Mini Lentil Loaves
with mashed potatoes / green salad

Name: Mini Lentil Loaves
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 1/2 lbs Potatoes, russet, peeled and cubed; 3 Tbsp Sour cream (sub plain or Greek yogurt); 3 Tbsp Butter; 1 Tbsp Vinegar, white wine; 2 tsp Mustard, Dijon (use a large grain mustard if you have it); 1/2 tsp Honey; 2 1/2 Tbsp Oil, olive; 6 oz Mixed greens (sub any salad greens); 1/2 Onions, medium and red, finely diced; 2 Carrots, finely diced; 1 clove Garlic, finely diced; 2 Tbsp Butter; 2 Eggs; 2 1/2 cups Lentils, cooked (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions); 1/2 cup Seasoned Italian breadcrumbs; 1 Tbsp Flour, all-purpose; 1 tsp Thyme, dried; 1/2 tsp Black pepper; 1/2 cup Ketchup (opt)

Active: 45 Total: 60

Original GF Paleo Vegetarian

These lentil loaves were last featured in 2022 as an alternative to traditional meat-based meatloaf. Baking them in a muffin tin makes them easy to divide into individual servings and topping them with ketchup gives them a bit of those retro meatloaf vibes.

Ingredients

Metric

Servings:

Mashed Potatoes:

Potatoes, russet - 1 1/2 lbs , peeled and cubed
Sour cream - 3 Tbsp (sub plain or Greek yogurt)
Butter - 3 Tbsp

Mixed Greens Salad with Dijon Vinaigrette:

Vinegar, white wine - 1 Tbsp
Mustard, Dijon - 2 tsp (use a large grain mustard if you have it)
Honey - 1/2 tsp
Oil, olive - 2 1/2 Tbsp
Mixed greens - 6 oz (sub any salad greens)

Mini Lentil Loaves:

Onions, medium and red - 1/2 , finely diced
Carrots - 2 , finely diced
Garlic - 1 clove , finely diced
Butter - 2 Tbsp
Eggs - 2
Lentils, cooked - 2 1/2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
Seasoned Italian breadcrumbs - 1/2 cup
Flour, all-purpose - 1 Tbsp
Thyme, dried - 1 tsp
Black pepper - 1/2 tsp
Ketchup (opt) - 1/2 cup

Prep

Onions / Carrots / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. Melt butter (portion for lentil loaves) in a skillet. Add onions, carrots, garlic, and some salt. Saute until very tender, 5 to 8 minutes. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Make lentil mixture - Whisk eggs and set aside. In a mixing bowl, combine lentils, breadcrumbs, flour, dried thyme, and black pepper. Use a fork to gently mash the lentils and combine all of the ingredients. Fold in the whisked eggs and sauteed vegetables. (Can be done 1 day ahead)
Potatoes - Peel and cube potatoes.

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Make

Heat oven to 350F / 177C degrees.
While the oven is heating, place potatoes in a saucepan and cover with cold water. Season water generously with some salt. Cover with a lid and bring to a boil.
Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
Spray a muffin tin with nonstick cooking spray or brush with some oil.
Divide lentil mixture between spaces in the muffin tin, filling them all the way to the top and gently shaping the meatloaf to round them on the surface. Spread the top of the lentil loaves with ketchup if you'd like.
Bake lentil loaves until golden brown on top and a thermometer inserted in the middle registers 155F / 68C degrees, 16 to 22 minutes.
Drain the potatoes and let sit in a colander for ~5 minutes to allow steam to escape (this creates creamier potatoes vs. liquidy potatoes).
Use a masher to mash the potatoes with sour cream, butter (portion for mashed potatoes), and some salt.
Just before serving, toss greens with vinaigrette until dressed to your liking.
Serve lentil loaves over mashed potatoes with salad on the side. Enjoy!

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