Simple Seitan Meatloaf

Some may think this plant-based meatloaf is more authentic than the oat-based one I shared a while back. I like both but this is much quicker to make because there are less steps.

This is a seitan-based meatloaf. Made from grounding up my beef meat substitute. You may make your Italian breadcrumbs by adding some salt and Italian seasoning to your breadcrumbs. I also make my own barbeque sauce for the topping. This recipe is especially easy if all your ingredients are already made or bought; so, plan ahead!

Now, without further ado, enjoy the recipe below!

Simple Seitan Meatloaf

Ingredients:

• ½ medium onion diced
• 1 tsp. plant-based butter (See recipe)
• ⅓ c. aquafaba (or 4 Tbs. arrowroot powder mixed w/ ⅓ c. hot water)
• ¾ c. soymilk
• ¾ c. Italian breadcrumbs (See recipe)
• 2 cups beef substitute, grounded
• 1 Tbs. barbeque sauce (See recipe)
• 1 tsp. Italian seasoning
• 2 tsp. dried parsley
• salt to taste (or start w/ ½ tsp. pure salt and add from there)
• ½ tsp. black pepper substitute
• ½ c. barbeque sauce (See recipe)

Instructions:

1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment and spray with oil.
2. In a small pan, sauté onions until tender. Let them cool completely.
3. In a medium bowl, combine egg substitute, soymilk, and breadcrumbs. Let the mixture sit for 5 minutes.
4. After add the rest of the ingredients except ½ cup barbeque sauce to the bowl. Mix until just combined.
5. Form a loaf mound on the baking sheet, spray with oil, and bake for 40 minutes.
6. Take loaf out of the oven and spread barbeque sauce over the meatloaf and bake for an additional 20 minutes or until. Broil for 1-2 minutes if desired.
7. Let the meatloaf rest for 10-15 minutes before serving.