Vegetarian Meatless Meatloaf with Lentils

By Sue Minckler

5.0 / 5

20min

1h

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2 cups vegetable broth
1 cup brown lentils rinsed
1 cup quick-cooking oats
1 cup shredded Cheddar cheese
½ cup panko bread crumbs
2 large eggs beaten
1 small onion finely chopped
4 tablespoons ketchup
2 cloves garlic crushed
1 tablespoon dried parsley
1 tablespoon vegan Worcestershire sauce (such as The Wizard's)
1 teaspoon dried basil
½ teaspoon red pepper flakes
salt and ground black pepper to taste