Veggie Meatloaf

Shamelessly adapted from Alton Brown's recipe, to make it veggie, lower-fat, and high-fiber.

Ingredients:
6 oz garlic flavored whole-wheat bread crumbs (by weight)
1/2 tsp fresh ground black pepper
1/4 tsp cayenne pepper
1 tsp chili powder
1 tsp dried thyme
1 Tbl dried onion flakes
1 carrot, coarsely chopped
3 cloves garlic, coarsely chopped
1 1/2 c TVP granules
1 1/2 c veggie broth
1/2 tsp kosher salt
1/2 Tbl olive oil
1 Tbl flaxseed meal
1/4 c. egg substitute

Glaze:
1/2 c catsup
1 tsp ground cumin
dash soy sauce
1 tsp adobo sauce + (finely chopped) chipotle pepper to taste
1 Tbl honey


Pre-heat oven to 325F. Heat the broth to just below the boiling point, add the olive oil, and reconstitute the TVP with the mixture, letting stand for at least 10 minutes. Add the rest of the ingredients, except the egg substitute to the bowl of a food processor and blend until the carrot and garlic are finely chopped. Mix the TVP and dry ingredients together with the egg and form into a loaf pan. Line a small baking pan with parchment paper, and lightly spray with cooking spray. Turn the loaf onto the parchment paper and bake for 10 minutes. Make the glaze by stirring together all of the glaze ingredients and adjust for taste.

After 10 minutes, remove from the oven and coat with the glaze. Return to oven and bake for another 30 minutes, or until the glaze is starting to darken and caramelize.


Notes: I think I could've easily added some celery to give it some bulk as well. A touch (maybe 1/2 tsp) of mexican oregano would've been nice too.