Vegan meatloaf

Serves: 4

1 c. Uncooked brown rice
2 Tbsp. Vegetable oil
1 onion, finely chopped
1 c. Cooked red lentils
1 c. Chopped fresh mushrooms
1 Tbsp. Vegetarian Worcestershire sauce
Himalayan salt and Cayenne pepper (to taste)
1 egg, beaten
1 Tbsp. Garlic powder
1 Tbsp. Italian seasoning
1 Tbsp. Dried parsley
1/2 c. Barbecue sauce

Directions:

1. Preheat oven to 350.

2. In a saucepan bring 2 c. water to a boil. Add rice and allow to cook, and stir.
Reduce heat, cover and allow to simmer for at least 45-50 minutes.

3. Heat oil into a small sized skillet on medium heat.
Saute onion until tender. Set off to the side.

4. In a large bowl blend together cooked rice, lentils, mushrooms, Worcestershire sauce, salt and Cayenne pepper, egg, garlic powder, Italian seasoning, parsley and onion; mix until completely blended well. Press into a prepared loaf pan; spread Barbecue sauce over loaf.

5. Bake in oven for 45 minutes.