These vegan lentil meatloaf muffins are made with brown or green lentils, vegetables, panko breadcrumbs, and Italian seasoning, then topped with a tangy balsamic ketchup glaze. Baking the mixture in a muffin pan means they cook faster than a traditional lentil loaf and are easy to portion and serve.
I originally created this recipe for Thanksgiving, but it's just as good for a cozy weeknight dinner. And since the individual meatloaves freeze well, you can make a batch now and save some for later.
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I made these to take to my family's carniverous Thanksgiving this year and WOW were they delicious! The texture, consistency and flavor were just right and reminded me of my childhood and my mom's magnificent meatloaf! Oh, and freeze instructions weren't necessary as these muffins disappeared in no time! I saved one and cut it in half side-to-side to use for a meatloaf sandwich the next day... SO delicious! I'll be making these again... and again!! Thank you!!
- Sam
Ingredients
- Ground flaxseeds: Since this vegan meatloaf doesn't contain eggs as a binder, ground flaxseeds combined with water form a "flax egg" that helps hold the muffins together.
- Lentils: I recommend using pre-cooked brown or green lentils that come canned or in a vacuum-packed bag. Or cook dried lentils before preparing the recipe. Approximately 1 cup dried lentils yields the 3 cups cooked needed for this recipe. Do not use red lentils because they are too soft to hold their shape.
- Panko breadcrumbs: Use regular or gluten-free panko breadcrumbs as needed.
- Dijon mustard: If you don't care for mustard, replace it with an additional tablespoon of ketchup.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make lentil meatloaf muffins
- Mix the ground flaxseeds and water in a small bowl and set aside.
- Saute the onion, garlic, celery, and carrots.
- Transfer the cooked vegetables to a large mixing bowl. Add the lentils, panko breadcrumbs, ketchup, Dijon mustard, Italian seasoning, flaxseed mixture, and salt and pepper. Fold together until well combined.
- Divide the lentil mixture among the cups of a standard 12-cup muffin pan and pat each one down tightly. Brush the glaze over the tops, then bake for 25 to 30 minutes. Allow the meatloaves to rest for 5 to 10 minutes before carefully removing them from the pan.
Serving suggestions
Serve these lentil meatloaf muffins with Mediterranean olive oil mashed potatoes for a comforting dinner. Add vegan mushroom gravy for even more savory flavor.
For the holidays, I especially like pairing them with sauteed fresh green beans. For a fresh, sweet-tart addition to your Thanksgiving plate, try serving them with cranberry apple relish.
Many readers tell me they like to freeze a batch for those times when they're in the mood for a hearty, cozy meal.
Made this recipe or have a question? Please leave a comment below. 💙 For even more simple vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Lentil Meatloaf Muffins
Ingredients
For the lentil meatloaf:
- 1 Tablespoon ground flaxseeds
- 4 Tablespoons water
- ½ cup diced onion
- 3 cloves garlic, minced
- ¼ cup diced celery
- ¼ cup diced carrots
- 2 15-ounce cans lentils, rinsed and drained (about 3 cups)
- 1 cup panko breadcrumbs, (gluten-free, if needed)
- 2 Tablespoons ketchup
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Italian seasoning
- salt and pepper, to taste
For the glaze:
- ¼ cup ketchup
- 1 teaspoon balsamic vinegar
Instructions
- Preheat the oven to 350°F.
- Mix the ground flaxseeds and water in a small bowl and set aside.1 Tablespoon ground flaxseeds, 4 Tablespoons water
- Saute the onion in a little water over medium heat until soft and slightly translucent.½ cup diced onion
- Add the garlic and saute for 30 seconds.3 cloves garlic
- Add the celery and carrots and saute for a couple of minutes until softened. Add a splash of water if the pan appears dry.¼ cup diced celery, ¼ cup diced carrots
- Transfer the cooked vegetables to a large mixing bowl. Add the lentils, panko breadcrumbs, 2 Tablespoons ketchup, Dijon mustard, Italian seasoning, flaxseed mixture, and salt and pepper, to taste. Fold together until well combined.2 15-ounce cans lentils, 1 Tablespoon Italian seasoning, 2 Tablespoons ketchup, 1 Tablespoon Dijon mustard, 1 cup panko breadcrumbs, salt and pepper
- Divide the lentil mixture among the cups of a standard 12-cup muffin pan and pat each one down tightly. If using a metal pan, lightly grease the cups to prevent sticking. A nonstick silicone muffin pan does not need to be greased.
- In a small bowl, combine the ¼ cup ketchup and balsamic vinegar. Brush the glaze over the tops of the lentil meatloaf muffins.¼ cup ketchup, 1 teaspoon balsamic vinegar
- Bake for 25 to 30 minutes.
- Remove the pan from the oven and allow the muffins to rest for 5 to 10 minutes. Carefully remove them from the pan and serve.
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Notes
Nutrition
Nutritional information is an estimation.
Nancy says
I detest mustard. Can it be omitted?
Amy Katz says
Sure can! You can use an extra tablespoon of ketchup instead.
Amy S says
Hi Amy, these sound great! We are having an early Christmas dinner and would love to make theses Wondering if I could make these in a loaf pan or ramekin? Would the cooking time remain the same? Thank you.
Amy Katz says
Hi Amy! Sounds perfect! You can, but the cooking time will be longer than if you use a muffin tin.
Sue says
When I cook my own lentils, what is the measurement of dry lentils . Thank you
Amy Katz says
Hi Sue! Approximately 1 cup dried lentils will yield 3 cups cooked.
Sue says
Thank you Amy. I can’t wait to try this recipe today
Amy Katz says
YAY! I hope you enjoy it, Sue!
Julie says
This recipe sounds wonderful.
Do you make them in a standard cupcake tin or a mini cupcake pan? Your pictures look like standard cupcake size but you say mini in the directions. I can’t imagine serving an adult 2 mini size meatloaf bites. Certainly wouldn’t fill anyone up and would look silly being that small on an adult plate.
Thanks
Amy Katz says
Thank you! Yes, standard size, not mini.
Elaine says
Brought these to Thanksgiving dinner with the in laws, all omnivores. They were a hit!
Amy Katz says
I'm so happy to hear this, Elaine!