I don’t know much about meatloaf, I’ve never had it and I don’t know anyone that’s tried it, but that didn’t stop me to try and make my own version of this classic dish. I made it in a muffin tin, because I loved the idea of everyone having a little cake and it just looked super cute, its got all the right flavors and goes great with a vegan gravy.
LENTIL MUFFINS – 12 muffins
- 1 cup brown lentils
- 1 cup red lentils
- 4 cups vegetable stock
- 2 slices soft wholewheat bread
- 1/4 soy milk
- 3 tbsp soy sauce
- 1 tsp cumin
- 1 tsp thyme
- 1 tsp cayenne powder
- 1/2 tsp paprika
- 2 shallots, chopped finely
- 2 garlic cloves, minced
- 1 celery stalked, chopped finely
- 1 small red pepper, diced
- 1 tbsp ketchup
- 1/2 cup ketchup
- splash soy sauce
- 1/2 tsp cayenne pepper
- 1 tbsp maple syrup
Preheat oven to 356F
In a medium sized pot bring the lentils and stock to boil. Turn down the heat and simmer on low for 30 minutes until soft and mushy.
In a small bowl, break up the bread and add the soy milk allowing the bread to absorb the milk. Let sit for 5 minutes.
Meanwhile mash the lentils ( I like to leave some lentils whole, so I give it a quick mash), and mix in the soy sauce, ketchup, cayenne, cumin, paprika and thyme. Next add the bread mixture and combine well this combines the mixture (its works like an egg).
Fold in the celery, shallots, garlic and red pepper, making sure its even distributed.
Grease the muffin tin, and fill with the lentil mixture ( make sure you fill it to the brim).
Spread the glaze on all the lentil muffins.
Mix all the ingredients together.
Bake for 30 minutes or until light brown on the top. Remove from oven and let sit for 10 minutes before serving.
Enjoy with mashed potatoes and gravy.