Vegan Lentil Meatloaf Muffins

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

4.89 from 27 votes

Hearty and comforting, Lentil Meatloaf Muffins are perfect for both holidays and weeknight dinners and easy to make in under an hour.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Special diet: gluten-free option, nut-free, oil-free, soy-free, vegan

Servings:

Calories: 192kcal

Author: Amy Katz

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) rinsed and drained
1 Tablespoon Italian seasoning
2 Tablespoons ketchup
1 Tablespoons Dijon mustard
1 cup panko breadcrumbs (gluten-free, if desired)
salt and pepper to taste

For the glaze:

¼ cup ketchup
1 teaspoon balsamic vinegar

US Customary - Metric

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 it's 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 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.
3 cups cooked lentils, 1 Tablespoon Italian seasoning, 2 Tablespoons ketchup, 1 Tablespoons Dijon mustard, 1 cup panko breadcrumbs, salt and pepper
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.
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 5 to 10 minutes. Carefully remove and serve.

Video

Notes

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.

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 in an airtight container for up to 3 days or frozen for up to 3 months. Reheat in the microwave oven or enjoy cold.

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

Nutrition