Make your flax egg by mixing ground flax with water and letting it in the fridge for an hour. If you havent already cooked your sweet potato and lentils, you can do that as well. I usually microwave my sweet potatoes and use canned lentils to cut back on prep.
In a food processor, pulse the mushrooms until they reach a ground meat like consistency.
Heat a medium skillet over medium heat with olive oil and lightly saute the onion, garlic, mushrooms and thyme in olive oil.
Put half of the lentils with the sweet potatoes into the food processor and puree until smooth.
Then in a bowl, mix together the flax eggs, sauteed mushroom and onion, sweet potato lentil mixture, remaining lentils, tamari, oat flour, oats, hemp hearts and ketchup.
Pack into mini muffin tins and glaze with a little extra of the ketchup. Then bake for 18 minutes for mini muffins and and 28 minutes for full muffins. Enjoy!
If you don't have oat flour, you can make your own by adding old fashioned rolled oats into a food processor or blender and blend until the oats are a fine texture.
When baking this vegan lentil meatloaf in a muffin tin, I strongly suggest using the silicon muffin molds which are sooo easy to clean and pop the little mini meatloaf muffins out.
If you're not worried about having to keep this gluten-free, you can use soy sauce instead of tamari. Again, stick with the low sodium option.