In a small bowl, whisk together ketchup, brown sugar, and worcestershire sauce. Set aside.
Mushroom Lentil Loaf
In a saucepan, combine the lentils and mushroom broth. Bring to a boil. Once at a boil, reduce to a simmer and cover with a lid. Simmer for 18-20 minutes, or until tender. It should be soft and still hold on to its shape. Drain lentils with a colander and set aside to cool.
In a small bowl, whisk together the tomato paste, soy sauce, and Worcestershire sauce.
In a large, non-stick pan over medium heat, add olive oil. Add the onion, carrots, mushroom, the sauce mix (tomato paste, soy sauce, Worcestershire sauce) Italian seasoning, and parsley. Cook all together until the onion is tender, about 5-7 minutes. Add the crushed garlic and cook for a minute. Set aside to cool.
Preheat the oven to 375 degrees F and prepare a loaf pan with parchment paper, foil, or use a non-stick spray.
In a food processor or blender, add all of the ingredients including oat flour. PULSE a few times until ingredients have broken down.
Scoop, transfer, and press down the lentil mixture into the loaf pan. Evenly coat the mushroom lentil loaf with the glaze.
Bake uncovered for 40-45 minutes. Rest in the loaf pan for 15 minutes. Then, gently remove from the loaf pan and serve.
Green or brown lentils will work fine in this recipe. You'll want to simmer the lentils until they are tender, but hold on to their shape.
To go oil-free, cook the mushroom, onion, carrots, spices, and sauce with a touch of water - just enough so the ingredients do not stick to the pan.
To cool off the cooked lentils, spread them out in a single layer on a large plate or chopping board.