Vegetarian Lentil Meatloaf Muffins are the best vegetarian meatloaf option, made with lentils and walnuts and baked in a muffin tin for just the right texture!
This is the time of year when I just want a big plate of mashed potatoes and something warm and savory to pair with it.
My solution is lentil meatloaf, which is full of all sorts of healthy vegetarian proteins and tastes so savory and comforting.
I shared this recipe years ago, but it has continued to be a favorite of mine so I wanted to update it with photos that I thought were worthy of a go-to recipe!
I wanted to get this recipe out to you in time for Thanksgiving as an actual loaf, but it majorly failed and I didn’t have time to tweak it. Hopefully I’ll work that out for you in the future, but just know that it’s best to make these in muffin tins for the proper texture.
The end piece was always my favorite part of meatloaf. Baking lentil meatloaf in muffin tins gives the same effect by crisping up all the edges.
What is lentil loaf?
Instead of using meat we’re using soft mashed lentils mixed with toasted walnuts, veggies, moistened breadcrumbs, and seasoning. It comes out looking just like meatloaf with an amazing savory flavor that pairs perfectly with mashed potatoes (my dream come true!).
This is one time you’ll want to overcook your lentils in order to create a base for the lentil loaf that won’t crumble. You can also cook the lentils up ahead of time to cut down on prep time for the whole recipe.
How do you reheat lentil loaf?
I just put them on a plate and pop them in the microwave for a minute or so. If you prefer you can heat them on a baking sheet in the oven at 350ºF until warm, about 15 minutes.
These vegetarian lentil meatloaf muffins can be customized! Here are a few ideas to get you started:
- If you don’t have balsamic vinegar on hand you can just top the muffins with ketchup
- Use a 4 ounce jar of vegetable baby food (preferably carrot or sweet potato) in place of the carrots
- Use vegan cheese (or leave it out all together) and use non-dairy milk to make this vegan
- Swap the breadcrumbs for gluten-free breadcrumbs to make this gluten-free
- Add a splash of vegan worcestershire sauce to the mix for extra meaty flavor
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
A lentil meatloaf recipe made from mashed lentils, walnuts, and vegetables, baked in a muffin tin for just the right texture.
- 1 cup uncooked red lentils
- 3 cups water or vegetable broth
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 1 cup walnuts, finely chopped
- 1/2 cup carrot or sweet potato puree (or 1/2 cup grated carrot}
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup ketchup, divided
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Coarse kosher salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
Preheat the oven to 350ºF. Spray 12 muffin tins with cooking spray (do not use paper liners).
Rinse and strain the lentils. Place them in a pot with 3 cups of vegetable broth or water. Bring to a boil and season with salt. Reduce the heat to medium low and simmer, uncovered for at least 40 minutes or until the water is absorbed and the lentils are slightly mushy. Stir frequently and add a bit of water if they begin to dry out before 40 minutes. Mash the lentils slightly with a spoon when ready.
While the lentils are cooking, combine breadcrumbs and milk in a large bowl and let soak. Heat 2 tablespoons olive oil in a large skillet over medium heat. When hot, add the onion and cook, stirring occasionally, until soft but not brown, 5 to 7 minutes. Add the celery and cook 3 to 4 minutes longer. Add the mixture to the breadcrumbs.
In a small pan, toast walnuts over medium-low heat, shaking the pan occasionally, until fragrant, about 5 minutes. Add the nuts to the breadcrumb mixture along with the carrot, Parmesan, 1/4 cup ketchup, thyme, oregano, salt, pepper, and lentils. Mix thoroughly and divide evenly amongst muffin tins.
In a small bowl, combine 1/4 cup ketchup and 2 tablespoons balsamic vinegar. Spoon mixture over the loaves.
Bake until the loaves are lightly browned, about 30 minutes.