Vegan Lentil Meatloaf

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 261.0
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,083.2 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 10.7 g
  • Protein: 14.6 g

View full nutritional breakdown of Vegan Lentil Meatloaf calories by ingredient


Vegan Lentil Meatloaf Vegan Lentil Meatloaf
Number of Servings: 8


    3 cup Lentils
    1.5 cup quinoa cooked (prepared ahead with onion and olive oil)
    120 gram(s) Quaker Old-Fashioned Oats (1.5 cups)
    1.75 can (6 oz) Tomato Paste
    5 tbsp Soy sauce (tamari)
    30 gram Bragg Nutritional Yeast - 1 Tbs
    8 tbsp chopped Shallots
    6 grams Olive Oil
    5 clove Garlic
    4 tbs apple cider vinegar
    Italian seasoning (basil, oregano, thyme)
    3 tbs spicy mustard


Adjust cooking time if using a larger dish


Cook lentils as directed using vegetable stock or water.

Cook quinoa (saute with onion and olive oil)

Saute shallots, garlic and olive oil until fragrant and brown. Add 1 can of tomato paste. Mix with lentils and quinoa, use an immersion blender to puree. Food process the oats and stir in along with 4 tbs of tamari, nutritional yeast and seasoning.

Spread in a pan - circular works, but a rectangular baking dish is probably better. Blend the remaining tomato paste and tamari with vinegar and mustard and spread over the top. Bake for 25 minutes at 350 covered, then another 15-20 uncovered.

Serving Size: 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user LE_SIGH.