Cook the lentils and Quinoa according to their instructions until they are just barely cooked.

Preheat the oven to 400℉.

In a small bowl, whisk together the three (3) tablespoon ground flaxseed and nine (9) tablespoons water. Let sit for 5 minutes.

In a large saucepan, heat up 1 tablespoon of extra virgin olive oil until hot. Then add in the chopped celery, diced onions, and minced garlic. Cook until slight softened and fragrant (about 2 to 3 minutes).

Add chopped mushrooms to the saucepan and cook evenly until the mushrooms have lost most of their water. Use a spoon to remove excess liquid from the pan as the mushrooms cook (about 5 – 10 minutes).

In a large food processor, put in lentils, quinoa, oatmeal, pecans, flax eggs (step 3), tomato paste, maple syrup, 1 tablespoon extra-virgin olive oil, nutritional yeast, Worcestershire sauce, smoked paprika, onion powder, garlic powder, paprika, dried oregano, cayenne powder, and salt. Blitz until combined.

Add the vegetable mix (step 5) into the food processor in parts and blitz until combined. If the food processor is not large enough to hold the complete mixture, place some of the fully blitzed mixture aside in a large bowl. Then add the remaining mixture once blitzed. The entire mixture should be transferred to a bowl after blending.

Using a silicone spatula, fold corn into the meatloaf mixture.

Then place the mixture into a loaf pan, as tightly packed as possible.

In a small bowl, whisk together the ketchup, maple syrup, balsamic vinegar, Worcestershire sauce, smoked paprika and soy sauce. Pour over the top of the meatloaf and spread to create and even layer.

Place a layer of tinfoil on top of the loaf pan. Bake for thirty (30) minutes. Then remove the tin foil and bake for another 15 minutes.

Let cool slightly before slicing.