Savory Meatloaf with a Sweet & Tangy Ketchup Glaze
A savory, sweet, and tangy plant-based meatloaf (vegloaf) from scratch in 25 minutes or less
Equipment
- 1 Pot
- 1 Spice / Coffee Grinder
- 1 Casserole Dish (optional, for shaping the meatloaf)
Ingredients
Meatloaf
- 2 cups lentils cooked or canned
- 1 cup rice cooked, or other grain, quinoa is good too
- 1 tbsp flax seeds milled milled
- 2 tbsp chia seeds ground
- 1 tsp onion powder ground
- 1 tsp oregano
- 1/4 tsp thyme ground
- 2 tbsp pumpkin seeds ground
- 4 tbsp sunflower seeds ground
- 4 tbsp oats ground into a flour
- 1 tbsp balsamic vinegar
- 1 cup tomato paste
Ketchup Glaze
- 4 tbsp tomato paste
- 2 tsp red wine vinegar
- 1 tbsp balsamic vinegar ACV will work in a pinch
Instructions
- Grind oats and all seeds in the spice grinder into a coarse powder. Add all meatloaf ingredients to a pot and mix well and cook on medium-low heat stirring often.
- After about 5 minutes, the meatloaf should be hot throughout. Add it to your casserole dish, or shape it with your hands and pack the meatloaf into your dish/mould.
- Flip your dish upside down into the pot to gently place the meatloaf. Now mix all of your ketchup glaze ingredients quite well.
- Apply a coat of the ketchup glaze to the top of the meatloaf with a spoon or butter knife, then cover the pot with a lid, leaving a crack for steam to escape, and cook on medium-low heat until the bottom forms a light crust and the glaze hardens slightly--about 5-7 minutes.
- Carefully remove the meatloaf from the pot and place on a place to rest for at least 1 minute. Finally, slice and enjoy!
