For the Meatloaf:

• Olive oil (2 tbsp) – For sautéing.
• Onion (1, finely chopped) – Adds sweetness and depth.
• Garlic cloves (2, minced) – Enhances the flavor.
• Mushrooms (200g, finely chopped) – Add umami and a meaty texture.
• Carrot (1, grated) – Brings sweetness and texture.
• Celery (1 stalk, finely chopped) – Adds a savory depth.
• Cooked lentils (250g, green or brown lentils, drained) – The base for the meatloaf.
• Walnuts or pecans (100g, finely chopped) – Adds crunch and richness.
• Oats (100g, blended into flour or use breadcrumbs) – Helps bind the loaf.
• Eggs (2, or flax eggs for vegan option) – Helps hold everything together.
• Soy sauce (1 tbsp) – Boosts umami flavor.
• Worcestershire sauce (1 tbsp, use vegetarian version) – Adds depth.
• Smoked paprika (1 tsp) – Provides a smoky flavor.
• Thyme (1 tsp, fresh or dried) – Adds an aromatic touch.
• Salt and black pepper (to taste)

For the Tomato Glaze:

• Tomato puree (3 tbsp) – The base of the glaze.
• Balsamic vinegar (1 tbsp) – Adds acidity and depth.
• Honey or maple syrup (1 tbsp) – Balances sweetness.
• Dijon mustard (1 tsp) – Enhances flavor.
• Salt and black pepper (to taste)