To make this #dinnerdoneby9am I fully assemble the loaf up to spreading the mixture in the pan, refrigerate all day, then bake just prior to serving

-1 (16 oz) package mushrooms, wiped clean
-1 onion
-1 Tbsp olive oil
-4 cloves garlic
-1 c rolled oats
-2 eggs
-1/2 c Parmesan cheese
-1 (6 oz) can tomato paste
-2 Tbsp Dijon mustard
-1 Tbsp Worcestershire sauce
-1 Tbsp Italian seasoning
-1 tsp salt
-1/2 tsp pepper
-1 cup lentils, cooked according to package directions and drained
-1/4 c ketchup

Place mushrooms in food processor, pulse until finely diced. Heat olive oil in medium pan over medium heat, add mushrooms. Immediately please onion in food processor and pulse until finely diced. Add onion to pan with mushrooms. Saute mixture until mushrooms give off their juices, then drain their juices from the pan. Add garlic, cook 1 additional minute, then remove from heat.

Place oats, eggs, parmesan, tomato paste, dijon, worcestershire, italian seasoning, salt and pepper in a food processor. Pulse until well mixed.

In a large bowl stir mushroom/ onion mixture, oat mixture and cooked lentils together. Spread mixture into a greased loaf pan. Top with ketchup. Bake at 350 for 45 minutes. Remove from oven, cool 10 minutes and serve.