Taking the Meat out of Meatloaf

Nancy Olah

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4 to 5 people

Course: Weekend Meals

Cuisine: American

1 tablespoon extra virgin olive oil
1 small onion minced
1 celery stalk minced
2-3 Baby Bella or cremini mushrooms diced (about 1/2 cup)
2-3 cloves garlic pressed
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
1 lb. Beyond Beef
1 egg or 1 tablespoon egg replacer and 1/4 cup water
1 tablespoon vegan Worcestershire sauce
1 1/2 teaspoon tomato paste
1/2 teaspoon dried thyme
2 tablespoons unbleached white flour gluten-free flour is fine to use, too
Several grinds of black pepper
Several grinds of sea salt
Topping
2/3 cup organic ketchup
2 tablespooons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 tablespoon organic apple cider vinegar
Several grinds of black pepper

Preheat oven to 375 degrees. Spray a small loaf pan with non-stick spray.
Heat a medium non-stick skillet. Put olive oil in the skillet, and sauté the minced onion until translucent. Add the minced celery, followed by the mushrooms and garlic. Add the creole seasoning and mix in well. Turn off heat and set aside to cool.
In a large bowl, beat the egg (or egg replacer and water), and then mix in the Beyond Beef, dried oats, Worcestershire sauce, tomato paste, flour, thyme, flour, black pepper and salt.
Add the cooled, sautéed vegetables. Mix well 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.
Bake the meatloaf for 40 minutes. Cool for at least 10-15 minutes on a wire rack, before slicing and serving with baked sweet potatoes and steamed broccoli.