My mom made this recipe many times growing up. It never occurred to me to try to make this a plant-based recipe because I was pretty sure lentils wouldn’t hold up (and let’s be honest, wouldn’t taste the same). But then I thought, why not try with ground round? It’s the closest I’ve had to the real deal in the 20+ years since I’ve had it.
- 9 oz bottle of vegan barbeque sauce
- 1/4 cup packed brown sugar
- 1/4 cup lemon juice
- 1 tsp dry mustard
- 1 1/2 lb veggie ground round (2 pkgs)
- 1 1/2 cups fresh bread crumbs
- 1/4 cup chopped onion
- 1 egg, slightly beaten
- 3-4 tbsp vegetable oil
- 1 tsp vegetable bouillon
Yield: 8-10 servings
Preheat oven to 350o
Make sauce by combining barbeque sauce, sugar, 1 tbsp of the lemon juice and mustard in a small bowl. Set aside.
Combine remaining ingredients and 1/3 cup of the sauce in a large bowl and mix well. Shape into loaf and place into lightly greased loaf pan.
Bake for 1 hour and pour remaining sauce over the top of the loaf and bake an additional 10-15 minutes. Let stand 15 minutes before slicing.