Veggie Loaf

This is from a book called The Great American Detox Diet by Alex Jamieson (of Supersize Me fame). All of her recipes are super healthy and this is the tastiest vegan loaf I've tried. Like other vegan loaves, this is more fragile than meatloaf. Be sure to let it cool about 15 minutes before slicing, and even then expect some crumbling.

• Ready In: 1 hr 30 mins
• Serves: 10

Ingredients

• 1  cup cooked brown rice
• 1  cup  cooked lentils
• 1  cup  uncooked  instant oats
• 1  cup  finely chopped mushroom
• 1  medium yellow onion, finely chopped
• 1  medium carrot, grated
• 1⁄2 red bell pepper, chopped
• 1⁄2 cup  finely chopped walnuts
• 1⁄4 cup tomato paste
• 1⁄4 cup  olive, any variety, pitted and chopped fine
• 3  tablespoons  finely chopped fresh parsley
• 2  tablespoons  Braggs liquid aminos or 2  tablespoons soy sauce
• 2  tablespoons mustard
• 1  teaspoon dried thyme
• 1  teaspoon dried marjoram
• 1  teaspoon dried sage

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, combine the rice (or other leftover whole grain), lentils, oats, mushrooms, onion, carrot, pepper, walnuts, tomato paste, olives, parsley, soy sauce, mustard, thyme, marjoram, and sage. Mix well.
3. Lightly oil an 8" x 4" loaf pan.
4. Fill the loaf pan with the mixture and pack well to press out any air pockets.
5. Bake for 40 minutes, covered. Uncover and bake for another 20 minutes, until lightly browned. (Be sure to check it after 10 minutes uncovered as I found it was already done). Allow to stand at room temperature for 15 minutes before slicing. Use a serrated knife to carefully slice.
6. Update 3/7/09: I have discovered that this holds together better if you mash half the lentils. It also helps to add some flax meal and extra liquid (I used V8).