Ingredients

The following ingredients have 8 Servings
  • 8 oz portobello mushrooms
  • 1 tbsp low-sodium soy sauc
  • 1 onion (about 2 cups diced)
  • 2 ribs celery
  • 2 med carrots
  • 1 small sweet potato
  • 2 tsp minced garlic
  • 1/2 cup rolled oats
  • 1/2 cup panko bread crumbs
  • 1/2 cup bulgur (soaked in 1/4 cup water)
  • 1/4 cup ground flaxseed meal
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 3/4 tsp thyme
  • 3/4 tsp sage
  • 1/2 tsp poultry seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 2 tbsp tomato paste
  • 15 oz chickpeas (rinsed and drained)

Instruction

  • Add bulgur and 1/4 cup of water to a shallow dish. Set aside.
  • Prep all veggies by dicing them into evenly-sized 1/4″ cubes.
  • Slice mushrooms and saute in soy sauce just until liquid is released
  • Add the rest of the diced veggies and cook until veggies have softened and liquid has evaporated
  • Add garlic, stir, and remove from heat. Allow to cool.
  • In a large bowl, add everything from the Grain Group, including the bulgur we set aside earlier
  • Add the tomato paste and drained beans last.
  • Mix thoroughly. I used a fork and potato masher.
  • Add all the cooked veggies and continue mixing and mashing. I even used my hands, just like mom used to do!
  • Preheat oven to 350° F
  • Line a 1.5qt Pyrex loaf pan with parchment paper
  • Add meatloaf mixture to loaf pan compressing as you go
  • Smooth top and brush on ketchup or your favorite sauce
  • Bake for 1 hour
  • Remove from oven and allow to cool for 30 minutes
  • Remove from loaf pan, and slice.