Meatless meat loaf?!??!

Meatless meat loaf, yes, it does exist, and it's tasty 

It's cold, and raining. The perfect time for some comfort food. Growing up, one of my favorite Sunday meals was meatloaf, baked potatoes, brussel sprouts, and corn. This dish is easily translated to a vegan recipe. You will not even miss the meat. I mean, come on, it's all about the ketchup sauce topping. 

By the way, I have a strange obsession with baked potatoes, and this is the absolute best way to make a baked potato. 

Ingredients for the loaf:

1 TBSP olive oil 
1/2 yellow onion diced
1 clove of garlic minced 
1 15 oz. can of cannellini beans 
1/4 C soy sauce
11/4C veggie stock
2C wheat gluten flour
1/2 C nutritional yeast
salt 
pepper 

Ingredients for the sauce:

1/2C ketchup
3 TBSP brown sugar
1 TBSP vegan worcester sauce
1 TBSP apple cider vinegar 
2 tsp dried mustard
pepper

Sides:

4 red skin potatoes, poked with fork, rolled in canola oil and salt, bake at 350 degrees for one hour 
1 small bag frozen corn kernels, thawed and sauteed with olive oil, salt and pepper
2 C brussel sprouts, halved, tossed with minced garlic, olive oil, salt, peper. Lay cut side down on baking sheet and bake on 350 for 20 minutes 

Making the loaf

Saute onion and garlic until onions are translucent. Meanwhile, in a food processor, blend together beans, soy sauce, and veggie broth. In a large bowl, mix together wheat gluten flour, nutritional yeast, and salt and pepper. Add the wet to the dry. Add the onions and garlic. Mix with wooden spoon for no more than 5 turns. Knead the dough 10 times. You will get an elastic ball with visible air bubbles. Place into a 1.5 qt loaf pan that has been greased with canola oil. 

Make the sauce, and bake

Stir together the ingredients for the sauce and taste. Keep in mind the loaf is relatively salty, so additional salt might not be needed. Pour sauce over the loaf, place in 350 degree oven for 20 to 30 minutes. Outside will be brown and a fork will remove clean from the middle of the loaf. 

Picture includes loaf slices, slides, and a surprise appearance by a caramel apple cupcake. Cupcake credit goes to my favorite vegan cookbook, Veganomicon by Moskowitz and Romero.