hogabinch’s meatloaf with spicy glaze

Vegan MeatloafHonestly, this is the best meatloaf I’ve ever had – and although the ingredient list is a bit bit long, it is easy to make. This recipe makes a lot of glaze – be patient and really let it caramelize on top!
Dry ingredients
3/4 cup vital wheat gluten
1/4 cup garbanzo bean flour
2 tablespoons egg replacer
2 tablespoons nooch
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme

1/2 teaspoon cracked black pepper

Savory ingredients
2 cups water
2 tablespoons tamari
1 tablespoon liquid aminos
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 teaspoon prepared dijon mustard

Pan ingredients
2 tablespoons olive oil
1 large shallot
2 jalapeños
3 cloves garlic
1 1/2 cup tvp
1/2 cup fresh parsley
3/4 cup ketchup
3 tablespoons brown sugar
2 teaspoons white vinegar
1 teaspoon Tabasco
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Set strips of parchment paper in a standard loaf pan (you will be folding the paper over the loaf as it bakes). Combine dry ingredients in a bowl and mix well. Combine savory ingredients in another bowl.
Heat olive oil on medium heat. Finely dice the shallot, jalapeños, and garlic, then add to pan and cook until beginning to blacken. Add all liquid ingredients and bring to a boil. Stir in TVP and parsley; cover with foil and set aside for 30 minutes.
Preheat oven to 350. Mix pan ingredients into dry ingredients and stir to combine well, kneading a bit. Firmly pat into the pan while smoothing surface. Fold parchment over loaf, sealing a bit. Seal loaf pan securely with foil (the same foil you used with the pan ingredients). Bake 1 hour.
Heat glaze ingredients well until combined. After 1 hour, fold back foil and parchment and spread glaze on top. This makes a LOT of glaze! Bake uncovered for fifteen to twenty-five minutes or until glaze is firming up.
Remove from oven. Let cool for at least minutes before lifting out of pan.

You can definitely eat this fresh! But for best results, let it cool to room temperature, remove from pan, slice thinly (1/2″ or so) and set on a platter. Wrap in foil. Reheat in oven before dinner. DAMN son!

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