By: Amy Katz · Published: · Last modified: · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.
4.97 from 76 votes
Jump to Recipe Pin
Special diet: gluten-free option, nut-free, oil-free, soy-free, vegan
Hearty and comforting, Lentil Meatloaf Muffins are perfect for both holidays and weeknight dinners. Made in a muffin pan, they cook faster than most vegan meatloaf recipes and are perfectly sized. Topped with a balsamic ketchup glaze, this plant-based main dish is easy to make in well under an hour.
While they are enjoyable any time of year, these easy mini meatless meatloaves were originally created as a vegan holiday recipe when I was deciding what to make for our Thanksgiving entree.
They are delicious with traditional comfort food dishes like mashed potatoes with olive oil, mushroom gravy, and roasted Brussels sprouts and carrots.
In addition, they freeze well, making them a meal prep favorite any time of the year.
Jump to:
- Why you'll love this recipe
- Ingredients
- Equipment
- Instructions
- Amy's tip
- Serving suggestions
- Storing and freezing
- Recipe FAQs
- More vegan lentil recipes
- 📋 Recipe
- 💬 Comments
Why you'll love this recipe
- It's a meatless entree that vegans, vegetarians, and omnivores will all enjoy.
- It's easy to make and perfect for meal prep.
- The leftovers taste amazing, plus they are freezer friendly.
Ingredients
Egg substitute
Since our vegan meatloaf doesn't contain eggs, we need to use something else as a binder to hold the muffins together. While there are commercial egg replacers on the market, I prefer to make my own using ground flaxseeds (flax meal) to form a "flax egg". It works great as a vegan egg substitute in baked goods, too.
Simply mix ground flaxseeds and water in a small bowl and let stand for 5 minutes. For one egg, the ratio is 1 tablespoon ground flaxseeds to 4 tablespoons water.
Lentils
For convenience, I recommend using pre-cooked lentils that come canned or in a vacuum-packed bag. Or you can cook dried brown or green lentils before preparing this recipe.
You will need 3 cups of lentils. 1 cup of dried lentils yields approximately 2½ cups cooked.
Whatever you do, do not use yellow or red lentils for this recipe! Save those quick cooking "split" lentils for when you're making Indian dhal, vegan lentil chili, or red lentil potato kale soup.
I recommend cooking 2 cups of dried lentils at a time, and then freezing any leftover cooked lentils for up to 3 months. Then you can defrost them in the refrigerator and use them as needed.
- To cook 2 cups of dried lentils on the stove, bring 5 cups of water to a boil. Add the rinsed lentils and allow them to simmer 20-35 minutes until tender, stirring occasionally.
- To cook them in an Instant Pot or other electric pressure cooker, rinse 2 cups lentils and combine them with 4½ cups of water. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
😋 FREE Instant Flavor Guide!
No more boring meals for you!
Equipment
I recommend using a non-stick silicone muffin pan. But it you have a metal muffin tin, you can use a little oil or cooking spray to prevent sticking.
12 Cups Silicone Muffin Pan
- Non-Stick BPA-Free
- Easy baking and release
- Safe for oven, microwave, dishwasher, fridge, freezer
Instructions
- 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, Italian seasoning, ketchup, Dijon mustard, panko breadcrumbs, flaxseed mixture, and salt and pepper. Fold together until well combined.
- Fill the muffin pan cups with the lentil mixture and pat each one down tightly. Brush the glaze over the tops, then bake.
Amy's tip
Allow the meatloaves to rest for 5-10 minutes before removing them from the pan to prevent them from falling apart.
Serving suggestions
You can't go wrong with serving your vegan meatloaf muffins with other comfort food favorites.
They are delicious served with nut-free vegan mac and cheese, Mediterranean stuffing, and fresh green beans and mushrooms.
Or for a lighter meal, enjoy them with stir-fried sugar snap peas, crispy sweet potatoes, and a green salad with vegan thousand island.
Storing and freezing
You can prep the meatloaf mixture a day in advance and refrigerate in the muffin pan until ready to bake. In addition, the cooked lentil meatloaf 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.
Refer to the FDA Food Storage Guidelines for more information.
Recipe FAQs
Which lentils are best for this recipe?
Any variety of brown or green lentils will work in this recipe. Red and yellow lentils should be avoided since they are too soft and do not hold their shape when cooked.
Do lentils need to be soaked?
Dried lentils do not need to be soaked before cooking.
What is a good substitute for ketchup?
For this recipe, jarred marinara sauce or canned tomato paste are good substitutes for the ketchup.
More vegan lentil recipes
- Butternut Squash Spinach Salad
- Mediterranean Lentil Soup
- Sun-Dried Tomato Lentil Salad
- Instant Pot Lentil Soup with Potatoes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Vegan Lentil Meatloaf Muffins
Hearty and comforting, Lentil Meatloaf Muffins are perfect for both holidays and weeknight dinners and easy to make in under an hour.
4.97 from 76 votes
Print Pin
Special diet: gluten-free option, nut-free, oil-free, soy-free, vegan
Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 6
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, to taste
- 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.
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, flaxseed mixture, and salt and pepper, to taste. Fold together until well combined.
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.
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.
Notes
Serving: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.
Storing: 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.
Amy's tip: Allow the meatloaves to rest for 5-10 minutes before removing them from the pan to 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
Nutritional information is an estimation only.
This post was updated to provide better user experience with photos of the ingredients and how to make this recipe. The recipe itself was not changed.
More Vegan Main Dish Recipes
- Vegan Pesto Tofu
- Balsamic Tofu
- Vegan Christmas Pasta Recipe
- Baked Vegan Chickpea Burgers
About Amy
Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.
Reader Interactions
Comments
Louise Gresham
Can I use a regular size muffin pan for this recipe?
size
Reply
Amy Katz
Hi Louise, Yes, this recipe uses a regular size muffin pan.
Reply
Wendi C
See AlsoTurnip and Potato Soup
Haven´t made it yet, but this recipe sounds delicious. We really love mushrooms and I´d like to add that in. Would I need to change the amount of any other ingredients to still get the right moisture and texture?Reply
Amy Katz
Hi Wendi! I think adding mushrooms will work as long as you saute them well to remove the excess moisture. But I haven't tried adding them myself. If you do, please let me know how it turns out!
Reply
Elaine
This was such a hit for Thanksgiving dinner that I'm making it again for Christmas Eve dinner (with some to take to in-laws for Christmas pot luck).Reply
Amy Katz
This is so wonderful to hear, Elaine! Happy Holidays!
Reply
Sam
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!!
Reply
Amy Katz
I'm so happy everyone enjoyed them, Sam. I love your idea of slicing one to use in a sandwich!
Reply
Mary M-C
Wonderful flavor.Reply
Lori S. Atkinson
Hi Amy,
I made this tonight and it tastes delicious. The only problem is, since the recipe didn't say to drain the beans, I only drained them about half way, just in case. Well, they are very mushy, like mashed potatoes. BUT, I also cooked them all in one glass pan, so that might be the reason also. Can you please advise on these two matters? Should I have drained the beans completely?Reply
Amy Katz
Hi Lori, Yes, you should drain the lentils if using canned. I'm glad it was delicious anyway!
Reply
Darlene Cloud
I am interested in making this recipe, but I'd like to make it as a loaf, in a loaf pan. Can you tell me the temperature and time I would need to bake the loaf if I do it this way? Thank you.
Reply
Amy Katz
Hi Darlene, You can bake it at the same temperature for about twice as long. I would check it periodically for doneness as it bakes. Enjoy!
Reply
Darlene Cloud
Thank you for your prompt response. I'm looking forward to making the recipe tonight!
Edina
I made these for the first time yesterday. Although tasty and they held together well, we found them to be very dry. Wondering if adding some broth to the mixture might help them retain more moisture?
Reply
Amy Katz
I haven't had this issue. I wonder if the lentils were dry. Did you cook them yourself or use canned?
Reply
Jen
Same. VERY dry. And they didn't hold together very well. Could use more ketchup topping too!Reply
Sara
This recipe spoke to me as a native Midwesterner 🙂 I have made it twice. I made it as written the first time, and the second time, I ran the mixture through a food processor before baking. The muffins stuck together better, so I recommend the extra step.Reply
Amy Katz
Thanks so much, Sara! That's a great tip. 🙂
Reply
Barb
Hello. I'm interested in making this recipe but not sure what consistency the cooked lentils should be. I have the red lentils --- should I simply drain all the excess water before I use it in this recipe?
Thanks.Reply
Amy Katz
Hi Barb! This recipe doesn't work with red lentils. You will need brown or green lentils.
Reply
Eve
Marvelous recipe! I used half black lentils, half brown. Next time I might use all black or cook them a bit less as the loaves were just a bit pasty. I doubled the sauce on top, used tomato paste & balsamic. I used a Wilton mini loaf pan, so I ended up with 8 mini meatloaves, super delicious! I could barely wait even 5 minutes to try them. EXCELLENT!Reply
Amy Katz
That's fantastic, Eve! How long did you need to cook them in the mini loaf pan?
Reply
Eve
I packed them down tight as the recipe instructed and baked them 25 minutes. I let them set 5 minutes which was tough, the smell was so delicious!
Margaret Cossentino
Hi Amy,
Can this recipe be made with egg for non-vegans? How would you adjust the ingredients, if so?
Thanks!Reply
Amy Katz
Hi Margaret, Yes, you will only need one egg. Simply leave out the ground flaxseeds and water and use the egg instead. I hope you enjoy it!
Reply
Margaret Cossentino
Thanks for the quick reply, Amy! I’m so glad to have seen this recipe. It will be a big help as main dish for my vegetarian guests at Thanksgiving. I think the rest of us will enjoy it too!
Brandi
How moist are these supposed to be before cooking? How much water am I adding to the flax seed? 1/4 cup? 1 cup? Are they supposed to be goopy when putting them into the muffin tins or are they more dry?
Reply
Amy Katz
Hi Brandi, you will combine 1 tablespoon flax meal with 4 tablespoons water. The lentil mixture will be dry.
Reply
Inga
Made this for the lunchboxes and to keep on hand to bring to gatherings with limited vegan options. They are amazing!Reply
Amy Katz
That's such a great idea, thanks Inga!
Reply
« Older Comments
