Vegan Meatloaf
Ingredients
- 1 tbsp ground flax seeds
- 2 tbsp water
- 24 oz vegan ground meat such as Beyond Meat
- 1 cup finley diced yellow onion about 1 large yellow onion
- 1 large carrot, finely diced
- 2 cloves garlic
- 1 handful chopped fresh parsley
- 4-5 thick slices of sourdough bread or roughly 2 cups up fresh breadcrumbs
- 1 tsp kosher salt
- 1/2 tsp dried rosemary
- 2 tsp vegan Worcestershire sauce
Glaze
- 6 tbsp ketchup
- 6 tsp vegan Worcestershire sauce
Instructions
Prep
- Preheat the oven to 400 degrees.
- Then remove the crust from the bread and rip the inside of the bread into small pieces. Place the bread pieces in a food processor and pulse a few times to create breadcrumbs. You'll need about 2 cups. Then transfer the breadcrumbs to a cookie sheet and set a set a timer for 5 minutes.
- Bake for 5-7 minutes and then set aside to cool.
- Next, make a flax egg by mixing together the ground flax seeds and water. Stir and set aside to thicken.
- Next, finely chop the onions, carrots, and parsley. Crush the garlic and place all of the veggies and parsley in a large mixing bowl.
Mix
- Add the vegan meat, breadcrumbs, salt, rosemary, and vegan Worcestershire sauce to the bowl with veggies. Then add the thickened flax egg and use clean hands to mix well.
Bake
- Divide the meatloaf mixture between two 9x4in loaf pans and press firmly but not so hard that it's tough and compact, or the meatloaf will be too dense when it's done baking. Bake for 20 minutes.
- In the meantime, make the glaze by mixing together the ketchup and vegan Worcestershire sauce. Brush half of the glaze on top of each meatloaf and bake for anther 25-30 minutes.
Finishing Touches
- Remove the meatloaves from the oven and brush on the remaining glaze. Sprinkle with more parsley and serve!