Name: Vegan Meatloaf
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 6 servings
Ingredients: 2 tbsp flaxseed meal ((ground raw flaxseed)); 5 tbsp water; 2 tbsp olive oil; 8 oz baby bella mushrooms ((cremini) sliced); 0.75 cup chopped onion; 3 tbsp tomato paste; 3 null garlic cloves (minced); 1 package tempeh ((8-oz.)); 0.5 cup walnut halves; 1.75 cups cooked brown lentils ((cooked from dry, or from 1 (15-oz.) can of rinsed/drained lentils)); 1 cup unseasoned panko breadcrumbs ((if making gluten free, use Ian's gluten-free panko)); 2 tbsp ketchup ((2 Tbsp of total amount)); 2 tbsp vegan worcestershire; 1 tbsp italian seasoning; 1.5 tsp kosher salt; 0.75 tsp black pepper; 0.33 cup ketchup ((remaining 1/3 cup)); 3 tbsp brown sugar; 1 tbsp apple cider vinegar; null null ketchup; null null bbq sauce; null null fresh thyme

Instructions

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1

Preheat oven to 350ºF (176 C). Line a standard [loaf pan](loaf) (8.5 x 4.5 x 2.75 inches) with parchment paper and lightly grease with [cooking spray](9a3f01a1-9324-440e-ad52-0173527bffa2). Prepare flax eggs by combining flaxseed meal (2 tbsp) and water (5 tbsp) in a small bowl. Let sit until gelatinous.
2

Heat olive oil (2 tbsp) in a [large skillet] over medium-high heat. Add sliced baby bella mushrooms (8 oz) and chopped onion (0.75 cup); cook 7 to 8 minutes, stirring occasionally, until golden and soft. Stir in tomato paste (3 tbsp) and cloves (3 garlic); cook 3 to 5 minutes, until the [tomato paste] turns brick red. Remove from heat and cool slightly.
3

Place package tempeh (1 (8-oz.)) and walnut halves (0.5 cup) in a [food processor]. Pulse 8 to 10 times until finely chopped (do not puree).
4

Add the mushroom mixture and cooked brown lentils (1.75 cups) to the [food processor]. Pulse, stopping every 3 pulses to stir, until combined but still retaining some texture (not pureed). Transfer mixture to a large bowl.
5

To the bowl, add unseasoned panko breadcrumbs (1 cup), ketchup (2 tbsp), vegan worcestershire (2 tbsp), italian seasoning (1 tbsp), kosher salt (1.5 tsp), black pepper (0.75 tsp), and the flax eggs. Stir well until all ingredients are combined. Transfer to the prepared [loaf pan] and gently press to form an even loaf.
6

In a small bowl, combine the remaining ketchup (0.33 cup), brown sugar (3 tbsp), and apple cider vinegar (1 tbsp); stir well. Spread this glaze over the meatloaf. Bake uncovered for 45 to 50 minutes, or until golden brown and slightly dry to the touch. Remove from oven and let rest for 10 to 15 minutes in the pan. Lift the loaf out using parchment paper, slice into 6 pieces, and serve with extra [ketchup] or [bbq sauce], and fresh [fresh thyme], if desired.