Name: Vegan Meatloaf
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 7 servings
Ingredients: 0.75 cup textured vegetable protein; 2 null bay leaves; 1 cup brown lentils (overcooked (see note)); 0.5 cup vegetable broth; 2 tbsp tomato paste; 3 tbsp soy sauce; 2 tbsp olive oil; 1 tbsp smoked paprika (not spicy); 1.5 tsp dried thyme; 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp black pepper; 0.25 tsp salt; 1 cup vital wheat gluten; 0.75 cup yellow onions (grated or very finely chopped); 0.5 cup breadcrumbs (storebought); 0.33 cup tomato paste; 3 tbsp water; 0.25 cup brown sugar; 1 tbsp dijon mustard (smooth); 0.125 tsp nutmeg; null pinch salt

Instructions

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1

In a small pot, bring water (3 cups) to a boil with leaves (2 bay). Turn off the heat, mix in the textured vegetable protein (0.75 cup) and let it sit for about 10 minutes until soft and spongy. Pour into a fine mesh strainer and let cool. Remove [bay leaves].
2

Preheat oven to 350 F.
3

In a mixing bowl, mash the brown lentils (1 cup) into a puree, then add the vegetable broth (0.5 cup). Mix in the tomato paste (2 tbsp), soy sauce (3 tbsp), and olive oil (2 tbsp) and beat until the [tomato paste] is incorporated. Add the smoked paprika (1 tbsp), rub the dried thyme (1.5 tsp) between your fingers and add along with the onion powder (1 tsp), garlic powder (1 tsp), black pepper (0.5 tsp) and salt (0.25 tsp).
4

When the [textured vegetable protein] is cool enough, press it against the strainer to release as much moisture as possible. Add it to the mixing bowl and mix well, mushing it up to make sure it soaks up the liquid.
5

Lightly mix in the yellow onions (0.75 cup) and breadcrumbs (0.5 cup). Add vital wheat gluten (1 cup) and use your hands to knead for about 2 minutes, then form into an 8x3 inch rectangular loaf. You might want to wear kitchen gloves for that to keep your hands fresh and clean.
6

Spray an 18-inch sheet of tin foil with [cooking spray]. Place the loaf in the center of the [tin foil], and form it into an 8x3 inch loaf that is rectangular and as flat as you can make it on all sides. Wrap the [tin foil] around the loaf and transfer to a baking sheet.
7

Bake for 30 minutes, then flip upside down and bake for another 20 minutes. Then flip again to the original position. This time, unwrap the [tin foil]. Bake for 10 more minutes just to get it a little crusty.
8

While the loaf is baking, make the glaze. Simply vigorously mix tomato paste (0.33 cup), water (3 tbsp), brown sugar (0.25 cup), dijon mustard (1 tbsp), nutmeg (0.125 tsp) and a [pinch salt] together in a mug, using a fork to do the mixing. Set aside.
9

After the loaf bakes with the [tin foil] open, transfer it to parchment paper. Line the baking sheet with [parchment paper] and spray it with [cooking spray]. Use a wide spatula to get the loaf back onto the [parchment paper] lined sheet. Pour the glaze all over and use the back of a spoon to make sure you get it good and coated.
10

Place back in the oven and bake for 20 minutes. Remove and let cool slightly before slicing and serving!