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Mom’s Meatloaf Made Meatless

Ingredients

  • 1 medium onion, finely diced
  • 2 garlic cloves, minced
  • 8 ounces spinach, chopped
  • 2 cups vegetable broth
  • 1/4 cup miso paste
  • 1 cup bulgur
  • 1 cup old-fashioned rolled oats
  • 2 teaspoons extra virgin olive oil
  • 2/3 cup bread crumbs
  • 2 large eggs
  • 1 teaspoon dried thyme leaves
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup buttermilk
  • 1 teaspoon sea salt
  • pinch of ground black pepper, to taste
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar

Directions

Prep: 1. Preheat oven to 350 2. Mince onion, garlic and spinach. Make: 1. Bring broth and miso to boil in a small saucepan over medium-high heat. Mix bulgur and oats in a medium bowl. Pour boiling broth over bulgur mixture; cover and let stand until broth is completely absorbed, about 10 minutes. 2. Meanwhile heat oil in a small skillet over medium heat. Add onions and garlic; sauté until soft, about 3 minutes. 3. Stir onions and garlic into bulgur mixture, along with spinach and bread crumbs. 4. In a separate bowl, mix eggs, thyme, mustard, Worcestershire, buttermilk, 1 teaspoon of salt, and 1/4 teaspoon pepper. Add to bulgur mixture; mix thoroughly to combine. 5. Place mixture on a foil-lined wire rack set over a rimmed baking sheet. Form into a loaf. 6. Mix ketchup, sugar, and vinegar; brush top with about 1/3 of the mixture (reserve remaining ketchup mixture for dipping) 7. Bake until firm, about 1 hour. Remove from oven and let stand 15 minutes. Slice and serve.

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