In a blender, add oats and blend into flour.
Combine ground flax seeds and water to create a flax egg. Let sit for 5 minutes until the mixture forms a gel-like consistency.
Cook lentils and quinoa according to package directions in water or veggie broth. Drain the water once lentils are done.
In a sauté pan, add the oil and season with salt, pepper, smoked paprika, dried oregano and parsley. Cook until oil absorbs into spices and aroma fills the air. Add onions, garlic, and carrot, red pepper, and mushrooms. Cook ingredients for 10-15 minutes, taste test and add additional spices if needed. Continuously stir.
Reduce the heat to medium and add red wine, ketchup, vegan Worcestershire sauce, and tamari.
In a food processor, add cooked lentils, quinoa, blended oats, flax eggs, and sautéed veggie mixture. Pulse for a couple of seconds until combined, but ensure mixture still has texture.
Pour vegan meatloaf mixture into a loaf pan that been greased and lined with parchment paper.
Mix bbq sauce and ketchup together in a small bowl. Add the sauce to the top of the lentil loaf and spread with the back of a spoon to coat the exposed vegan meatloaf lentil mixture.
Bake at 350 degrees for 50 minutes. Let it for 10 minutes. Transfer to a plate and serve.