Pre-heat oven to 350 degrees.
Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite vegetable chopper.
In a large skillet, cook onion, garlic, mushrooms, carrots, celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
Pulse the prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables, tomato paste, BBQ sauce, mustard, and parsley in a food processor.
The finished product should be chunky; do not over-pulse.
Use a silicone backing or place parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
Place dough into the loaf pan and gently press the top to form a bread shape.
Cover with aluminum foil.
Bake for 35 minutes, covered.
Uncover after 35 minutes, and drizzle additional BBQ sauce on top.
Return to oven for 10 minutes, uncovered.
Remove from oven; recover and let stand for 10 minutes before cutting.
I find it easier to remove it from the pan before cutting.