Ingredients
1 package of Meat Free Ground (I used The Meatless Farm Co. brand)
1 small onion, diced
2 small zucchini, diced
2 bell peppers, diced
4-5 cloves of garlic, minced
1 flax egg (1 TBS ground flax mixed with 3 TBS water)
2 TBS extra virgin olive oil
1 cup panko breadcrumbs
1/2 cup nutritional yeast
1 tsp dried thyme
1 TBS dried parsely
1/4 tsp red pepper flakes
salt & pepper
3/4 cup ketchup
1/4 cup plus 1 TBS balsamic vinegar
1 TBS vegan Worcestershire sauce
1 dash liquid smoke (optional)
- Preheat oven to 425ºF.
- Make flax egg by combining 1 TBS of ground flax seed with 3 TBS water. Whisk and set aside to gel.
- Heat olive oil in large pan and add diced vegetables (onion, peppers & zucchini). Cook a few minutes then add the minced garlic. Season with 1/8 tsp of red pepper flakes. Add salt & pepper to taste. Cook until vegetables are almost soft (5-10 minutes). Set aside to cool.
- In a large bowl add flax egg and whisk in thyme and parsley. Add meatless ground, bread crumbs, nutritional yeast, 1/2 cup of ketchup and 1 TBS balsamic vinegar. Add cooled vegetables and stir well.
- Pour mixture out onto a parchment lined baking sheet and form into a loaf shape.
- Mix up the glaze by adding 1/4 cup ketchup with 1/4 cup balsamic vinegar in a small bowl. Whisk together and add 1/8 tsp crushed red pepper flakes 1 TBS vegan Worcestershire sauce a dash of liquid smoke.
- Brush entire mixture over the loaf.
- Bake for 1-1 1/4 hours. Let rest for 10 minutes before cutting it.
- Enjoy with some mashed potatoes or however you like your meatloaf!