Tuesday, April 17, 2012

Fest Meatloaf

Picture of two piece of Meatloaf

I love meatloaf sandwiches. I got this recipe from my mom. It have great texture, just firm enough to hold together when hot and perfect for cold sandwiches the next day.  And it was moist as well.  I added coconut milk and minced onions to the loaf.  Just make sure you chop your onions very finely.  

Bulgur Mixture ingredients:
1/2 cup wheat
1/4 cup ketchup
1 cup coconut milk (small can)
2 tbs of Worcestershire Sauce
2 tbs steak sauce

Dry Ingredients:
6 oz tempeh, grated
1 onion, very finely chopped
1/2 cup oatmeal
2 tbs ground flax seed
1/2 tsp Marmite (optional, but very good)
1 tsp browning sauce (optional, for color)
3/4 cup vital wheat gluten

2 cloves garlic, minced
1 tsp fresh thyme, minced (or 1/2 tsp dried)
1/2 tsp fresh oregano, minced (or 1/4 tsp dried)
1/2 tsp fresh rosemary, minced (or 1/8 tsp dried)
1/4 tsp salt
1/4 tsp pepper
1 cup parsley, chopped

1/3 cup ketchup

Combine the  wheat  with the wet ingredients in a sauce pan and bring to a boil. Stir and remove from heat. Set aside, allowing the wheat to absorb the moisture, for about 20 minutes. It will still be a bit saucy.

Meanwhile, start grating and chopping. Combine all the dry ingredients and herbs, except the vital wheat gluten. When the
wheat is ready, stir together with the dry ingredients. Add the vital wheat gluten and knead with you hand for a couple minutes, allowing the gluten to fully hydrate. Form into a loaf and place into a greased bread pan. Spread the remaining ketchup on top of the loaf. Cover with tin foil.

A few minutes before you are ready, preheat the oven to 350 degrees. Bake for 60 minutes, removing the foil for the final 15 minutes of cooking. Let cool for 5 minutes.

6 servings.

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