1 teaspoon creole seasoning (My Spice Sage makes a great blend with oregano, thyme, black pepper, red pepper, garlic powder, ground celery seed, and paprika) OR substitute 1 teaspoon Old Bay
2 tablespoons Ian’s Gluten-Free Panko
1 16-ounce package Beyond Beef, thawed
Several grinds of black pepper and sea salt
Topping
1 cup organic ketchup
3 tablespoons organic brown sugar
2 tablespoons vegan Worcestershire sauce
3 tablespoons organic apple cider vinegar
2 tablespoons Dijon mustard
Several grinds black pepper
Instructions
Preheat oven to 375 degrees. Spray a small loaf pan with non-stick spray. Then using two sheets of non-stick aluminum foil, create a foil sling to allow the meatloaf to be easily removed after cooking. To make your sling, fold two sheets of aluminum foil so that they are as wide as each side of your loaf pan. Lay the folded sheets of foil, perpendicular to each other, with the extra foil hanging over the sides of the loaf pan. Push the foil into the corners and then up the sides of the pan. Smooth out the wrinkles and then spray all the foil with non-stick spray before adding your meatloaf mixture.
Buzz the rolled oats in a blender or food processor. Put the oats in a large bowl and add the milk to make a kind of panade. Let the oats and milk sit for a minute or so, and then stir in the egg, tomato paste, Worcestershire sauce, thyme, creole seasoning (or Old Bay), and panko.
Add the Beyond Beef and mix well. Season with black pepper and sea salt, and put the mixture in the prepared loaf pan.
Mix the topping ingredients in a small bowl. Spread about half the topping over the top of the meatloaf and reserve the balance for serving.
Put the loaf pan on a rimmed baking sheet to make it easier to take it out of the own. Bake the meatloaf for 45 minutes. Cool for at least 10-15 minutes on a wire rack.
Use the foil sling to carefully lift the meatloaf and transfer it to a cutting board or serving platter to make it easier to slice. If you have greased the foil well, the foil should easily peel away.