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Make the meatloaf. Preheat the oven to 350 degrees(F).
In a small bowl, whisk together the flax and water. Set aside for 2-3 minutes to let it thicken. This creates your egg replacer.
Now in a large mixing bowl, add the vegan beef, onions, bread crumbs, Italian seasoning, salt, garlic powder and black pepper.
Add the flax egg you made, then the non-dairy milk, ketchup and soy sauce.
Mix the meatloaf together. You can use a spoon at first and then you can use your hands if you want. Make sure it is fully combined.
Spray a 9 inch loaf pan with non-stick spray. Then press and smooth the meatloaf mixture out into the loaf pan evenly.
Make the topping. Whisk together the ketchup, brown sugar and balsamic.
Pour on the top of the meatloaf and spread out evenly. Bake the meatloaf for 45-50 minutes or until it is brown and firm.
While the meatloaf bakes, make the onion jam. Heat olive oil on medium high in a large non-stick skillet.
Add the onions to the skillet and reduce heat to medium low. Sauté for 15 minutes, stirring frequently, the onions should be starting to brown. Then add the brown sugar.
Stir the brown sugar into the onions and continue to sauté for another 10 minutes.
Add the vinegar and a pinch of salt and pepper. Stir to combine and continue to simmer for 10-15 minutes or until the vinegar has mostly been absorbed. Turn off the heat.
Get your stuff prepped for serving, whisk together the 1/4 cup ketchup and 2 teaspoons balsamic to spread on the bun. Set aside.
When the meatloaf is done, let it cool for at least 10 minutes. Now you can slice and serve as is, two slices, on a bun with the balsamic ketchup, onion jam and arugula. Or you can slice and sear the slices in a pan to brown the on the sides and then make the sandwiches. Enjoy!