Glazed in your favorite barbecue sauce, this vegan meatloaf is rich, hearty and comforting. A perfect meatless meal, you’ll want to whip this up again and again.
Preheat oven to 400°F. Prepare rice according to package directions. Allow to cool completely. Coat a 9- x 5-inch loaf pan with nonstick spray and line with enough parchment paper to overhang edges.
Meanwhile, heat oil in a large skillet set over high heat. Add mushrooms, salt and pepper and sauté for 8 to 10 minutes, or until starting to brown. Add onion and garlic and cook for an additional 5 to 8 minutes, until tender and liquid evaporates. Allow to cool slightly.
Pulse walnuts in the bowl of a food processor, until crumbly. Add the mushroom mixture, half of the rice, half of the lentils and parsley. Purée until coarsely ground and ingredients come together into a paste-like mixture. Combine walnut mixture with remaining rice, lentils, bread crumbs, oats, flax meal, 1/4 cup barbecue sauce and soy sauce in a large bowl.
Scrape mixture into prepared loaf pan and smooth top. Bake for 30 to 35 minutes, or until golden brown and set.
Brush loaf with remaining barbecue sauce and bake for 3 to 5 minutes, or until barbecue sauce is bubbling and sticky. Let stand for 15 minutes. Using parchment paper, lift loaf from pan. Cut into slices and serve.
For a kid-friendly meal, serve the meatloaf with additional barbecue sauce or ketchup for dipping.
For a complete meal, serve our meatloaf alongside your family’s favorite steamed or roasted veggies.