"Computer, aged t-bone please" or "Computer, pizza with mozzarella di bufala and pepperoni please". Yes, we have a long way to go for that, and we have enough in the world to fix before we even head on that path, but it is coming.
If you have a favorite brand of plant based meat, substitute it for Beyond Meat. This is what was available at Whole Foods, so this is what I used.
Ingredients: Difficulty Rating: Easy
4 cloves roasted garlic (recipe included)
1 egg - room temperature
1/4 cup panko bread crumbs (use gluten free if needed)
1/4 cup diced onion or 1/8 cup Penzy air dried
shallots (I prefer the shallots)
Kosher salt
Ketchup (I can't remember the last time I had
Ketchup in my house, but hey, it worked)
Frozen roasted corn
less than 1 teaspoon Olive oil
Preparation for Roasted Garlic:
Preheat oven to 400, or toaster oven to 350.Remove 4 good sized cloves from a head of garlic and peel them.
Place on aluminum foil
Sprinkle olive oil and kosher salt over the garlic.
Loosely wrap them in the aluminum foil and place in the
oven (on a baking sheet) for about 20-25 minutes.
When they're done, they'll be soft when they are
pressed with a fork. Press them.
Preparation for meat loaf:
Turn oven down to 325Put the Beyond Beef in a large mixing bowl.
Add the egg and mix it together.
Add the bread crumbs, roasted garlic, shallots (or onions)
Add some Kosher salt - a teaspoon or to taste.
Mush it together, but don't overdo it.
Place it in a baking dish and form it into a loaf.
Spread ketchup over the top.
Place in oven for about 20 minutes
Spread frozen corn around the Beyond Beef loaf and put back in oven for about 15 minutes.
When the corn is hot, remove from the oven
Let it sit for at least 15 minutes. Eat it now, or when it cools, refrigerate it and have it later.
Yum!
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