Lentil Loaf

Preheat the oven to 350℉ and gather your ingredients.
Roughly chop the mushrooms, carrots, and sun-dried tomatoes to help the food processor.
Process the carrots in a food processor until finely shredded, about ¼ inch or smaller.
Next, process the mushrooms in the same food processor until they are crumbly and similar in size to the carrots.
Add 1 tablespoon of olive oil (or sun-dried tomato oil) to a sauté pan over medium heat. Add the mushrooms, carrots, diced onion, salt, and pepper. Stir and cook for about 10 minutes, until softened.
Add half the cooked lentils, garlic, sun-dried tomatoes, and walnuts to the food processor. Process until blended.
Add the remaining cooked lentils, flaxseed, ketchup, breadcrumbs, and soy sauce to the sauté pan with the vegetables. Stir everything together.
Continue cooking the mixture in the pan for another 10-15 minutes, stirring occasionally, until the mixture thickens and becomes dough-like.
Remove from heat and let it cool for 10 minutes. Meanwhile, prepare the glaze by mixing ketchup, brown sugar, soy sauce, and Dijon mustard in a small bowl.
Once the mixture is cool enough to handle, form it into a loaf on a parchment-lined baking sheet. It should measure about 9.5” long, 6” wide, and 1.5” tall.
Spoon the glaze over the loaf, covering the top and sides as evenly as possible.
Bake for 45 minutes. Remove from the oven and garnish with minced parsley. Let cool for 10 minutes before slicing and serving.