Recipe: Gluten-free Quinoa Meatloaf

from the Savvy Vegetarian


  • 2 1/2 cups cooked brown lentils, well drained
  • 1 1/2 cups cooked quinoa
  • 1/2 cup finely chopped celery or onion
  • 1/2 cup finely chopped or shredded carrot
  • 1/4 cup shredded beet
  • 1/2 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 1/4 cup chickpea flour (garbanzo bean flour or besan)
  • 2 Tbsp olive oil
  • 1/4 cup roasted almond butter
  • 2 Tbsp vegan Worcestershire sauce (Annies brand) or BBQ sauce
  • 1/2 tsp dried ground rosemary
  • 1/2 tsp dried thyme leaf
  • 1/2 tsp rubbed dried sage leaf
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin powder
  • 1/2 tsp ground coriander powder
  • 1/4 cup finely chopped parsley

Crumb Topping Ingredients:

  • 1 cup fine gluten free bread crumbs
  • 2 Tbsp ground pumpkin or sunflower seeds
  • 1/4 cup nutritional yeast
  • 1 Tbsp sunflower seed oil or other neutral tasting oil


  1. Preheat oven to 375 degrees F.
  2. Oil a 2 quart glass loaf pan or casserole dish
  3. Dry roast chickpea flour on low in a frying pan until lightly browned, stirring frequently to make sure it doesn’t burn
  4. Heat 2 Tbsp oil on medium heat in a sauté pan
  5. Saute garlic, carrots, celery or onion, and beets 2 minutes
  6. Reduce heat to low, add herbs and spices, stir 1 minute
  7. Stir in toasted chick pea flour, drained lentils, parsley, nut butter, Worcestershire or BBQ or soy sauce, salt & pepper to taste and mix until well combined
  8. Turn off heat, add cooked quinoa and mix just until quinoa is distributed evenly
  9. Spread loaf mixture evenly in oiled pan and smooth the top
  10. In a separate bowl, mix crumb topping ingredients together with your hands until mixture is crumbly
  11. Add more oil if needed
  12. Spread crumbs on top of the lentil loaf
  13. Cover the loaf with foil and bake 35 minutes
  14. Remove the foil and bake 10 minutes more or until topping is browned

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