Ultimate Lentil Meatloaf

1 cup green or brown lentils
2 ½ cups water
3 Tbsp ground flax seed
1/3 cup water
1 Tbsp water and more as needed
3 garlic cloves, minced
1 small onion, finely chopped
1 red pepper, finely diced
1 carrot, grated or use ½-3/4 cup carrot shreds
1 celery stalk, finely diced
1 jalapeno, seeded and finely diced
2 tsp cumin
1 tsp chili powder
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp coriander
½ cup GF oats
½ cup GF oat flour (make your own with oats in a blender)
1 tsp sea salt
pepper to taste
For the Glaze:
½ cup ketchup
½ tsp yellow mustard
½ tsp apple cider vinegar
¼ tsp chipotle chili powder

Rinse lentils in a large mesh strainer.  Add 2 ½ cups water to a large pot with lentils, bring to a boil and reduce heat to low, simmer about 30 minutes or until lentils absorb most of the water and become tender.  Drain and set aside

Mix ground flaxseed with water and set aside.

Preheat oven 350.  Line loaf pan with parchment paper, leaving some hang over sides for easy removal

Saute garlic, onion, pepper, carrot, celery, and jalapeno in 1 Tbsp water til translucent and carrots soften.  Add more water as needed so vegetables do not stick

Add in spices and cook 30 seconds transfer to bowl, set aside.

Smash lentils, transfer to bowl with sauted vegetables, stir in oats, oat flour and flaxseed.   Add salt and pepper and more spice if desired.

Add mixture to prepared loaf pan, pressing and smoothing to the sides so it will bake evenly.  Prepare glaze and spread 1/2 over top of loaf

Bake 45 minutes.   Spread remaining sauce over top.  Remove from heat and cool 10-15 minutes before removing from pan