Thanksgiving Loaf

2 c oats

1 large onion, diced and sautéed in water

2 c cooked red lentils (3/4 c dry red lentils cooked for <10 min in 1 1/2 c water)

1 large sweet potato, baked and skin removed

1 T poultry seasoning

1 T minced garlic

1 15 oz can of whole berry cranberry sauce

1 T lemon juice

Mix the lemon juice with the cranberry sauce and set aside.  Combine all other ingredients in a mixing bowl and stir until well combined.  Transfer to a loaf pan and compress the mixture.  Pour the cranberry sauce over the loaf, ensuring the loaf is evenly covered with sauce.  Cover the loaf pan with aluminum foil and bake at 350′ for 30-45 minutes.  Remove the foil and let sit for 5 minutes before serving.