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Muffin tin meatloaves with BBQ glaze

Vegetarian BBQ Meatloaf Minis

You'll never believe how hearty and savory these Vegetarian BBQ Meatloaf Minis are. Made with wholesome plant-based ingredients and baked in muffin tins, they'll be adored by both kids and adults. 
Course Entree
Cuisine American
Diet Vegan, Vegetarian
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 5
Calories 315kcal


  • Large skillet
  • Food processor
  • 12-Cup Muffin Tin


  • 2 Tbsp. ground flaxseed
  • 1 Tbsp. extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 8 oz. cremini (baby bella) mushrooms, finely chopped
  • 2 Tbsp. tomato paste
  • 1 Tbsp. Italian seasoning
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. brown sugar
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 cup walnut halves
  • 2 cups cooked brown lentils (measured after cooking)
  • 1/2 cup plain breadcrumbs (classic or panko)

BBQ Glaze

  • 1/2 cup ketchup
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. maple syrup
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 1/4 tsp. tabasco (or hot sauce of choice)
  • 1/4 tsp. smoked paprika


  • Combine ground flaxseed with 5 Tbsp. water in a small bowl. Let sit until the mixture becomes gelatinous.
    Preheat oven to 375ºF and thoroughly grease 10 cups of a 12-cup muffin tin.
  • Heat oil in a large skillet over medium-high heat. Once hot, add onions and mushrooms; cook until softened, stirring occasionally, about 8 to 10 minutes. Add tomato paste, Italian seasoning, smoked paprika, and garlic powder; stir well to combine. Cook 2 more minutes, allowing the tomato paste to deepen in color. Add Worcestershire sauce, brown sugar, salt, and pepper; stir well to combine. Turn mixture out into a large bowl.
  • Add walnuts to the bowl of a food processor and blend until they resemble a very coarse sand. Add lentils and pulse about 6 times, just to break down but NOT puree them. (It’s important to maintain some texture to ensure the meatloaf isn’t mushy. Ideally, you’ll still have some whole lentils at the end.) Empty lentil mixture into bowl with mushroom mixture.
  • Add breadcrumbs and flax eggs, and use a rubber spatula (or your hands) to thoroughly mix together. (The mixture will be thick, however this ensures the mini loaves stay together when baked.)
  • Divide the meatloaf mixture among the 10 greased muffin cups, gently pressing to fill. (I like to smooth the tops and shape them slightly like a dome.) Bake for 25 minutes.
  • Meanwhile, prepare BBQ glaze by combining all ingredients in a medium bow; whisk well to combine. Remove meatloaves from the oven and spoon the BBQ glaze evenly over each one. Place pan back in the oven and bake for 10 more minutes. Let sit for 10 minutes before using an offset spatula (or butter knife) to remove meatloaves from the pan. 


Make-Ahead: You can prep the meatloaf mixture up to 2 days ahead. Keep it refrigerated in an airtight container or large mixing bowl covered with plastic wrap.
Store: Transfer leftover meatloaf minis to an airtight container and keep refrigerated for up to 3 days.
Reheat: Reheat individual loaves in the microwave or a toaster oven. I prefer the toaster oven, which helps maintain the loaf’s texture better than the microwave. 


Serving: 2meatloaf minis | Calories: 315kcal | Carbohydrates: 44g | Protein: 12g | Fat: 13g | Saturated Fat: 1g | Sodium: 838mg | Fiber: 10g | Sugar: 15g