Classic Vegan Meatloaf

This vegan meatloaf  is the best ever. It is hearty, satisfying, loaded with flavour and glazed with a sweet and spicy tomato sauce.

I can hardly believe how good this vegan meatloaf is!.

Even before it is cooked it is so good. You will just want to eat it just like that and you can too. It's all vegan and pre-cooked so nothing bad would even happen if you did, but rather have patience because it gets even better when cooked.

This 100% plant-based meatloaf is delicious !! Serve with your favourite veggie sides.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, very finely chopped
• ½ medium red pepper, finely chopped
• 3 cloves garlic, minced
• 250g plant-based minced soy 
• 1 cup tomato ketchup
• 2 tbsp maple syrup
• 2 tbsp soy sauce
• 1 tbsp barbeque seasoning blend
• 2 tsp Italian seasoning
• 2/3 cup quick-cooking oats
• 1 cup fine breadcrumbs
• freshly ground pepper to taste

Glaze topping:

• ½ cup tomato ketchup
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp barbeque seasoning blend

Method:

Preheat oven to 180ºC/160ºC for fan assist oven.

Heat the oil in a medium saucepan. Add the onion and sauté until translucent. Add the red pepper and garlic and continue to sauté until all are golden.

In a mixing bowl, combine the saucepan mixture with all the remaining ingredients (except the glaze topping). Work together thoroughly with a large spoon or clean hands.

Transfer the mixture to an oiled 2 lb loaf pan. Line the bottom of the pan with baking paper leaving a 2" overhang on both sides.

Cover with foil and bake for 45 minutes.

Combine all the glaze topping ingredients in a small bowl and stir well. After the initial 45 minutes of baking time, spread evenly on top of the loaf. Bake for 30 minutes uncovered or until the loaf looks firm and you can see browning around the edges.

Remove from the oven and let the loaf stand for about 15 minutes. Loosen the loaf around the edges with a knife. Carefully lift out the loaf from the pan. Use a sharp knife to cut into 8 to 10 slices.