Vegetarian meatloaf requires 2 cups water, 1 cup lentils, 1 onion, 1 cup quick oats, 3/4 cup cheese and 1 egg. Also needed is 1 teaspoon garlic powder, 4 1/2 ounces tomato sauce, 1/2 teaspoon seasoning salt and 1/4 teaspoon pepper. Bake at 350 degrees for 30 to 45 minutes.
Place water in a saucepan and add 1 teaspoon of salt, then bring to a boil and add lentils. Cook for approximately 25 to 30 minutes, or until lentils are soft and most of the water is absorbed. Remove the lentils from the heat and mash them coarsely. Dice the onion, adding it, the lentils, oats and shredded cheese to a mixing bowl. Cheddar cheese is preferred, but Swiss, Monterey Jack or American also work. Mix ingredients thoroughly, folding in the egg and tomato sauce, along with seasoning salt, pepper and herbs if desired. A teaspoon each of dried parsley and basil is ideal.
Spray a baking dish with non-stick, non-fat cooking spray, ensuring to coat the sides and bottom thoroughly. Add meatloaf mixture and flatten it out on top with the back of a spoon. Bake at 350 degrees, checking after 30 minutes. Remove the meatloaf when it is tight and browned. Allow the meatloaf to cool for approximately 10 minutes before slicing to allow for smoother cutting and the re-absorption of juices. To extract from baking dish, run a knife around the inner edge and invert the dish above a cutting board.