Combine the lentils, veggie stock, 1?3 cup of water, and 2 bay leaves in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Then add the bulgur and boiling water, cover, and cook on medium-low heat for another 10 minutes.
Preheat your oven to 375 F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (make sure some sticks out along the short ends of the pan; it will be much easier to remove!). Combine the topping ingredients in a small bowl.
After the bulgur is cooked, remove the bay leaves and add all the remaining ingredients (except topping). Stir very well and transfer the mixture to prepared pan and pack it in. Generously spread the topping on top!
Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. You'll never look at meatloaf the same way again!