• Meatloaf:
    • 1 cup lentils, cooked and drained
    • 1 cup breadcrumbs
    • 1 cup oats
    • 1 cup finely chopped mushrooms
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 carrot, grated
    • 1 celery stalk, finely chopped
    • 1 cup tomato sauce
    • 2 tablespoons tomato paste
    • 2 tablespoons soy sauce
    • 1 tablespoon vegan Worcestershire sauce
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • Salt and pepper to taste


  • 1/2 cup ketchup
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard


  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked lentils, breadcrumbs, oats, mushrooms, onion, garlic, carrot, celery, tomato sauce, tomato paste, soy sauce, Worcestershire sauce, thyme, oregano, salt, and pepper. Mix well until all ingredients are evenly combined.
  3. Transfer the mixture to a greased loaf pan, shaping it into a loaf shape.
  4. In a small bowl, whisk together the ketchup, maple syrup, and Dijon mustard to create the glaze.
  5. Spread the glaze evenly over the top of the meatloaf.
  6. Bake in the preheated oven for about 45-55 minutes, or until the top is golden brown and the meatloaf is cooked through.
  7. Allow the meatloaf to cool for a few minutes before slicing and serving.