Vegan Meatloaf Muffins are quick and easy to make with lentils and other common ingredients. Serve this meatless entree with mashed potatoes and my easy vegan mushroom gravy for the ultimate comfort food dinner.
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Thanksgiving and holiday dinners
Every year I struggle with what to serve for a main dish with my vegan holiday recipes.
Vegan side dish recipes are easy. And to be honest, 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.
While I would love to purchase one of the popular holiday roasts that I hear are so delicious, unfortunately I haven’t found one that doesn’t contain gluten. And sadly I have a gluten sensitivity.
But I finally found a solution that’s quick and easy to make, and perfect for feeding a crowd: vegan meatloaf!
Vegan Meatloaf Muffins
Let’s face it: foods in miniature form are just cuter. And when they are also individual servings, it makes dishing out meals extra simple.
That’s one of the great things about serving food in the shape of muffins.
No, I don’t mean the kind of muffin you would have for breakfast.
I’m talking about 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 to prevent sticking.
Trust me, your guests will love them. And you don’t have to worry about cutting perfectly even slices of a large loaf.
Lentils
One of the reasons why I love using lentils as the base of this vegan meatloaf recipe is because they are perfect as part of a Mediterranean diet. They are high in both protein, fiber, and other nutrients, and are relatively inexpensive.
For this recipe you’ll want to look for the common brown or green lentils. They are easy to find at any supermarket.
Whatever you do, do not use yellow or red lentils for this recipe! Save those quick cooking “split” lentils for when you’re making Indian dhal or Red Lentil Potato Soup.
You can start with dried lentils or save some time and buy pre-cooked lentils when making Vegan Meatloaf Muffins.
I personally take the easy route and buy vacuum-packed steamed lentils from Trader Joe’s. And if I can’t get those, I buy canned lentils.
Or save money and cook your own lentils ahead of time.
A cup of dried lentils will yield about 2 1/2 cups cooked. You will need 3 cups of cooked lentils to make the vegan meatloaf.
I recommend cooking 2 cups of dried lentils at a time, and then freezing any leftover cooked lentils for up to 3 months. Then you can defrost them and use them as needed.
To cook 2 cups of dried lentils on the stove, bring 5 cups of water to a boil. Add the rinsed lentils and allow them to simmer 20-35 minutes until tender, stirring occasionally.
To cook them in an Instant Pot or other electric pressure cooker, rinse 2 cups lentils and combine them with 4 1/2 cups of water. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.
For more information and tips, check out the comprehensive guide Everything You Need To Know About Lentils.
Egg substitute
Since our vegan meatloaf doesn’t contain eggs, we need to use something else as a binder to hold the muffins together.
While there are commercial egg replacers on the market, I prefer to make my own using ground flax seeds to form a “flax egg.” It works great as a vegan egg substitute in baked goods, too.
Simply mix ground flax seeds and water in a small bowl and let stand for 5 minutes. For one egg, the ratio is 1 tablespoon ground flax seeds to 4 tablespoons water.
How to make Vegan Meatloaf Muffins
Once you have your cooked lentils and flax egg ready to go, making the vegan meatloaf muffins is easy.
- 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.
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.
Lisa C.
Vegan Thanksgiving recipes
Vegan Meatloaf muffins are delicious with a variety of festive side dishes like the following:
Vegan Meatloaf Recipe
This recipe makes 12 mini meatloaf muffins. A good rule of thumb is to allow 2 muffins per guest. You can easily double or triple the recipe if you’re feeding a crowd.
You can prep the vegan meatloaf a day in advance and refrigerate in the muffin pan until ready to bake. In addition, the cooked muffins can be refrigerated up to 3 days or frozen up to 3 months. Reheat in the microwave or oven or enjoy cold.
For tips on freezing, refer to USDA Freezing and Food Safety.
If you love this recipe, please give it 5 stars!
Vegan Meatloaf Muffins
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, if desired)
- 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.
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.
Robin Neville
Would love to try this but I am allergic to tomatoes, any suggestions for replacements for the ketchup? Maybe roasted red peppers blended?
Amy Katz
A roasted red pepper sauce would be wonderful on these!
Dianne
Came in my email today and HAD to try it. Oh my! Am I glad I did. Ingredients I have in hand, simple to put together, and so so so good. Hubby gave it 👍👍 Thank you. I did double the carrots and onion but otherwise made the recipe as stated.
Amy Katz
That’s fantastic, Dianne! I’m so happy you both enjoyed it.
Rhonda Hart
I don’t know why it has taken me so long to comment on these wonderfully delicious lentil muffins. I have made these more times than I can count. They are perfect for holiday meals or any day meals. The balsamic-ketchup glaze takes them to a new level of scrumptiousness. I always double or triple the recipe and freeze extra muffins. They warm up to make a very easy meal later. This recipe is also pretty versatile. I have used crackers or ground oats to replace panko when I didn’t have any. I highly recommend these! Thanks for this go-to recipe Amy!
Amy Katz
Thanks so much, Rhonda! Those are great suggestions for replacing the panko. And I love that you make extra to freeze!
Sarah
Made these yesterday so yummy will be making again for Christmas dinner this year my first meat free Christmas
Amy Katz
That’s fantastic, Sarah!
Dana
Love these! Thanks so much for posting this recipe. What a satisfying, delicious meal. Love the muffin size. I served this with mashed potatoes and your mushroom gravy. It was a hit with the whole family.
Amy Katz
I’m so happy everyone enjoyed them, Dana!
Lola Plough
Can I use something other than lentils? We have had too many recipes lately with lentils, and sort of want to try something else.. I wanted to make these but my husband just said, “lentils?”.. lol
if not, I can wait a week or so to try this.. it looks great to me..
Amy Katz
I think you’ll have to wait (or make them and freeze for later!) since you definitely need lentils for this recipe. I hope you enjoy it!