Title: « Vegan Meatloaf: A Hearty and Flavorful Plant-Based Classic »

1. Prepare the Flax Egg:
In a small bowl, mix the ground flaxseed with water. Let it sit for 5-10 minutes until it forms a gel-like consistency.
2. Cook the Vegetables:
Heat a skillet over medium heat with a splash of oil or water.
Add the onion and garlic and sauté until softened, about 3 minutes.
Add the mushrooms and carrots, cooking for another 5-7 minutes until tender.
3. Mix the Meatloaf Ingredients:
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, breadcrumbs, soy sauce, tomato paste, spices, and flax egg.
Mix well until the mixture holds together. If it’s too dry, add a tablespoon of water; if it’s too wet, add more breadcrumbs.
4. Shape and Bake the Meatloaf:
Transfer the mixture to the prepared loaf pan, pressing it down evenly.
In a small bowl, whisk together the glaze ingredients. Spread the glaze evenly over the top of the meatloaf.
Bake for 40-50 minutes, or until firm and golden on top.
5. Cool and Serve:
Let the meatloaf cool for 10 minutes before slicing to ensure it holds its shape. Serve with your favorite sides, like mashed potatoes, roasted vegetables, or a green salad.
Serving and Storage Tips: