A Vegetarian Week

Deciding to be vegetarian hasn't been all that difficult.  Reece isn't super fond of meat, I'm trying to lose weight, and Jeri watched some eye-opening videos about how meat is processed on Netflix... Vegetarianism at the Hull's is officially a go.  Before our "official" pronouncement of becoming vegetarian (at least during the week) I was already trying some vegetarian friendly meals including bean soup and lentil tacos.  Now that we have decided as a family to eat more vegetarian meals, I've been looking for more tried and true recipes from friends, and I've tested a few from cookbooks.  This is a 'meat'loaf from a friend that we haven't tried yet, but I'll update when we do.
INGREDIENTS:
1 cup lentils
1 (12 ounce) package vegetarian burger Crumbles
1 onion, chopped
2 eggs, beaten
2 tablespoons vegetarian Worcestershire sauce
1 teaspoon salt
1/3 teaspoon pepper
1 teaspoon ground sage
1/2 teaspoon garlic powder
2 teaspoons prepared mustard
1 tablespoon vegetable oil
3 1/2 slices bread, cubed
1/3 cup milk
1 (8 ounce) can tomato sauce
4 carrots, cut into 1 inch pieces
4 potatoes, cubed
1 cooking spray
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine lentils, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
3. Place carrots and potatoes around loaf and spray vegetables with cooking spray.
4. Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.