Thursday, December 4, 2008

Cajun Meatloaf with Sweet Bourbon Glaze

I had a hankering for my meatloaf recipe tonight, but decided to spice it up a little since I really enjoyed the Cajun dish from a few nights ago.


INGREDIENTS
Makes 10 mini meatloaves.
- 2 8.5 oz pkgs tempeh, coarsely grated
- 1 large sweet onion, coarsely grated
- 4 cloves garlic, finely grated
- 3/4 cup vital wheat gluten
- 1 tbsp paprika
- 2 tsp sage
- 2 tsp thyme
- 2 tsp coriander
- 1 tsp seasoned salt (or to taste)
- cayenne pepper to taste
- 1 tbsp soy sauce
- 2 tbsp HP sauce (or A1)
- 2 tbsp olive oil
- water (if needed)

Glaze
- generous 2/3 cup ketchup
- 1/2 cup brown sugar
- 1 tsp mustard
- 3-4 tbsp bourbon

METHOD
Preheat oven to 350 degrees. Oil a 9 x 13 baking pan.
1. Mix grated tempeh, onion, garlic, flour, and spices in a large bowl.
2. Add in sauces and oil, and enough water (you may not need any at all) so you are able to mash everything up with your fingers. Knead/mush/mash for a few mins to mix everything well.
3. Divide dough into 10 pieces and shape into small loaves. Place into oiled pan, and spray lightly with oil. Bake for 15 mins.
4. While loaves are baking, bring glaze ingredients to bubbling in a small saucepan. Let thicken a bit. Spoon over baking loaves. Bake loaves for 15 mins more, then scoop excess glaze back over the loaves. Bake for an additional 20-25 mins, or until glaze is thickened and darkened.

15 comments:

Summer Fae said...

Yummy. I am always on the look out for a new tempeh recipe.

Kristen's Raw said...

Great picture. My husband would LOVE this!

Sharon R said...

Now you've really outdone yourself!
I'm just drinking my morning coffee and almost drewling.
I simply must buy some more instant oatmeal to make the meatloaves this weekend.

Okra Mary said...

Oo yum!

Question - It's just my bf and I at home and will probably half the recipe, but how would you freeze these? Just without the glaze?

Emily said...

oooh i think my meatloaf-lovin' girlfriend will love this! i haven't made a veggie meatloaf before... if i cut the recipe in half and made it into 2 larger loafs do you think the consistency would hold up?

Bianca said...

I've been craving meatloaf too! I'll have to give yours a try because it looks way better than the lentil and= nut loaves I typically make ... especially that bourbon glaze.

Chaos Mom said...

finally tried tempeh. the boys didn't like it. at ALL. but...if it were all grated and mixed in with other stuff...would it be disguised enough?? because those mini "meat" loaves look HEAVENLY!!! during the winter months, we like our comfort food, and meatloaf was definately a favorite. it would be fantastic if this vegan version passed the test with both of the carnies i live with.

Anonymous said...

Yum!

Vegan Dad said...

Okra Mary,
I've never frozen them, but I think you could leave the glaze on. These are also good sliced up in a sandwich the next day.

Emily,
I think the texture will hold up, though I think half a recipe will only make 1 loaf.

Chaos Mom,
You can go crazy with the spices if your kids don't like the taste of tempeh. And the sweet glaze doesn't hurt either.

Deb said...

Someone brought up alternatives to hp/a1 sauce on your post about smoked tofu. I found a recipe for a homemade version. Haven't tried it myself, but thought I'd share the link in case others are interested. http://www.recipezaar.com/Hp-Sauce-55905

Can't wait to try this recipe!

be'ershevaboheme6 said...

I made this tonight, and it is SOOOOOO good. Mine don't look nearly as pretty as yours (I was too lazy to shred the onion, so they're all over the place...which I kinda like)

I gave you major props over at www.bokchoybohemia.com!

herbstsonne said...

Oh my god this looks amazing.

MrsKezner said...

I can't wait to try this! I noticed this meatloaf recipe doesn't include the instant oatmeal like your other one. Should it, or was it left out on purpose?

Vegan Dad said...

MrsKezner,
You can put some in if you want, but the gluten seems to keep it all together.

christy said...

I made a batch of tempeh recently that came out a little... mushy. Do you think this would be a good use for it? Or would the whole dish be too mushy if I started with mushy tempeh. I have learned through cooking along on your blog that gluten flour is powerful and magical stuff, but am I asking too much of it?

I can't wait to try it out.