Lentil Meatloaf Muffins (Vegan & Gluten-Free)
5 from 8 votes

Lentil Meatloaf Muffins (Vegan & Gluten-Free)

Lentil Meatloaf Muffins are easy to make and perfect for holidays and family dinners. You can skip the oil if you use a non-stick silicone muffin pan. Otherwise prepare your muffin pan with a little oil or spray. This recipe makes 12 meatless meatloaf muffins. You can double or triple the recipe if feeding a crowd. I make 2 muffins per person. 
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 192kcal
Author Amy Katz
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  • 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.
Calories: 192kcal | Carbohydrates: 34g | Protein: 11g | Fat: 1g | Sodium: 248mg | Potassium: 505mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1000IU | Vitamin C: 3.9mg | Calcium: 63mg | Iron: 4.2mg
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Course: Main Course
Cuisine: American
Keyword: Lentil Meatloaf Muffins