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.
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 January 5, 2013Published:
- 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 …
- 3 1/4 cups brown lentils cooked
- 1/4 cup organic ketchup
- 6 tablespoons buckwheat flour
- 1 tablespoon worcestershire sauce
- 2 teaspoons onion powder
- Preheat oven to 375 degrees, Fahrenheit.
- In a large mixing bowl, blend lentils, ketchup, flour, worcestershire sauce, and onion powder together.
- Use an ice cream scoop to fill a greased 12-cup muffin pan. Gently press down mixture into each cup.
- Bake muffins for 20 minutes. Allow to cool for 5 to 10 minutes in the pan before attempting to remove.
- Finish cooling on a wire rack, if you plan to put up in the fridge or freezer.
- Served warm and topped with mashed potatoes and sweet peas, or eat them straight up.