Broccoli Cheddar Meatloaf (Edit recipe)

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A good meatloaf is so nostalgic to me. Total diner classic vibes. I whipped up a plant-based sausage & beef loaf with cooked veg, tender broccoli, Jozo Tamari, Primal Palate Meat & Potatoes Seasoning, sourdough, cheddar, and other goodies. Baked and finished with more cheese. Nice and crisp outside and so moist inside. Meat eater or veggie, no one wants a dry loaf!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

22

Serves: 4

Ingredients

1 whole Extra Virgin Olive Oil
3 cloves Garlic, crushed & minced
2 whole Shallot, diced
2 whole Celery, diced
1 Tbsp Tomato Paste
1 cup Broccoli, chopped small
1 whole Meat & Potatoes Seasoning - Primal Palate, See Recipe
1 pieces Sourdough Bread, torn
1 whole Milk, 2%, see recipe
340 grams Plant-Based Ground Beef - Impossible
2 whole Plant-Based Hot Italian Sausage - Beyond Meat
0.25 cup Breadcrumbs, Italian Seasoned
1 whole Egg, Large, Free-Range
1 Tbsp Browning (Grace)
1 Tbsp Barrel Aged Tamari Soy Sauce - Jozo
1 tsp Dry Mustard Powder
1 tsp Garlic Plus Seasoning - Club House
0.25 tsp All Purpose Seasoning - Vegeta
0.5 tsp Red Pepper Flakes
1.5 cups Aged Cheddar Cheese, I used Aged Marble. You may want more for the top, I didn't actually measure that part!
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium sized mixing bowl, add the torn bread and pour in milk. Mash the bread up with the milk until all of the bread has been soaked a bit in milk and set aside.
Begin heating about a tablespoon and a half of EVOO in a non-stick skillet set to about medium. Once heated, add the garlic, shallot, and celery, along with a good pinch of salt & pepper. Reduce the heat a touch, stir and cook for 7 - 9 minutes. Add the broccoli and season with the Meat & Potatoes seasoning & a pinch of salt & pepper. Continue to cook another couple minutes before adding the tomato paste. Stir as the paste cooks and continue to stir / cook for about 4 - 5 minutes until everything is mostly soft. Remove from the heat and transfer your veg to a small bowl to cool off.
Preheat your oven to 350 F
Once your veggies are cooled down, we can start adding everything to our mixing bowl. To the bowl, add your beef and crumble in the sausage, tamari, egg, browning sauce, breadcrumbs, mustard, garlic plus, vegeta, pep flakes, some cracked pepper, one cup of shredded marble, and the cooked veggies. Work the mixture together with your hands until combined thoroughly.
Spray a standard sized loaf pan with cooking spray before adding the meatloaf mixture and forming your loaf to fit the pan. Do your best to even it out, tapping it off the counter a few times and using a rubber spatula to spread it evenly.
Bake at 350 for 40 + minutes until golden brown and cooked through. Remove and top with reserved cheese. ( More if desired. I didn't measure for the top so I estimated but I'd always say more cheese please) Return to the oven until your cheese is melty. Remove and set the pan onto a wire cooling rack for 10 ish minutes.
Carefully flip your loaf out onto a serving plate, slice, and serve! Delicious paired with a good mash and some cooked veg, or however you'd like to pair it up. Especially delicious as a cold meatloaf sandwich ono toast with good mustard. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	625
Fat:	38 g
Carbohydrates:	27 g
Protein:	44 g
Cholesterol:	9 g
Sodium:	1398 mg
Fiber:	6 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.