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.
Debs says
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.
Amy Katz says
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.
LisaRose says
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!
Amy Katz says
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!
LisaRose says
Thanks, Amy. Very helpful. I’ll let you know how things turn out.
LisaRose says
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!
Amy Katz says
I'm so happy you enjoyed it, LisaRose!
Mel says
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!
Amy Katz says
I'm so glad you enjoyed it, Mel! Great tip about adding extra sauce. 🙂
Julie Johnston says
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?
Amy Katz says
I'm so happy you enjoyed the recipe, Julie! Smoked paprika is such a great idea.
Moira says
My family loves these . I also mixed it up , used black beans , corn and salsa in place of lentils and ketchup .
Amy Katz says
That's wonderful to hear, Moira! I will have to try it with your substitutions!
Shari says
"I could eat these everyday" said my husband!
Amy Katz says
Thank you so much, Shari! You made my day!
JoAnn says
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
Amy Katz says
I hope you enjoy them, JoAnn! You'll want to use flax seed meal.
Julie Johnston says
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
Amy Katz says
Hi Julie! Yes, you can make it in a loaf pan. It will just take longer to cook.
Julie Johnston says
Thank you!
Crystal says
This is such a great recipe. It’s simple, the ingredients are things that I typically have and it’s delicious!
Amy Katz says
Thank you so much, Crystal!
Vicki says
Super delicious
Amy Katz says
Thank you, Vicki!
Lola Plough says
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 says
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!
Dana says
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 says
I'm so happy everyone enjoyed them, Dana!
Sarah says
Made these yesterday so yummy will be making again for Christmas dinner this year my first meat free Christmas
Amy Katz says
That's fantastic, Sarah!
Rhonda Hart says
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 says
Thanks so much, Rhonda! Those are great suggestions for replacing the panko. And I love that you make extra to freeze!
Dianne says
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 says
That's fantastic, Dianne! I'm so happy you both enjoyed it.