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:
Now let’s make Lentil Meatloaf Muffins!
Lentil Meatloaf Muffins (Vegan & Gluten-Free)
- 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
- 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.