Vegetarian Organic Meatloaf Muffins

Elevate your vegetarian meal game with these hearty and wholesome Vegetarian Organic Meatloaf Muffins! Made with a nutrient-packed blend of organic lentils, finely chopped veggies, and savory seasonings, these mini meatloaf alternatives are the perfect combination of flavor and nutrition. A touch of ground flaxseed serves as a plant-based binder, while organic tomato paste, soy sauce, and Italian herbs infuse each bite with rich umami goodness. Topped with a tangy organic ketchup glaze and baked to perfection, these muffin-shaped delights are not only visually appealing but also ideal for portion control. With just 20 minutes of prep time and freezer-friendly storage options, they're a convenient, make-ahead option for busy weeknights or meal prep enthusiasts. Perfect for vegetarians or anyone looking to incorporate more plant-based, organic ingredients into their diet!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 cup (dry) Organic green or brown lentils
• 2.5 cups Water or vegetable broth
• 1 tablespoon Organic olive oil
• 1 medium Organic onion, finely chopped
• 1 large Organic carrot, finely grated
• 1 stalk Organic celery, finely chopped
• 2 cloves Organic garlic, minced
• 2 tablespoons Ground organic flaxseed
• 6 tablespoons Water
• 0.75 cup Organic rolled oats
• 0.5 cup Organic breadcrumbs
• 2 tablespoons Organic soy sauce or tamari
• 2 tablespoons Organic tomato paste
• 0.25 cup Organic ketchup
• 1 teaspoon Organic dried Italian seasoning
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 0.25 cup Organic ketchup (for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin with a bit of olive oil or cooking spray.

Step 2

Rinse the lentils under cool water and place them in a medium saucepan with 2.5 cups of water or vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 20-25 minutes, or until lentils are tender and the liquid is absorbed. Drain any excess water if necessary and set aside to cool slightly.

Step 3

While the lentils cook, heat the olive oil in a skillet over medium heat. Add the chopped onion, grated carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for another minute. Remove from heat and set aside.

Step 4

In a small bowl, combine the ground flaxseed and 6 tablespoons of water. Mix well and let sit for 5 minutes. This will serve as your egg replacement.

Step 5

In a large mixing bowl, combine the cooked lentils, sautéed vegetables, flax mixture, rolled oats, breadcrumbs, soy sauce or tamari, tomato paste, ketchup, Italian seasoning, salt, and black pepper. Use a fork or potato masher to mash the mixture slightly, leaving some lentils whole for texture.

Step 6

Divide the mixture evenly among the 12 muffin cups, pressing it down slightly so it holds its shape. Smooth the tops, then spoon a small amount of ketchup over each muffin for a glaze.

Step 7

Bake the muffins in the preheated oven for 20 minutes. Then, let them cool in the pan for 5 minutes before carefully removing them with a fork.

Step 8

Serve warm, or store in an airtight container in the refrigerator for up to 4 days. These muffins are also freezer-friendly and can be reheated in the oven or microwave.

Nutrition Facts

Serving size	(1391.3g)

Amount per serving	% Daily Value*
Calories	1120.9

Total Fat 29.5g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 6491.9mg	0%
Total Carbohydrate 177.7g	0%
Dietary Fiber 34.9g	0%
Total Sugars 35.6g
Protein 45.6g	0%

Vitamin D 0IU	0%
Calcium 279.7mg	0%
Iron 15.6mg	0%
Potassium 2526.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.9%

Protein: 15.7%

Carbs: 61.3%