Servings: 4–6 mini loaves
Prep time: 15 min
Cook time: 35–40 min
Ingredients
For the “Meatloaf” Base:
- 1 cup cooked lentils (green or brown)
- 1 cup rolled oats (blended slightly for texture if desired)
- ½ cup finely chopped walnuts (optional for protein & texture)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
- 2 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp ketchup or tomato paste (optional, for moisture)
For the Mushroom Topping:
- 1 cup sliced mushrooms (cremini or button)
- 1 tsp olive oil
- 1 tsp soy sauce or tamari
- ½ tsp garlic powder
- Salt & pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin or mini loaf pan.
- Make flax egg:
- Mix 2 tbsp ground flaxseed with 6 tbsp water and let sit 5 minutes until gel-like.
- Prepare the meatloaf base:
- In a large bowl, mash cooked lentils slightly.
- Add oats, walnuts, onion, garlic, flax egg, soy sauce, smoked paprika, salt, pepper, and ketchup/tomato paste.
- Mix well until combined and sticky enough to hold shape.
- Form mini loaves:
- Divide mixture into muffin cups or mini loaf molds. Press down lightly.
- Prepare mushroom topping:
- Sauté mushrooms in olive oil with soy sauce, garlic powder, salt, and pepper for 3–5 minutes until soft.
- Spoon mushrooms evenly over the top of each mini loaf.
- Bake:
- 25–30 minutes, until firm and edges start to brown.
- Let cool 5 minutes before removing from the pan.
Tips & Variations
- Extra protein: Add ¼ cup chickpea flour to the base mixture
- Low-carb version: Replace oats with almond meal
- Gluten-free: Use certified gluten-free oats
- Optional glaze: Brush with BBQ sauce or ketchup for a classic meatloaf flavor
Storage
- Fridge: Up to 4 days
- Freezer: Individually wrap mini loaves, up to 2 months
- Reheat in oven or microwave
