1/4-1/2 cup of your choice: ketchup or BBQ sauce for topping
Preheat oven to 350°F. Add the oil & butter to a large hot pan until the butter has melted.
Then, add the chopped onions, garlic, carrots, celery & mushrooms & cook on medium-high until the veggies are soft & translucent, about 5 minutes. Set aside when done.
Take half (1 cup) of the pre-cooked lentils & add them to a food processor. Blend together. This will help bind the loaf together. Add the processed lentils to a large mixing bowl with the unprocessed whole lentils.
Next, add the cooked veggies, thawed out vegan beef crumbles, ketchup, Vegan Worcestershire Sauce, vegetable bouillon, Italian seasoning, salt, pepper, bread crumbs, & instant oats to your bowl.
Mix well until fully combined.
Line a meatloaf pan with parchment paper or spray lightly with cooking spray. Add the mixture to form it into a loaf & pat down.
Top with the ketchup or vegan BBQ sauce. Bake it for 15-20 minutes. Remove from the oven & serve.
If you let it sit for a little bit, it will stick together better. We couldn’t wait to dig in!