Vegetarian Lentil "Meat"loaf

1 1/2 cups French green lentils
3/4 cup chopped onion
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
1/4 cup wheat germ
1/2 cup cooked brown rice*
3/4 cup bread crumbs
1/4 cup flax meal
2/3 cup egg whites
1 (6.5 ounce) can tomato sauce
1 tablespoon olive oil
salt to taste

Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. (Or prepare as directed on packaging) Check occasionally and add more water if needed. Drain and set aside to cool.

Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.
In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Add any additional flavoring to the lentil paste -i.e. mustard, worstshire sauce, teriyaki, etc.

Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with desired spices. I use Cavender's Greek seasoning. Spoon the mixture into the prepared loaf pan.

Cover with foil and bake for 30-35 minutes in the preheated oven, until heated through. Remove foil and cook for an additional 15-20 minutes until browned on the top. If you enjoy meatloaf with tomato paste, ketchup, or cheese on top you can add it here. Cool slightly before slicing and serving.

*I didn't feel the rice was necessary, so if you don't have it on hand or just don't feel like making rice you could probably leave it out.