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.

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)

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

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.