This hearty meatloaf is absolutely bursting with warm, comforting flavors. With its wide range of herbs and spices, both in the loaf and in the glaze, it’s sure to fill your home with bold, inviting aromas.
Sauteed sage leaves and cherry tomatoes for topping
Black pepper, to taste
Glaze
¾ cup
ketchup
2 Tbsp
whole grain mustard
1 Tbsp
coconut or Bragg amino acids
4 Tbsp
balsamic vinegar
2 ½ Tbsp
coconut sugar
1 Tbsp
low-sodium tamari
½ Tbsp
cumin
1 tsp
smoked paprika
1 tsp
garlic powder
½ tsp
onion powder
⅓ tsp
allspice
Instructions
Instructions
Walnut Mushroom Meatloaf
1. Preheat oven to 350 degrees F.
2. In a heated skillet, sauté mushrooms over medium heat until lightly browned.
3. Add garlic, red pepper, herbs, spices and half of the salt. Cook for 1–2 minutes.
4. Place walnuts in a food processor and blitz into small pieces.
5. Add remaining ingredients to the food processor (except for the sage, cherry tomatoes, and black pepper) and pulse until mixed.
6. Transfer ingredients from the pan to the food processor and pulse until mixed.
7. Add meatloaf mixture to a parchment-lined pan, pressing mixture down with a spatula. Cook for about 45 minutes. While the loaf is in the oven, make the meatloaf glaze.
8. Remove from the oven and allow to cool for 5–10 minutes. Top the loaf with the glaze, and return to the oven to cook for another 15 minutes.
9. Top with sautéed sage leaves and cherry tomatoes. Add black pepper to taste.
Meatloaf Glaze
1. Combine all glaze ingredients in a small saucepan, bring to a slight boil, then lower heat and simmer for 5–10 minutes, stirring until it begins to thicken.
Cooking Tips
Cooking Tips
1. You can save the drained garbanzo bean liquid (known as aquafaba) to use in another recipe as egg replacer. Store in the refrigerator.
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