Vegetarian Impossible Meatloaf
Ingredients
- Impossible Meat 2 - 12 oz packages
- 1 zucchini pureed
- 1/2 cup finely chopped onion
- 1 cup seasoned breadcrumbs to make this gluten free use gluten free breadcrumbs
- 1/4 cup chopped fresh parsley or substitute dried
- 1 large egg
- 1 teaspoon salt optional
- 1/3 ground black pepper
- 1/2 teaspoon garlic powder or 1 cube frozen garlic
- Topping:
- 2/3 jar apricot preserves can use apricot all fruit or sugar-free apricot preserves
- 6 teaspoons dijon mustard
Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients (except for peach preserves and dijon mustard) in a large bowl and mix well. Place mixture and shape on a large roasting pan or cookie sheet (with lip).
- Bake for 45 minutes.
- While the meatloaf is baking, mix together preserves and mustard.
- Take meatloaf out of oven, spread the glaze over the top. Put it back into the oven for 20 more minutes. The meatloaf will be a little flatter than a regular meatloaf.
- Check that meatloaf is done -- it should be 165 degrees (use a meat thermometer).
- Cut into slices and serve.
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