Vegan Lentil Quinoa Meatloaf (Gluten-Free)

This vegan, gluten-free lentil quinoa loaf is made with Moroccan spices and a tangy balsamic ketchup glaze. It is a hearty and tasty main course that'll have you coming back for seconds!

Tips When Making This Meatloaf

• Use raw lentils and quinoa rather than canned. If you choose to use canned lentils, make sure they are strained, dried, and then proceed to step 2 in the recipe. 
• The red lentils should turn mushy and act as the "glue" for this eggless loaf, while the green lentils should hold their shape. Make sure to cook according to directions, avoiding overcooking. 
• What to do when there is too much moisture: Add 1 extra tbsp of breadcrumbs until it just sticks together. 
• What to do when the loaf is too dry: Add 1 extra tbsp of water until it reaches binding consistency. 
• Bake to build structure, not to cook. Since there is nothing to cook at the baking point, so baking is just to keep everything in tact and glaze the top. Bake for 40 minutes at 350 degrees. 

Vegan, Gluten-Free, & Eggless!

This vegan meatloaf recipe is gluten-free and made without eggs! In all, this recipe is free from: 

• Dairy
• Nuts
• Eggs
• Soy
• Meat
• Gluten
• Wheat

If you're serving a large crew and don't know the potential allergens in your group, this recipe is great because it avoids most major allergens. 

We use a recipe from Bread SRSLY's gluten-free sourdough to make gluten-free breadcrumbs. Our sourdough adds delightful flavor. You can use any one-to-one gluten-free substitute. Just make sure, if attempting to make this recipe without the above allergens, that your breadcrumb substitute is also free of those allergens.

Total Time: About 2 hours | Serves: 4-6
Gluten-Free, Vegan, Egg-less

NUTRITION INFORMATION

Calories: 354
Fat: 12g
Carbohydrate: 51g
Fiber: 12g
Total Sugars: 8g
Protein: 12g

INGREDIENTS

• ½ cup dry red lentils, 1 cup water (plus 1-2 tablespoons as needed) (should yield about 1 cup)
• ½ cup dry quinoa, 1 cup water, ¼-½ teaspoon salt (should yield about 1 ¼ cup)
• ½ cup dry green lentils, 2 cup water, ½ teaspoon salt (should yield about 1 cup)
• 1 can tomato paste
• ½ cup Bread SRSLY breadcrumbs
• Ras al Hanout (optional but highly recommended)
• 1 tablespoon apple cider vinegar
• 1 tablespoon aged balsamic vinegar
• ¼ cup ketchup
• 1-2 tablespoons water

Mirepoix:

• 1 onion, diced
• 1 carrot, quartered and thinly sliced
• 2 sticks celery, thinly sliced
• 2 cloves garlic, minced
• 4 tablespoons olive oil
• 1 ½ teaspoons salt

DIRECTIONS

1. Cook the quinoa, red lentils and green lentils. The red lentils will not keep their shape - this is ok! The quinoa and green lentils should stay intact and be cooked al dente. All 3 can be cooked 1-2 days in advance if needed. If using canned lentils, you’ll need to play around with water quantity in the final loaf.
2. Heat a skillet over low-medium heat, add olive oil, and saute the onion, carrot, celery and garlic. Add up to 1 ½ t salt, tasting as you go. Let these cook until translucent and flavorful.
3. Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
4. In a food processor, combine red lentils, 1 cup of the quinoa, ¾ cup of the sauteed mirepoix, ½ can of the tomato paste, 1 teaspoon Ras al Hanout, and the apple cider vinegar. Process until ingredients form a coarse puree. Taste, and add salt if needed. Transfer to a mixing bowl. Add the green lentils, the remaining quinoa, the remaining mirepoix, and the breadcrumbs. Stir until well incorporated. Taste again and add salt if needed. The mixture should stick together well. Add 1-2 tablespoons of water so the loaf stays moist through the baking.
5. Transfer mixture to the prepared sheet pan and form into a loaf, about 4 inches wide and 2 inches tall.
6. To make the glaze, combine ½ the remaining tomato paste (¼ can total) with the ketchup and balsamic vinegar. Add a pinch of salt and a pinch of Ras al Hanout. Stir and taste. Spread the glaze over the entire loaf, top and sides. Bake for 30-40 minutes. Slice with a sharp knife to keep slices intact, and serve immediately.

You can also use this recipe to make lentil quinoa burgers. Instead of forming a loaf, make patties with the mixture. You can stuff the patties with your favorite cheese if desired. Flatten, brush lightly with olive oil, and bake about 15 minutes. Serve immediately, with the glaze as a topping, or serve with egg-free aioli.