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The Best Vegan Lentil and Quinoa Meatloaf Recipe

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4 from 13 reviews

This Best Vegan Meatloaf is a hearty, flavorful plant-based dish made with lentils, quinoa, and a medley of vegetables, bound together with flax eggs and oats. Enhanced with rich seasonings, nutritional yeast, and a tangy glaze, it’s a perfect comforting main course suitable for vegans and anyone looking for a healthy, satisfying meatloaf alternative.

Ingredients

Main Loaf

  • 1.5 cups cooked green or brown lentils
  • 1 cup cooked quinoa (from 1/2 cup dry)
  • 2 tablespoons ground flaxseed (to make flax egg)
  • 6 tablespoons water (to make flax egg)
  • 1 medium carrot, 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 vegetable broth (for sautéing)
  • 1 splash dry red or white wine or vegetable broth (for deglazing)
  • 1 cup rolled oats (gluten free if needed)
  • 1/4 cup pecans, chopped (toasted 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
  • 1/2 teaspoon paprika
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried oregano
  • Pinch of cayenne pepper (optional, to taste)
  • 1 teaspoon sea salt (or to taste)
  • 10 turns freshly ground black pepper
  • 1/2 teaspoon balsamic vinegar (optional)
  • 1/4 to 1/2 cup frozen corn (optional)

Glaze

  • 1/4 cup ketchup
  • 2 teaspoons maple syrup or agave
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teaspoon Tamari or soy sauce
  • 1/4 teaspoon smoked paprika
  • Pinch cayenne pepper (optional, to taste)
  • 1–2 squeezes sriracha (optional, to taste)

Instructions

  1. Cook lentils & quinoa: Cook green or brown lentils until just tender but not mushy, drain well to remove excess moisture. Cook quinoa until fluffy using stovetop or Instant Pot methods.
  2. Make flax eggs: Mix ground flaxseed with water in a small bowl and set aside for 10 minutes to thicken, which acts as a binder.
  3. Preheat oven: Set oven to 400°F (204°C) to prepare for baking the meatloaf.
  4. Sauté veggies: Heat olive oil or broth in a skillet over medium heat. Add diced onion with a pinch of salt and cook for 3 minutes. Add carrot, celery, jalapeño, and another pinch of salt, cooking for 3 more minutes. Stir in mushrooms and garlic, cooking until the liquid evaporates. Deglaze the pan with a splash of dry wine or broth, scraping up browned bits for enhanced flavor.
  5. Mix the loaf: In a large bowl, lightly mash the cooked lentils, keeping about half whole for texture. Fold in cooked quinoa, sautéed vegetables, rolled oats, chopped pecans, flax eggs, tomato paste, maple syrup, vegan Worcestershire, Tamari, nutritional yeast, olive oil or tahini, fennel seeds, onion and garlic powders, paprika varieties, herbs, cayenne (if using), salt, black pepper, balsamic vinegar (optional), and frozen corn (optional). Taste and adjust seasoning as needed.
  6. Form & glaze: Line an 8×4 or 9×5-inch loaf pan with parchment paper. Firmly press the meatloaf mixture into the pan. Spread the prepared glaze evenly over the top. Cover loosely with foil to prevent drying out during baking.
  7. Bake: Bake covered with foil for 30 minutes. Remove foil and bake an additional 20 minutes to brown the top. After baking, let the meatloaf rest in the pan for 20 to 30 minutes before removing and slicing; this helps it set properly and improves slicing.
  8. Serve: Garnish with fresh herbs like parsley before serving for added color and freshness.

Notes

  • For stovetop lentil cooking: Simmer lentils in water for about 20-25 minutes until just tender. Drain well to avoid sogginess.
  • For stovetop quinoa: Rinse quinoa and cook in a 2:1 water to quinoa ratio, bring to boil, cover, and simmer for 15 minutes until water is absorbed.
  • Resting the meatloaf after baking is important to allow it to firm up for easy slicing.
  • To make this recipe oil-free, substitute olive oil with vegetable broth for sautéing and in the loaf mixture.
  • Optional frozen corn adds a touch of sweetness and texture but can be omitted.

Find it online: https://bitezly.com/the-best-vegan-lentil-and-quinoa-meatloaf-recipe/