Preheat the oven to 350 degree.
Using the Earth Balance Butter, coat the bottom and sides of a loaf pan. Set aside.
In a large skillet, saute the onions and garlic in the olive oil until onions are soft.
In a large bowl, add the cooked red lentils. Using a form or potato masher, smash the lentils until mostly smashed. Mix in the remaining ingredients until well combined.
Transfer the mixture into the lightly greased loaf pan and gently press. Spread the remaining ketchup over the top.
Bake in the oven for 1 hour. Let rest for 10 minutes to allow the loaf to firm as it cools.