A tasty and comforting recipe from Veggies Save the Day (linked below). I was skeptical that the mix would form into muffins but they held up really well! Easy to prep ahead and enjoy for dinner when short on time.
Ingredients
Lentil Meatloaf Muffins:
1 Tablespoon ground flaxseeds
4 Tablespoons water
½ cup diced onion
3 cloves garlic, minced
¼ cup diced celery
¼ cup diced carrots
3 cups cooked lentils, (2-15 ounce cans or cook from dried lentils)
1 Tablespoon Italian seasoning
2 Tablespoons ketchup
1 Tablespoons Dijon mustard
1 cup panko breadcrumbs
Salt to taste
Pepper to taste
For the glaze:
¼ cup ketchup
1 teaspoon balsamic vinegar
Preparation
Preheat the oven to 350°F.
Mix the ground flaxseeds and water in a small bowl and set aside. Saute the onion in a little water over medium heat until it's soft and slightly translucent. Add the garlic and saute for 30 seconds. Add the celery and carrots and saute for a couple of minutes until softened. Add a splash of water if the pan appears dry. Transfer the cooked vegetables to a large mixing bowl. Add the cooked lentils, Italian seasoning, 2 Tablespoons of ketchup, Dijon mustard, panko breadcrumbs, flaxseed mixture, and salt and pepper, to taste. Fold together until well combined. Fill the muffin pan cups with the lentil mixture and pat each one down tightly. In a small bowl, mix the ¼ cup ketchup and balsamic vinegar. Brush each lentil meatloaf muffin with a little of the mixture. Bake for 25 to 30 minutes. Remove the pan from the oven and allow the muffins to rest for 5 to 10 minutes before removing from the pan and serving.
Recipe Origin: