This vegan meatloaf with lentils and quinoa is hearty, savory, sliceable, and topped with an irresistible sweet maple sriracha glaze. It’s my go-to holiday main, perfect for meal prep, yet still simple enough for weeknight dinners.
Want more vegan holiday mains? Try my vegan mashed potatoes recipe, vegan stuffing recipe, and easy vegan gravy recipe.
🔍 A Quick Look: Vegan Meatloaf With Lentils & Quinoa
- 📝 Recipe Name: vegan meatloaf with lentils & quinoa
- 🕒 Total Time: 1 hour 15 minutes
- 👥 Serves: 1 loaf (6–8 slices)
- 🎯 Key Ingredients: Lentils, quinoa, oats, mushrooms, veggies, sriracha maple glaze
- 🌱 Dietary Info: Vegan, plant-based, vegetarian, gluten-free option
- ✨ Best For: Christmas, Easter, or Thanksgiving dinner, meal prep
- 💕 Why You’ll Love It: Sliceable, comforting, holiday-worthy, freezer-friendly
Jump to:
- 🔍 A Quick Look: Vegan Meatloaf With Lentils & Quinoa
- Why This Recipe Works
- Ingredients & Substitutions
- Tested Tips
- How to Make Vegan Meatloaf With Lentils & Quinoa
- Make It Your Way
- Meal Prep Notes
- Serving Suggestions
- Nourish Based on How You Feel
- Storage & Reheating
- Vegan Meatloaf FAQs
- More Vegan Comfort Food
- 📖 Recipe
- 💬 Comments
My mom’s meatloaf was a passed-down recipe from her mom, who knew how to make every ingredient stretch. She used Campbell’s vegetable soup as the base — simple, hearty, and always served with baked potatoes on weeknights.
When I went plant-based, I wanted that same feeling of comfort and tradition, but with ingredients that fit the way I eat now. After years of testing and tweaking, I built my version around a classic mirepoix of onions, carrots, and celery, plus lentils, quinoa, and spices for depth.
For me, this is the best kind of vegan lentil meatloaf—hearty, sliceable, and a worthy centerpiece for the holiday table.
Why This Recipe Works
- It’s great for holidays! This vegan meatloaf substitute holds its shape, slices clean, and has a caramelized glaze everyone loves.
- Don’t be intimidated by the ingredient list; it’s actually a simple vegan meatloaf recipe. Once the lentils and quinoa are cooked, it comes together quickly!
- Great for vegan meal prep! Bake once and enjoy the best-ever vegan meatloaf leftovers in sandwiches or pan-fried slices.
- It’s nourishing! Built on lentils, quinoa, oats, and veggies, this plant-based meatloaf recipe with lentils fits right into the 5 Blue Zones eating patterns for longevity.
- It’s crowd-pleasing! Hearty, flavorful, and the kind of vegan holiday main dish that wins over vegans and non-vegans alike.
Ingredients & Substitutions
Here's what you'll need to make this easy vegan meatloaf recipe:
- Cooked lentils: Green or brown hold their shape best. Use canned if short on time (just rinse and drain really well).
- Cooked quinoa: Any color you’ve got works. If you’re out of quinoa, brown rice, or millet works too!
- Rolled oats & flax eggs: Help bind and soak up moisture. GF oats or breadcrumbs also work. You can also replace flaxseed with chia seeds.
- Nuts: Pecans for richness. Walnuts, sunflower, or pumpkin seeds also work.
- Veggies: Classic mirepoix with mushrooms + jalapeño. Swap mushrooms for more celery, and you can adjust jalapeño heat (remove seeds for mild, leave them in for spicy).
- Glaze: (Not shown in photo) ketchup, maple, vinegar, tamari, smoked paprika, and sriracha for that caramelized sweet-savory kick.
See recipe card for full list + amounts.
Tested Tips
- Drain lentils well: Extra liquid means a mushy loaf (drain them really well). And for the best vegan meatloaf with lentils, mash only half the lentils so it binds but stays sliceable.
- Skip the food processor: A quick hand-mash keeps texture. A processor can make vegan meatloaf recipes too pasty.
- Cook veggies down: Mushrooms and mirepoix should release all their liquid. Deglazing with wine or broth adds flavor depth.
- Taste before baking: Adjust seasoning now; you can’t fix it after.
- Press it tight: Line with parchment and press mixture firmly so your lentil loaf slices clean.
- Let it rest: Give it 20 minutes minimum; more time equals better structure.
- Love the leftovers: This vegan lentil meatloaf makes amazing meatloaf sandwiches! Pan-fry a slice for crispy edges and serve with ketchup, mustard, or make extra glaze for a dipping sauce. Pair with a side dish, like my roasted cabbage steaks recipe.
How to Make Vegan Meatloaf With Lentils & Quinoa
Find the complete recipe with measurements in the recipe card below.
- Step 1: Prepare lentils, quinoa, and flax egg. Set aside. Sauté veggies until soft and dry. Deglaze with wine or broth.
- Step 2: Lightly mash half the lentils, then fold in quinoa, veggies, oats, flax eggs, tomato paste, seasonings, and pecans. Taste and adjust
- Step 3: Pack into a parchment-lined loaf pan, spread glaze on top. Cover and bake 30 minutes at 400°F, uncover and bake 20 minutes more.
- Step 4: Rest for at least 20–30 minutes before slicing.
Make It Your Way
- Shape it differently: Instead of one loaf, make mini loaves in a muffin tin for built-in portion control and quicker bake time.
- Crispy version: Spread the mixture into a cast-iron skillet or sheet pan so more edges caramelize in the oven.
- Mushroom lovers: Double the mushrooms and reduce celery for a rich, umami-packed mushroom vegan meatloaf.
- Top drizzle: Bake loaf as-is, then drizzle my vegan cheese sauce recipe over slices before serving. Keeps the loaf sliceable and still adds a creamy, indulgent note.
- Topping: Try a BBQ glaze instead of ketchup, or finish with crispy fried onions for extra crunch.
- Turn it into burgers: Form patties for meal prep instead of a loaf. They make great vegan meatloaf burgers. For another delicious burger option, try my soy burger recipe. And if you're new to batching, check out my beginner's guide for more easy vegan meal prep ideas.
Meal Prep Notes
- Some weeks, I keep it simple with canned lentils and a quick 1-minute Instant Pot quinoa while I chop veggies or sauté a pre-cut mirepoix.
- I double the recipe because one loaf never lasts!
- I’ll often toss Yukon Golds into the Instant Pot at the same time for mashed potatoes (6 minutes + 10 natural release) so dinner feels like a full holiday spread without extra work.
- Pro tip: Pre-measure the spices in a mason jar labeled “vegan meatloaf.” Five minutes for a much happier future you.
- Also, if you're cooking lentils from scratch, double the batch and use the extras for my lentil vegetable soup recipe.
Serving Suggestions
- For holidays: Serve with vegan mashed potatoes recipe, this vegan stuffing recipe, easy vegan gravy, cranberries, and my vegan pumpkin pie recipe with a graham cracker crust or my vegan chocolate chip banana bread recipe.
- On weeknights: I’ll pair a slice with my vegan mac and cheese Instant Pot recipe or toss together this quick garlic lovers pasta salad.
- For a quick dinner: Add a slice with air fryer sweet potato wedges or crispy air fryer Yukon gold potato wedges.
- Best leftovers plate: Pan-fry a slice until the edges are crispy and serve with my cucumber, onion, tomato salad, or potato wedges, and my vegan pumpkin mug cake!
Nourish Based on How You Feel
Beyond the basic recipe, here’s how to adapt this nourishing vegetable lentil loaf based on what your body needs:
- Need grounding? Serve with roasted root vegetables or baked sweet potatoes. Those earthy, steady flavors have a way of bringing you back to center.
- Low energy? Add a squeeze of lemon or a side of vitamin C–rich veggies like broccoli or peppers.
- Want digestive support? Use broth instead of oil and serve with lightly steamed greens. Gentle on the gut but still satisfying.
- Finding balance after indulgence? Slice thinner, pair with a fresh salad— filling but light.
Storage & Reheating
- Fridge: Store leftover vegan meatloaf in an airtight container for 3–4 days.
- Freezer: Wrap the whole lentil loaf or individual slices well. Keeps up to 3 months.
- Reheat slices:
- Oven: 350°F for 10–15 minutes (cover with foil so it doesn’t dry out).
- Air fryer: 375°F for 5–7 minutes.
- Skillet: pan-fry for 3–4 minutes per side until crispy.
Vegan Meatloaf FAQs
Drain lentils thoroughly, mash only half, cook veggies until all liquid is gone, and press the mixture firmly into a parchment-lined pan. That's how you get a sliceable loaf instead of a mushy one.
Serve it as the centerpiece with mashed potatoes, stuffing, and gravy. The sriracha maple glaze caramelizes beautifully, making it one of the best vegan meatloaf recipes for Thanksgiving or Christmas.
Too much moisture is usually the cause. Ways to avoid a mushy loaf are by lightly mashing only half the lentils (don't puree), sautéing veggies until most liquid cooks off, and adding extra oats if the mixture feels wet before baking.
Yes. It's made with whole-food ingredients: lentils, quinoa, oats, and veggies. High in fiber, plant protein, and micronutrients, and lower in saturated fat than traditional meatloaf.
More Vegan Comfort Food
Looking for more vegan comfort food recipes? Try these:
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
The Best Vegan Meatloaf
Ingredients
- 1.5 cups cooked green or brown lentils, drained + rinsed well (¾ cup dry) OR about (1) 15-ounce can
- 1 cup cooked quinoa, (½ cup dry)
- 2 tablespoons ground flaxseed, (to make flax egg)
- 6 tablespoons water, (to make flax egg)
- 1 medium carrot, peeled or unpeeled, finely diced
- 3 stalks celery, finely diced
- 1 medium onion, finely diced
- 1 jalapeño, finely diced (membrane + seeds removed for mild)
- 4 garlic cloves, minced
- 1 cup mushrooms, diced
- 2 teaspoons olive oil, or broth for oil-free, for sautéing
- 1 splash of dry red or white wine, or broth, to deglaze
- 1 cup rolled oats, GF if needed
- ¼ cup pecans, chopped (toast if desired)
- 2 tablespoons tomato paste
- 1.5 tablespoons maple syrup
- 1 tablespoon vegan Worcestershire sauce
- 1.5 tablespoons Tamari, or soy sauce
- 1.5 teaspoons olive oil, or tahini
- 1.5 tablespoons nutritional yeast
- 1 teaspoon fennel seeds, lightly crushed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon sage
- ½ teaspoon oregano
- Pinch of cayenne, to taste, optional
- 1 teaspoon sea salt, taste + adjust
- 10 turns freshly ground black pepper
- ½ teaspoon balsamic vinegar, optional
- ¼-1/2 cup frozen corn, optional
Glaze
- ¼ cup ketchup
- 2 teaspoons maple syrup, or agave
- 2 teaspoons apple cider vinegar
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon Tamari, or soy sauce
- ¼ teaspoon smoked paprika
- Pinch cayenne, to taste
- 1-2 squeezes of sriracha, to taste
Instructions
- Cook lentils & quinoa: Cook lentils until just tender (not mushy) see Notes for stovetop instructions. Drain well to avoid any excess moisture. Cook quinoa until fluffy. (Instant Pot and stovetop instructions in Notes.)
- Make flax eggs: Stir ground flaxseed with water in a small bowl. Set aside 10 minutes to thicken.
- Preheat oven to 400°F.
- Sauté veggies: Heat oil or broth in a skillet over medium heat. Add onion + pinch of salt → cook 3 minutes. Add carrot, celery, jalapeño + pinch of salt → cook 3 minutes. Add mushrooms and garlic; cook until liquid evaporates. Deglaze with wine or broth, scraping up browned bits for flavor depth.
- Mix the loaf: In a large mixing bowl, mash lentils lightly, leaving half whole. Fold in quinoa, sautéed veggies, oats, pecans, flax eggs, tomato paste, seasonings, tamari, Worcestershire, nutritional yeast, olive oil/tahini, and optional ingredients. Taste and adjust seasoning if needed.
- Form & glaze: Line an 8x4 or 9x5 loaf pan with parchment. Press mixture in firmly. Spread glaze evenly on top. Cover loosely with foil.
- Bake: Cover with foil and bake 30 minutes. Uncover and bake 20 minutes more. Rest 20–30 minutes before removing from the pan and slicing. see Note.
- Top with fresh herbs for serving, like fresh parsley.
Video
Notes
- Lentils (stovetop): Simmer ¾ cup lentils in 2 ¼ cups water for 20–25 min, until tender. Drain if needed.
- Quinoa (Instant Pot): ½ cup dry quinoa + ½ cup water on 1 min high pressure and 10 min natural release = ~1 cup fluffy quinoa.
- Quinoa (stovetop): ½ cup dry quinoa + 1 cup water, simmer 15 mins and rest 5 mins.
- Moisture check: If mixture feels too wet or loose, add 2–3 tablespoon oats or breadcrumbs. Too dry? Stir in a splash of broth.
- Glaze tweaks: More sweet = extra maple syrup. More tang = extra vinegar. More heat = extra cayenne or sriracha.
- Meatloaf cooling: For the best texture, let the loaf cool in the pan so it firms up. Use the parchment to lift it out, transfer to a cutting board, and slice with a sharp chef’s knife, pressing straight down (not sawing).
- Glaze options: For extra flavor, double the glaze recipe. Use half on the loaf and simmer the other half into a tangy dipping sauce. Holiday/meal prep tip: Make two loaves, they go fast!
- Recipe updated September 14, 2025, to make 1 loaf instead of 2.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach (INHC) with advanced training in hormone health, trained yoga instructor, former restaurant owner, and mom of nine who’s been plant-based for over 20 years. She’s cooked approximately 4,382 pots of beans and reinvented comfort food more times than she can count. She’s completed multiple half marathons and a Tough Mudder because she can’t resist a new adventure — and apparently, she can’t vacation without cooking either, since her juicer (beets and greens, too) and pasta pot always come along. Julie’s work has been featured in HuffPost, Yahoo, YourTango, Mamamia, MSN, Redfin, Better Humans, and The Good Men Project. Through her blog, coaching, and weekly newsletter, she helps others simplify wellness, build lasting habits, and feel good again — one grounded, delicious choice at a time.
Julie Gaeta says
I’ve been making this vegan meatloaf for years, and it's still a favorite for holidays and meal prep. I like to double the glaze and use it as a dipping sauce for leftover sandwiches. SO good!