Lentil Loaf

This recipe is from Caldwell Esselstyn's Prevent and Reverse Heart Disease.  I've made vegetarian meatloafs (meatloaves?) before, but always with seitans and/or soy.  I'm already planning on making a few taste-based changes to recipe before I try it for the first time.  See italics for my notes.  We'll be eating the lentil loaf with Deviled Baby Potatoes.

Ingredients
1 1/2 cups lentils, rinsed
2 1/2 cups water
2 medium onions, chopped (1 1/2 cups)
6 mushrooms, chopped (I will be omitting the mushrooms since Sameer hates them.)
2 cups packed fresh spinach, chopped (I'll be throwing the spinach through the food processor to chop it more finely.)
1 15 oz. can diced tomatoes
2 cups brown rice, cooked
1 tsp garlic powder
1 tsp dried sage
1 tsp Mrs. Dash's garlic and herb seasoning blend
1/2 tsp dried marjoram
1/4 - 1/2 cup ketchup or barbecue sauce (Sameer hates the very idea of ketchup on meatloaf, regardless of how common it is, and barbecue sauce just sounds weird here.  I might just use tomato sauce like I normally do on veggie meatloaf.  Or maybe tomato sauce slightly thickened with barbecue sauce.)

Directions

1. Preheat oven to 350 degrees.

2. Cook lentils in 2 1/2 cups water until tender, then partially mash lentils in the cooking water.

3. Stir-fry onions and mushrooms in broth or water in a non-stick pan.  Add spinach and cook, covered, until spinach wilts.

4. Add onions and mushrooms, tomatoes, rice, garlic sage, Mrs. Dash, and marjoram to lentils.

5. Press into a 9x5-inch loaf pan and spread ketchup or barbecue sauce on top.

6. Bake for 45-60 minutes. Serve with mashed potatoes, Mushroom Gravy (another Esselstyn recipe), and salad.