Ingredients

The following ingredients have 10 Servings
  • 1 Cup Chopped Vidalia Onion
  • 1 Cup Chopped Red Bell Peper
  • 1 Cup Chopped Portabello Mushrooms
  • 1/2 Cup Sliced Pitted Black Olives
  • 1 Tsp Minced Garlic
  • 2 Cups Cooked Brown/Green Lentils*
  • 1 1/4 Cup Gluten-Free Breadcrumbs
  • 3 TB Milled Flax Seed + 3 TB Water**
  • 1 Tsp Dried Thyme
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Black Pepper
  • 1 (6oz) Can Tomato Paste
  • 1-2 TB White Vinegar

Instruction

  • Preheat your oven to 425°F.
  • Saute the chooped red bell pepper, onion, mushrooms, garlic, and olives together in a skillet on the stove until softened, about 5-7 minutes.
  • In a small bowl, mix together the flax seed and water to gel.
  • Add the veggies, cooked lentils, breadcrumbs, flax egg, and seasonings to a large food processor to blend together. You don't want the mixture to be completely blended, so leave some texture.
  • Grease 10 cups in a standard muffin tin and completely fill the 10 cups with the lentil mixture and smooth out the tops.
  • Mix together your tomato paste and vinegar in a small bowl and lightly "frost" the tops of the lentil muffins.
  • Bake the mini meatloaf muffins in the oven for 20-30 minutes, until the tomato frosting begins to show signs of browning and the edges of the meatloaves brown.
  • Allow them to cool slightly before removing from the muffin tin.