled it with some grated parmesan cheese and served it with sauteed spinach over pin wheel pasta with marinara.