Ingredients

• 1 package ground ‘beef’ crumbles
• 2 cups crackers (any variety, I like to use cheez its or saltines), crushed
• 1 package french onion soup mix or italian dressing mix (depending on your preference)
• 1 egg
• 1/2 yellow onion, chopped finely
• 1 stalk of celery, chopped finely
• 1/2 green bell pepper, chopped finely
• 1 tsp minced garlic
• oregano and black pepper to taste
• olive oil

Glaze

• 1/2 cup vinegar based barbeque sauce
• 3 tbsp mustard
• 2 tbsp ketchup
• 2 dashes hot sauce (optional)
• 1 tsp minced garlic
• 1/3 cup brown sugar

Method

1. Over medium high heat, add onions, peppers, celery and garlic to a skillet (using olive oil) and cook until tender. Add fake meat crumbles and stir. Only cook until crumbles are softened, not fully cooked. Set mixture aside.

2. In a large bowl, combine cooked mixture, spices, egg, crushed crackers, and soup mix. Mix with your hands until all the ingredients have been worked together. If the mixture is too dry, add a little olive oil or babeque sauce. If too wet, add a few more crushed crackers.

3. To make the glaze, in a regular sized bowl, combine mustard, ketchup, hot sauce (optional), barbeque sauce, garlic and brown sugar, stirring until combined.

4. Pat meat mixture down into a casserole dish, being sure to pack evenly so it cooks evenly. Once the mixture has been transfered, pour the glaze on top of the meatloaf, using a spoon or spatula to cover all of the mixture.

5. Bake at 350 degrees for 25 minutes. Serve with mashed potatoes and winter vegetables.