Plant Based Meatloaf

     (Meatloaf sandwiches with leftovers, made with mayo and lettuce)

     I know that Plant Based Meatloaf sounds like an oxymoron...I hear it.  BUT, having discovered a whole new world with Beyond Beef, I have continued to make my family favorites...but better. And, I will go so far to say, this is my best rendition yet.  Each of the 8 hearty slices are only 350 calories, 16.5g carbs, 4.6g fiber, 11.9g net carbs, 24g protein and 22g fat.  Every amazing bite is better than the last!!!  :)

Ingredients for 8 servings~
1 Tablespoon Olive Oil
1 medium chopped Onion
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
1.5 cup (5.5oz) freshly grated Carrot
6 stalks (10oz) sliced Celery
3 Tablespoons Water (optioinal)
1/4 cup Tomato Paste
2 Tablespoons Worcestershire Sauce
1 teaspoon Liquid Smoke
2 Large Eggs (sub with Flax Eggs or omit for Vegan)
1 cup Oats
2 pounds Plant Based Ground Beyond Beef
1/4 cup G Hughes Sugar Free BBQ Sauce (sub with favorite BBQ)
1 sliced Green Onion

     Add Oil, Onion, Garlic and Cayenne to large skillet til starting to softened, then add Carrots and Celery til cooked down, keep on low heat, this could take up to an hour, add Water if necessary to finish by steaming, stir occasionally to keep from scorching.  When ready add Tomato Paste, Worcestershire, Liquid Smoke, Eggs (is using), and Oats, stir til fully incorporated, then work in Beyond Beef with your hands.  Add mixture to parchment lined cookie sheet, shape as desired, top with BBQ Sauce, cover with foil and bake at 375 for 30 minutes, then remove foil and continue to bake 20 more minutes.  Remove from oven, rest 15 minutes, sprinkle with Green Onions and Enjoy  :)