Move Over Meatloaf

It continues to amaze me how the wonderful world of plant based eating is just so delicious. Even the typical comfort foods, like mac and cheese and meatloaf, have no shortage of flavor when made with wholesome plant based ingredients. The lentil quinoa loaf (plant based alternative for meatloaf) below is loaded with flavor and can be made into a loaf or meatballs. The ingredients can also be mixed around any way you like! I think I’ve made about 10 variations of this recipe so far!

Lentil Quinoa Loaf


1 cup cooked quinoa

1/2 cup brown lentils, uncooked*

1 1/2 cups water

3/4 cups onion, chopped**

3 garlic cloves, minced**

1 small jalapeno, minced***

2 Tbsp ground flaxseed

1 Tbsp Worcester sauce

1/4 cup ketchup

1/2 cup breadcrumbs

Preheat oven to 375 degrees.

Place ground flaxseed in a small bowl, add 6 Tbsp of water, and set aside.

Combine lentils and water in a pot, bring to a boil, cover, and then reduce heat and let simmer until all the water is absorbed. If needed add more water; you want the lentil very soft.

While lentils are cooking, saute onions, garlic, and jalapeno in a couple Tbsp of water over medium heat.

When lentils are done drain any excess water, put in a large bowl, and add quinoa and sauteed veggies. Then add sauces, flaxseed and water mixture, and breadcrumbs. Mash mixture with hands until well combined. Add more breadcrumbs if needed to thicken mixture.

Press mixture firmly into a parchment paper lined loaf pan.

Cover with foil and bake for about 25 minutes. Uncover and cook for another 10 minutes.

Let cool and slice to desired thickness.

*If lentils cooked ahead of time, use 1 1/2 cups cooked lentils and omit 1 1/2 cups water

**Replace with onion and garlic powders if you are short on time or don’t feel like chopping!

***Use 1 Tbsp crushed red pepper in place of jalapeno to save on prep time

Download the recipe PDF HERE.