Name: Quinoa lentil meatloaf with sticky ketchup glaze
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 1/2 cup ketchup; 1/4 cup brown sugar; 3/4 teaspoon sea salt; 1/2 cup cashews; 1 cup cooked quinoa; 15- ounce can of brown or green lentils ((drained and rinsed)); 1/2 cup minced sweet onion; 1/4 cup nutritional yeast; 1/2 cup ketchup; 2 tablespoons flax meal; 2 tablespoons soy sauce

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Recipe Print

A hearty baked quinoa and lentil meatloaf smothered in sweet ketchup glaze is the easy dinner you need! This recipe is easy to make and a total crowd-pleaser!

close-up of sliced quinoa lentil meatloaf on a white plate on a blue table

This easy vegan meatloaf uses lentils and quinoa to give it a hearty, toothsome texture. And the super simple sticky ketchup glaze makes it appealing, even to kids!

Table of Contents

Can lentils replace meat?
Making this recipe easy
Making the sticky ketchup glaze
How to serve, store, & reheat
Take me to the recipe!
Comments

small glass bowls of lentils, quinoa, ketchup, flax meal, soy sauce, nutritional yeast, onions and cashews on a blue table

Can lentils replace meat?

This is an interesting question that I have heard quite a few times. The answer is yes. And no. Here's what I mean.

Yes, like meat, lentils are a great source of protein. A cup of cooked lentils has 18 grams of protein. Unlike meat, though, lentils contain lots of dietary fiber. That same cup gives you 16 grams of fiber, which is more than half of the fiber you need for the whole day!

As far as taste and texture are concerned, I wouldn't say that lentils taste like meat at all. They do have a toothsome texture, but it's not the same chewiness you get from meat.

If you're looking for a vegan meatloaf that tastes like meat, this lentil loaf isn't for you. But if you're looking for a vegan loaf recipe that's easy and delicious, I encourage you to make this recipe!

overhead photo of hands serving a tray of lentil loaf, so you can see the sticky ketchup glaze

Making this recipe easy

I use a few tricks in this recipe to make not just the cooking part but the cleanup super easy. Let's get into how you make this lentil meatloaf in record time.

The first trick we need to talk about is lining your loaf pan. To do this, just grab a piece of parchment paper, and press it into a loaf pan. The paper will want to pop back out, and that's okay. It will stay in place when you press the loaf in.

The parchment paper prevents sticking and makes cleanup as easy as wiping the pan with warm, soapy water.

Now, it's time to make some cashew meal. Grab your cashews, and blend them until they reach the consistency of cornmeal. This should only take a few seconds.

side-by-side photo of cashews in a measuring cup and cashew meal in the blender, so you can see the texture

Then, you add the rest of your lentil-quinoa loaf ingredients to a large mixing bowl with the cashew meal. Use cooked quinoa (leftover, cooked from scratch, or from frozen), minced onion, nutritional yeast, ketchup, flax meal, soy sauce, and canned lentils.

Using canned lentils instead of cooking them from scratch saves you a ton of time and having to wash another pot!

side-by-side image collage of pouring soy sauce into a bowl of lentil loaf ingredients and the dough all stirred up

Mix and mash the loaf ingredients together until they form a sticky dough. Then, spread the dough into your loaf pan.

image collage of adding sticky ketchup glaze to lentil loaf in the pan

Making the sticky ketchup glaze

No simmering needed to make the glaze that crowns this lentil loaf! Just mix together ketchup, brown sugar, and a touch of salt.

Spread the glaze over the top of the dough that you pressed into the loaf pan. Now, you're ready to bake!

close-up of quinoa loaf on a plate next to serving dishes of steamed broccoli and mashed potatoes

How to serve, store, & reheat

Once the baking time is up, let the loaf cool in the pan for at least 15 minutes before you pop it out, slice, and serve. I like to serve this with cauliflower mashed potatoes and roasted broccoli. You can roast the broccoli on a sheet pan in the oven during the last 20-25 minutes of baking.

Store any leftover quinoa loaf in an airtight container in the refrigerator. It will keep for three to four days.

To reheat, slice the leftover loaf onto your plate, and warm in the microwave for one to two minutes, depending on the power of your microwave.

You can also serve the leftovers sliced into vegan meatloaf sandwiches! Spread vegan mayo onto toasted bread, add some pickle and onion slices and fresh lettuce, then pile on slices of warm or cold lentil loaf. Yum!

Take me to the recipe!