Crockpot Meatloaf with Vegan Garlic Mashed Cauliflower

• Course Main Course, Main Dish
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• Meatloaf
• 2 lb Ground Beef
• 1 Medium White Onion
• 3 TBSP Worcestershire sauce
• 1 tsp garlic salt
• 1 tsp Salt
• 1 tsp black pepper
• 3/4 Cup Dried Bread Crumbs
• 1/4 Cup ketchup
• 2 TBSP Brown Sugar
• 1 tsp Ground Mustard Seed
• 1/2 tsp Worcestershire sauce
• 2 Eggs
• Mashed Cauliflower
• 2 Heads Cauliflower
• 6 cloves garlic
• 1 TBSP olive oil
• 2 TBSP Butter Spread
• 1 Cup Almond Milk
• Salt and Pepper

Instructions

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper or spray with cooking spray.
2. Place florets in an even layer on baking sheet. Drizzle with olive oil and toss lightly to coat.
3. Chop just the top off the whole unpeeled bulb of garlic so that they still hold their shape. Rub the exposed heads with a bit of olive oil. Wrap each bulb in tin foil and set on baking sheet with cauliflower.
4. Bake for 35 minutes, stirring cauliflower halfway through cooking time.
5. Allow cauliflower to cool slightly. Remove garlic cloves from bulb (they should be very soft and come out easily).
6. In a large food processor, blend together garlic, cauliflower, almond milk, melted "butter", salt and pepper until smooth and mashed potato- like. Season with more salt and pepper to taste.
7. For how to make the meatloaf, see our recipe, https://celiac.org/blog/recipe/crockpot-meatloaf/