Y’all I discovered a new favorite food and recipe for the kids. Easy, tasty and good for them! 


This is one of the best Vegan “Meat” Loaves I think I have ever had. It was a little bit salty, but I was happy with the end result. It is a good comfort food and it even kind of looked like real meatloaf and the benefits of feeling good after I eat far outweighs the traditional recipes of meatloaf. 

So what is Millet?

It’s not just a birdseed. Millet is an ancient seed, originally cultivated in the dry climates of Africa and northern China since the Neolithic Era.  It’s nutritious – providing fiber, iron, B vitamins, manganese, phosphorus, and magnesium – and highly alkaline, making it easily digestible and soothing to the stomach.


It’s perfect for runners and those who have gluten allergies. πŸ™‚

On to the recipe!


Mini Millet Loaves
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  1. 3 cups cooked millet (about 1 cup dry)
  2. 2 farm fresh eggs, beaten
  3. 1/2 cup milk (I used unsweetened coconut milk)
  4. 1/2 sweet yellow onion, chopped into 1/4 inch pieces
  5. 2 tablespoons olive oil
  6. 1 cup shredded carrots or zucchini
  7. 1 cup packed baby spinach, thoroughly chopped
  8. 1/3 cup BBQ sauce or Ketchup
  9. Salt to taste
  1. 1. Preheat oven to 350 degrees and grease a dozen cupcake tin.
  2. 2. In a large bowl, mix the cooked millet, beaten eggs, and milk.
  3. 3. In a sauce pan, cook the chopped onion in the oil on medium high for five minutes. Then, add shredded carrots or shredded zucchini and stir. Cook for another few minutes. Then add in chopped baby spinach and stir. Cook for another few minutes.
  4. 4 Add BBQ sauce or Ketchup to the veggies and mix well. Pour sauce/veggie mix into the millet Add salt to taste. Mix thoroughly.
  5. 5. Spoon into cupcake tins and bake for 20 minutes.
  6. 6. Remove from oven, add more ketchup or BBQ sauce and bake for 5 to 10 more minutes. Remove and let cool for 5 minutes before serving.
To Cook Millet
  1. 1 cup raw millet
  2. 2 cups water (or vegetable broth. Veggie broth adds more flavor.)
  3. ΒΌ teaspoon salt, optional
  4. 1 tablespoon almond butter, optional
  5. Equipment
  6. 2-quart saucepan with lid
  7. Stirring spoon
  8. Measuring cup and spoons
  9. Instructions
  10. 1. Measure millet and cooking liquid: You'll need 1 cup of raw millet and 2 cups of cooking liquid (water or broth).
  11. 2. Toast millet: In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Be careful not to let them burn.
  12. 3. Add the water and salt to the pan: Since the pan is hot, the water will sputter a bit when you pour it in. After adding water and salt, give the millet a good stir.
  13. 4. Bring the liquid to a boil: Increase the heat to high and bring the mixture to a boil.
  14. 5. Lower the heat and simmer: Decrease the heat to low, drop in the butter and cover the pot. Simmer until the grains absorb most of the water (they'll continue soaking it up as they sit), about 15 minutes. Avoid the temptation to peek a great deal or stir too much (unless its sticking to the bottom). Stirring too vigorously will break up the grains and change the texture.
  15. 6. Remove From Heat and Let Stand: Like most grains, millet needs a little time off the heat to fully absorb the liquid. Allow it to sit, covered and removed from heat, for 10 minutes.
Heather Riggleman https://heatherriggleman.com/
Let me know what you think or how you tweaked your recipe. The millet loaves photographed didn’t have BBQ or Ketchup. I opted to wait until serving before adding the “red stuff.” The kids loved them so we began making them all the time with the recipe above.

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