Name: Vegan Meatloaf with Ketchup Glaze
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 8 servings
Ingredients: 0.5 cup ketchup; 2 tbsp mustard; 3 tbsp brown sugar; 0.5 tsp apple cider vinegar ((optional)); 0.125 tsp salt; 2.5 tbsp ground flaxseed (for flax egg); 6 tbsp water (for flax egg); 2 tbsp avocado oil ((or preferred cooking oil)); 1 medium red onion (diced small); 3 stalks celery (diced small); 3.5 clove garlic cloves (minced); 12 oz cremini mushrooms (finely chopped or minced (about 4 cups)); 2 cups cooked rice ((I prefer short grain)); 1 cup cooked potatoes (mashed (measured mashed)); 0.75 cup rolled oats ((gluten-free if preferred)); 0.33 cup breadcrumbs ((gluten-free if preferred)); 0.75 cup walnuts (pulsed in food processor into a loose meal (or finely chopped)); 3 tbsp tomato paste; 1 tsp dried thyme; 1.5 tsp dried parsley; 0.75 tsp ground sage ((optional)); 1 tsp dried rosemary; 2 tbsp vegan worcestershire; 1.5 tsp fine sea salt (+ more to taste); 1 dash black pepper ground (to taste)

Instructions

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1

To make the glaze, whisk the ketchup (0.5 cup), mustard (2 tbsp), brown sugar (3 tbsp), apple cider vinegar (0.5 tsp), and salt (0.125 tsp) in a small bowl. Set aside.
2

Preheat oven to 375 °F (190 °C). Prepare a loaf pan by lining with parchment paper. This makes it much easier to remove after cooking. Set aside.
3

Combine the water (6 tbsp) and ground flaxseed (2.5 tbsp) in a small bowl, and set aside for at least 10 minutes until it thickens (this makes your flax egg).
4

In a large pan, heat avocado oil (2 tbsp) over medium heat. Add red onion (1 medium), celery (3 stalks) and a sprinkle of [fine sea salt]. Sauté for 5-6 minutes, until onions are lightly golden and celery is softened.
5

Add garlic cloves (3.5 clove), dried thyme (1 tsp), dried rosemary (1 tsp), dried parsley (1.5 tsp), and ground sage (0.75 tsp). Sauté for 30-60 seconds until fragrant.
6

Turn the heat to medium-high, then add the cremini mushrooms (12 oz) (and a little more [avocado oil] if the pan looks dry). Spread them out and let them sit mostly undisturbed for 2-3 minutes so they release their liquid and start to brown-don't stir too often. Once the liquid evaporates, give them a quick toss and keep cooking until nicely golden, about 2-3 more minutes.
7

Transfer the cooked mushroom mixture to a large bowl. Add the cooked potatoes (1 cup), breadcrumbs (0.33 cup), the prepared flax egg, cooked rice (2 cups), rolled oats (0.75 cup), walnuts (0.75 cup), tomato paste (3 tbsp), vegan worcestershire (2 tbsp), fine sea salt (1.5 tsp), and black pepper ground (1 dash). Combine all ingredients really well, using hands if necessary. Taste to see if it needs any more seasoning.
8

Place mixture into your lined loaf pan. Press down firmly so it molds into pan. Brush the top of loaf with the ketchup glaze.
9

Bake for 30-40 minutes, until heated through. If you would like to crisp the glaze a bit, turn the broiler on for 2-3 minutes. Be careful not to burn.
10

Let the loaf cool for about 10 minutes before removing from the pan. Use the paper to pull it up and onto your serving dish. Let it sit for another 10 minutes before slicing it. This helps firm it up more.