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5 from 1 vote

Muffin Pan Meatless Loaf

Servings: 12 mini loaves
Author: Nora Taylor


  • 1 cup uncooked green lentils
  • 2 cups water
  • 1 cup walnuts, finely chopped
  • 3 tbsp ground flaxseed
  • 1/3 cup ketchup
  • 1/2-3/4 cup bread crumbs, whole grain preferred *I used sprouted bread and blended it into crumbs
  • 3/4 cup quick cooking oats
  • 3 tbsp nutritional yeast
  • 4 tbsp low sodium soy sauce
  • 2 tbsp vegetarian Worcestershire sauce
  • 1 tbsp tahini
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1 tsp basil
  • ketchup, barbecue sauce to top


  • Bring the lentils and water to a boil in a medium pot, then lower the heat and let simmer for 25-30 minutes. Drain the lentils in a colander, then add to a large bowl and slightly mash with a potato masher or fork, leaving some beans whole.
  • Preheat oven to 350 degrees. Lightly spray a muffin pan with oil.
  • Add all remaining ingredients to the lentils and stir well with a large wooden spoon. Taste and add more salt or spices as desired. 
  • Fill muffin cups almost full with lentil mixture, pressing down each one with slightly wet fingers. Bake for 25 minutes. Remove and top with ketchup or barbecue sauce as desired.