Active Time: 25 Minutes
Total Time: 1 Hour
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.
Sprinkle in the burger binder and mix until thickened.
Measure out 75g of the thickened burger binder. Save the rest for future uses with our plant based sausages or plant based meatloaf recipes.
Add the 75g of 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.