Quinoa lentil meatloaf



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 2 cups cooked butternut squash 
  • 2 cups cooked quinoa 
  • 1 1/4 cup cooked brown lentils 
  • 1 small red onion 
  • 1/2 cup macadamia nuts (sub with cashews, pecans or walnuts )
  • 1/4 cup pumpkin seeds 
  • 1 tbsp peanut butter (sub with other nut or seed butter of choice)
  • 1 tbsp soy sauce 
  • 1 tbsp honey or syrup 
  • 1-2 tbsp lime or lemon juice 
  • 1 tbsp cornstarch 
  • 1 tsp cinnamon 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander 
  • salt and pepper to taste 


  • 1/2 cup peanut butter 
  • 1 tsp soy sauce 
  • 1/3 cup ketchup of choice (I love All Gold)
  • 1/2 tsp curry powder of choice
  • boiling water to smooth it out 

Toasted pumpkin seeds to serve 


  1. Preheat the oven to 180 degrees Celsius. Add a generous dollop of olive or avocado oil to a pan, then add in the diced onion, and the spices and fry until fragrant. 
  2. Then add in the Butternut, cooked quinoa, and cooked lentils and mash gently until it comes together.
  3. Cook on low and add in the nuts, pumpkin seeds, peanut butter, soy sauce, honey, salt, and pepper. Mix well and sprinkle over the tbsp of cornstarch until fully combined. 
  4. Scoop the batter into a parchment paper-lined bread tin and bake for 25 minutes at 175 degrees Celsius. 
  5. Mix the sauce ingredients until smooth, add a bit of boiling water to smooth it out. 
  6. Once the loaf has cooked, remove it from the oven and let it cool before removing it from the bread tin and serving it with the sauce and toasted pumpkin seeds. 
  7. Slice and enjoy!