Best Vegan Meatloaf Recipe (with Lentils and Quinoa)

Seriously nutritious and delicious! Brushed with a tangy glaze, this is the best vegan meatloaf for any occasion—special enough for Thanksgiving, yet easy enough for every day.

Finding a delicious veggie loaf for the holidays was challenging when I started eating more plant-based.

Growing up with traditional turkey dinners, I still craved a holiday meal I could look forward to. Something healthy that still felt like an indulgence—and felt right at home with mashed potatoes, gravy, and stuffing.

Inspired by the plant-based diets in Blue Zones — regions known for their long-living populations, I began experimenting. And after numerous trials (and more errors than I care to admit 😉), this became our hands-down winner. Even my meat-loving uncle asks for seconds.

And the smells that fill your kitchen as it bakes? One word: amazing.

How To Make This Vegan Meatloaf

1. Cook the lentils: Prepare the lentils first, as they take the longest. Once cooked, they will be mashed.
2. Cook the quinoa: While the lentils are cooking, prepare the quinoa. It cooks quickly and should be fluffed and set aside.
3. Sauté the vegetables: While the lentils and quinoa are cooking, sauté the vegetables until they’re soft and fragrant.
4. Combine & form the loaf: Mix everything together, form the loaf, and bake.
5. Prepare the glaze: While the loaf is baking, prepare the glaze and apply it during the final baking stage.

In the kitchen tips

• Short on time? Swap dry lentils for canned. Just drain, rinse, and you’re good to go — no need to cook them first.

• Got an Instant Pot? Cook your quinoa in just 1 minute on high pressure, at a 1:1 ratio, then let it naturally release for 10 minutes. Fluff, and you’re all set (it’s almost too easy!).
• When sautéing the veggies, add a pinch of salt at each stage — first with the onions and celery, then with the mushrooms.
• For extra flavor, spread half the glaze before baking, and the rest during the last 10 minutes. The result? A deliciously sticky top layer.
• For ideal texture, mix gently. Over-mixing can make the loaf dense. You want it tender, with a bit of structure from the lentils and oats.
• When serving, garnish with a sprinkle of fresh herbs, like parsley or thyme.
• This loaf is even better the next day. Try frying up slices for a crispy crust or making the best-ever meatloaf sandwich.

How to store vegan meatloaf

• Fridge: Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap in plastic wrap or foil, then place in the freezer inside of a freezer-safe bag or container. It’ll keep for up to 3 months.

FAQ

📖 Recipe

Best Vegan Meatloaf Recipe (With Lentils and Quinoa)

A hearty, flavorful loaf made with lentils, quinoa, veggies, and a tangy glaze. Great for dinners, gatherings, or meal prep!

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Ingredients

  

Vegan Meatloaf

• 3 cups cooked green, OR brown lentils, 1.5 cups dry lentils to yield about 3 cups cooked *see instructions
• 2 cups cooked quinoa, 1 cup uncooked quinoa to yield about 2 cups cooked *see instructions
• 1 diced carrot
• 3 stalks celery, diced
• 1 onion, diced
• 1 jalapeño, diced (membrane and seeds removed)
• 6 garlic cloves, minced
• ½ cup cremini mushrooms, diced
• 1 tablespoon oil, for sautéing vegetables, or replace with water
• 1 cup uncooked rolled oats
• ½ cup pecans, chopped (I like to toast them, but optional)
• 3 tablespoon ground flaxseed, mixed with 9 tablespoon water to make flax “eggs”
• 4 tablespoons tomato paste
• 3 tablespoons maple syrup
• 2 tablespoons vegan Worcestershire sauce
• 3 tablespoons Tamari
• 1 tablespoon olive oil or tahini
• 3 tablespoons nutritional yeast
• ½ teaspoon smoked paprika
• 2 teaspoons fennel
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ⅛ teaspoon cayenne
• 2 teaspoons salt
• Pepper to taste, around 20 turns
• ½ small bag of frozen corn, optional
• ½ teaspoon balsamic vinegar, optional

Glaze

• ½ cup ketchup
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon apple cider vinegar
• 2 teaspoons vegan Worcestershire sauce
• ½ teaspoon smoked paprika
• ⅛ teaspoon cayenne pepper or to taste
• A few squeezes of sriracha, more or less depending on the level of heat you like
• 2 teaspoons Tamari

Instructions

 

Loaf Instructions

• Cook Lentils: Rinse 1.5 cups of dry lentils removing any dirt or small stones. In a pot, add lentils and 4.5 cups of water. Bring to a boil, then simmer for 20-25 minutes or until tender. Drain any excess water if needed.
• Quinoa: Rinse 1 cup of uncooked quinoa. In a pot, combine quinoa with 2 cups of water. Bring to a boil, then cover and simmer for 15 minutes. Let sit for 5 minutes, then fluff with a fork.
• Preheat Oven: Set to 400°F (200°C). Line or oil 2 loaf pans.
• Prepare Flax Egg: In a small bowl, mix 3 tablespoon ground flaxseed with 9 tablespoon water. Set aside to thicken.
• Sauté Vegetables: In a pan, heat 1 tablespoon oil (or water) over medium heat. Add 1 diced carrot, 3 diced celery stalks, 1 diced onion, 6 minced garlic cloves, and 1 diced jalapeño. Add a pinch of salt and sauté until soft (about 5-7 minutes). Add ½ cup diced mushrooms and another pinch of salt. Cook for 2-3 minutes. Remove from heat and let cool slightly.
• In a large bowl, slightly mash the cooked lentils and cooked quinoa. Add the sautéed vegetables, 1 cup oats, ½ cup chopped pecans, flax egg, 4 tablespoon tomato paste, 3 tablespoon maple syrup, 2 tablespoon vegan Worcestershire sauce, 3 tablespoon Tamari, 1 tablespoon olive oil or tahini, 3 tablespoon nutritional yeast, ½ teaspoon smoked paprika, 2 teaspoon fennel, 2 teaspoon onion powder, 2 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ⅛ teaspoon cayenne, 2 teaspoon salt, and 20 turns of pepper or to taste. Mix well until all ingredients are combined, then fold in ½ cup frozen corn (optional) and ½ teaspoon balsamic vinegar (optional).
• Form the Loaves: Divide the mixture evenly between the two prepared loaf pans. Press the mixture firmly into each pan.
• Prepare Glaze: In a small bowl, whisk together ½ cup ketchup, 2 tablespoon maple syrup or agave, 1 tablespoon apple cider vinegar, 2 teaspoon vegan Worcestershire sauce, ½ teaspoon smoked paprika, ⅛ teaspoon cayenne pepper (or to taste), 2 teaspoon Tamari, and Sriracha (to taste, optional) until smooth. Spread evenly over the top of each loaf.
• Bake: Cover both loaves with foil or parchment paper. Bake for 30 minutes, then uncover and bake for an additional 15 minutes.
• Serve: Allow the loaves to cool for around 15 minutes before slicing.

Notes

Canned lentils: Use around 3 cups.

Toasting Pecans: For added flavor, toast the ½ cup of chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Allow them to cool before adding to the meatloaf mixture.

Adjusting Spiciness: Feel free to adjust the amount of jalapeño, cayenne pepper, and Sriracha in the glaze to suit your preferred level of heat.

Moisture Content: If the mixture feels too wet, add a bit more rolled oats. If it's too dry, a splash of water or additional Tamari can help.

Did you make this recipe?Mention @becomingyouwithjulie or tag #becomingyouwithjulie!

Author: Julie Gaeta