Slowcooker Meatloaf

Slow Cooker Size: 5 to 7 quart

Total prep & cook time: 4 hrs

4 - 6 Servings

Nutrition Data, 327g Serving: 426 cal, 57g carb, 13g fat, 598mg sodium, 8g fiber, 26g protein, 14g sugars, low Cholesterol, Saturated fat. Good source Vit. K., Calcium, Manganese. Estimated glycemic load 27

Ingredients:

    2 tsp. olive oil, plus more for drizzling

    1 small yellow onion, minced

    2 garlic cloves, minced

    1 Tblsp. dried thyme

    1 1/2 cups cooked pinto beans or 1 15 oz. can beans, rinsed and drained

    12 oz extra-firm tofu, drained, squeezed, and crumbled

    3/4 cup ketchup

    2 Tblsp. vegan Worcestershire sauce or soy sauce

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    1 Tblsp. Dijon mustard

    1/2 cup ground walnuts

    1/2 cup old-fashioned rolled oats

    1/4 cup dried bread crumbs

    1/2 cup vital wheat gluten

    Gluten Free Option: 1/2 cup chick pea flour or potato flour

    2 Tblsp. tapioca starch

    2 Tblsp. minced fresh flat-leaf parsley

    Salt and freshly ground black pepper

    2 large carrots, peeled and cut into 1/4-inch slices

    2 or 3 Yukon Gold potatoes, peeled and cut into 1/2-inch slices

    2 or 3 shallots, quartered lengthwise

    2 Tblsp. yellow or brown mustard

    1 Tblsp. light brown sugar

    1 Tblsp. cider vinegar

Directions:

    For the best flavor, heat the 2 tsp. or oil in a small skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes

    Add the garlic and thyme and cook 1 minute longer. Alternatively, combine these ingredients in a microwave-safe bowl, cover, and microwave for 3 minutes. Set aside

    In a food processor, combine the beans, tofu, 1/2 cup of the ketchup, Worcestershire, mustard, and the reserve onion mixture and process to mix well

    In a large bowl, combine the walnuts, oats, bread crumbs, vital wheat gluten, tapioca starch, and parsley. Season with 1 tsp. salt and 1/4 tsp. pepper

    Add the bean mixture and stir well to mix thoroughly

    Turn out the mixture onto a wok surface and shape into a round or oval to fit inside your slow cooker, pressing to make sure the loaf holds together

    Generously oil the insert of the slow cooker or spray it with nonstick cooking spray

    Arrange the carrot slices evenly in the bottom of the cooker. Season with a little salt and pepper, then arrange the potato slices on top of the carrots. Drizzle with a little olive oil

    Set the reserved loaf on top of the potatoes and surround with the shallots

    In a small bowl, combine the remaining 1/4 cup ketchup with the mustard, brown sugar, and vinegar and mix well. Spread the mixture on top of the loaf. Cover and cook on Low for 4 hours

    Remove the lid, turn of the cooker, and allow the loaf to rest for 10 minutes. Transfer the loaf carefully with a large spatula to a large serving platter and surround it with the carrots, potatoes, and shallots. Slice the loaf carefully with a serrated knife.