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    Home » Vegan recipes » Main dishes

    Easy quinoa and lentil meatloaf with sticky ketchup glaze

    Last Modified: May 6, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print
    sliced lentil meatloaf, so you can see the texture of the inside
    overhead shot of the sticky ketchup glaze on the lentil loaf
    image collage of labeled lentil meatloaf ingredients and the baked loaf, sliced
    image collage showing the loaf ingredients in a bowl, the mixture spread into a pan, topping it with the glaze, and the finished loaf

    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.

    sliced lentil meatloaf, so you can see the texture of the inside

    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!

    Jump To:
    • Can lentils replace meat?
    • Recipe notes
    • Making the glaze
    • Which lentils are best for lentil loaf?
    • How to serve, store, and reheat
    • Quinoa Lentil Meatloaf Recipe

    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 deliciously satisfying, I encourage you to make this recipe!

    lentils, quinoa, and other ingredients in bowls on a blue table

    Recipe notes

    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 pulse them in your blender until they reach the consistency of cornmeal. This should only take a few seconds.

    cashews, before and after blending into cashew meal

    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!

    image collage showing the loaf ingredients in a bowl, the mixture spread into a pan, topping it with the glaze, and the finished loaf

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

    Making the 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 until the loaf is cooked through and the glaze is nice and sticky.

    Which lentils are best for lentil loaf?

    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.

    How to serve, store, and 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.

    overhead shot of the sticky ketchup glaze on the lentil loaf

    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 20-25 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!

    sliced lentil meatloaf, so you can see the texture of the inside

    Quinoa Lentil Meatloaf Recipe

    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!
    Prevent your screen from going dark
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: lentil loaf, lentil meatloaf, quinoa loaf, vegan meatloaf
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 6 servings
    Calories: 270kcal
    Author: Becky Striepe

    Ingredients

    For the Ketchup Glaze

    • ½ cup ketchup
    • ¼ cup brown sugar
    • ¾ teaspoon sea 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 Loaf

    • Preheat the oven to 350F, 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. 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.

    Notes

    • Get directions for how to cook quinoa here.
    • If you don't like to use canned beans, you can make your lentils from scratch. In that case, use 1 ¾ cups cooked green or brown lentils. Do not use any other type of lentil -- I can't guarantee that your loaf will turn out.
    • 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.

    Nutrition

    Calories: 270kcal
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

    1. Julie

      January 16, 2021 at 7:49 pm

      5 stars
      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!

      Reply
      • Becky Striepe

        January 18, 2021 at 12:18 pm

        I'm delighted that you enjoyed it, Julie!

        Reply
    2. Keely

      December 31, 2020 at 8:37 am

      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!?

      Reply
      • Becky Striepe

        January 02, 2021 at 1:17 pm

        Oh yes! Can he do sunflower or pumpkin seeds? Either would work find.

        Reply
    3. Jessica

      October 03, 2020 at 12:04 am

      5 stars
      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!

      Reply
      • Becky Striepe

        October 05, 2020 at 8:44 am

        Thank you, Jessica! That is wonderful to hear, and I appreciate you taking the time to leave a comment and a review, too!

        Reply
    4. Betsy Haber

      June 20, 2020 at 6:25 pm

      5 stars
      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.

      Reply
    5. Sophia | Veggies Don't Bite

      February 14, 2017 at 1:30 am

      That kid is a crack up! Love that he's your ketchup model. Looks delicious.

      Reply
      • Becky Striepe

        February 14, 2017 at 8:05 am

        Haha thank you! He makes us laugh every day.

        Reply
    6. Vegan Heaven

      February 13, 2017 at 10:56 am

      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! :-)

      Reply
      • Becky Striepe

        February 13, 2017 at 11:21 am

        Enjoy it!

        Reply
    7. The Vegan 8

      February 11, 2017 at 2:32 pm

      Oh, this looks so good! I love veggie loaves, never tried one with quinoa though!

      Reply
      • Becky Striepe

        February 11, 2017 at 3:40 pm

        Thank you, Brandi!

        Reply
    8. Ceara @ Ceara's Kitchen

      February 11, 2017 at 12:47 pm

      This quinoa loaf looks like such comfort fooooood!

      Reply
      • Becky Striepe

        February 11, 2017 at 1:21 pm

        Thank you, Ceara!

        Reply
    9. Nicole

      February 11, 2017 at 11:04 am

      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.

      Reply
      • Becky Striepe

        February 11, 2017 at 11:21 am

        Enjoy it, Nicole!

        Reply
    10. Dreena

      February 09, 2017 at 11:29 am

      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.

      Reply
      • Becky Striepe

        February 09, 2017 at 11:49 am

        Haha thank you! Pretty sure Darrol agrees with your girls about ketchup. His fave!

        Reply
        • Sarah

          February 10, 2017 at 2:02 am

          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!!!

          Reply
          • Becky Striepe

            February 10, 2017 at 7:38 am

            What is it with kids and ketchup? Haha!

            Reply
    11. Linda @ Veganosity

      February 08, 2017 at 1:57 pm

      If all it takes is ketchup to get your little one to eat that delicious loaf, then go for it!

      Reply
    12. Vanessa @ VeganFamilyRecipes

      February 07, 2017 at 3:57 pm

      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 ;)

      Reply
      • Becky Striepe

        February 07, 2017 at 4:05 pm

        Thank you, Vanessa!

        Reply
    13. Amy Katz from Veggies Save The Day

      February 07, 2017 at 3:19 pm

      This looks so delicious! I admit I love ketchup. And I want to take that kid shopping with me.

      Reply
      • Becky Striepe

        February 07, 2017 at 3:31 pm

        Ha! He is pretty fun at the store.

        Reply
    14. Mary Ellen @ VNutrition

      February 07, 2017 at 12:44 pm

      Ooh, that does look really good! I like non-gmo on the French's label too. :)

      Reply
      • Becky Striepe

        February 07, 2017 at 12:59 pm

        Yesss! Me too!

        Reply
    15. Jenn

      February 07, 2017 at 12:27 pm

      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! :)

      Reply
      • Becky Striepe

        February 07, 2017 at 12:39 pm

        Kid pickiness is so hard to navigate!! Solidarity, sister.

        Reply
    16. Tracey

      February 07, 2017 at 12:18 pm

      When you simmer the lentils on the stove, do you keep a tight lid on them? Thanks!

      Reply
      • Becky Striepe

        February 07, 2017 at 12:19 pm

        You can keep them partially covered.

        Reply
        • Tracey

          February 12, 2017 at 7:55 am

          ok, thanks!

          Reply
    17. Ginny McMeans

      February 07, 2017 at 12:12 pm

      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!

      Reply
      • Becky Striepe

        February 07, 2017 at 12:19 pm

        Yeah! I want to try the glaze on other stuff for sure!

        Reply
    18. Dianne

      February 07, 2017 at 10:15 am

      This looks so hearty and comforting, and I love that glaze!

      Reply
      • Becky Striepe

        February 07, 2017 at 11:04 am

        Thank you, Dianne!

        Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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