Vegetarian meatloaf

It's getting a bit colder here at nights - apparently last Wednesday was the coldest May day that Perth has experienced in 85 years! It was only 1 degree overnight, so I've been looking for warming winter-type vegetarian dishes now and found this one for vegetarian meatloaf. I smeared a couple of Tbsp of chutney and a Tbsp of BBQ sauce over the top after I pulled it out of the oven cos recipes I've tried in the past turned out too dry, and it was yumbo! 9/10.

Ingredients:
1 can lentils (approx. 400g), drained
1 small onion
1 c quick cooking oats
3/4 c grated cheese
1 egg
1 jar pasta sauce or similar (approx. 400g)
1-2 tsp crushed garlic (depending on preference)
1 Tbsp mixed herbs (e.g., parsley, basil, thyme)
salt and pepper to taste

Method:
1) Preheat oven to 190 degrees. Grease loaf tin or alternative ovenproof container.
2) Add all ingredients to food processor and blend until mixed, scraping sides of bowl if necessary. Don't overmix!
3) Spoon mix into tin and spread out so it's even. Place in oven for 30-45 mins, until the top of the loaf looks dry and golden brown.
4) Leave to cool for 10 mins then run a spatula or knife around the edges to help the loaf unstick, tip it out onto a board and cut into slices.
5) The recipe says serve with mashed spuds and green beans but I served it with Mum's vege pots - yum!