I got bored. Then I got creative. The next thing I knew, I was tinkering with the Red Lentil Roast recipe. I still like the original (its posted again in yesterday's comments) but this is just another loaf option.
Barbequed Red Lentil Roast
In a medium pot place:
2 large potatoes, chopped
enough water to just cover the potatoes (the exact measurement depends on the size of your potatoes)
3 cups uncooked red lentils
4 cups water
Simmer until soft and water is absorbed, about 25 minutes
In a seperate pan saute:
2 large chopped onions
3 cloves garlic
You can sautee in oil or water, your choice.
1 cup ketchup
1/4 cup brown sugar (although I think you might be able to use less)
1/4 cup cider vinegar
1 tsp mustard (its supposed to be dry mustard but regular works fine in a pinch)
2 Tbs flax seed meal
1 cup oatmeal
2 tsp dried parsley
In a large bowl mix together potato lentil mixture, onion garlic mixture, and remaining ingredients. The mixture should be fairly thick. If it seems too soupy add a little more oatmeal. Spoon into greased 9x12 pan. Bake at 375 for about 45 minutes or until crispy on top.
If you mix together a batch of your own barbeque sauce, you could either top it before baking for extra flavor or put it on the table at serving time.
I didn't forget the freezer/canning evaluation. I'm still working on it.