Make a flax egg by mixing 1 tbsp of flax meal with 2 1/2 tbsp of water and set aside for at least 5 minutes.
Boil lentils in 2 quarts of water for 18 minutes, then drain.
While the lentils are cooking, dice 2 onions, and saute them in olive oil over low heat.
Sprinkle the onions with 1/2 tsp salt, 2 tsp poultry seasoning, and 2 cloves minced garlic. Continue to saute over low heat for 10-12 minutes until translucent.
Add 2 cups cooked rice, cooked lentils, cooked onions (and/or other cooked veggies), 2 tbsp nutritional yeast, 1 tablespoon Bragg's Liquid Aminos, 1/2 tsp salt, and flax egg to a food processor and pulse a few times until everything is combined and partially mashed together.
Fill an oiled bread loaf pan with the mixture and pack it down tightly and top with ketchup or other sauce of your choice.
Bake at 350°F (177°C) for 1 hour. Top with another layer of ketchup. Allow cooling for about 15 minutes before slicing.
Notes
Make sure to fully cook the rice and lentils before adding them to the loaf. They need to have enough moisture content to make them stick together.
Don't over-mash the rice and lentil mixture. Blend it enough to combine everything and get it to stick together, but not so much that it's mushy.
Cook for the full 60 minutes and then allow it to cool and set for about 15 minutes after you take it out of the oven so it will not fall apart when you slice it.
Add a fresh layer of ketchup on top for a bright red color.