Vegetarian Meat(less)loaf

Vegetarian Meat(less)loaf
based on recipe from Food.com, Really Good Vegetarian Meatloaf (Really!)

Ingredients:
2 cups veggie stock (I suppose you could use water, but why not take the opportunity to add more flavor?)
1 cup lentils
1 shallot, minced
1 cup rolled oats
1/4 cup grated parmesan (fresh is best, but the stuff from the green can would work in a pinch)
1/2 cup shredded cheese (white cheddar or jack)
1 tsp. ground flaxseeds
2 Tbs. sun dried tomatoes, diced
1 egg, beaten
1/2 cup marinara (plain tomato sauce would work, but I had an open jar of marinara in the fridge)
1 tsp. garlic powder (yes, the powder- not fresh)
1/2 tsp. onion powder (or dried onion)
1 tsp. dried basil
1 Tbs. dried parsley
1/2 tsp. sweet paprika
salt & pepper, to taste
pinch of cayenne

Directions:
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.

Bring the veggie stock and lentils to a boil then reduce the heat to low and simmer until the lentils have absorbed the liquid, about 25-30 minutes. (The original recipe says to add salt to water while cooking the lentils, but I've already learned NOT to do that to avoid tough lentils.) Set aside to cool slightly.

In a large mixing bowl, stir together the remaining ingredients before adding in the cooled lentils, lightly mashing them as you fold them into the oat mixture. Pour the lentil mixture into the prepared loaf pan and smooth the top. Bake at 350 degrees for 25-30 minutes until the top is golden brown and slightly cracked. Cool in the pan for 15 minutes before turning the loaf out onto a board to cool completely. Serve with mashed potatoes and green beans for that all-American comfort food classic.

Enjoy!