Make flax egg:
Blend 2 Tbsp of ground flax with 5 Tbsp of water. Let sit to thicken.
Make breadcrumbs:
Blend 1/2 cup of breadcrumbs with 2-3 Tbsp plant based milk. Let bread crumbs absorb the milk.
Preheat oven to 350F.
Cook Vegetables:
Turn burner to medium heat
Lightly oil frying pan with 1 Tbsp oil (or vegan cooking spray) - you can also water fry!
Add the small diced onion
Fry onions until translucent, 6-7 minutes.
Add minced garlic and continue to fry another 1-2 minutes.
Add the diced red peppers.
Fry until water from veggies start to evaporate & veggies start to look tender.
Add diced cremini mushrooms.
Continue frying 3-4 minutes until mushrooms are soft. Remove from burner & set aside.
Assembly:
Get a medium bowl and add the meat of choice. Add all of your spices.
Mix until incorporated.
Add nutritional yeast, liquid aminos, liquid smoke, worcestershire sauce, ketchup, bbq sauce, and chopped parsley.
Mix until incorporated.
Add your flax egg & breadcrumbs. Using a spoon or, ideally, your hands, mix everything together until well incorporated.
Spread mixture into a baking dish (I use a rectangular baking dish). I suggest lining with parchment if you don’t want the vegan meatloaf to stick to the dish. Add glaze to the top, spreading evenly. Sprinkle one Tbsp of parsley on top.
Place in middle rack of your oven & cook for 30-40 minutes. Turn oven to broil and allow the glaze to brown for approximately 1-2 minutes. Keep an eye on it!
Remove from oven, let cool, and serve with mashed potatoes & some veggies and salad!