Meatless Monday Vegan Meatloaf

If you’ve been on the fence about cutting down your meat intake or don’t know where to start, we have the recipe for you!

Even the biggest meat lovers will be completely blown away with how hearty and flavorsome this meal is, and just like us, they’ll be reaching for seconds.

The star of this loaf is our Mediterranean Tomato and Herb Quinoa Risotto making this healthy take on meatloaf so satisfying. Quinoa is an incredible source of protein and amino acids. We’ve also added lentils (a vegan superfood) and walnuts, so you definitely won’t feel like you’re missing out on your protein intake.

Coming into the colder months this vegan meal makes great comfort food to come home to. It can be stored in the fridge and is perfect heated up and enjoyed as leftovers for your work day or on lazy afternoons.

And is a sure-fire hit for your Meatless Monday menu!

 vegan quinoa meat loaf recipe


PREP TIME: 30 min



  • Tbsp olive oil
  • 3 cloves of garlic
  • heaping cups thinly sliced mushrooms (we used a mix of brown swiss and white cup mushrooms)
  • Tbsp Tamari sauce
  • cups sliced and peeled sweet potato (1/4-inch rounds)
  • cups raw walnuts
  • Tbsp fresh thyme 
  • cups cooked red lentils (rinsed and well drained)
  • 1 pack Morlife Quinoa Risotto
  • 1/2 tsp each sea salt and black pepper 
  • Tbsp tomato paste
  • Tbsp tamari
  • 1/2cup gluten-free bread crumbs (we like Ian’s gluten-free panko* // If not gluten-free, use regular breadcrumbs)
  • Water (as needed in directions)
GLAZE - optional
  • 1/2 cup your favourite tomato passata/sauce


  1. Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8-inch baking pan) with parchment paper. Set aside.
  2. Cook the Morlife Quinoa Risotto by tipping the packet contents into a microwave safe bowl and adding 2 cups of water. Microwave on high for 3x 5-minute intervals, stirring between each.
  3. Heat a large cast-iron or metal skillet over medium heat. Once hot, add garlic, oil, and mushrooms. Sauté then cover and cook for 5 minutes, stirring frequently. Once softened and reduced in size, add the tamari sauce and stir to coat. Cover and cook for another 3-4 minutes or until caramelized.
  4. Add the sweet potato slices, then cover and cook for 4 minutes. Flip sweet potato slices, add 3 Tbsp (45 ml) water and cover. Cook for another 4 minutes or until tender (but not mushy). Set aside uncovered to cool slightly.
  5. To a large food processor, add nuts and pulse a few times into a loose meal. Then add cooked ingredients (sweet potatoes &mushrooms) and fresh thyme, and pulse to combine. Lastly, add in the lentils, Morlife Quinoa Risotto, salt, pepper and pulse to loosely combine but be careful not to purée.
  6. Transfer mixture to a large mixing bowl and add tomato paste and tamari and stir until a loose dough forms. Then add bread crumbs (we like Ian's gluten-free panko) a little at a time (we used all of the recommended amounts) until a thick dough forms. If for some reason it’s crumbly (which may happen depending on the texture of your lentils), scoop half of the mixture back into the food processor and pulse until it’s more finely puréed and then return back to the bowl and stir with the remaining mixture. If for some reason it’s too wet, add more bread crumbs as needed.
  7. Taste and adjust flavour as needed.
  8. Transfer the mixture to the parchment-lined loaf pan, spread, and press into an even layer. Then add tomato sauce (optional) and spread into an even layer. If not using the glaze, brush the top with a little oil to help the loaf retain moisture.
  9. Bake uncovered for 35-40 minutes or until golden brown on the edges and slightly dry to the touch. Remove from oven and let rest for 10-15 minutes in the pan. Then gently remove and carefully slice and serve.
NOTE: Leftovers keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 350-F (176 C) oven until warmed through.