Step 1

Preheat the oven to 375°F and line a 9x5 loaf pan with parchment paper.

Step 2

Heat the olive oil in a large skillet over medium. Then, add the onions, mushrooms, carrots, celery, garlic, and bouillon. Sauté, stirring occasionally until tender, about 8-10 minutes.

Step 3

In a large food processor, pulse together the cooked veggies, lentils (reserve ½ cup), flaxseed, liquid aminos, walnuts, oat flour, panko, thyme, oregano, smoked paprika, salt, pepper, and liquid smoke (optional).

Step 4

Pulse until the mixture starts to stick together when you press it between your fingers. For the best texture, don't overmix. Transfer everything to a large mixing bowl and stir in the rest of the whole lentils.

Step 5

Pack the lentil mixture firmly into the prepared loaf pan. Stir the ketchup, barbecue sauce, apple cider vinegar, and maple syrup together in a bowl and brush the glaze evenly on top of the loaf.

Step 6

Bake the loaf, uncovered, for 40-45 minutes, or until the glaze appears matte. Let the vegan meatloaf cool in the pan for 10-15 minutes, then use the parchment paper to lift it out of the pan. Slice and serve warm. Happy eating!