Mini Meatloaves: Vegan Meatloaf Muffins (Gluten-Free, Allergy-Free)

single vegan mini meatloaf on plate

Mini Meatloaves! These Vegan Meatloaf Muffins are gluten-free, allergy-free, and a perfect kid-friendly dinner idea! These individual, healthy, meatless lentil loaves are full of plant-based protein and veggies. Made in a muffin tin, they’re a freezer-friendly recipe and perfect for meal prepping!



Tomato Topping**:


  1. Preheat your oven to 425°F.
  2. Saute the chooped red bell pepper, onion, mushrooms, garlic, and olives together in a skillet on the stove until softened, about 5-7 minutes.
  3. In a small bowl, mix together the flax seed and water to gel.
  4. Add the veggies, cooked lentils, breadcrumbs, flax egg, and seasonings to a large food processor to blend together. You don’t want the mixture to be completely blended, so leave some texture.
  5. Grease 10 cups in a standard muffin tin and completely fill the 10 cups with the lentil mixture and smooth out the tops.
  6. Mix together your tomato paste and vinegar in a small bowl and lightly “frost” the tops of the lentil muffins.
  7. Bake the mini meatloaf muffins in the oven for 20-30 minutes, until the tomato frosting begins to show signs of browning and the edges of the meatloaves brown.
  8. Allow them to cool slightly before removing from the muffin tin.


*You can use canned lentils.

**You are not making a traditonal flax egg here. You want a thick flax mixture.

***You can use storebought ketchup or bbq sauce, homemade ketchup or bbq sauce too!


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