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overhead view of vegan meatloaf on a white plate over mashed potatoes with cranberry sauce and salad on the side.

Vegan Meatloaf

  • Author: Lexi
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 6-8 1x
  • Diet: Vegan


This vegan "meatloaf" is made with lentils, quinoa, mushrooms and a miso tomato glaze for a super flavorful, filling meat-free dinner. It's gluten free, easy to make and satisfying for meat-eaters and vegans alike!


Units Scale
  • 2 tbsp olive oil
  • 1 1/2 cup finely diced yellow onion
  • 2-3 tsp finely minced garlic
  • 3/4 cup grated carrot
  • 1/2 cup diced celery
  • 1/2 cup diced mushrooms
  • 1 1/2 cup cooked brown or green lentils (3/4 cup dry)
  • 1 cup cooked quinoa (1/2 cup dry)
  • 3/4 cup panko breadcrumbs (we used Italian-seasoned and gluten free)
  • 2 tbsp flax meal
  • 1 1/2 tsp Italian seasoning blend
  • 3/4 tsp fine kosher salt
  • 1/2 tsp pepper
  • 2 tbsp tomato paste
  • 1 1/2 tbsp low sodium tamari or soy sauce
  • 1 tbsp mild white miso paste


  • 3 tbsp tomato paste
  • 1/2 tbsp mild white miso paste
  • 1/2 tbsp low sodium tamari or soy sauce
  • 1 1/2 tbsp red wine vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp ground black pepper


  1. Cook lentils and quinoa according to package directions in separate pots, draining excess liquids at end.
  2. Preheat oven to 375˚F and line a 9x5 inch loaf pan with parchment paper.
  3. Heat a skillet to medium, add the olive oil and sauté onion, garlic, carrot, celery and mushrooms until softened, about 8-10 minutes.
  4. In a food processor, pulse together half of the sautéed vegetables and half of the lentils and quinoa. A few pulses will do (we usually do 7-8 pulses) – you don't want it to be smooth.
  5. In a large mixing bowl, thoroughly mix together the puréed vegetable/quinoa/lentil mixture along with the remaining sautéed vegetables, quinoa and lentils, along with the breadcrumbs, flax meal, Italian seasoning, salt, pepper, tomato paste, tamari and miso. Use a large spatula to mix well (or use your hands if you don't mind getting messy!).
  6. Let the mixture sit for 15 minutes.
  7. Press the meatloaf mixture into the loaf pan and bake on the middle rack of your oven for 30 minutes.
  8. Meanwhile, whisk together all of the glaze ingredients until smooth. After 30 minutes, liberally brush the meatloaf with the glaze and return to oven for 15-20 minutes.
  9. Remove from oven and let cool for at least 15 minutes in the pan. Then, carefully flip onto a cutting board and slice. Enjoy warm over mashed potatoes!


See blog post for step-by-step visual instructions. 

Storage: store leftovers in an airtight container for 3-5 days. Reheat in microwave or oven. You can freeze individual slices or entire meatloaf for up to 6 months. 

  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 Large Slice
  • Calories: 323
  • Sugar: 4.9 g
  • Sodium: 323.4 mg
  • Fat: 6.1 g
  • Carbohydrates: 52.1 g
  • Fiber: 8.1 g
  • Protein: 15.5 g

Keywords: vegan meatloaf