Cook the Grains: In a medium pot, combine wild rice with 3 cups / 710 ml water.
Simmer, partially covered, until tender but still chewy, about 45 minutes.
In a separate pot, combine lentils with 2 cups / 480 ml water and simmer, partially covered, until tender, 35 to 40 minutes.
Drain any excess water from both.
Prepare the Base: Preheat your oven to 400°F / 200°C. Lightly spray a 9 x 5-inch loaf pan with cooking spray.
Heat olive oil in a skillet over medium heat.
Add the onion and cook until soft, about 3 minutes.
Stir in the garlic and cook for 1 minute more.
Make the Breadcrumbs: While the onion cooks, process the whole grain bread slices in a food processor until you have coarse crumbs.
Combine the Mixture: Transfer the cooked onion and garlic to a large bowl.
Stir in the eggs (or egg replacement), flaxseed meal, tomato paste, liquid aminos, parsley, basil, sage, olives, all spices, salt, and pepper.
Add the breadcrumbs and mix well.
Blend and Mix: Transfer half of the cooked lentils to the food processor.
Add ¼ cup / 60 ml (2 fl oz) of the vegetable broth and blend until mostly smooth.
Add this purée, the remaining whole lentils, the cooked wild rice, and the final ¼ cup / 60 ml (2 fl oz) of vegetable broth to the large bowl.
Mix everything together thoroughly.
Bake the Loaf: Scrape the mixture into your prepared loaf pan. Smooth the top, mounding it slightly in the center to create a classic loaf shape.
Bake for 35 to 40 minutes, or until the top is lightly browned and feels firm.
Rest and Serve: Let the loaf cool in the pan for at least 10 minutes before slicing and serving. This helps it hold its shape.
Don't skip the rest!
Letting the loaf cool for at least 10 minutes before slicing is crucial. This allows it to set properly so you get clean, beautiful slices instead of a crumble.
