This hearty loaf builds its structure from tender green or brown lentils, finely chopped cremini mushrooms, and a savory sauté of onion and garlic, giving it a deeply savory, umami-packed base without any meat in sight. Rolled oats and a touch of tomato paste bind everything together, while smoked paprika and thyme add warmth and depth to every slice. The glaze, whisked from ketchup, maple syrup, and a splash of apple cider vinegar, caramelizes at the edges as it bakes, creating a sticky, tangy-sweet crust that plays beautifully against the earthy interior. Pressed firmly into a loaf pan and baked until firm, it slices cleanly and holds its shape, making it a satisfying centerpiece for a plant-forward table. It's a naturally fitting main for a vegetarian spread, whether served warm with mashed potatoes or sliced cold for sandwiches the next day.
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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 heat to medium-low, cover, and simmer for 20–22 minutes, until the lentils are tender and most of the liquid is absorbed. Drain any excess liquid and transfer the lentils to a large mixing bowl. Using a fork or potato masher, mash roughly two-thirds of the lentils, leaving the rest whole for texture.
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