Meatless Meatloaf inspired by Chrissy Tiegen
Preheat oven to 375°
Serving size: 4
Ingredients: 1 package of Beyond Meat Beyond Beef Ground 1 small yellow onion 2 stalks of green onions 1/2 large green bell pepper 1/2 large red bell pepper 1 cup of sliced portobello mushrooms 6 baby carrots 2 slices of Honey Whole Wheat bread 1 tbsp of Italian Bread Crumbs 1/4 cup Ripple Unsweetened Vanilla Milk 1 tbsp Worcestershire Sauce 1/2 tsp of pink Himalayan salt 1 tsp crushed red pepper 1/2 tsp black pepper For Meatloaf Topping: 1/3 cup ketchup 1/8 cup brown sugar 1. In a mini blender, chop up Honey Whole Wheat Bread.
2. Add to a bowl with Italian Bread Crumbs and Milk. Set aside and let soak. 3. Chop all vegetables in mini blender together. This will make a veggie puree. 4. Add meat, veggie puree, bread mixture and seasonings to a bowl and mix throughly. 5. Use Olive Cooking Spray and spray loaf pan, add mixture and pat down 6. Bake for 20 minutes on 375° 7. Remove from oven, add topping. 8. Bake another 10 minutes. Broil for browning if you desire.
Comment and let me know how this turned out! Could you tell it was meatless flavor wise?