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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin with a bit of olive oil or cooking spray.
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.
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.
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.
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.
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.
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.
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
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6492 mg | 282% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 35.6 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2527 mg | 54% | |
*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.
