Lentil Loaf:

2 cups prepared brown lentils (well-drained)

½ cup white or yellow onion, diced

1 large carrot, diced

2 stalks celery, diced

½ cup red bell pepper, diced

1 ¼ cup chopped mushrooms

2 cloves garlic, minced

2 tbsp tomato paste

1 tbsp BBQ sauce

1 tbsp yellow mustard

2 tbsp flaxseed meal

1 tbsp fresh parsley, chopped

1 tsp salt

1 tsp black pepper

½ cup quick oats

½ cup whole wheat bread crumbs

Garnish:

Extra BBQ sauce for topping

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Preheat oven to 350°F (175°C).
Chop onions, garlic, carrots, celery, mushrooms, and red pepper. Sauté with salt and pepper until vegetables are softened and slightly browned. Use vegetable broth to prevent sticking if needed.
Combine sautéed vegetables, lentils, oats, flaxseed, bread crumbs, tomato paste, BBQ sauce, mustard, parsley, salt, and pepper in a food processor. Pulse until combined but still chunky.
Line a loaf pan with parchment paper or use a silicone pan. Transfer mixture into pan and press to shape. Cover with foil.
Bake for 35 minutes covered. Remove foil, brush with additional BBQ sauce, and bake uncovered for 10 more minutes.
Let the loaf rest for 10 minutes before slicing. Serve hot or cold.

Do not over-pulse the mixture—keep it chunky for best texture.
Lentils must be well-drained to prevent sogginess.
Use parchment paper or a silicone pan to avoid sticking.
Try stuffing bell peppers, mushroom caps, or pasta shells with the mixture for variety.
Mini loaf pans or muffin tins are perfect for single servings or freezer-friendly portions.