Meatless Meatloaf

• 2 bags of meatless vegan crumbles (We use Morning Star or Gardein brand)
• 2 eggs (or egg substitute) mixed
• 1 cup breadcrumbs
• 1/4 cup Worcestershire sauce
• 1/2 cup milk (or non dairy milk)
• 1/4 cup heavy cream (or non dairy cream)
• 1 tbsp barbecue sauce
• 1 medium onion minced
• 4 to 5 cloves garlic minced
• 1 tbsp dry parsley
• 1/2 tbsp Cooking With Greens Creole Seasoning
• 1/4 tbsp Cooking With Greens Herb Blend
• 1/4 tbsp Cooking With Greens Pink Himalayan Seasoning Blend
• 1 stalk celery minced
• 1/4 sweet bell pepper minced

In a large bowl, mix all ingredients. Spray a casserole dish with non stick spray. Press meatloaf mixture into pan and allow to set in refrigerator at least 1 hour or overnight. Cover with Aluminum foil and bake at 350 for 50 minutes. Remove foil and spread on ketchup sauce. Bake for an additional 5 to 10 minutes. Serve.

KETCHUP SAUCE

• 3 tbsp brown sugar
• 1 tsp dry mustard
• 1 tsp Cooking With Greens Pink Himalayan Seasoning Blend
• 1/2 cup Ketchup

mix all ingredients.