Meatless meatloaf of mushrooms and lentils with ketchup-mustard glaze

Saute the sliced mushrooms in a generous amount of olive oil over high heat with a big pinch of salt, patiently, until their liquid evaporates and they fry, caramelize and brown severely.

Once they take on color, stir in the diced onions and cook while the mushrooms finish browning.

Bring black lentils up to a simmer on medium high, reduce to medium low, and cook about 20 to 25 minutes until just tender.

Add diced celery, a little tomato paste and a couple teaspoons of beef base; saute about 3 minutes so the tomato paste toasts on the bottom of the pan.

Stir in a splash of water, turn off the heat, and let the mixture cool a little.

Drain the lentils and let them sit and drain.

Pulse the mushroom mixture with exactly one cup of drained lentils in a food processor (or chop on a board) until fairly fine but not a puree. Transfer to a mixing bowl.

Add two beaten eggs, a couple tablespoons of soy sauce, a couple teaspoons of Worcestershire, onion powder, garlic powder, black pepper, kosher salt, dried oregano, dried thyme, cayenne, a couple squirts of ketchup, dried breadcrumbs, rolled oats and grated Parmesan. Mix thoroughly with a spatula.

Pack firmly into a generously buttered loaf pan, smooth the top, wrap in foil and set on a sheet pan. It can be refrigerated overnight.

Bake in the center of a 375F oven for one hour.

Mix a glaze of equal parts ketchup, mustard and brown sugar.

Remove the foil and let the loaf sit about 10 or 15 minutes.

Place the foil on the pan (oil it so the crust does not stick), invert the meatloaf onto it, and spread the glaze over the top and sides. Turn the oven up to 450F.

Bake at 450F about 15 or 20 minutes until the glaze is cooked on.

Transfer to a cutting board with two spatulas and slice. Serve with mashed potatoes, green beans and gravy.