Vegan Lentil Meatloaf Muffins
Vegan lentil meatloaf muffins are topped with a tangy balsamic ketchup glaze and baked in a muffin pan for an easy dinner ready in under an hour.
Servings: 6
Calories: 192kcal
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.
Video
Notes
This recipe makes 12 standard-size lentil meatloaf muffins. Plan on 2 muffins per serving. You can easily double or triple the recipe if you're feeding a crowd.
If cooking dried lentils, approximately 1 cup dried brown or green lentils yields the 3 cups cooked needed for this recipe. Do not use red lentils because they are too soft to hold their shape.
You can prep the lentil meatloaf mixture a day in advance and refrigerate it in the muffin pan until ready to bake.
Cooked muffins can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat in the microwave or enjoy cold.
Allow the meatloaves to rest for 5 to 10 minutes before removing them from the pan to help prevent them from falling apart.
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
