OMG Meatloaf (I mean Wheatloaf)

One of my favorite things to eat is a well made meatloaf....and people loved mine.  I had to figure out a way that I could make it so that it was so good I would look forward to meatloaf sandwiches as well.  Here's what I came up with.

The first ingredient I used was leftover pastrami.  Pastrami, you ask...how is that possible.  Well, this is a link to Pastrami Seitan that I used to make Reuben Sandwiches.  I had some left over so I turned it into ground meat (wheat).   Here are some photos of the process.

This is the leftover Pastrami Seitan.  I cut it into big hunks and put in in the food processor as seen below.

I actually added it through the feed tube a couple pieces at a time so as not to stop the blades.  This pic is for visual only.

This is what it looked like at the end.  I pulsed it until I got the consistency I desired.

Preheat oven to 375°.   Here are the rest of the ingredients:

4 cups of the seitan (you can buy this if you don't want to make it)

1/2 cup oat flour (if you don't have it and can't find it, take whole oats and put them into the Cuisinart until you create a flour)

1 1/2 medium onions (chopped)

6 cloves garlic (chopped)

1 14.5 oz. can of diced tomatoes (strain out half the juice)

1 14.5 oz. can of black beans (rinsed and drained or make your own) mashed

1 Tbl herbes de provence (if you don't have this, use dry, crushed,  rosemary, basil, oregano, parsley) 1/2 tsp. each

2 Tbl Annie's Vegan Worcestershire Sauce (or any vegan Worcestershire)

2 Tbl Bragg's Liquid Aminos

1 tsp Sea Salt

1 tsp Crushed black pepper

1 tsp Crushed Red Pepper Flakes

1 tsp garlic powder

1 tsp onion powder

Mix All ingredients well and put in a teflon loaf pan.  Cover with Aluminum and bake for 1 hour.  After the first 1/2 hour, remove the aluminum and put some ketchup on the top.  Let it rest a bit when you're done baking.

Meatloaf, garlic mashed potatoes, salad with vinaigrette 

Leftovers

Meatloaf Sandwich.  Yum!