Vegetarian Mini BBQ “Meat” Loaf Muffins are so good even without the ground beef (and, goodness, you know I love my beef). We all can benefit from eating more plants in our diet, whether a confirmed carnivore, adventurous omnivore, or full-fledged vegetarian.
A balanced plate that varies from day to day, is best in my opinion. This vegetarian meatloaf is one of the dishes I like to prepare on nights when I’m not doing chicken, beef, or fish. The protein count is still great, 21 grams per serving and 398 calories for TWO. Very filling and a good source of essential nutrients, especially dietary fiber (33% RDA) and iron (25% RDA).
I use a jumbo muffin tin to create this meatloaf alternative, because I just prefer the crisper outside texture that the extra surface area of a muffin tin creates rather that smashing it all up in a loaf pan. Plus, the meatless muffins turn out great for making ahead in this manner and hold up well for freezer storage. This is a great vegetarian meal prep recipe, just double or triple your batch!
Putting this no meat meatloaf recipe together is as easy as cooking a pot of lentils and then smooshing it all up with the other ingredients before baking.
I don’t know why we don’t eat more lentils over here in the US. These little edible seeds in the legume family area food staple in so many other parts of the world – economical, nutritious and versatile! I used red lentils in this lentil loaf recipe, mainly I felt the color was best for an alternative meatloaf and they are already split, which means they cook faster than whole brown lentils. But no worries if you want to swap!
A bit Reduced Sugar BBQ Sauce in the “meat” mixture as well as brushed on top in the last 5 minutes of baking, gives these lentil loaves a little zing! Use whatever bottled sauce you prefer, or make your own – if you are a traditionalist, then ketchup!
NOTE: This is also a gluten-free recipe, however to make suitable for vegan lifestyle you need to swap out egg and cheese for non-dairy alternatives.
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Not your grandma's meatloaf but just as delicous make with lentils and oats! The spicy BBQ sauce gives this satisfing vegetarian meal some zing! So delicious, easy and suitable for meal prep. 398 calories and 21g per serving of two.
- 1 cup water
- ½ cup red lentils
- 1/4 cup diced white onion
- ¼ cup diced white mushrooms
- 1 tsp. minced garlic
- ½ cup quick cooking oats
- 3 oz. shredded cheddar cheese 2 tbsp reserved
- 2 tbsp liquid egg product
- 1/4 cup bottled BBQ sauce
- 1/2 salt
- 1/4 teaspoon black pepper
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Bring water to boil in small sauce pan. Add lentils and simmer, covered, for 25 minutes or until lentils are soft and most water is evaporated.
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Drain and excess water from lentils and coarsely mash with a fork.
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Transfer lentils to mixing bowl; cool slightly.
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Mix in onion, mushrooms, garlic, oats and cheese.
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Mix in egg, 2 oz. of BBQ sauce, salt and pepper.
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Spoon evenly among 4 spots in jumbo muffin pan that has been prepped with cooking spray.
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Bake at 350 degrees for 20 minutes; remove and spread remaining BBQ sauce and reserved cheese over each. Cook 5 more minutes.
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Cool 5 minutes, loosens sides with knife to release from pan.
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A serving is TWO! Enjoy warm or keep in fridge up to 4 days, or freezer for 3 months.
