These mini meatloaves are traditional in flavor with a plant-forward twist. They’re great for any meatloaf lover!
Instructions
- Preheat oven to 375ºF and thoroughly grease 10 cups of a 12-cup muffin tin.
- Stir together water and flaxseed in a small bowl and let sit until the mixture becomes gelatinous.
- Heat oil in a large skillet over medium-high heat. Add onions and mushrooms and cook for 8 to 10 minutes or until softened, stirring occasionally. Stir in tomato paste, Italian seasoning, smoked paprika, and garlic powder; cook for 2 more minutes, allowing the tomato paste to deepen in color. Stir in Worcestershire, brown sugar, salt, and pepper; transfer mixture to a large bowl.
- Place walnuts in the bowl of a food processor and process until they resemble very coarse sand. Add lentils and pulse about 6 times to break down, being careful not to puree them. Transfer to the bowl with mushroom mixture. Add breadcrumbs and flax mixture and mix well using a rubber scraper or your hands.
- Gently press equal amounts of mixture into prepared muffin cups. Smooth the surface or round the tops slightly and bake for 25 minutes.
- Meanwhile, prepare BBQ glaze by whisking all ingredients together in a medium bowl. Spoon equal amounts over each meatloaf and cook for 10 minutes more. Let stand for 10 minutes before using an offset spatula or butter knife to remove from pan.
Recipe Notes:
Make-Ahead: You can prep the meatloaf mixture up to 2 days ahead. Store in an airtight container in the refrigerator.
Store: Transfer leftover meatloaves to an airtight container refrigerate for up to 3 days.
Reheat: Reheat individual loaves in the microwave, a toaster oven or an air fryer.
Credit:
By Jamie Vespa
