Meatloaf, Smeatloaf, Double Beatloaf . . . I Hate Meatloaf . . .

We all know the familiar scene too well.

Good news, Randy! This here is the best recipe for meatloaf I have ever been able to create.  In fact, it's not only moist, flavorful and delicious, it's not even "for real" meatloaf! So, you're sure to love it!

AND it's gluten-free too!

LOAF INGREDIENTS:

1/2 cup finely chopped sweet onion

1/4 cup finely chopped green pepper

1 8 ounce package of defrosted veggie crumbles (I used Boca since they are gluten free)

1/4 cup of quick cooking oats

1/4 cup of crushed rice chex (or GF bread crumbs)

1/4 cup of sunflower seeds

1 tbsp. of hemp seeds

1 tsp.of garlic powder

1 tsp. of onion powder

1/2 tsp each of salt and pepper

2 tbsp. of tomato paste

1 tbsp. of vegan worcestershire sauce*

The above list of tasty ingredients is responsible for how flavorful this loaf is.

But the real magic to this recipe I think is in the doubling (actually tripling) up of binding agents to ensure that this loaf stays moist and really sticks together.

BINDING AGENTS:

1 flax egg

2 tbsp of cornstarch dissolved in 2 tbsp. of vegan chicken broth (or water if you don't have broth on hand)

2 tbsp. of olive oil

SAUCE INGREDIENTS:

1/2 cup ketchup

1 tbsp. of brown sugar

1/2 tsp. vegan worcestershire sauce

Preheat the oven to 350 degrees.

Prepare your flax egg by combining 1 tbsp of fresh ground flax seed and 3 tbsp of water. Let sit in the fridge for 15 minutes.

Saute the onions and peppers in a little olive oil until tender and set aside.

Pour your veggie crumbles into a large bowl.  Add the remaining ingredients leaving the binding agents for last.

~ Don't forget your flax egg in the fridge.

Mix all of the ingredients throroughly until it resembles the consistency of a dough. Form the dough onto a cookie sheet lined with parchment paper and cover with aluminum foil.

Bake for 30 minutes.

Prepare your sauce. 

Remove loaf from the oven, and smother in your sauce then place it back in the oven and cook for an additional 30 minutes.

Allow to rest for a few minutes then cut right into it and ENJOY!

*I use Annie's worcestershire sauce and it does contain very small trace amounts of wheat, so if you are truly gluten free/celiac you may need to omit this ingredient.