Here is my vegan, whole food plant based lentil loaf I made for Christmas this year. It does require a little time to do, but it is worth it! This makes a lot, so you may either want to make 2 loaves, or one loaf and use the rest to form into veggie burgers.

Ingredients:
1 cup rolled oats--grind into a coarse flour
1 cup cooked brown rice (I used about 2 cups)
Flax "egg"--2 T ground flaxseed in 6T water, let sit till gelled
1 15oz can pinto or black beans, drained, rinsed, and mashed
1 cup brown lentils, picked over for debris and rinsed

Veggies: finely dice in a food processor (except spinach)
1/2 large onion
Bell peppers (I use 1/2 each red, yellow, orange)
1 carrot
8 oz mushrooms
Handful of frozen spinach

Spices (adjust to your liking):
1 T onion powder
1/2 T garlic powder
1 T Italian seasoning
Pepper to taste
2 T soy sauce, or salt to taste
3 T tomato paste
Ketchup for the top

Heat oven to 350F.

Cook lentils and veggies in a pan with enough water to cover, bring to a boil, reduce to medium and cook until lentils are done (about 30 minutes). Add water as needed during cooking. Drain well.

Mash beans in a bowl. Add lentil and veggie mixture. Add the flax "egg," tomato paste, soy sauce and spices and mix well.

Add in the rice and mix. Add oat flour a little at a time and mix well after each addition. Mixture should be moist yet hold together.

Put mixture in loaf pan(s). Bake 30 minutes. Add ketchup to the top, and bake another 15 minutes.

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