Lentil “Meat”Loaf Muffins

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I would never have considered myself a go getter. I’m more of a “is that within arm’s reach?” kind of person. I generally like to find the easy way to do things successfully. So when I am now telling to that these are easy to make, you should take my word for it because I had to make them FOUR TIMES to get them right. If I am willing to retry the same recipe FOUR FRIGGIN’ TIMES, you should assume it wasn’t that much effort.

Now, I have zero plans to eat these again in the next couple weeks because I’ve had to try them a lot, but that doesn’t mean you shouldn’t. You totally should. They are flavorful, fast, and save well! They are very similar in flavor to my Lentil Oat Burgers.

Two recommendations: 1) Pre-make your lentils and rice earlier in the day. That way they are done and ready to go which makes this a super fast dinner. 2) Use a large food processor. If you have a smaller cup food processor, you can cut the recipe in half and it will make about 6 muffins.

So assuming you’ve pre-made your lentils (3 cups water, 1 cup brown lentils for ~20 minutes) and 2 cups rice (2 cups water, 1 cup rice for ~15 minutes), place those in a food processor and slightly blend. Add 1 1/2 tsp onion powder, 1 tsp poultry seasoning, 1 tsp garlic, 1/2 tsp salt, 2 eggs, 1/4 cup bread crumbs, and a bit of pepper. Blend well. It’s fine if you see a few bits of whole rice or lentils but most of it should be “mush” for lack of a better term.


Prepare a muffin tin with cooking spray and preheat oven to 375. Spoon lentil/rice mixture into each cup, filling to the top. Place in the oven and bake for 25 minutes until cooked through. Let them sit for 5-10 minutes before removing. If you remove right away, they will likely fall apart a bit. Giving them time lets them set. Serve with BBQ sauce, ketchup or dip of choice.

Lentil “Meat”Loaf Muffins


  • 3 cups of cooked brown lentils
  • 2 cups of cooked rice
  • 1 1/2 tsp onion powder
  • 1 tsp poultry seasoning
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/4 cup bread crumbs
  • a little pepper


  1. Place cooked lentils and rice in food processor and pulse to combine a few times. Then add the rest of the ingredients, blend well.
  2. Preheat oven to 375 and prepare a muffin tin with cooking spray. Fill each tin to the top with the lentil/rice mixture.
  3. Place in the oven for 25 minutes until cooked through. Let sit for 5-10 min before eating to give it the chance to set. Serve with BBQ sauce, ketchup or condiment of choice.

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