Veggie Meatloaf

Ingredients

• 1 cup lentils cooked
• 1 tablespoon parsley dried
• 1  eggs beaten
• 1 cup mushrooms fresh chopped
• 1 tablespoon garlic powder 
• 1 tablespoon penzey's southwest seasoning italian
• 0.5 cup catsup 
• 1  onion finely chopped
• 4 servings salt and pepper to taste
• 2 tablespoons vegetable oil 
• 1 cup rice white uncooked
• 1 tablespoon vegetarian worcestershire sauce 

Equipment

• bowl
• frying pan
• sauce pan
• oven

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan bring 2 cups water to a boil.
3. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
4. Meanwhile, heat oil in a small skillet over medium heat.
5. Saute onions until tender. Set aside.
6. In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf.
7. Bake in preheated oven for 45 minutes.