Meatless Meatloaf Muffins

lentil-meatloaf-muffins-recipe

I double-dog dare you to serve these Meatless Meatloaf Muffins to the meat-lovers in your family.  These protein packed morsels have all the flavors of Monday night's meatloaf without all the fat and cholesterol.  Plus, they freeze well, too.  I like to double this recipe and put the extras up in the freezer for the next week.

You can reheat the muffins in the oven on a low heat (350°F) for 5 to 7 minutes, or pop them in the microwave for up to a minute, depending on how many you're warming up at one time.

It's best to serve them with a scoop of creamy, mashed potatoes and sweet peas on top.  Although, some in my family like to eat them straight up with a little ketchup on the side.

Here's what they look like right out of the oven.

lentil-meatloaf-muffins-out-of-the-oven

Go to COOKING BROWN LENTILS FOR MAKE AHEAD MEALS to get the recipe for cooking up a large batch of brown lentils to make 4 meals that serves 4 folks.

Meatless Meatloaf Muffins

By Published: January 5, 2013

  • Yield: 12 Servings
  • Prep: 5 mins
  • Cook: 15 mins
  • Ready In: 20 mins

I double-dog dare you to serve these Meatless Meatloaf Muffins to the meat-lovers in your family.  These protein packed morsels …

Ingredients

  • 3 1/4 cups brown lentils cooked
  • 1/4 cup organic ketchup
  • 6 tablespoons buckwheat flour
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons onion powder

Instructions

  1. Preheat oven to 375 degrees, Fahrenheit.
  2. In a large mixing bowl, blend lentils, ketchup, flour, worcestershire sauce, and onion powder together.
  3. Use an ice cream scoop to fill a greased 12-cup muffin pan. Gently press down mixture into each cup.
  4. Bake muffins for 20 minutes. Allow to cool for 5 to 10 minutes in the pan before attempting to remove.
  5. Finish cooling on a wire rack, if you plan to put up in the fridge or freezer.
  6. Served warm and topped with mashed potatoes and sweet peas, or eat them straight up.