Vegan Lentil Meatloaf

Directions

1. Preheat the oven to 375 F (190 C) and line a 9x5 inch loaf pan with parchment paper.
2. In a large saucepan, bring lentils and vegetable broth/water to a boil. Reduce heat to low and let it simmer for about 25030 minutes, or until the lentils are soft and cooked through. Drain any excess liquid and set aside.
3. in a large skillet, heat the olive oil over medium heat. Add the onions and sauté for 5-7 minutes, until they are soft and translucent. Add garlic, carrot, and celery, and cooks for another 5 minutes. 
4. Add tomato paste, Worcestershire sauce, tamari/soy sauce, oregano, thyme, smoked paprika, and black pepper to the skillet. Stir well to combine and cook for 1-2 minutes.
5. In a large mixing bowl, combine cooked lentils, breadcrumb, flax eggs, and the onion mixture. Mix everything together until it is well combined.
6. Transfer the mixture to the lined loaf pan and press it down evenly. Spread ketchup (or tomato sauce) over the top.
7. Bake for 40-45 minutes or until the top is golden brown and the internal temperature reaches 160 F (71 C).
8. For the glaze, mix together ketchup, apple cider vinegar, and maple syrup in a small bowl. Spread it over the top of the meatloaf during the last 15 minutes of baking.
9. Let the lentil meatloaf rest for 10 minutes before slicing and serving.