Best Vegan Meatloaf Recipe (With Lentils and Quinoa)

- 5 Stars From 4 Ratings

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.

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Written by Julie on November 14, 2023 — Updated September 17, 2024

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A Delicious Vegan Loaf That Packs a Punch

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.

In This Post

• Recipe (jump to recipe)

• Step-By-Step

• In The Kitchen Tips

• Substitutions

• FAQ

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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.

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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.

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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

• Can I use canned lentils in this vegan meatloaf recipe?
  Yes, canned lentils work perfectly and save time. Just drain and rinse them — no need to cook.

• How do I cook quinoa in an Instant Pot for lentil loaf?
  Rinse 1/2 cup quinoa and combine it with 1/2 cup water in the Instant Pot. Cook on high pressure for 1 minute, then let it naturally release for 10 minutes. Fluff with a fork before using.

• Can I make meatloaf ahead of time?
  Absolutely! Prepare the lentils and quinoa a day ahead, store them in the fridge, and assemble the loaf when ready to bake.

• How should I store leftover lentil quinoa loaf?
  Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat slices in a skillet for a crispy edge or warm them in the oven.

• Is this meatloaf recipe good for meal prep?
  Yes, it’s perfect for meal prep. Cook the lentils and quinoa ahead of time, and the loaf comes together quickly when you’re ready to bake. Leftovers are perfect for easy lunches or dinners.

• How do I make meatloaf gluten-free?
  To make it gluten-free, use certified gluten-free oats and double-check that your Tamari and Worcestershire sauce are gluten-free.

• What’s the best way to get the meatloaf the right texture?
  For the best texture, mix the ingredients gently. Over-mixing can make the loaf dense, so a light touch is key.

• Can I use different types of quinoa in this vegan loaf?
  Yes, you can use any type of quinoa. Red or black quinoa offers extra antioxidants compared to white quinoa.

Suggested Pairings

Pumpkin Chai Tea Latte

Healthy Mashed Potatoes & Gravy

One-Pot Vegan Stuffing Recipe

Pumpkin Pie With Pecan Graham Crust

Best Vegan Meatloaf Recipe (With Lentils and Quinoa)

BOOKMARK RECIPE

Vegan Meatloaf, Healthy Meatloaf, Lentil Loaf, Easy, Vegan, Plant-Based, Healthy, Weight-Loss, Lentils, Special Occasions, Comfort Food, Recipe, Meal, Dinner, Get Together Recipes

Dinners, Meals

American

YIELDS: 16 (2 loaves)

AUTHOR: Julie Gaeta

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The Best Lentil Loaf Recipe | Vegan • Easy • Delicioushttps://www.youtube.com/watch?v=j49tumss17w🌿🍂 Get ready to bring inspiration from the Blue Zones to your holiday celebrations with my Vegan Lentil Loaf! Part of our Holiday Series, this recipe is a nod to the longevity-enhancing diets found in the world’s healthiest regions. But this isn’t just any lentil loaf — it’s a flavor-packed, nutritious centerpiece that’s sure to impress at any gathering.https://youtu.be/j49tumss17w?si=FUyAhyr9ksPkFhMo2023-11-29

Best Vegan Meatloaf Recipe (With Lentils and Quinoa)

PREP TIME: 30 MinCOOK TIME: 45 MinInactive time: 15 MinTOTAL TIME: 1 H & 30 M

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 diced celery
• 1 diced onion
• 1 jalapeño, diced (membrane and seeds removed)
• 6 minced garlic cloves
• 1/2 cup cremini mushrooms, diced
• 1 tbsp oil for sautéing vegetables (or replace with water)
• 1 cup uncooked rolled oats
• 1/2 cup pecans, chopped (I like to toast them, but optional)
• 3 tbsp ground flaxseed (mixed with 9 tbsp water to make flax “eggs”)
• 4 tbsp tomato paste
• 3 tbsp maple syrup
• 2 tbsp vegan Worcestershire sauce
• 3 tbsp Tamari
• 1 tbsp olive oil or tahini
• 3 tbsp nutritional yeast
• 1/2 tsp smoked paprika
• 2 tsp fennel
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/8 tsp cayenne
• 2 tsp salt
• Pepper to taste (around 20 turns)
• 1/2 small bag of frozen corn (optional)
• 1/2 tsp balsamic vinegar (optional)

Glaze

• 1/2 cup ketchup
• 2 tbsp maple syrup or agave nectar
• 1 tbsp apple cider vinegar
• 2 tsp vegan Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/8 tsp cayenne pepper or to taste
• A few squeezes of sriracha (more or less depending on the level of heat you like)
• 2 tsp Tamari

Instructions

Loaf Instructions

1. 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.
2. 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.
3. Preheat Oven: Set to 400°F (200°C). Line or oil 2 loaf pans.
4. Prepare Flax Egg: In a small bowl, mix 3 tbsp ground flaxseed with 9 tbsp water. Set aside to thicken.
5. Sauté Vegetables: In a pan, heat 1 tbsp 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 1/2 cup diced mushrooms and another pinch of salt. Cook for 2-3 minutes. Remove from heat and let cool slightly.
6. In a large bowl, slightly mash the cooked lentils and cooked quinoa. Add the sautéed vegetables, 1 cup oats, 1/2 cup chopped pecans, flax egg, 4 tbsp tomato paste, 3 tbsp maple syrup, 2 tbsp vegan Worcestershire sauce, 3 tbsp Tamari, 1 tbsp olive oil or tahini, 3 tbsp nutritional yeast, 1/2 tsp smoked paprika, 2 tsp fennel, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp paprika, 1 tsp dried thyme, 1 tsp dried oregano, 1/8 tsp cayenne, 2 tsp salt, and 20 turns of pepper or to taste. Mix well until all ingredients are combined, then fold in 1/2 cup frozen corn (optional) and 1/2 tsp balsamic vinegar (optional).
7. Form the Loaves: Divide the mixture evenly between the two prepared loaf pans. Press the mixture firmly into each pan.
8. Prepare Glaze: In a small bowl, whisk together 1/2 cup ketchup, 2 tbsp maple syrup or agave, 1 tbsp apple cider vinegar, 2 tsp vegan Worcestershire sauce, 1/2 tsp smoked paprika, 1/8 tsp cayenne pepper (or to taste), 2 tsp Tamari, and Sriracha (to taste, optional) until smooth. Spread evenly over the top of each loaf.
9. Bake: Cover both loaves with foil or parchment paper. Bake for 30 minutes, then uncover and bake for an additional 15 minutes.
10. 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.

https://becomingyouwithjulie.com/recipes/a-holiday-favorite-delicious-lentil-loaf

DID YOU MAKE THIS RECIPE?

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*Inspired by Vegan Richa with personal adaptations.