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    Home » Recipes » Vegan Main Dish Recipes

    Vegan Lentil Meatloaf Muffins

    By: Amy Katz · Published: Nov 4, 2017 · Last modified: Oct 25, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free option, nut-free, oil-free, soy-free, vegan
    Preparing the lentil meatloaf muffins and a dinner plate with two muffins, mashed potatoes and mushroom gravy, and roasted Brussels sprouts.

    Hearty and comforting, Lentil Meatloaf Muffins are perfect for both holidays and weeknight dinners. Topped with a balsamic ketchup glaze, they are easy to make in under an hour.

    3 meatloaf muffins on a plate with dinner plate in the background.

    While they are enjoyable any time of year, these easy meatless muffin pan meatloaves were originally created as a holiday recipe when I was deciding what to make for our Thanksgiving entree. They are delicious with traditional comfort food dishes like mashed potatoes, mushroom gravy, and roasted Brussels sprouts and carrots.

    As reader Lisa C. said: "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."

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Serving suggestions
    • Storing and freezing
    • FAQ
    • More lentil recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's a meatless entree that vegans, vegetarians, and omnivores will all enjoy.
    • It's easy to make and perfect for meal prep.
    • The leftovers taste amazing, plus they are freezer friendly.

    Ingredients

    Labeled ingredients needed to make this recipe.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    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 flaxseeds (flax meal) to form a "flax egg". It works great as a vegan egg substitute in baked goods, too.

    Simply mix ground flaxseeds and water in a small bowl and let stand for 5 minutes. For one egg, the ratio is 1 tablespoon ground flaxseeds to 4 tablespoons water.

    Lentils

    For convenience, I recommend using pre-cooked lentils that come canned or in a vacuum-packed bag. Or you can cook dried brown or green lentils before preparing this recipe.

    You will need 3 cups of lentils. 1 cup of dried lentils yields approximately 2½ cups cooked.

    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.

    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 in the refrigerator 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 4½ cups of water. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.

    Equipment

    I recommend using a non-stick silicone muffin pan. But it you have a metal muffin tin, you can use a little oil or cooking spray to prevent sticking.

    12 Cups Silicone Muffin Pan

    • Non-Stick BPA-Free
    • Easy baking and release
    • Safe for oven, microwave, dishwasher, fridge, freezer
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    Instructions

    Collage of 4 numbered images showing how to prepare this recipe.
    1. Mix the ground flaxseeds and water in a small bowl and set aside.
    2. Saute the onion, garlic, celery, and carrots.
    3. Transfer the cooked vegetables to a large mixing bowl. Add the lentils, Italian seasoning, ketchup, Dijon mustard, panko breadcrumbs, flaxseed mixture, and salt and pepper. Fold together until well combined.
    4. Fill the muffin pan cups with the lentil mixture and pat each one down tightly. Brush the glaze over the tops, then bake.
    Mini meatloaves of parchment paper after they have been removed from the pan.

    Top tip

    Allow the meatloaves to rest for 5-10 minutes before removing them from the pan to prevent them from falling apart.

    Serving suggestions

    Lentil muffins on a dinner plate with mashed potatoes, mushroom gravy, and Brussels sprouts with platter of meatloaf muffins in the background.
    • No Drain Vegan Instant Pot Mashed Potatoes
    • Roasted Butternut Squash and Brussels Sprouts
    • Sauteed Green Beans with Mushrooms
    • Vegan Mashed Sweet Potatoes

    Storing and freezing

    You can prep the vegan meatloaf mixture 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 oven or enjoy cold.

    For tips on freezing, refer to USDA Freezing and Food Safety.

    FAQ

    Which lentils are best for this recipe?

    Any variety of brown or green lentils will work in this recipe. Red and yellow lentils should be avoided since they are too soft and do not hold their shape when cooked.

    Do lentils need to be soaked?

    Dried lentils do not need to be soaked before cooking.

    What is a good substitute for ketchup?

    For this recipe, jarred marinara sauce or canned tomato paste are good substitutes for the ketchup.

    More lentil recipes

    • Roasted Butternut Squash Salad with Lentils
    • Easy Greek Lentil Soup (Fakes Soupa)
    • 5 Ingredient Vegan Lentil Salad
    • Instant Pot Lentil Soup (Vegan)

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Lentil meatloaf muffins on a plate with mashed potatoes, mushroom gravy, and roasted Brussels sprouts.

    Vegan Lentil Meatloaf Muffins

    Hearty and comforting, Lentil Meatloaf Muffins are perfect for both holidays and weeknight dinners and easy to make in under an hour.
    5 from 26 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free option, nut-free, oil-free, soy-free, vegan
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 192kcal
    Author: Amy Katz

    Equipment

    • silicone muffin pan
    • silicone basting brush

    Ingredients

    For the lentil meatloaf:

    • 1 Tablespoon ground flaxseeds, (flaxseed meal)
    • 4 Tablespoons water
    • ½ cup diced onion
    • 3 cloves garlic, minced
    • ¼ cup diced celery
    • ¼ cup diced carrots
    • 3 cups cooked lentils, (2-15 ounce cans)
    • 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

    For the glaze:

    • ¼ cup ketchup
    • 1 teaspoon balsamic vinegar
    US Customary - Metric
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    Instructions

    • Preheat the oven to 350°F.
    • Mix the ground flaxseeds 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, flaxseed mixture, and salt and pepper, to taste. Fold together until well combined.
    • Fill the muffin pan cups with the lentil mixture and pat each one down tightly.
    • In a small bowl, mix the ¼ 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.

    Notes

    Serving: 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.
    Storing: 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 oven or enjoy cold.
    Top tip: Allow the meatloaves to rest for 5-10 minutes before removing them from the pan to prevent them from falling apart.
     
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    Nutrition

    Calories: 192kcal | Carbohydrates: 35g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 249mg | Potassium: 510mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1011IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 4mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    This post was updated to provide better user experience with photos of the ingredients and how to make this recipe. The recipe itself was not changed.

    « Vegan Wild Rice Soup in the Instant Pot
    Cranberry Apple Relish Sweetened with Dates »
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Edina

      April 11, 2022 at 7:25 am

      I made these for the first time yesterday. Although tasty and they held together well, we found them to be very dry. Wondering if adding some broth to the mixture might help them retain more moisture?

      Reply
      • Amy Katz

        April 11, 2022 at 10:21 am

        I haven't had this issue. I wonder if the lentils were dry. Did you cook them yourself or use canned?

        Reply
    2. Sara

      January 18, 2022 at 1:41 pm

      5 stars
      This recipe spoke to me as a native Midwesterner 🙂 I have made it twice. I made it as written the first time, and the second time, I ran the mixture through a food processor before baking. The muffins stuck together better, so I recommend the extra step.

      Reply
      • Amy Katz

        January 18, 2022 at 1:42 pm

        Thanks so much, Sara! That's a great tip. 🙂

        Reply
    3. Barb

      January 09, 2022 at 8:08 am

      Hello. I'm interested in making this recipe but not sure what consistency the cooked lentils should be. I have the red lentils --- should I simply drain all the excess water before I use it in this recipe?
      Thanks.

      Reply
      • Amy Katz

        January 09, 2022 at 12:20 pm

        Hi Barb! This recipe doesn't work with red lentils. You will need brown or green lentils.

        Reply
    4. Eve

      January 08, 2022 at 4:46 pm

      5 stars
      Marvelous recipe! I used half black lentils, half brown. Next time I might use all black or cook them a bit less as the loaves were just a bit pasty. I doubled the sauce on top, used tomato paste & balsamic. I used a Wilton mini loaf pan, so I ended up with 8 mini meatloaves, super delicious! I could barely wait even 5 minutes to try them. EXCELLENT!

      Reply
      • Amy Katz

        January 09, 2022 at 12:21 pm

        That's fantastic, Eve! How long did you need to cook them in the mini loaf pan?

        Reply
        • Eve

          January 12, 2022 at 8:21 pm

          I packed them down tight as the recipe instructed and baked them 25 minutes. I let them set 5 minutes which was tough, the smell was so delicious!

          Reply
    5. Margaret Cossentino

      November 10, 2021 at 9:26 am

      Hi Amy,
      Can this recipe be made with egg for non-vegans? How would you adjust the ingredients, if so?
      Thanks!

      Reply
      • Amy Katz

        November 10, 2021 at 9:37 am

        Hi Margaret, Yes, you will only need one egg. Simply leave out the ground flaxseeds and water and use the egg instead. I hope you enjoy it!

        Reply
        • Margaret Cossentino

          November 10, 2021 at 4:21 pm

          Thanks for the quick reply, Amy! I’m so glad to have seen this recipe. It will be a big help as main dish for my vegetarian guests at Thanksgiving. I think the rest of us will enjoy it too!

          Reply
    6. Brandi

      November 08, 2021 at 7:04 am

      How moist are these supposed to be before cooking? How much water am I adding to the flax seed? 1/4 cup? 1 cup? Are they supposed to be goopy when putting them into the muffin tins or are they more dry?

      Reply
      • Amy Katz

        November 08, 2021 at 9:01 am

        Hi Brandi, you will combine 1 tablespoon flax meal with 4 tablespoons water. The lentil mixture will be dry.

        Reply
    7. Cheryl

      October 27, 2021 at 6:47 am

      Have you tried baking these in an egg bite pan in the Instant Pot? I’d be interested in the cooking time and how they came out.

      Reply
      • Amy Katz

        October 28, 2021 at 10:12 am

        Hi Cheryl, no I haven't. I don't have an egg bite pan, but that's a great question.

        Reply
    8. Inga

      October 14, 2021 at 10:33 am

      5 stars
      Made this for the lunchboxes and to keep on hand to bring to gatherings with limited vegan options. They are amazing!

      Reply
      • Amy Katz

        October 14, 2021 at 11:19 am

        That's such a great idea, thanks Inga!

        Reply
    9. Debs

      October 13, 2021 at 8:27 am

      I followed the recipe, but the muffins all fell apart! What did i do wrong? Its taste devine but was in bits on the plate.

      Reply
      • Amy Katz

        October 13, 2021 at 1:06 pm

        I'm glad you were able to enjoy the dish anyway. It could be an issue with the breadcrumbs and flax seed mixture combining with the other ingredients. Or maybe the ingredients weren't packed down enough in the muffin pan.

        Reply
    10. LisaRose

      December 20, 2020 at 9:33 pm

      Hi, Amy,

      I dislike both ketchup and balsamic vinegar. What do you think of subbing Worcestershire sauce for the ketchup in the mix and omitting the glaze? Thanks!

      Reply
      • Amy Katz

        December 21, 2020 at 12:14 pm

        Yes, this recipe is very adaptable. I know one reader told me she skips the ketchup and balsamic and uses marinara sauce both in the mix and on top. Or you could use barbecue sauce. I hope this helps!

        Reply
        • LisaRose

          December 22, 2020 at 11:17 am

          Thanks, Amy. Very helpful. I’ll let you know how things turn out.

          Reply
        • LisaRose

          December 25, 2020 at 10:49 pm

          5 stars
          Another winner, Amy! I used 3 TBS of Worcestershire sauce in the mix, which may be about a 1/2 TBS too much for most people’s tastes. Me, I like WonderWoman sauce, so it worked out perfectly fine for me. Had them with smashed spuds and steamed Brussels sprouts. Made a very nice meal and I have plenty of leftovers. Thanks for such wonderful ideas, Amy!

          Reply
          • Amy Katz

            December 26, 2020 at 11:34 am

            I'm so happy you enjoyed it, LisaRose!

            Reply
    11. Mel

      April 19, 2020 at 10:29 pm

      5 stars
      I had scoured the web for some vegan meatloaf recipes. I've tried different recipes but few hit the mark. I really enjoyed this one. I am thankful for the simple and not long list of ingredients, too!!I will make these again. For anyone who loves the sauce bit on top, like me, you'll want to double that for the meatloaf muffins. Otherwise wonderful!

      Reply
      • Amy Katz

        April 20, 2020 at 9:03 am

        I'm so glad you enjoyed it, Mel! Great tip about adding extra sauce. 🙂

        Reply
    12. Julie Johnston

      April 12, 2020 at 12:46 pm

      5 stars
      Hi, Amy! This was fabulous. I added some smoked paprika to the spices, because it makes the lentils taste "meatier. " I also used Texas size muffin tins, so I got 6, not 12. Just increase your baking time, right?

      Reply
      • Amy Katz

        April 12, 2020 at 1:05 pm

        I'm so happy you enjoyed the recipe, Julie! Smoked paprika is such a great idea.

        Reply
    13. Moira

      April 03, 2020 at 1:43 pm

      5 stars
      My family loves these . I also mixed it up , used black beans , corn and salsa in place of lentils and ketchup .

      Reply
      • Amy Katz

        April 04, 2020 at 1:25 pm

        That's wonderful to hear, Moira! I will have to try it with your substitutions!

        Reply
    14. Shari

      April 03, 2020 at 11:33 am

      5 stars
      "I could eat these everyday" said my husband!

      Reply
      • Amy Katz

        April 03, 2020 at 11:38 am

        Thank you so much, Shari! You made my day!

        Reply
    15. JoAnn

      April 03, 2020 at 10:24 am

      I’m confused, when you say ground flax seeds does that mean the whole flax seeds or flax seed meal you buy in a bag?
      Thank you I can’t wait to make these

      Reply
      • Amy Katz

        April 03, 2020 at 10:28 am

        I hope you enjoy them, JoAnn! You'll want to use flax seed meal.

        Reply
    16. Julie Johnston

      March 24, 2020 at 8:28 am

      Hi Amy,

      I wondered if you could make this in a standard loaf pan for one large loaf, or would the quantities need to be changed?

      Thank you!
      Julie J

      Reply
      • Amy Katz

        March 24, 2020 at 10:10 am

        Hi Julie! Yes, you can make it in a loaf pan. It will just take longer to cook.

        Reply
        • Julie Johnston

          April 09, 2020 at 12:53 pm

          Thank you!

          Reply
    17. Crystal

      March 23, 2020 at 2:06 pm

      5 stars
      This is such a great recipe. It’s simple, the ingredients are things that I typically have and it’s delicious!

      Reply
      • Amy Katz

        March 23, 2020 at 2:10 pm

        Thank you so much, Crystal!

        Reply
    18. Vicki

      March 22, 2020 at 10:15 pm

      5 stars
      Super delicious

      Reply
      • Amy Katz

        March 23, 2020 at 7:59 am

        Thank you, Vicki!

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Summer Favorites

    • Quick Italian White Bean Salad
    • Mediterranean Tomato and Zucchini Saute
    • Cauliflower Curry Vegan Grill Recipe
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