Vegan meatloaf, gluten & dairy free

I have served this to many friends who rave about it. My boyfriend is always begging me to make more of it and refers to it as "Bomb!" I'm new to MyFitnessPal, so please add me!

Here's the recipe I found and modified:
2 cups water
1 teaspoon salt
1 cup lentils
1/4 cup quinoa (Has all essential amino acids found in meat).
1 small onion, diced
1 cup quick-cooking oat (Oats are gluten free, however there may cross contamination if prepared in a plant where wheat products are also prepared).
3/4 cup grated cheese (cheddar, swiss, jack or american). (I used Daiya dairy, lactose, gluten, soy, cholesterol and casein free pepperjack style shreds, but if you don't care about the former stuff you can use regular cheese).
1 egg, beaten
4 1/2 ounces spaghetti sauce (or 4.5 ounces tomato sauce)
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley. (I actually like to chop up a bunch of fresh parsley).
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

Directions:
1
Add salt to water and boil in a saucepan.
2 Add lentils and quinoa and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
3 Remove from fire.
4 Drain and partially mash lentils.
5 Scrape into mixing bowl and allow to cool slightly.
6 Stir in onion, oats and cheese until mixed.
7 Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
8 Mix well.
9 Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
10 Smooth top with back of spoon.
11 Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12 Cool in pan on rack for about 10 minutes.
13 Run a sharp knife around edges of pan then turn out loaf onto serving platter.