Active Time: 25 Minutes
Total Time: 1 Hour
To pre-hydrate the burger binder, in a blender add the 400g of water and begin to blend on medium speed until it creates a vortex. Slowly sprinkle in the 12g plant based burger binder and blend until thickened. This will have a lot of air bubbles. This is fine to use immediately as the air bubbles will dissipate during the mixing process.
Important: This creates more than the amount required for one recipe of meatloaf. Measure out 75g of the thickened burger binder for this recipe and refrigerate the rest for future uses with our plant based sausages or plant based chikn nuggets recipes.
Heat a heavy bottomed skillet over medium heat and add oil once hot.
Add the finely chopped carrot, celery, and onion. Reduce heat to low.
Cook on low heat for 30 minutes or until soft and caramelization begins.
In the bowl of a stand mixer add the plant based meat, salt, garlic powder, dried mustard, black pepper, and fresh chopped thyme.
Mix on low until combined. Then add the caramelized mirepoix, and mix until all are combined.
Add the 75g of pre-hydrated burger binder to the mixer and mix until just combined.
On a sheet pan lined with baking paper form the mixture into a meatloaf. Place it in a nonstick loaf pan. Refrigerate this for 1 hour.
Preheat oven to 350°F.
In a sauce pot add the san marzano tomatoes, sugar, vinegar, salt, and clove.
Bring to a simmer and cook until reduced by 1/2 and thickened. About 30 minutes.
Brush the ketchup glaze over the top of the meat loaf and place it in the oven.
Cook the meatloaf for 30 minutes or until it reaches an internal temperature of 165°F. This is to ensure the burger binder has activated. Glaze the meatloaf every 10 minutes.
Cool for 10 minutes before slicing and serving.