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Vegan Lentil + Quinoa Meatloaf -- it might sound strange, but it's absolutely AMAZING! Even meat-lovers will love this loaf! {gluten-free}

Vegan Lentil Meatloaf

The best vegan lentil meatloaf recipe made with lentils, quinoa, mushrooms, and walnuts, topped with a healthy tomato and maple syrup glaze.
Course Main Course
Cuisine American
Keyword lentil, vegan meatloaf
Prep Time 10 minutes
Cook Time 30 minutes
Refrigerate 5 minutes
Total Time 40 minutes
Servings 10 slices
Calories 178kcal


for the lentil meatloaf:

for the glaze:


  • Preheat the oven to 350ºF. Line a 9x5 loaf pan with parchment and set aside.
  • In a large skillet, sauté the carrots, mushrooms, shallot and garlic until carrots are tender, about 5 minutes. Season with salt and pepper and transfer to the bowl of a food processor.
  • To the processor add remaining ingredients, reserving 1/2 cup lentils, and process until a dough starts to form. Pulse in remaining lentils.
  • Transfer dough to the prepared loaf pan, pressing it down with a wooden spoon or spatula. Smooth the top and prepare the glaze.
  • Whisk all glaze ingredients together then pour over the loaf. Bake for 40 minutes, then remove and allow to cool for 5 minutes before slicing and serving. Remaining slices can be frozen or kept in the fridge for 2 - 3 days.


recipe adapted from Eating Bird Food


Serving: 1slice | Calories: 178kcal | Carbohydrates: 27g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 371mg | Potassium: 529mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2394IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 3mg