4 large carrots
2 medium or 1 large onion
1/4 of a celery bunch
2 lb. meatloaf mix
1 package mushrooms
2 tbsp dark miso paste
2 tbsp. tomato paste
1/2 tbsp. agar agar
4 gf bread slices
1 tsp. smoked paprika
2 cloves garlic smooshed
2 tbsp. good olive oil
2 large eggs
1/2 tsp. ground pepper
1/2 tsp. kosher salt (HIGHLY optional)
1/2 c. chicken stock
1/4 c. dairy free milk (I use either soy or cashew)
1/2 tsp. italian seasoning
Glaze:
3/4 c. ketchup
1/4 brown sugar
1/2 c. cider vinager
1/2 tsp. black pepper
I renamed this meatloaf from a rather famous, if somewhat conceited) chef. I took his recipe, which has lots of ‘umami’ bombs (what the heck is marmite anyways) and replaced with more sensible ingredients like miso paste. FAR tastier and FAR less engineered. Also soy sauce tends to have LOTS of wheat in it, and I don’t like the taste of tamari all that much.
Combine the agar agar and the milk in a vitamix, until everything is nicely mixed. Chop mushrooms and bread in food processor.
Chop up the vegetables, and combine with the miso paste, garlic, paprika, in a food processor until fine but not mush.
Heat up a pan and add the vegetables and mix to the hot pan, using olive oil to keep it from sticking.
Reduce until 1/2 the liquid is gone and the add the milk and gelatin mixture, same process reduce until 1/2 is gone, and things are nice and brown (do on medium heat).
Combine everything except the glaze in a kitchen aid mixer, and mix together until its nice and mixed probably about 1 minute.
Put in a loaf pan and cook on 350 until its done. Once its done remove from the pan and cool on a wire rack. Spread part of the glaze on the meat, and put back into oven for about 3 mins at 500 to make a nice outside.
This is partly based upon Nandie Alt’s recipe, but I modified it to be dairy and gluten free. Its actually a decent recipe, just I don’t need the feese (fake vegan cheese) that he uses, and his umami bombs bomb in my opinion.