Vegetarian BBQ Meatloaf - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

155 grams/5.4 ounces

Ingredients

	Metric	Imperial
Lightlife Grounds, Vegan, thawed	1500 grams (3.3 packages/454 g each)	3 lbs 5 oz
Canola Oil	45 ml	3 Tbsp
Onions, fresh, finely chopped	330 grams	11.5 ounces
Green Peppers, fresh, finely chopped	1 1/4 each	1 1/4 each
Garlic, fresh, minced	40 ml	2 2/3 Tbsp
Egg, medium	4 each	4 each
BBQ Sauce	375 ml	1 1/2 cup
Maple Syrup (or pancake)	80 ml	1/3 cup
Soya Sauce, Low Sodium	80 ml	1/3 cup
Chili Powder	30 ml	2 Tbsp
Italian Seasoning, dry	30 ml	2 Tbsp
Black pepper, ground	8 ml	1 1/2 tsp
Bread Crumbs, plain	750 ml	3 cups
Oatmeal, quick cooking	425 ml	1 3/4 cups
GLAZE TOPPING-below
BBQ Sauce	375 ml	1 1/2 cups
Soya Sauce, Low Sodium	45 ml	3 Tbsp
Maple Syrup (or pancake)	45 ml	3 Tbsp

The day before, thaw vegan Lightlife grounds in an insert pan in the refrigerator at 4'C/40'F or lower.
Preheat the convection oven to 350'F/177'F.
Heat oil in skillet, add the onions and sauté until translucent. Add the chopped green pepper and minced garlic; continue to sauté until all are golden.
In a mixing bowl, combine the sautéed vegetables with the remaining ingredients other than the Glaze Topping. Work together with a large spoon or clean gloved hands. Transfer the mixture to a sprayed 9" x 5" x 3" loaf pan(s) and pat in; alternatively can place in 2" deep insert pan. Cover with foil and bake for 45 minutes.
Glaze Topping: Mix the additional barbeque sauce, soya sauce, and maple syrup in bowl. Remove the meatloaf from the oven, remove foil and brush glaze evenly over the top.
Bake uncovered for an additional 15 minutes longer or until the internal temperature reaches 165'F/74'C for 15 seconds. The loaf should look firm and there is browning around the edges. Let stand 15 minutes before slicing.

Serve with mashed potatoes, steamed broccoli and onion rings (sides not included in the nutritional information)