Begin by cooking the green lentils. Bring a pot of vegetable stock to a boil and then add the green lentils and the bay leaf. Bring the liquid back up to the boil and then drop down to a simmer. Simmer for 20 minutes, until the lentils are tender. Once the lentils are cooked, drain off any excess liquid. Transfer the lentils to a tea towel lined baking sheet. This will help to further dry the cooked lentils. Set the lentils aside and prep the other ingredients.

Add the olive oil to a skillet, over medium-high heat. Add the shallot, garlic and carrots to the pan. Stir to coat with the oil. Cook the vegetables for 2-3 minutes, until they begin to soften.

Add in the tomato paste, dried basil, brown sugar, soy sauce and apple cider vinegar. The brown sugar, soy sauce and apple cider vinegar work like a dash of worchestshire sauce - which isn't vegetarian - thus the substitute. Stir and cook the mixture until the tomato paste browns and the carrots soften. Remove from the heat and set aside.

Now it's time for the food processor to go to work. Pour the oats into the processor and whiz it to breakdown the oats a little. They don't have them into a flour, you just want to chop them up a little, so they aren't full oat flakes.

Add the cooked lentils, the cooked vegetables, fresh parsley, salt and pepper to the oats in the food processor. You can add a dash of your favourite barbecue sauce at this point, if you would like to add a smokey flavour. Okay, it's time to process the ingredients together. This is only going to take a few seconds to come together. Zip-zip and everything will be mixed together.

Transfer the meatloaf "meat" to an oiled loaf pan. Use an offset spatula to press the meatloaf into the pan. Brush the ketchup on top of the meatloaf.

Bake the meatloaf, covered, in a 350°F oven for 30 minutes. Then remove the cover and bake for an additional 10 minutes.

Let the loaf cool and then slice and serve.