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.
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.
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.
And check out some of my favorite side dishes to serve with these lentil meatloaf muffins:
Mashed Sweet Potatoes with Coconut Milk
Wild Rice Salad with Apple and Pomegranate
Sauteed Green Beans with Tomatoes and Garlic
Now let’s make Lentil Meatloaf Muffins!
Lentil Meatloaf Muffins (Vegan & Gluten-Free)
Ingredients
- 1 Tablespoon ground flax seeds
- 4 Tablespoons water
- 1/2 cup diced onion
- 3 cloves garlic minced
- 1/4 cup diced celery
- 1/4 cup diced carrots
- 3 cups cooked lentils
- 1 Tablespoon Italian Seasoning
- 2 Tablespoons ketchup
- 1 Tablespoons Dijon mustard
- 1 cup panko breadcrumbs (gluten-free)
- salt to taste
- pepper to taste
- 1/4 cup ketchup
- 1 teaspoon balsamic vinegar
Instructions
- Preheat the oven to 350 degrees F.
- Mix the ground flax seeds and water in a small bowl and set aside.
- Saute the onion in a little water over medium heat until it's soft and slightly translucent.
- Add the garlic and saute for 30 seconds.
- Add the celery and carrots and saute for a couple of minutes until softened. Add a splash of water if the pan appears dry.
- 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.
- Fill the muffin pan cups with the lentil mixture and pat each one down tightly.
- In a small bowl, mix the 1/4 cup ketchup and balsamic vinegar. Brush each lentil meatloaf muffin with a little of the mixture.
- Bake for 25 to 30 minutes.
- Remove the pan from the oven and allow the muffins to rest 5 to 10 minutes. Carefully remove and serve.
Jennifer Bliss
Aren’t THOSE cute!? Sound and look super yummy, too!
Amy
Thanks Jennifer! 🙂
amanda -runtothefinish
Lentils always surprise meat eaters by how hearty they are and so tasty! Love this idea
Amy
Thanks Amanda! These look small, but they are surprisingly filling!
Vegasgoesvegan
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. 🙂
Amy
That’s wonderful! Thank you so much!
Jen
Could these be made ahead and frozen?
Amy
I want to say yes, but I haven’t tried that.
Jen
I don’t see in the instructions where the flax egg is to be added?
Amy
Good catch! I made the correction. Thank you for letting me know!
Lisa Canavan
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
Amy
I’m so happy they were a hit, Lisa! I made them for Thanksgiving as well, and you’re right that they were great as leftovers!
Lisa Canavan
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!
Amy
This is so great to know! I had actually planned on doing this, but I ran out of time. Next time for sure!
Val
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.
Amy
That’s so wonderful to hear, Val! Great idea to freeze the extra ones!
Suzy Vance
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…
Amy
Yes, that should work perfectly! Let me know how they turn out!
katie Douglas
Amazing !! thank you for sharing this LIFE Changing now I have leftovers for tomorrow Score!!
Amy
I’m so happy you enjoyed them, Katie!
Mary
Hi Amy, I am going to try this recipe tonigh but not sure which type of lentils to use? Red,brown etc?
Mary
Amy
Hi Mary, brown or green will work. Red will not. I hope you enjoy it!
Michele
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.
Amy
I love that modification, Michele! I’ll have to try it that way next time. And using pecans sounds delicious, too!
DOROTHY HIXSON
Are the Nutrition Facts for 1 or 2 muffins?
Amy
2 muffins
Kelli
Do you have to use the flax seed?
Amy
The flax seeds act as a binder in place of an egg. You could use ground chia seeds instead.
Diana
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
Amy
Ha! That’s so funny. I’m so happy you both enjoyed it!
Kim
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?
Amy
Hi Kim, I haven’t tried it myself, but oats might work in place of the panko.
Jenny
I made these for thanksgiving this year and they were a hit. I loved them and especially how easy they are to make!
Amy
I’m so glad you enjoyed them, Jenny!
Angela Brooks
I was wondering if I can make them and freeze them.
Amy
Yes, some readers have told me they have successfully frozen them.
Maggie
Can this be made in a loaf pan as well?
Amy
Yes, but you’ll have to bake it for longer.