This Lentil Quinoa Loaf is a hearty, protein-packed vegan main that's perfect for both holidays and weeknight dinners. It's savory and comforting. A stunning holiday showstopper!
So, confession.. I've never had meatloaf. I really don't find it that appetizing of a concept. BUT I know people love it!
I decided to try my hand at a vegan lentil loaf, and I totally fell in love!
This lentil quinoa loaf is hearty. It's savory with just a hint of sweet. And all the fall/winter flavors of carrots and celery and herbs come together to create a beautiful flavor.
Then the glaze. I used a more classic meatloaf glaze with a base of ketchup. But if you're serving for the holidays I have a more festive glaze option for you!
This loaf turned out better than I could have imagined. I made it several times in the days after finalizing the recipe because I just wanted more of it!
Perfect for holidays, entertaining, and regular weeknights.
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Why You'll Love This Lentil Quinoa Loaf
- Gluten-free - quinoa is naturally gluten-free and the recipe binds together perfectly with gluten-free flour
- Dietary needs - besides being gf, this loaf is vegan, oil-free, dairy-free, and refined sugar free
- Protein packed - lentils and quinoa create a satisfying, nutrient-dense base
- Perfect texture - firm enough to slice cleanly but still tender and moist inside.
- Great for holidays - works beautifully as a vegan main for Thanksgiving or Christmas
Ingredient Notes & Substitutions
- Cooked Quinoa: any quinoa will work here. I used tricolor quinoa because that's what I had on hand!
- Cooked Lentils: canned lentils are your BFF here. They save so much prep time! If you want to cook dry lentils feel free - see my post on how to cook lentils.
- Onion, Carrots, Celery, Garlic: all diced (or minced) small to blend in perfectly with the lentils and quinoa
- Flour: I made this recipe with gluten-free all purpose flour. Oat flour will also work. Or feel free to use regular all purpose flour
- Spices: sage, thyme, salt, pepper
- Liquid Smoke: for that extra meaty, smoky flavor
Glaze Ingredients
- Ketchup: I use a low/no added sugar brand
- Maple Syrup: you can also use agave or honey
- Salt
- Liquid smoke: more liquid smoke for more smoky goodness!
Pro Tip: let the loaf rest. Cooling for at least 5 minutes, up to 15, helps it set for clean slices.
Step-By-Step Instructions
Step 1. Preheat the oven to 350°F. Line the bottom and sides of a loaf pan with parchment paper.
Step 2. Heat a large, high-sided skillet over medium heat. Add the onion, carrot, celery, and garlic and cook, stirring occasionally for 5 minutes, until the onion is translucent.
Step 3. Turn off the heat. Add the lentils, quinoa, flour, flax egg, salt, sage, thyme, pepper, and liquid smoke. Mix well.
Step 4. Press the mixture into the prepared pan.
Step 5. In a small bowl whisk together the glaze ingredients.
Step 6. Brush half the glaze mixture onto the top of the loaf.
Step 7. Bake 60 for minutes, or until the internal temperature is 180°F.
Step 8. Remove from the oven and brush the second half of the glaze on the top. Let cool at least 5 minutes before removing from the pan and slicing.
Pro Tip: pack the mixture tightly. Pressing it into the pan eliminates air pockets and prevents crumbling.
FAQ & Expert Tips
Yes! This loaf is naturally gluten-free. I used GF flour in the recipe!
Yes! Feel free to assemble the loaf the day before, cover and refrigerate overnight, and then bake the next day.
Or, bake the loaf fully at 300°F for 10-20 minutes.
Yes. Freeze in freezer safe zip top bags. Reheats in the oven or microwave.
Store in an airtight container in the fridge for up to a week.
Recipe Prayer
Thank you God for this hearty winter dish. Thank you for fueling us with nutritious food. Amen.
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📖 Recipe
Lentil Quinoa Loaf
Equipment
- Loaf Pan
Ingredients
- 2 Cups Cooked Quinoa
- 3.5 Cups Cooked Lentils I used 2 15 ounce cans of lentils
- 1 Large Onion small diced
- 2 Medium Carrots small diced
- 2 Medium Celery Ribs small diced
- 8 Cloves Garlic minced
- ½ Cup Gluten-Free Flour
- ¼ Cup Ground Flaxseed + ½ Cup Water mixed to make a flax egg
- 2 Teaspoons Salt
- 1 Teaspoon Ground Sage
- 1 Teaspoon Ground Thyme
- ½ Teaspoon Pepper
- ½ Teaspoon Liquid Smoke
Glaze
- ¼ Cup Ketchup
- 1 Tablespoon Maple Syrup
- ½ Teaspoon Salt
- ¼ Teaspoon Liquid Smoke
Instructions
- Preheat the oven to 350°F. Line the bottom and sides of a loaf pan with parchment paper.
- Heat a large, high-sided skillet over medium heat. Add the onion, carrot, celery, and garlic and cook, stirring occasionally for 5 minutes, until the onion is translucent.
- Turn off the heat. Add the lentils, quinoa, flour, flax egg, salt, sage, thyme, pepper, and liquid smoke. Mix well.
- Press the mixture into the prepared pan.
- In a small bowl whisk together the glaze ingredients.
- Brush half the glaze mixture onto the top of the loaf.
- Bake 60 for minutes, or until the internal temperature is 180°F.
- Remove from the oven and brush the second half of the glaze on the top. Let cool at least 5 minutes before removing from the pan and slicing.
Video
Notes
- ¼ cup grape jelly
- 2 tablespoons chili sauce
- 1 teaspoon salt
Nutrition
Nutrition information is an estimate.
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