In a food processor, make your bread crumbs with 2-3 slices gluten free bread if necessary. Process until fine crumbs are achieved and 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.
Fill each greased muffin tin. You will likely have extra meatloaf. Either freeze for a quick and easy dinner or bake the rest as mini loaves on a cookie sheet along with the muffins.