Impossible Meatloaf with Mushrooms
Serving Size 6
Ingredients
- 3 tbsp Coconut oil
- 8 oz Mixed mushrooms, finely chopped
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 1/4 tsp Salt and pepper
- 1 1/2 lbs Impossible® Meat Crumbles
- 1/3 cup Toasted walnuts, chopped
- 3 tbsp SupHerb Farms Fusions® Moroccan Harissa, divided
- 1 tbsp Finely chopped fresh mint
- 1 tbsp Finely chopped fresh cilantro
- 1/3 cup Tomato sauce
- 2 tbsp Brown sugar
- 4 tsp Soy sauce
Categories
- Categories: African, American
- Ingredients: Entrees, Plant-Based, Plant-Forward, Vegetarian
Preparation
- Preheat oven to 350˚F. Heat oil in large skillet set over medium-high heat. Cook mushrooms, onion, garlic, salt and pepper for 6 to 8 minutes or until golden and tender. Let cool slightly.
- Mix together Impossible® Meat Crumbles, mushroom mixture, walnuts, 2 tbsp SupHerb Farms Fusions® Moroccan Harissa, mint and cilantro until well combined.
- Press into greased 8- x 4-inch loaf pan. Stir together remaining SupHerb Farms Fusions® Moroccan Harissa, tomato sauce, brown sugar and soy sauce; set aside. Bake meatloaf for 30 to 35 minutes or until heated through.
- Increase oven temperature to 425˚F. Invert meatloaf onto parchment paper-lined baking sheet; brush tomato sauce glaze all over top and sides. Bake for 10 to 15 minutes or until glaze is bubbling and thickened.
TO SERVE
Let stand for 10 minutes. Slice and serve with additional SupHerb Farms Fusions® Moroccan Harissa if desired.
TIPS
- Serve with mashed or roasted sweet potatoes.
- Use leftover meatloaf in sandwiches, shepherd’s pie and/or chili.
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