Food has long been tied to memories, and like a song can take you bake to a given moment or place in time. This classic seed-based meatloaf recipe is guaranteed to delight your tastebuds and bring back memories.
For This Batch
- 1/2 onion, chopped
- 1 Tbsp oil
- 3/4 cup grated carrot
- 1 pkg BABz Classic Plant-based Meat Alternative (300 g)
- 3/4 C water
- 1 tsp dry mustard
- 1/2 tsp black pepper
- Sauce. (double this if you like extra sauce)
- 1/2 cup ketchup
- 1 Tbsp brown sugar or maple syrup
- 1 Tbsp Worcestershire sauce
- 1 tsp mustard
Prep
Preheat the oven to 375 F
Line a loaf path with parchment paper.
Saute the chopped onion in the oil until it is caramelized.
Add with water, BABz mix, grated carrot, mustard, and pepper.
Pour mixture into the parchment paper-lined loaf pan, or alternatively, use silicon muffin pan for individual “meat loaves”.
Score about 6 times across loaf (see photo) to allow faster cooking time.
Bake for 30 minutes at 375 degrees.
Mix sauce and spread evenly across the loaf or the mini-loaves.
Bake for another 10-15 minutes at 350 degrees or until the top is slightly caramelized.
Let rest a few minutes before serving.
The mini-loaves are great warmed up for lunches and served between lettuce leaves.