Print Recipe
Vegetarian mini "meatloaf"
These little loaves bake up in a muffin tin, perfect for portioning at dinner, or stocking in the freezer. While they lack in meat, they pack in protein all the same, as a vegetarian-friendly option!
Course Dinner, Main Dish
Prep Time 45 minutes
Cook Time 1 hour
Servings
mini loaves
Ingredients
  • 1 cup dry lentils
  • 8 oz extra firm tofu
  • 8 oz mushrroms
  • 2 large eggs
  • 3/4 cup quick cooking oats
  • 1 cup chopped onion
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp soy sauce
  • 1 Tbsp mustard
  • 3-4 Tbsp ketchup
Course Dinner, Main Dish
Prep Time 45 minutes
Cook Time 1 hour
Servings
mini loaves
Ingredients
  • 1 cup dry lentils
  • 8 oz extra firm tofu
  • 8 oz mushrroms
  • 2 large eggs
  • 3/4 cup quick cooking oats
  • 1 cup chopped onion
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp soy sauce
  • 1 Tbsp mustard
  • 3-4 Tbsp ketchup
Instructions
  1. Cook the lentils per instructions on the bag until tender; drain if necessary. In a clean tea towel, ring out the tofu to remove as much water as possible; you can break it up as much as possible during this step, too. Preheat oven to 350F. Finely dice or food process mushrooms and onions. Combine in a large bowl with remaining ingredients (except ketchup), stirring until evenly mixed, then grease a muffin tin and portion mixture into them - roughly the size of a baseball. Spread a spoonful of ketchup on top of each. Bake for 60-70 minutes, until deep brown.