This hearty loaf builds its structure from tender green or brown lentils, a savory mix of sautéed onion, carrot, celery, and garlic, and hearty rolled oats for binding. Smoked paprika and thyme give it a deep, savory backbone, while a ketchup-maple glaze caramelizes on top for a sweet-tangy finish in every slice. The flaxseed gel does the binding work here, so you get clean, sliceable pieces without any eggs involved. It's a satisfying, protein-packed centerpiece that slices beautifully and reheats like a dream for weekday lunches. Since every component is plant-based from the ground up, this one is a natural fit for a vegetarian table, no adjustments needed. Serve it with a simple green salad or mashed potatoes for a complete, comforting meal.
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In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for at least 5 minutes, until the mixture thickens to a gel.
Combine the rinsed lentils and vegetable broth in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 20–25 minutes, until the lentils are tender and most of the liquid has been absorbed. Drain any excess liquid and transfer the lentils to a large mixing bowl. Using a fork or the back of a spoon, mash roughly two-thirds of the lentils, leaving the rest whole for texture.
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