Vegan Meatloaf

This hearty Vegan Meatloaf is full of savory flavor and succulent texture. Lentils and quinoa pack it with plant protein, delivering a wholesome, satisfying plant-based meal. Gluten-free.

One does not become enlightened by imagining figures of light, but by making the darkness conscious.

Carl Jung

Why You’ll Love Our Vegan Meatloaf

With its succulent texture and robust taste, this vegan meatloaf recipe never fails to impress! As a chef, I always loved the challenge of creating high-protein, plant-based mains at our former restaurant —and now I am happy to share some of our favorites here on the blog! This vegan meatloaf, crafted with nutrient-rich lentils and quinoa, is a powerhouse of plant protein and flavor.

Not only is it vegan, it is gluten-free, with NO breadcrumbs! This is the perfect wholesome main dish for anyone looking to enjoy a delicious, meat-free meal. Plus, it is a sure hit for the holidays- perfect for the Thanksgiving table or Christmas dinner.

Vegan Meatloaf Ingredients

• Lentils and quinoa: Brown or green lentils work best.
• Veggie broth: For cooking the lentils and quinoa. Broth adds richer flavor, but water works just fine.
• Garlic cloves: To add savory, aromatic flavor to the cooked grains.
• Bay leaf, dried thyme, dried sage, and salt: To enhance the depth of flavor of the lentils and quinoa.
• Ground flaxseeds: “Flax eggs” are key in binding the meatloaf components together. And adds even more protein to this hearty vegan loaf!
• Walnuts: Toasted and pulsed to add depth of flavor and a coarse texture.
• Vegetables: Carrot, onion, and celery for aromatic, savory flavor and crunchy texture.
• Tomato paste, soy sauce, dijon mustard (or stone ground), and balsamic vinegar: Flavor enhancers for the loaf, adding savory depth, umami, and tanginess.
• Fresh parsley and fresh rosemary: Imparts fresh, fragrant herby flavor.
• Glaze: Tomato paste, water, balsamic, maple syrup, sriracha (or gochugaru, optional), onion powder, and salt.

How to Make Vegan Lentil Loaf

1. Cook lentils and quinoa. Add lentils and water to a pot and bring to a boil. Reduce heat to a simmer for 5 minutes. Add quinoa, garlic cloves, bay leaf, thyme, sage, and salt. Cover and cook for 20 minutes until lentils are soft and the liquid is absorbed. Add flaxseeds while still hot, mixing in while mashing the garlic cloves, and roughly mashing the lentils.

2. Toast the walnuts. Spread walnuts out onto a baking sheet and toast at 325F for 8-10 minutes. Let cool, then chop finely, leaving some texture. You can use a food processor to pulse if you prefer. The goal is to achieve a coarse texture.

3. Sauté vegetables. Sauté carrots, onions, and celery in olive oil for 5 minutes until soft.

4. Combine the lentil loaf. In a large mixing bowl, whisk together tomato paste, soy sauce, balsamic vinegar, black pepper, parsley, rosemary, and salt. Add toasted chopped walnuts, sautéed veggies, and the lentil/quinoa mixture.

5. Make the glaze. Stir together tomato paste, water, balsamic, maple syrup, sriracha, onion powder, and salt until smooth.

6. Prep the pan. Line a loaf pan with parchment paper (see notes) and oil the uncovered sides. Spread a few tablespoons of glaze on the bottom. Press the lentil mixture firmly into the pan.

Tip: You can prep all the way through step 6 and store the meatloaf mixture for up to 2 days in advance.

Before baking spread the remaining glaze over top of the loaf.

7. Bake. Bake in a preheated oven at 375F for 20 minutes, covered. Bake uncovered for 15 minutes. Let rest for 15 minutes before removing from the pan.

Vegan Meatloaf Tips

• Dice the veggies small: Finely dicing the veggies results in the best texture for the loaf- always cook the veggies!
• Prep up to two days in advance: Perfect for the holidays! This increases the flavor.
• Mix the ground flax seeds into the hot lentils and quinoa: this is key to sticking the loaf together and making it sliceable.

Storing Vegan Meatloaf

• Storage: cool the meatloaf to room temperature, wrap it tightly, and refrigerate it for up to 5 days.
• To freeze, wrap cooled meatloaf in a freezer-safe container or bag and freeze for up to 3 months( freeze whole or in slices).
• Thaw overnight in the refrigerator before reheating either in the microwave or covered in a 350F oven. Reheat the whole lentil loaf or individual slices.

Meatloaf Serving Suggestions

Serve this lentil loaf with a side of vegan gravy, Vegan Mac and Cheese, Green Beans Almondine, Mashed Cauliflower, Instant Pot Mashed Potatoes, Perfect Roasted Broccoli, Sautéed Brussels Sprouts, or Glazed Carrots. It also tastes great with a crunchy salad, like our Raw Beet Salad with Basil Cashew Dressing!

Vegan Meatloaf Variations & Substitutions

• Try different Veggies– instead of carrots, shred parsnips or beets, and instead of celery, dice fennel bulb.
• Use a different Glaze or Sauce. Use your favorite BBQ sauce or make our homemade BBQ sauce recipe or our Jammy Roasted Ketchup or our Mushroom Gravy.
• For a smoky flavor, add a little smoked paprika or a couple of drops of liquid smoke.
• Feel free to bake in an 8×8 baking dish, and cut into squares.

Hope you enjoy this Vegan Lentil Loaf recipe!

More Favorite Main Dishes!

Lentil Pot Pie with Butternut Squash

Indian Shepherd’s Pie

Mushroom Wellington with Rosemary and Pecans

Lentil Bolognese

Mushroom Loaf

Homemade Meatloaf

Print