I gotta be honest here, folks….I never liked meatloaf growing up. It was one of those things my father’s wife would make and I hated and then he would make me sit at the table to finish it. I cried and cried.
NO ONE HAS TO FORCE ME TO EAT THIS ONE!!! It’s so good! It’s got a nice moist inside with a delicious slightly sweet bbq glaze on top. Get in my belly!!
This is the second option for the main dish that I’m giving y’all ideas for, for Thanksgiving. Don’t forget to check out my Vegan Cauliflower Roast and subscribe to my channel for even more main dish ideas for the holidays!
- 3 tbsp ground flax seed + 1/3 cup warm water
- 16oz package of sliced mushrooms
- 1 red onion
- 1 green pepper
- 1 cup raw cashews
- 1 tbsp minced garlic
- 1 cup vegan stuffing
- 1/4 cup barbecue sauce
- Salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Using a food processor or blender, pulse the cashews and mushrooms just a couple times to make a crumble type texture.
- Chop onion and green pepper.
- In a large frying pan, lightly oil and heat up on medium heat.
- Add mushrooms, cashews, onion and green pepper and sauté for about 10-15 minutes. You’re looking for all of the moisture to be removed completely.
- While those are sautéing, combine your ground flax seed and water, set aside.
- Chop up your vegan stuffing in smaller pieces. If you’re using just regular bread crumbs instead, make sure to compensate for the extra flavors that come from the stuffing using some spices in your cabinet.
- Once veggies are moisture free, let cool a bit before handling then add to a large bowl with your stuffing, garlic and flax mixture.
- Using your hands, mix everything together until cohesive.
- Add salt and pepper to taste.
- Pour mixture into a lightly greased loaf pan and smash in so it’s even and compact.
- Pour barbecue sauce on top and spread out evenly.
- Bake for about 50-60 minutes.
- Let it rest and cool before slicing or it will fall apart.