Mock Meatloaf and White Button Mushroom Gravy

I’ve been wanting to make this mock meatloaf for about a week now, but never had all of the ingredients. Plus, the cooking time is pretty long, so there were always excuses. I made this a couple of years ago for a Thanksgiving dinner at the in-laws and it turned out pretty good. This time I added carrots and corn. It didn’t turn out as structured, but I think that’s because I didn’t factor in the extra water from the fresh veggies. The recipe I’m giving below is how I would do it next time in the hopes of giving it more structure. In the end, it was really flavorful and turned out waAay better than the last time I made it.

Dinner: brown rice, grilled zucchini, mock meatloaf topped with A1 sauce (I used to eat a lot of this when I ate meat) and mashed potatoes with mushroom gravy.

Mock Meatloaf

• 1 Package of MorningStar Farms’ crumbles
• 3 T. ketchup
• 1 T. mustard
• 1 t. horseradish
• ¼ yellow onion finely chopped
• Salt and black pepper to taste
• 3 slices toasted whole wheat bread, chopped
• 1/4 cup soymilk
• 1 t. soy sauce
• 1 carrot finely chopped
• 2/3 cup of corn, slightly mashed.

Mix all ingredients in a large bowl. Press firmly into a bread loaf pan. Wrap with foil and bake for 1 hour and 40 minutes, but halfway through remove the foil.

Mushroom gravy

• 1/4 cup vegetable oil
• 3 cloves garlic, minced
• ½ t. of onion powder
• 1/4 cup all-purpose flour
• 4 teaspoons nutritional yeast
• 1 ½ light soy sauce
• ~2 cups water
• 1 t. of cornstarch
• 1 teaspoon poultry seasoning
• 3 white button mushrooms, finely chopped
• Salt and pepper to taste

Heat oil in saucepan for 1-2 minutes on medium

Add garlic and onion powder and cook for ~3 minutes.

Add the mushrooms, flour, nutritional yeast, and soy sauce, whisking constantly until it makes a think, thick sauce.

Gradually stir in the water and add spices.