This recipe is from Dreena Burton's fun cookbook, "Let Them Eat Vegan". Her first book, "Vive Le Vegan" is fabulous with many healthy, delicious recipes. Check her out.

Now to the recipe - check out these healthy ingredients. Great taste. Love this faux meatloaf! I've prepared many meatless meatloaves and this, by far, is my favorite!

1/2 cup brown lentils
1 cup veggie stock
1/3 cup water
1 dried bay leaf
3/4 cup bulgur (for gluten free, use GF steel cut oats)
1 cup water, boiled
1/4 cup natural ketchup
1 cup rolled or quick oats
3 T tamari
2 T nutritional yeast
2 T ground flax meal
2 T vegan Worcestershire sauce
2 T tahini
2 tsps blackstrap molasses
1/4 tsp dried thyme
1/2 tsp oregano
1 tsp dried basil
1/4 tsp ground fennel (optional, but adds such nice flavor)
freshly ground black pepper

Topping:

3 T ketchup
1 tsp Worcestshire sauce

Combine the lentils, veggie stock, 1/3 cup of water, and bay leaf in a saucepan. Bring to a boil, then cover and cook on medium low heat for about 20-30 minutes till lentils are tender. Keep stirring and check so it doesn't burn. When done, add the bulgur and boiling water, cover, and cook on medium heat for another 8-9 minutes.

Preheat oven to 375. Oil an oven proof pan and line the bottom with a strip of parchment paper, with ends of parchment cut to hang over the sides of pan. (This helps with easily lifting loaf from pan.)

Combine the topping ingredients in small bowl.

Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients, except the topping. Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping over the top. Cover the loaf pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes. Remove from oven and let stand for 15 minutes. Carefully remove from loaf pan, and slice.

This loaf goes well with mushroom gravy and cauliflower mashed potatoes. My friends have raved over this recipe!