I really eyeball the measurements to how much would fit into the loaf pan. This recipe has extra sauce so you can pour over each serving. 1) In a large skillet heat the vegan butter over medium-high heat until melted. Add carrots and cook for about 2 minutes to softening. Add all but 1/4 cup of the onions, the corn, and all but 2 tablespoons of the bell pepper. Cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the Herbes de Provence blend and parsley/cilantro and cook for 2 minutes. Remove from the heat and allow to cool. 2) Preheat the oven to 350 degrees Fahrenheit. 3) In a large bowl, mash the lentils until it looks like a paste--warmed lentils makes mashing easier--then fold in brown rice. When the vegetable mixture is cooled, add the vegetable mixture to the lentils/brown rice. Now add mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and mix until thoroughly combined. Fold in the breadcrumbs, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. It shouldn't look too wet, if so, add more breadcrumbs. Transfer mixture to a 9x5" loaf pan and, using your hands, press mixture into a loaf shape. 4) In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes. 5) Pour the sauce over the uncooked meatloaf and bake for 30 to 40 minutes or until the sauce is slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Slice and serve!! Source of recipe: I combined many meatloaf recipes to come up with this vegan version.