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Ingredients

• 2 tablespoons ground flaxseed
• 1 tablespoon extra-virgin olive oil
• 1 cup finely chopped yellow onions
• 250g cremini (baby bella) mushrooms, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon  kosher salt
• 1/2 teaspoon  black pepper
• 1 cup California walnut halves
• 2 cups cooked brown lentils (measured after cooking)
• 1/2 cup plain breadcrumbs (classic or panko)

BBQ Glaze

• 1/2 cup ketchup
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/4 teaspoon Tabasco sauce (or hot sauce of choice)
• 1/4 teaspoon smoked paprika

Preparation:

1. Combine ground flaxseed with 5 tablespoons water in a small bowl. Let sit until the mixture becomes gelatinous.
2. Preheat oven to 180°C and thoroughly grease 10 cups of a 12-cup muffin tin.
3. Heat oil in a large skillet over medium-high heat. Once hot, add onions and mushrooms; cook until softened, stirring occasionally, about 8 to 10 minutes. Add tomato paste, Italian seasoning, smoked paprika, and garlic powder; stir well to combine. Cook 2 more minutes, allowing the tomato paste to deepen in color. Add Worcestershire sauce, brown sugar, salt, and pepper; stir well to combine. Turn mixture out into a large bowl.
4. Add walnuts to the bowl of a food processor and blend until they resemble a very coarse sand.
5. Add lentils and pulse about 6 times, just to break down but not purée them. (It’s important to maintain some texture to ensure the meatloaf isn’t mushy. Ideally, you’ll still have some whole lentils at the end.) Empty lentil mixture into bowl with mushroom mixture.
6. Add breadcrumbs and flax eggs, and use a rubber spatula (or your hands) to thoroughly mix together. (The mixture will be thick, however this ensures the mini loaves stay together when baked.)
7. Divide the meatloaf mixture among the 10 greased muffin cups, gently pressing to fill. Bake for 25 minutes.
8. Meanwhile, prepare BBQ glaze by combining all ingredients in a medium bow; whisk well to combine. Remove meatloaves from the oven and spoon the BBQ glaze evenly over each one. Place pan back in the oven and bake for 10 more minutes. Let sit for 10 minutes before using an offset spatula (or butter knife) to remove meatloaves from the pan.

Ingredients

• 1 tablespoon olive oil
• 1/4 cup minced onion
• 1 teaspoon minced garlic
• 1 tablespoon tomato paste
• 1/2 cup California walnuts, chopped
• 1/4 cup cooked brown rice
• 1/4 cup chopped roasted red peppers
• 1/4 cup panko breadcrumbs
• 1/4 cup Parmesan cheese
• 1 tablespoon Italian seasoning
• 2 tablespoons chopped Italian parsley
• 1 egg, beaten
• Walnut pesto or Muhammara sauce

Preparation:

1. Preheat oven to 180°C and line a baking sheet with parchment paper.
2. Heat oil in a small skillet over medium heat. Add onion and garlic and sauté for 1 minute. Add tomato paste and cook for 1 minute more.
3. Transfer to a food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, parsley, Italian seasoning, and egg. Pulse until combined, but not mushy.
4. Form into 8 equal balls and place on prepared baking sheet. Cook for 12 minutes or until firm to the touch. Serve with California walnut pesto or muhammara sauce.