use your hands to shape the "meatloaf"
2 Tbsp. olive oil
2 cups finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 tsp. veggie powder bouillon
8 oz. mushrooms, finely chopped
1/2 cup chopped red bell pepper
1 block tempeh, crumbled
1 cup smoked sun-dried tomatoes, finely chopped
1 cup walnuts, finely chopped
1/4 cup ketchup
1 tsp. mustard
1 cup Panko crumbs
2 eggs, beaten OR use egg substitute
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper
1/2 tsp. dried thyme
1 tsp. paprika
1/4 cup half and half, fat free
Pre-heat oven to 350 degrees. Melt butter in a 12 inch skillet over medium-high heat. Add the onion, celery, and carrot to the pan and stir. Cook until onion is translucent and beginning to brown (about 10 minutes). Add the bouillon powder and stir into the vegetable mixture until incorporated.
Place mixture into a large mixing bowl. Add the mushroom, bell pepper, tempeh, sun-dried tomatoes, walnuts, ketchup, mustard, bread crumbs, eggs, garlic powder, red pepper, thyme, paprika, and half and half. Work the mixture together with your hands until everything is well incorporated. Allow mixture to rest in the fridge for 10 minutes.
On a parchment lined (or silpat-lined, rimmed baking sheet, place the mixture in the center. Using your hands, form a loaf that is about 12 inches long, 6 inches wide, and about 2 1/2 inches tall. The loaf should be smooth and have rounded edges. This will help the loaf stay together when serving. Place loaf in the oven for 25 minutes. Brush with the ketchup glaze and return loaf to the oven for another 10 minutes, brush another coat of glaze on top, and bake for a final 10 minutes.
topped and baked with a ketchup glaze
I just threw together a mixture of low sugar ketchup, a couple spoonfuls of granulated brown sugar and a generous squirt of agave nectar. Follow the recipe directions for using this glaze.