Rewritten and altered from a recipe
posted on cleanfooddirtygirl.com by Dr John

Ingredients:

Sauce:

• 1/3 Cup tomato Paste
• 2Tbsp Water
• 2 Tbsp pure Maple Syrup (or use less expensive Molasses)
• 2 Tbsp Brown Mustard
• ½ tsp Onion Powder
• ½ tsp Smoked Paprika

Loaf:

• 1 Cup Water
• ½ Cup uncooked steel cup oats, rinsed and drained (100g)
• 1 Tbsp Vegan Worcestershire Sauce (could sub Low Sodium Soy Sauce or Coconut Aminos)
• 2 Tbsp Tomato Paste
• 5 slices Sprouted Grain Bread, toasted brown in toaster [non sprouted is OK].
• 4 Cups sliced Mushrooms (8oz. or 250g)
• ½ can Pinto (or ¾ cup any cooked beans) rinsed and drained
• ¾ Cup chopped Pecans (or use Almonds or broken Walnuts)
• ½ Cup diced Yellow (or white) Onion
• 1Tbsp Flax Meal
• ½ Tbsp Smoked Paprika
• 2 tsp minced garlic (or 4 fresh cloves minced)
• 2 tsp Low salt Soy Sauce or Braggs Aminos (or 1 Tbsp Coconut Aminos)
• 10 to 15 twists Cracked Pepper
• 1/3 cup unsweetened plant Milk -like Soya, Almond, or Hemp)
• Optional: ¾  cup finely chopped Broccoli, Zucchini, or Brussels

Instructions:

1. Heat Oven to 350F. Cut a piece of parchment paper to fit the bottom and sides of a 5”x 9” loaf or cake pan [12”x7.5”worked fine]
2. Place the Sauce ingredients into a small bowl and whisk until smooth. Set aside.
3. In a small saucepan, combine the water, steel oats, Worcestershire, and tomato paste. Bring to a boil, turn heat low and cover with lid. Simmer on low heat for 15 min. stirring occasionally so it doesn’t stick. Remove the lid and set aside to cool.
4. Toast the bread well, tear toast into small pieces. Place them in a food processor and process to soft crumbs. Transfer to a large mixing bowl (no need to wash the processor yet).
5. In the empty processor place the mushrooms, beans, nuts, onion, flax meal, paprika, garlic, soy sauce or braggs, and pepper. Process until everything is chopped into small pieces (not pureed) for maybe total 15 to 20 seconds. Stop intermittently and use a rubber spatula to scrape down the insides, then continue.
6. Add this mixture to the large mixing bowl that has the breadcrumbs, along with the cut oats mixture and the plant milk. Mix all until well combined. [If using the optional fine chopped broccoli or Brussels, mix in here.]
7. Scoop the entire mixture into the lined loaf pan and pack down with a spoon [if using a larger baking pan use spatula to make sides sort of square in the center of the pan, Evenly spread the Sauce- that you made a hundred years ago- over the entire loaf. Bake for 65 minutes.
8. Allow the masterpiece to cool for 15 minutes. When cool enough to handle, lift the ‘meatloaf out of the pan by the parchment paper and set onto a cutting board. Allow to cool another 10 minutes, then cut into slices.

: Dr John cools, covers the loaf with plastic wrap, and places it in the refrigerator to piece on all week😊. It freezes well too.

Eating Ideas: We use the Loaf in a multiplicity of ways:

1. A slice may be placed on the side of your plate next to your Gigantic Salad.
2. This ‘Meatloaf’ goes well with lightly cooked and cooled Broccoli or Brussels which you heap on your plate with little salad dressing.
3. A slice of this magnificent ‘Meatloaf’ may also be placed on toast with spinach and a daub of Plant- Based Mayo [see recipes] for a legendary sandwich.