Vegan Golden BBQ Meatloaf

1 In a non stick saute pan, heat the olive oil on medium high. Then add the mushrooms and garlic. Saute reducing heat as needed for about 5 minutes or so, until they have released their liquid and it is cooked off and they are starting to get brown. Season with a bit of salt and pepper. Remove from heat. 
2 Now preheat the oven to 350 degrees. 
3 In a large mixing bowl, add the cooked lentils. Using a fork or potato masher, mash the lentils about half way, leaving some texture. 
4 Then add in the cooked mushrooms and garlic. Then add the panko, vital wheat gluten, ketchup and a few pinches of salt and pepper. 
5 Start to stir everything together, then once the mix starts to come together, begin to knead together with your hands. Knead for a few minutes until the mixture comes together and forms a ball. It may seem a bit dry at first, but it will come together and stay together. 
6 Now, either form the meatloaf mix into a loaf and place on a baking sheet sprayed with non stick spray, or press into a loaf pan. I like to bake mine on a baking sheet. 
7 Bake at 350 degrees for 15 minutes. 
8 While the meatloaf is baking, make the BBQ sauce. Add the the BBQ sauce ingredients to a small sauce pan, whisk together. Heat on low and bring to a low simmer for about 3-5 minutes whisking frequently until the sugar has dissolved. Taste and adjust seasoning. Remove from heat. 
9 Once the meatloaf has baked for 15 minutes, brush or pour the BBQ sauce on top. Then return to the oven and bake for another 15-17 minutes or until the meatloaf is browned and firm. 
10 Let cool for a minute, slice and serve. I like to have mine with potatoes, greens or as a super cool sandwich!