There is not much more comforting and filling than a classic meatloaf. We reworked an old family recipe by adding some Sweet Hot Piqualé and making it completely plant based, and it’s even more delicious than the original. It’s quick and easy to make and it doesn’t last long- because it’s that good.

Vegan “Meat” Loaf

INGREDIENTS:

2 packs (2lbs/32oz) of Vegan Ground, we prefer Pure Farmland, but Beyond and Impossible Grounds are good too!
2 cups bread crumbs (Panko is great for a lighter loaf)
1/4 lb (or half a bag) frozen onion/green pepper mix
1/4 cup Just Egg (or the equivalent of 2 eggs of your favorite egg replacer)
1 cup Ketchup (1/4 cup in the meatloaf mix, the rest is used as a glaze)
1/4 cup Piqualé Sweet Hot Sauce (1/8 cup in the meatloaf mix, the rest is mixed with ketchup for the glaze)
1 tbsp Salt
1 tbsp Pepper

DIRECTIONS:

Pre-heat your oven to 350.
Thaw out your frozen veggies and ground meat replacement to room temperature. You can mix the veggies frozen, but the cold hurts your hands.
In a large mixing bowl, add ground meat replacer, bread crumbs, egg replacer, onion/pepper mix, Piqualé, ketchup, salt and pepper and mix thoroughly with your hands.
Line a loaf pan with parchment paper and apply a light coating of cooking spray.
Pour the “meat” loaf mix into the loaf pan, evenly filling the pan.
Mix the remaining ketchup and Piqualé Sweet Hot sauce together and pour the ketchup/hot sauce mixture onto the top of the meatloaf, spreading a nice even layer over the whole loaf for a nice, thick glaze.
Place in the oven and cook at 350 degrees for 40 minutes.
Take the partially cooked loaf out and gently cut into even slices.
Put the loaf back in the oven for another 15-20 minutes.
Remove from oven and serve!

Piqualé Thanksgiving Vegan Meatloaf