Vegetarian & Organic Meatloaf Muffins Recipe

Are you in search of a hearty and healthy meatloaf muffin recipe? Look no further than this vegetarian and organic meatloaf muffins recipe.

As someone who values nutritious and delicious cuisine, I understand the importance of using high-quality ingredients. That’s why this recipe incorporates organic and vegetarian-friendly alternatives to traditional meatloaf recipes.

But don’t let the term “vegetarian” fool you – these meatloaf muffins are bursting with flavor. The combination of walnuts, onion, and thyme veggie crumbles add a rich and savory taste to each bite. Plus, using cottage cheese instead of heavy cream keeps the saturated fat content low without sacrificing texture.

Even if you’re not a fan of vegetarian or vegan cuisine, these meatloaf muffins will surely impress your taste buds. So gather your ingredients and preheat your oven to 375 degrees – it’s time to create a meal that’s both delicious and nutritious.

Why You’ll Love This Recipe

Vegetarian & Organic Meatloaf Muffins
Vegetarian & Organic Meatloaf Muffins

Do you crave comfort food but feel guilty about indulging? Are you searching for a healthy, delicious and easy-to-make recipe? Look no further than these Vegetarian & Organic Meatloaf Muffins!

Not only are they full of flavor, but they’re also packed with nutrients. Their main ingredient is lentils, which are a great source of protein, fiber, and iron. And because they’re organic, you know that you’re not consuming any harmful chemicals or additives.

These muffins are perfect for anyone looking for a vegetarian or vegan option, but they’re also satisfying enough for meat-eaters. The combination of onion, walnuts, cottage cheese and thyme creates a unique and tasty flavor that will leave you wanting more.

And let’s not forget about the convenience factor – individual portions make meal prep and serving simple. You can even freeze leftovers for a quick and easy meal later on.

So what are you waiting for? Try out this recipe today – your taste buds (and body) will thank you!

Ingredient List

 These little meatloaf muffins may not look like traditional meatloaf, but trust me, they’re just as delicious!
These little meatloaf muffins may not look like traditional meatloaf, but trust me, they’re just as delicious!

Ingredients for Vegetarian and Organic Meatloaf Muffins Recipe

Before jumping in, let’s make sure you have all the necessary ingredients on hand. Don’t worry if you don’t have them all; substitutions can be made to cater to your preferences.

Ingredients 1

  • 2 cups finely diced yellow onion (1 medium onion)
  • 2 tbsp olive oil
  • 4 cups of chopped walnuts
  • 1 1/2 cups of bread crumbs
  • 1/4 cup fresh thyme veggie or thyme (finely chopped)
  • 1/4 tsp black pepper (finely diced)

Ingredients 2

  • Egg mixture:

    • 1 egg
    • 1 cup cottage cheese (drained and rinsed)
    • ¼ cup Panko breadcrumbs
    • Salt and black pepper to taste
  • Vegan lentil meatloaf mixture:

    • 1 cup dried lentils, rinsed and sorted
    • 2 c water or vegetable broth
    • 2 c finely diced onion
    • Meatless ground beef
    • Garlic powder or minced garlic
    • Salt and black pepper to taste

You may find some of these ingredients unusual for meatloaf, but trust me; they combine to create a delicious vegetarian organic meatloaf muffin recipe that everyone will enjoy.

The Recipe How-To

 I love making these vegetarian meatloaf muffins, they’re the perfect way to sneak in some extra veggies to your meals!
I love making these vegetarian meatloaf muffins, they’re the perfect way to sneak in some extra veggies to your meals!

Mixing the Ingredients

To start this Vegetarian and Organic Meatloaf Muffins Recipe, preheat your oven to 375 degrees Fahrenheit. In a food processor, finely chop 1 medium yellow onion and 2 cups of walnuts. In a large bowl mix the onion, the walnuts, 1 cup of panko breadcrumbs finely diced 1 pepper, and other desired ingredients. Add in 2 c of drained and rinsed cottage cheese or vegan cottage cheese substitute if desired for added creaminess.

Once everything is mixed well, add in oil (1/4 cup olive oil or oil substitute). Use it to grease the muffin pan or muffin tin.

Filling Up the Muffin Cups

Now you’re ready to make meatloaf cups by filling up each muffin cup with this mixture. Pack them lightly while making sure they stay even and flat on top.

Baking the Muffins

Place them in the oven @375F until they are cooked through in about an hour or less depending on your oven model. Once done, place the pan on a wire rack to cool down for a few minutes before serving.

This recipe makes an excellent healthy morning breakfast or a perfect snack during your workday lunches. Moreover, these delicious and protein-packed meatloaf muffins are great for meal prep as they can be made ahead and then refrigerated for up to five days or frozen for several weeks.

So treat yourself with this easy-to-prepare Vegetarian & Organic Meatloaf Muffins Recipe today!

Substitutions and Variations

 The combination of organic lentils and mushrooms gives these meatloaf muffins the perfect meaty texture and flavor!
The combination of organic lentils and mushrooms gives these meatloaf muffins the perfect meaty texture and flavor!

One of the best things about this vegetarian and organic meatloaf muffin recipe is that it’s incredibly versatile. With a little imagination, you can tweak it to suit your unique taste preferences or dietary needs.

For starters, you can switch out some of the ingredients for similar ones. For instance, if onions aren’t your thing, try using chopped shallots instead. If you’re allergic to nuts, substitute the walnuts with sunflower seeds or pumpkin seeds.

If you’re looking to add more depth of flavor to your muffins, experiment with different cheeses. Feta or goat cheese would work well and give a tangy flavor. You may also want to try cream cheese for a creamier taste.

Another variation is making this recipe vegan-friendly. Instead of using eggs, swap in some flax eggs by mixing 1 tablespoon of ground flaxseed with 2 tablespoons of water until the mixture thickens up. For sacrificing eggs in baking, flax egg is a great binder and adds healthy benefits due to the presence of omega-3 fatty acids.

You can also opt to use ground turkey or lamb in place of beef if you prefer darker meat or if beef doesn’t suit your diet.Topping options like marinara sauce, BBQ sauce or other condiments like ranch dressing can make this recipe juicy and tasty as well.

There are many ways to customize and make these muffins your own based on what’s available in your pantry and what you’re craving at the moment. Don’t hesitate to experiment and create your signature version!

Serving and Pairing

 Who says meatloaf is only for dinners? These meatloaf muffins make for a perfect lunch or snack on-the-go!
Who says meatloaf is only for dinners? These meatloaf muffins make for a perfect lunch or snack on-the-go!

Once your vegetarian organic meatloaf muffins are ready, they are perfect to serve as a nutritious and flavorful meal. The meatloaf muffins can be paired with a variety of sides – such as roasted vegetables, mashed potatoes, or freshly baked dinner rolls – to create a satisfying and wholesome dinner.

For a tasty vegetarian option, serve the muffins with some creamy mashed sweet potatoes and green beans. Or if you prefer a heartier plate, try pairing the muffins with crispy roasted Brussels sprouts and garlic butter mashed cauliflower.

If you’re looking for a meaty addition to your meal, you can also serve these muffins with some turkey gravy or spicy BBQ sauce. You can even take it up a notch by making mini meatloaf sandwiches with the leftovers!

No matter how you choose to serve them, these muffins make for a fantastic addition to any meal. And with their individual portion sizes, they are perfect for meal prep or on-the-go lunches. So, get creative in the kitchen and enjoy these tasty vegetarian organic meatloaf muffins!

Make-Ahead, Storing and Reheating

 You can never have too many veggies! I love adding grated carrots and zucchini to my meatlo
You can never have too many veggies! I love adding grated carrots and zucchini to my meatlo

The beauty of these Vegetarian & Organic Meatloaf Muffins is that they store and reheat very well, making them a great meal prep option. These muffins can be made ahead of time and stored in the fridge for up to 4 days or in the freezer for up to 3 months.

To store in the fridge, simply place the cooled muffins in an airtight container and refrigerate until ready to eat. For freezing, allow the muffins to cool completely before placing them in a freezer-safe ziplock bag or container.

When it comes to reheating, there are several options depending on your preference. For a quick and easy option, microwave the muffins for 30-60 seconds until heated through. Alternatively, you can reheat them in the oven at 350 degrees Fahrenheit for 10-15 minutes.

If you find that the muffins have dried out after reheating, simply brush them lightly with some olive oil or butter before reheating to help lock in moisture. Enjoy these delicious meatloaf muffins heated up or at room temperature – either way, they make for a tasty and satisfying meal!

Tips for Perfect Results

To ensure that your vegetarian and organic meatloaf muffins turn out perfectly, here are some tips to keep in mind.

Firstly, make sure to finely dice the onion and walnuts. You can use a food processor for this step to save time and effort. The small size of these ingredients helps them blend well with other ingredients and makes it easier for the muffins to hold their shape.

Secondly, be mindful of the type of bread crumbs you use. Panko breadcrumbs work best for this recipe as they have a light texture and will not make the meatloaf muffins too dense or heavy.

Thirdly, use a muffin tin instead of making one large meatloaf. This allows for portion control and helps ensure even cooking.

Fourthly, don’t overcrowd the muffin tin; leave some space between each meatloaf muffin. This helps them cook evenly and prevents them from becoming soggy.

Fifthly, preheat your oven to 375 degrees F before putting in the muffin tin. This ensures that the oven is at the right temperature for baking which makes all the difference in the final result.

Finally, allow the meatloaf muffins to cool in the tin for 5-10 minutes before serving. This allows them to set and helps them come cleanly out of the tin.

By keeping these tips in mind, you’ll be able to achieve perfect results every time you make these delicious vegetarian and organic meatloaf muffins.


Before we conclude this article, it is important to address common questions and concerns regarding the Vegetarian & Organic Meatloaf Muffins Recipe. Here are some frequently asked questions (FAQs) that you may find helpful in perfecting this recipe and customizing it according to your preferences.

How does Martha Stewart make meatloaf?

Let’s get started with preheating the oven to 375 degrees. Next, we’ll be making our own homemade breadcrumbs by finely grinding a few slices of bread in a food processor. Then, we’ll pulse in some garlic, onion, celery, carrot, and parsley until it’s all finely chopped. We’ll add this mixture to the breadcrumbs for some extra flavor and texture.

To give our meatloaf a mouth-watering glaze, let’s mix together some ketchup and brown sugar until it’s nice and smooth. Once the meatloaf is prepared, we’ll brush this glaze over it for a delicious finishing touch.

Why is milk used in meatloaf?

It’s common to include milk in meatloaf as it helps bread crumbs to absorb and retain moisture, resulting in a tender and juicy texture. However, for those who prefer to skip milk, there are other options available such as low sodium beef stock, chicken stock, water, or non-dairy milk substitutes that can serve the same purpose.

How do you add flavor to meat loaf?

When it comes to seasoning, salt and pepper may be the go-to choices, but there’s a whole world of spices waiting to add depth and flavor to your dishes. My recommendation is to delve into your spice rack and experiment with different combinations. A mixture of minced garlic, parsley, and thyme will lend a savory note to any recipe. And if you want to take your meatloaf to the next level, try adding Worcestershire sauce, Dijon mustard and ketchup to the mix before baking. Trust me, your taste buds won’t be disappointed.

What do eggs do in meatloaf?

When making a meatloaf, the addition of egg yolks can do wonders in terms of taste, texture and structure. Despite being mainly composed of water, egg yolks are rich in protein and fat which add a delightful flavor and moistness to the dish. Additionally, they work as a binding agent that helps the meat retain its form without requiring excessive manipulation.

Bottom Line

In conclusion, this vegetarian and organic meatloaf muffins recipe is a must-try for anyone looking for a healthy and delicious meal. With its combination of savory flavors, healthy ingredients, and simple cooking directions, it’s sure to be a hit with everyone at the dinner table.

Whether you’re an experienced cook or just starting out in the kitchen, this recipe is easy to follow and provides plenty of room for customization based on your preferences. And with its make-ahead options and easy storage methods, it’s also a great meal prep option for busy weeks.

So why wait? Whether you’re craving a classic meatloaf or want to try something new with this vegetarian twist, these meatloaf muffins are just what you need. Get ready to impress your family and friends with your culinary skills, all while enjoying a healthy and satisfying meal.

Vegetarian & Organic Meatloaf Muffins

Vegetarian & Organic Meatloaf Muffins Recipe

Well, OK, technically it’s not "meat"loaf, but it’s hearty satisfying, savory and in a loaf. Great vegetarian comfort food!
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine Vegetarian
Servings 12 muffins
Calories 351 kcal


  • 16 ounces organic cottage cheese
  • 4 organic eggs, slightly beaten
  • 1/4 cup organic olive oil
  • 1 (1 ounce) packet onion soup mix (I use Simply Organic French Onion Soup & Dip mix)
  • 1 cup finely chopped organic walnuts
  • 2 cups organic cereal flakes (I use Nature’s Path Organic Flax Plus Multibran Cereal)
  • 1/4 cup chopped organic onion


  • Preheat oven to 350 degrees F.
  • In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.
  • Spoon into a muffin tin.
  • Bake for 15 to 20 minutes.
  • Let rest for 5 minutes.

Your Own Notes


Serving: 154gCalories: 351kcalCarbohydrates: 9.4gProtein: 16.6gFat: 28.4gSaturated Fat: 4.9gCholesterol: 137.8mgSodium: 723.8mgFiber: 1.7gSugar: 3.3g
Keyword < 30 Mins, Easy
Tried this recipe?Let us know how it was!

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Chloe is passionate about creating unique dishes that draw on the flavors of her favorite cultures. She loves experimenting with new ingredients and pushing the boundaries of traditional recipes. Her enthusiasm for cooking is infectious, and she is always eager to share her creations with friends and family.