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Plentils Meatloaf Cupcakes {Allergy Friendly}


Meatloaf Cupcakes perfect to make ahead & freeze. Great for portion control or the lunch box. Made using Enjoy Life Foods Top 8 Free & Gluten Free Plentils Chips. {Recipe & Photos are the property of Keeley McGuire of}

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Rate this recipe 4.7/5 (3 Votes)


  • Meatloaf:
  • 1 pound of ground beef
  • 1 cup of Plentils Chips, after being pulsated in a food processor to a crumble (approximately 1 4oz bag)
  • 1/2 cup of shredded carrot
  • 1/2 cup of shredded zucchini
  • 1/2 can of Italian style diced tomatoes (with basil, oregano, & garlic)
  • 2 Tablespoons of ketchup
  • Topping:
  • 2 Tablespoons of ketchup
  • 1 Tablespoon of honey mustard
  • 1 Tablespoon of brown sugar


Servings 12
Adapted from


Step 1

Preheat oven to 350 degrees and lightly grease muffin tins.
In a large bowl, combine the crumbled Plentils, carrot, zucchini, diced tomatoes, and ketchup.
Add in the ground beef and mix until well combine. Try not to overwork the meat.
Fill each muffin tin cavity a little over 3/4 full.
Make topping by mixing together the ketchup, honey mustard, and brown sugar.
Spoon topping evenly over all the "cupcakes".
Optional: Top with any extra crumbled Plentils.
Bake for approximately 30 minutes.
Remove from oven and let cool in tins for 6-8 minutes before removing.
Serve or freeze for later use.


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