Meatless Vegetarian Meatloaf

I've never had meatloaf, so I can't say how much this represents the original, but I really like it! It's relatively easy to make and feels satisfying. The base is lentils, oatmeal, tomato sauce, and flax. You can vary the veggies too- sometimes I add spinach or corn.

Ingredients

1 cup split red lentils

2 cups water

2 tbsp ground flaxseed

1/3 cup boiling water

1 cup rolled oats

1/4 cup olive oil

1 cup tomato sauce

2 tsp salt

1/2 tsp ground black pepper

1 tbsp garlic, crushed

1 tbsp basil, chopped

1/4 cup parsley, dried

1.5 tsp paprika

2 cups of mixed vegetables, chopped fine (I use 1/3 cup onion, 1/3 cup celery, 1/3 cup carrots, 1/3 cup zucchini, 1/3 cup red bell pepper, and 1/3 cup green bell pepper)

1/4 cup panko bread crumbs (sometimes I substitute wheat bread)

Directions

1.  Rinse lentils in water.  Add 2 cups of water and bring to a boil.  Turn down the heat, cover, and simmer for 45 min.  Let this cool.  Once cooled, mash with a fork until mostly smooth, but with a few lentils intact.

2.  In a small bowl, mix the ground flaxseed with 1/3 cup boiling water.  Let this sit for 5 minutes, then mix it into the lentils.

3.  Mix in the oats, olive oil, tomato sauce, salt, black pepper, garlic, basil, parsley, and paprika.

4.  Mix in the remaining ingredients: onion, celery, carrots, zucchini, red bell pepper, and bread crumbs.

5.  Grease a loaf pan on the bottom and sides.  Sometimes I'll do 2 loaf pans and make shorter meatloaf.  Fill and flatten the top.

6.  Bake at 350 F for 30- 45 min (top will turn brown).  Let cool before turning out onto serving dish and slicing.