Hickory Smoked Not-meatloaf Recipe

Hydrate TVP

Place 3 cups TVP in a large bowl. Heat 2 cups vegetable broth until very hot (but not boiling) and pour over TVP. Stir, cover, and let sit 8–10 minutes until rehydrated. Fluff with a fork and drain any excess liquid if present.

Make flax egg

In a small bowl combine 3 tablespoons ground flaxseed with 6 tablespoons warm water. Stir and let sit 5–7 minutes until gelatinous. This will act as the binder.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion, celery, carrot and cremini mushrooms. Cook, stirring occasionally, until vegetables are soft and most of the mushroom liquid has evaporated, about 7–9 minutes.

Add 3 teaspoons minced garlic and cook 30–45 seconds until fragrant. Remove skillet from heat and let cool slightly.

In a very large mixing bowl combine the hydrated TVP, cooked lentils, sautéed vegetable mixture, and 1 cup lightly pulsed rolled oats. Stir to combine.

Add to the bowl: 1/2 cup tomato paste, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 2 teaspoons smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1.5 teaspoons hickory liquid smoke.

Pour in the prepared flax egg and fold everything together. Taste a small pinch and adjust seasoning (more salt, smoke, or soy) as desired. If mixture seems loose, add up to 2 tablespoons additional oats; if too dry, add 1–2 tablespoons water or vegetable broth. The mixture should hold together when pressed but not be mushy.

Preheat oven to 375°F (190°C). Line a loaf pan (9x5-inch) with parchment paper or lightly grease it. Transfer the mixture into the loaf pan and press firmly and evenly, smoothing the top.

Place the pan on a baking sheet (to catch any drips) and bake uncovered for 25 minutes.

While the loaf bakes, make the glaze: in a small bowl combine 1/2 cup ketchup, 2 tablespoons brown sugar, 1 teaspoon apple cider vinegar, and 1/2 teaspoon liquid smoke (optional). Whisk until smooth.

After the initial 25 minutes of baking, remove the loaf from oven and brush the glaze generously over the top and down the sides. Return to oven and bake another 12–15 minutes, until the glaze is slightly caramelized and the loaf feels firm to the touch.

For a deeper smoky flavor and firmer crust, broil on high for 1–2 minutes at the end, watching carefully to avoid burning.

Remove from oven and let the loaf rest in the pan for 10–15 minutes to set. Use the parchment to lift the loaf onto a cutting board, slice into 8 slices, and garnish with chopped parsley and sliced green onions if using.

Serve warm with mashed potatoes, roasted vegetables, or on thick slices of bread. Store leftovers covered in the refrigerator for up to 4 days or freeze sliced portions for up to 2 months.