A hearty baked quinoa lentil meatloaf smothered in sweet ketchup glaze is the easy dinner you need! This quinoa lentil loaf is easy to make and a total crowd-pleaser.
Table of Contents
This easy vegan meatloaf uses lentils and quinoa to give it a hearty, toothsome, meaty texture. And the super simple sticky ketchup glaze makes it appealing, even to kids!
I have been making this recipe for years, and it is a reader favorite. Today, I'm adding new photos and a video to help you make the best lentil quinoa meatloaf EVER.
💖 Reader feedback
Love this recipe! It's such a cheap easy meal prep option.
- Bria
For someone who is not a big fan of lentils, I really liked this recipe. I'm not a fan complicated recipes either and recipe had ingredients I recognised and straight forward instructions.
- Dianne
Tastes just like a traditional meatloaf texture and all. I would omit the salt since the ketchup was already salty and I used coconut sugar instead of brown sugar. Definitely saving this recipe since I've tried so many other vegan meatloafs and wasn't as happy as this one!
- Julie
This recipe is super simple! Just grind cashews into a coarse meal, then mix them up with all of the other loaf ingredients in a bowl. Press into a lined loaf pan.
There's 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 loaf. It will thicken and get sticky as it bakes.
I like to serve this with cauliflower mashed potatoes or olive oil mashed potatoes and roasted broccoli. You can roast the broccoli on a sheet pan in the oven during the last 20 to 25 minutes of baking.
💖 Why You'll Love this Recipe
- easy vegan meatloaf with meaty texture and delicious flavors
- sticky ketchup glaze adds tons of umami and even appeals to most kids!
- 24 grams each of protein and fiber per serving
- naturally gluten-free and soy-free with nut-free option
✓ Ingredients and Substitutions
- ketchup glaze - This is just a mixture of ketchup, brown sugar, and salt.
- cashews - Adds protein and bulk to the loaf. You can use pumpkin seeds or sunflower seeds for a nut-free version.
- cooked quinoa - Adds bulk and a meaty texture.
- cooked lentils - You can use brown or green lentils. Red lentils or other lentils that break down during cooking will not work.
- nutritional yeast - Adds more umami to the loaf.
- ketchup - Yep, we are using ketchup in the loaf itself, too! You can use BBQ sauce, if you want, instead.
- flax meal - Helps bind the loaf and adds even more protein and fiber.
- soy sauce - Adds saltiness and umami.
🔪 How to Make Quinoa Lentil Loaf
In a small bowl, whisk together the ketchup, brown sugar, and sea salt. Set aside.
Preheat the oven to 350° F, and line your loaf pan with parchment paper (NOT wax paper). In your blender, puree the cashews into a flour. Think the consistency of cornmeal.
Combine the cashew meal with the quinoa, lentils, onion, nutritional yeast, ketchup, flax meal, and soy sauce in a large bowl. Mix well, then spread into your loaf pan, smoothing out the top with your fork or the back of a spoon.
Slather the ketchup glaze over the top. Bake for one hour, then let the loaf cool for 15 minutes on the counter before you gently pop it out of the pan with the parchment paper and serve.
💡 Helpful Tips
- To line your loaf pan 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.
- Using canned lentils instead of cooking them from scratch saves you a ton of time and having to wash another pot!
- Do not skip the cooling time! If you try to pull the loaf out of the pan and slice it before it cools, it will fall apart.
🫙 Storage and Reheating Directions
Store any leftover quinoa loaf in an airtight container in the refrigerator. It will keep for three to five 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!
💬 Frequently Asked Questions
This is an interesting question that I have heard quite a few times. The answer is yes. And no.
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 that's sort of meaty, but it's not the same chewiness you get from meat.
If you're looking for a vegan meatloaf that tastes exactly like meat, this lentil loaf may not be for you. But, if you're looking for a vegan loaf recipe with a meaty texture and great flavor, I encourage you to make this recipe!
Because you want your lentil meatloaf to have a hearty, toothsome texture, brown or green lentils are best.
Unlike other lentils -- like red or yellow -- brown and green lentils retain their shape after cooking. If you use mushy lentils, you'll get mushy lentil loaf, so definitely stick to the brown or green lentils that the recipe calls for.
This recipe uses canned lentils to save on cooking time, and typically cans labeled just "lentils" contain brown lentils.
📖 Recipe
Quinoa Lentil Meatloaf
Ingredients
For the Ketchup Glaze
- ½ cup ketchup
- ¼ cup brown sugar
- ¾ teaspoon salt
For the Quinoa Loaf
- ½ cup cashews
- 1 cup cooked quinoa
- 15- ounce can of brown or green lentils (drained and rinsed)
- ½ cup minced sweet onion
- ¼ cup nutritional yeast
- ½ cup ketchup
- 2 tablespoons flax meal
- 2 tablespoons soy sauce
Instructions
Make the Ketchup Glaze
- In a small bowl, whisk together the ketchup, brown sugar, and sea salt. Set aside.
Make the Quinoa Lentil Loaf
- Preheat the oven to 350° F, and line your loaf pan with parchment paper (NOT wax paper).
- In your blender, puree the cashews into a flour. Think the consistency of cornmeal.
- Combine the cashew meal with the quinoa, lentils, onion, nutritional yeast, ketchup, flax meal, and soy sauce in a large bowl. Mix well, then spread into your loaf pan, smoothing out the top with your fork or the back of a spoon. Slather the ketchup glaze over the top.
- Bake for 1 hour, then let the loaf cool for 15 minutes on the counter before you gently pop it out of the pan with the parchment paper and serve.
gary
Raw cashews or roasted and salted cashews?
Becky Striepe
Either!
Anonymous
Thank you!
Cindi
Could I use tofu instead of cashews?
Becky Striepe
That would add too much moisture to the mixture. You can use other nuts or seeds of choice, though!
Bria
Love this recipe! It's such a cheap easy meal prep option. Curious about Nutrition Facts- is the table above for the entire loaf and then we can divide it into the # of slices we cut? Thank you!
Becky Striepe
That is the nutritional information for one slice.
Dianne
For someone who is not a big fan of lentils, I really liked this recipe. I’m not a fan complicated recipes either and recipe had ingredients I recognised and straight forward instructions. Thanks Becky.
Becky Striepe
Thank you, Dianne! I'm glad to hear it was a hit, despite your feelings about lentils! :D
Rina
I replaced cashews with walnuts since I ran out. But my family loved it.
Becky Striepe
I'm glad to hear that it was a hit with walnuts!
Julie
Tastes just like a traditional meatloaf texture and all. I would omit the salt since the ketchup was already salty and I used coconut sugar instead of brown sugar. Definitely saving this recipe since I’ve tried so many other vegan meatloafs and wasn’t as happy as this one!
Becky Striepe
I'm delighted that you enjoyed it, Julie!
Keely
Hey Becky! This looks amazing and I’ve been looking for more meatless ideas for my little guy who was just diagnosed with EOE. We can’t do cashews or nuts really, but is there something else we can sub for the cashew in the recipe? Thanks so much!?
Becky Striepe
Oh yes! Can he do sunflower or pumpkin seeds? Either would work find.
Jessica
Big hit tonight! Real comfort food and even won over the picky eater in the house who normally doesn’t like lentils OR quinoa. I’d for sure make it all again!
Becky Striepe
Thank you, Jessica! That is wonderful to hear, and I appreciate you taking the time to leave a comment and a review, too!
Betsy Haber
Delicious! I didn't have cashews but did have walnuts. i always cook too much quinoa so this is a great way to use it up.
I added some chili sauce to the glaze mix.
Sophia | Veggies Don't Bite
That kid is a crack up! Love that he's your ketchup model. Looks delicious.
Becky Striepe
Haha thank you! He makes us laugh every day.
Vegan Heaven
I'm so trying this, Becky! I'm a huge fan of lentil loafs, but I've never thought of using quinoa. What a great idea! :-)
Becky Striepe
Enjoy it!
The Vegan 8
Oh, this looks so good! I love veggie loaves, never tried one with quinoa though!
Becky Striepe
Thank you, Brandi!
Ceara @ Ceara's Kitchen
This quinoa loaf looks like such comfort fooooood!
Becky Striepe
Thank you, Ceara!
Nicole
My mom use to make meatloaf all the time growing up and to me, it's kind of a comfort food that I can no longer eat. Maybe now I can.
Becky Striepe
Enjoy it, Nicole!
Dreena
K, first, LOVE the pic of your wee boy with the ketchup. Soooo cute. I swear our girls think ketchup is a food group. :-/
Anyhow!!! This looks delicious, Becky, and I think just saying "sticky ketchup glaze" would get any kid excited about dinner. Adults too.
Becky Striepe
Haha thank you! Pretty sure Darrol agrees with your girls about ketchup. His fave!
Sarah
My boys are with all of your kiddos too! They eat ketchup on everything and I know they would love this! Thanks for another great recipe Becky!!!
Becky Striepe
What is it with kids and ketchup? Haha!
Linda @ Veganosity
If all it takes is ketchup to get your little one to eat that delicious loaf, then go for it!
Vanessa @ VeganFamilyRecipes
I first saw this loaf on instagram. I love the idea of it and can't wait to give it a try;) My kids will love the glaze on it ;)
Becky Striepe
Thank you, Vanessa!
Amy Katz from Veggies Save The Day
This looks so delicious! I admit I love ketchup. And I want to take that kid shopping with me.
Becky Striepe
Ha! He is pretty fun at the store.
Mary Ellen @ VNutrition
Ooh, that does look really good! I like non-gmo on the French's label too. :)
Becky Striepe
Yesss! Me too!
Jenn
I love a good veggie loaf too. My kids seem to always turn up their nose when I say we are having "meatloaf", but if I honestly made the same exact thing in burger form, they would devour it. Kids!! And, yay, to real sugar and not heavily processed crap! :)
Becky Striepe
Kid pickiness is so hard to navigate!! Solidarity, sister.
Tracey
When you simmer the lentils on the stove, do you keep a tight lid on them? Thanks!
Becky Striepe
You can keep them partially covered.
Tracey
ok, thanks!
Ginny McMeans
This loaf sounds so delicious and I don't have a recipe like it. You can smear that sticky Ketchup glaze on any of my loaves!
Becky Striepe
Yeah! I want to try the glaze on other stuff for sure!
Dianne
This looks so hearty and comforting, and I love that glaze!
Becky Striepe
Thank you, Dianne!