(3/4 for the meatloaf batter and 1/4 cup to spread on top)
Flaxseed meal (ground)
Popcorn, unpopped kernels
Lentil takes time to cook. Do this first so that you could prepare the rest of the ingredients while the lentils cook. It is a great idea to cook the lentils ahead of time to lessen your preparation time.
Pre-heat your oven to 350°F. You want to do this first to make sure your oven is evenly hot when you stick your loaf in.
In a small frying pan, cook your minced onion and garlic in ½ cup water. Season with ¼ teaspoon salt to taste. You can add or lessen the amount of salt accordingly. Bring to a boil and simmer until all the water evaporates.
When your lentils are done, mush or puree half of the batch. Pureeing everything will give you a hard texture when done. Make sure you leave half of the batch to achieve a tender texture. Firm enough but to stand and not too lose to crumble.
Mix all the remaining ingredients thoroughly and set on your oil lined loaf pan for ten to fifteen minutes, so the flavour melds and air spaces are filled.
Generously spread the remaining barbecue sauce over the top of your loaf then place it in the middle of the oven to get it evenly cooked from all sides. Bake for about an hour. Check for doneness and add more time if you want a firmer texture.