Lentil and Beef Mini Meat Loaves

  • Prep Time10 mins
  • Total Time35 mins
  • Makes4 servings
Lentil and Beef Mini Meat Loaves

Lentils are affordable, cook up fast and have a great hearty texture. Using half lentils and half ground meat for meatloaf and taco filling is a healthy choice for your budget (and for you!).


  • 1 cup canned lentils, drained and rinsed

  • 450 g lean ground beef

  • 1 cup bread crumbs

  • 2 egg yolks

  • 1/4 cup ketchup

  • 4 tsp Worchestershire sauce

  • 2 tsp Dijon mustard

  • 2 tsp onion powder

  • 1 tsp garlic powder

  • 1/4 tsp salt


  • Preheat oven to 400F. Spray a 12-cup muffin pan with oil.

  • Pat lentils dry with kitchen towel, then stir with beef and bread crumbs in a large bowl until combined. Stir in yolks, ketchup, Worcestershire sauce, Dijon, onion and garlic powders and salt until combined. Divide among muffin cups. Smooth tops.

  • For glaze, stir together ketchup, brown sugar and Dijon in a small bowl. Brush over meat loaves.

  • Bake in centre of oven until a thermometer inserted into centre of meat loaves reads 175F, 20 to 25 min. Let stand for 5 min before serving.

Nutrition (per serving)

Protein 32g, Carbohydrates 40g, Fat 20g, Fibre 4g, Sodium 960mg.

Originally published in the Today’s Parent March 2016 issue. Photo by Roberto Caruso.

This article was originally published on Nov 06, 2016