These vegan lentil meatloaf muffins are easy to make with minimal ingredients. Serve them with mashed potatoes and gravy for the ultimate comfort food that’s perfect for holidays and family dinners.
Every year I struggle with what to serve for a main dish at Thanksgiving. Side dishes are easy. And I would be perfectly happy eating all sides. But I feel as the host, I should offer something that takes the place of the traditional turkey.
I finally found a solution that’s relatively quick and easy to make, and perfect for feeding a crowd. THE ANSWER IS INDIVIDUAL VEGAN LENTIL MEATLOAF MUFFINS! No, I don’t mean the kind of muffin you would have for breakfast. These are mini meatless meatloaves you bake in a muffin pan! I use a non-stick silicone baking tray, and the little loaves come out perfectly. But if you have a metal pan, you can use a little oil or cooking spray.
Vegan Lentil Meatloaf Muffins are easy to make and perfect for holidays and family dinners. This recipe makes 12 meatless meatloaf muffins. You can double or triple the recipe if feeding a crowd. I make 3 muffins per person.
Vegan Lentil Meatloaf MuffinsPrint This
- 1 Tablespoon ground flax seeds
- 4 Tablespoons water or cooking oil
- 1/2 cup diced onion
- 3 cloves garlic minced
- 1/4 cup diced celery
- 1/4 cup diced carrots
- 3 cups cooked lentils
- 1 Tablespoon Italian Seasoning
- 2 Tablespoons ketchup
- 1 Tablespoons Dijon mustard
- 1 cup Panko breadcrumbs
- salt to taste
- pepper to taste
- 1/4 cup ketchup
- 1 teaspoon balsamic vinegar
1. Preheat the oven to 350 degrees F.
2. Mix the ground flax seeds and water in a small bowl and set aside.
3. Saute the onion in a little water or oil over medium heat until it’s soft and slightly translucent.
4. Add the garlic and saute for 30 seconds.
5. Add the celery and carrots and saute for a couple of minutes until softened. Add a splash of water or oil if the pan appears dry.
6. Transfer the cooked vegetables to a large mixing bowl. Add the cooked lentils, Italian seasoning, 2 Tablespoons of ketchup, Dijon mustard, Panko breadcrumbs, and salt and pepper, to taste. Fold until well combined.
7. Fill the muffin pan cups with the lentil mixture and pat each one down tightly.
8. In a small bowl, mix the 1/4 cup ketchup and balsamic vinegar. Brush each lentil meatloaf muffin with a little of the mixture.
9. Bake for 25 to 30 minutes.
10. Remove the pan from the oven and allow the muffins to rest 5 to 10 minutes. Carefully remove and serve.
If you make Vegan Lentil Meatloaf Muffins, or any of the other recipes on the website, I would love to see your creations!