Better Than Beef Meatless Meatloaf

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.

2 . Stage

Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.

3 . Stage

Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.

4 . Stage

Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.

5 . Stage

Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.

6 . Stage

Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.

7 . Stage

Bake in the center of the preheated oven until firm to the touch, about 1 hour.

8 . Stage

Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).

9 . Stage

While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.

10 . Stage

Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.

11 . Stage

Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.

12 . Stage

Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve. Chef John's Meatless Meatloaf. Chef John