Vegan edition of a classic dish, made with lentils and walnuts and topped with a sweet tomato sauce.
Preheat oven to 400°. Add lentils to a medium saucepan and cover with water. Bring to a boil and then let simmer for 20 minutes, always ensuring that lentils are still covered with water.
After 20 minutes, add celery and garlic, simmer 5 more minutes, then drain off excess water.
Add walnuts to a food processor. Pulse until they are chopped, then add half of the lentil mixture and pulse several times to mash the lentils and mix them with the walnuts. Add it all back together with the rest of the lentils.
Stir in the soy sauce, worcestershire sauce, liquid smoke, thyme, sea salt, ground flax seed, and flour.
Once everything is well mixed pour it on to a parchment lined baking sheet and form into a loaf shape. Place in the oven and bake for 20 minutes.
While the meatloaf bakes mix the ketchup and maple syrup together in a small bowl. After 20 minutes, take the meatloaf out and pour the ketchup mixture over it and spread it around until everything is evenly covered. Place back in the oven for 5 minutes. Serve immediately. Enjoy!