Veggies Save The Day

Recipes by Amy Katz

Lentil Meatloaf Muffins (Vegan & Gluten-Free)

Lentil Meatloaf Muffins (Vegan & Gluten-Free) are easy to make with minimal ingredients (and are oil-free). Serve them with mashed potatoes and gravy for the ultimate comfort food that’s perfect for holidays and family dinners.

Lentil Meatloaf Muffins (Vegan & Gluten-Free) with a Ketchup-Balsamic Vinegar Glaze served with Mashed Potatoes, Mushroom Gravy, and Roasted Brussels Sprouts

Every year I struggle with what to serve for a main dish at Thanksgiving and other holidays.

Side dishes are easy.

And I would be perfectly happy eating all sides.

But I feel as the host, I should offer something that takes the place of the traditional turkey or ham.

And I would love to purchase one of the popular holiday roasts that I hear are so delicious, but unfortunately I haven’t found one that doesn’t contain gluten.

But I finally found a solution that’s relatively quick and easy to make, and perfect for feeding a crowd.

The answer is individual Lentil Meatloaf Muffins!

No, I don’t mean the kind of muffin you would have for breakfast.

These are mini meatless meatloaves you bake in a muffin pan!

I use a non-stick silicone baking tray, and the little loaves come out perfectly.

But it you have a metal pan, you can use a little oil or cooking spray.

Individual mini Lentil Meatloaf Muffins are easy to make for holidays and family dinners. They're vegan, gluten-free, and oil-free.

You can start with dried lentils or save some time and buy pre-cooked lentils when making Lentil Meatloaf Muffins.

I personally take the easy route and buy vacuum-packed steamed lentils from Trader Joe’s.

You can also buy canned lentils.

Or save money and cook your own lentils ahead of time. If you’re not sure how, check out this guide detailing how to cook lentils.

Making Lentil Meatloaf Muffins is really easy:

Mix ground flax seeds and water in a small bowl and let stand for 5 minutes.

Saute the onion, garlic, celery, and carrot in a little water.

Add the vegetables to a large mixing bowl with the cooked lentils.

Then add the flax seeds mixture, some seasonings, ketchup, Dijon mustard, and panko breadcrumbs.

Fold the ingredients together to combine.

Fill the muffin pan with the meatloaf mixture. I used a spring-action ice cream scoop to make it easy!

Pat the mixture down with the back of the ice cream scoop or your fingers.

Top each mini loaf with a simple glaze made of ketchup mixed with a little balsamic vinegar.

Bake for 25 to 30 minutes.

Let the Lentil Meatloaf Muffins stand for 5 or 10 minutes after removing them from the oven to make them easy to remove from the muffin pan.

This recipe makes 12 mini meatloaf muffins.

You can double or triple the recipe if you’re feeding a crowd.

Lentil Meatloaf Muffins with roasted Brussels sprouts, Instant Pot Mashed Potatoes and Vegan Mushroom Gravy

And check out some of my favorite side dishes to serve with these lentil meatloaf muffins:

Instant Pot Mashed Potatoes

Mashed Sweet Potatoes with Coconut Milk

Wild Rice Salad with Apple and Pomegranate

Easy Vegan Mushroom Gravy

White Wine Roasted Vegetables

Fresh Cranberry Apple Relish

Sauteed Green Beans with Tomatoes and Garlic

Now let’s make Lentil Meatloaf Muffins!

Lentil Meatloaf Muffins (Vegan & Gluten-Free) are perfect for holidays and family dinners. Serve them with mashed potatoes and gravy for a comforting meal!

Lentil Meatloaf Muffins (Vegan & Gluten-Free)
5 from 7 votes
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Lentil Meatloaf Muffins (Vegan & Gluten-Free)

Lentil Meatloaf Muffins are easy to make and perfect for holidays and family dinners. You can skip the oil if you use a non-stick silicone muffin pan. Otherwise prepare your muffin pan with a little oil or spray. This recipe makes 12 meatless meatloaf muffins. You can double or triple the recipe if feeding a crowd. I make 2 muffins per person. 

Course Main Course
Cuisine American, Holiday
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 192 kcal
Author Amy Katz

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Mix the ground flax seeds and water in a small bowl and set aside.

  3. Saute the onion in a little water over medium heat until it's soft and slightly translucent.

  4. Add the garlic and saute for 30 seconds.

  5. Add the celery and carrots and saute for a couple of minutes until softened. Add a splash of water if the pan appears dry.

  6. Transfer the cooked vegetables to a large mixing bowl. Add the cooked lentils, Italian seasoning, 2 Tablespoons of ketchup, Dijon mustard, panko breadcrumbs, flax seed mixture, and salt and pepper, to taste. Fold until well combined.

  7. Fill the muffin pan cups with the lentil mixture and pat each one down tightly.

  8. In a small bowl, mix the 1/4 cup ketchup and balsamic vinegar. Brush each lentil meatloaf muffin with a little of the mixture.

  9. Bake for 25 to 30 minutes.

  10. Remove the pan from the oven and allow the muffins to rest 5 to 10 minutes. Carefully remove and serve.

Recipe Notes

If you make Lentil Meatloaf Muffins, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts
Lentil Meatloaf Muffins (Vegan & Gluten-Free)
Amount Per Serving
Calories 192 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 248mg 10%
Potassium 505mg 14%
Total Carbohydrates 34g 11%
Dietary Fiber 9g 36%
Sugars 6g
Protein 11g 22%
Vitamin A 20%
Vitamin C 4.7%
Calcium 6.3%
Iron 23.5%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

All commentsI made thisQuestions

  3. I cannot wait to make these. I’ve been fretting over what to cook my family for Thanksgiving this year as the main course as half are vegan and half are not. This looks perfect!

    I’ll give it a test run before the big day along with your mash potato recipe. 🙂

    Reply

  5. I made these for Thanksgiving and they were a huge hit and absolutely delicious! Followed the recipe exactly and they turned out perfect. Your choice of seasoning and flavors put it miles ahead of any other lentil type loaf/muffin I’ve had. Ketchup and balsamic….yum!! They’re still great 2 days later, heat them up, add a veg and you have a super healthful meal.
    Thanks for sharing your talents!
    Lisa

    Reply

  6. Forgot to mention…I made them the evening before. Put the muffin pans in fridge overnight and then popped them in oven next day. Perfect!

    Reply

  7. I’m currently making my third batch. They are fantastic. The ones we don’t have for dinner tonight will go into the freezer for a quick lunches.

    Reply

  8. Not wanting to run to the store, all I have is Italian seasoned breadcrumbs. Should I just omit the Italian seasoning then? Sounds about right to me… Thanks for this recipe. I am making it today with homemade vegan cream of mushroom soup… So excited…

    Reply

  11. When I was growing up my mother made a lentil roast similar to this but one main ingredient was pecans instead of bread crumbs. The bread crumbs do give it a different texture. I made this recipe but put the lentils and vegetables in the blender for about 10-15 seconds. To me it made the texture more like meatloaf. Thank you for the recipe. It is delicious.

    Reply

  14. Thanks for the great recipe! My teenage daughter and I both loved it! Was it wrong of me to accidentally tell her it was meatloaf? lol

    Reply

  15. Can’t wait to try these! I have everything to make them except GF panko breadcrumbs. Do you think I could use almond meal or something else instead?

    Reply

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