Mushroom Walnut Lentil Loaf

A savory, sliceable meatless loaf made with cooked lentils, sautéed mushrooms, walnuts, oats, and flaxseed, finished with a tangy ketchup glaze. Let it rest before slicing so the loaf holds together.

Prep: 25 min · Cook: 55 min · Yield: 6 · Method: Oven

Ingredients

• 2.5 cups cooked brown or green lentils
• 8 ounces cremini mushrooms
• 0.75 cup walnuts
• 1 cup old-fashioned rolled oats
• 2 tablespoons ground flaxseed
• 1 medium yellow onion
• 2 tablespoons olive oil
• 2 cloves garlic
• 2 tablespoons soy sauce
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 0.5 cup ketchup

Cooking instructions

1. Preheat the oven to 375°F. Line an 8-by-4-inch loaf pan with parchment, leaving overhang on the long sides. If the lentils are wet, drain them well and pat dry. (about 10 min) — 375°F
2. Warm the olive oil in a large skillet over medium heat. Add the finely diced onion and cook until softened, about 4 minutes. Add the finely chopped mushrooms and cook until their moisture evaporates and the mushrooms begin to brown, 7 to 9 minutes. Stir in the minced garlic and cook for 30 seconds; cool for 5 minutes. (about 12 min) — Medium heat
3. Meanwhile, stir the ground flaxseed with 5 tablespoons water in a small bowl and let it thicken for 5 minutes. Pulse the walnuts and oats in a food processor until they form a coarse meal; do not grind into flour. (about 5 min)
4. Add the lentils, walnut-oat mixture, flax mixture, mushroom mixture, soy sauce, dried thyme, and black pepper to a bowl. Mash about half of the lentils with a fork and stir until the mixture is cohesive but still textured. If it feels loose, stir in 2 tablespoons more oats. (about 8 min)
5. Press the mixture firmly into the prepared pan, especially at the corners, and smooth the top. Spread the ketchup evenly over the loaf. (about 4 min)
6. Bake until the loaf is firm, browned at the edges, and reaches at least 160°F in the center, about 45 to 50 minutes. If the top darkens too quickly, loosely cover it with foil. (about 50 min) — 375°F
7. Cool in the pan for 15 minutes, then use the parchment to lift the loaf onto a board. Rest for 10 more minutes before slicing with a sharp knife. Serve warm. (about 25 min)