Mini Veg Meat Loaves

2  tablespoons		Bragg's liquid aminos
1/4  cup		nutritional yeast
2  tablespoons		olive oil
2  tablespoons		onion powder
1  tablespoon		maple syrup
1  tablespoon		dried sage
1  tablespoon		Italian seasoning
1		garlic clove
1/2  teaspoon		cayenne
3-1/2  cups		oats
1/2  cup		muir glen pasta sauce
2  tablespoons		Emeril's Organic Vegetable Stock

Tip: Click on the ingredient links to learn the nutritional information for all the Mini Veg Meat Loaves ingredients. The serving size for any ingredient in Mini Veg Meat Loaves may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350 degrees. Spray 16 muffin tin cups with cooking spray.
Place all ingredients except oats in a large saucepan and bring to boil. Add oats and remove from heat. Cool for 5 minutes.
Divide oatmeal mixture into 16 muffin cups. Top each cup with a spoonful of pasta sauce.
Bake for 45 minutes or until browned on edges and solid (if you try to lift a loaf out of the tin and it falls apart, it needs to cook longer).