I got the idea for this vegetarian meatloaf from my great-grandmother Jenny's recipe book and her vegetarian meatloaf. However, the spices it contains and the barbecue sauce that is finally spread on the roast before it is put in the oven, make it taste like a real "meatloaf". Simply wonderful with coleslaw or with potato dumplings and red cabbage.
For the roast:
250 grams of coarse green spelt flour
1 litre of boiling water
1 teaspoon sea salt
2 tablespoons tomato paste
Cayenne pepper
Worcester sauce
1-2 cloves of garlic, chopped
1 large onion, finely diced
150-200 grams of brown mushrooms
Some olive oil for frying
1-2 teaspoons of sage
1-2 teaspoons marjoram
1-2 teaspoons of peppers
1-2 teaspoons of smoked salt
1-2 rolls or stale bread, finely grated
2 eggs
Fat, oil or butter for greasing the mould
Breadcrumbs for sprinkling
Barbecue sauce, for spreading
For the barbecue sauce:
1 tablespoon of honey
1 tablespoon mustard
2 tablespoons ketchup
1 teaspoon balsamic vinegar
1 teaspoon garlic, granulated
Pinch of chilli powder
1 teaspoon of smoked salt
Some black pepper
1. Pour the coarse green spelt flour into the boiling salted water.
2. Reduce the heat and simmer gently until all the water has evaporated.
3. Then let the groats swell and allow to cool.
4. First sauté the mushrooms in a little olive oil until the resulting liquid has evaporated.
5. Then add the finely chopped onion and garlic cloves and sauté as well.
6. Now add all the spices, the tomato paste and the Worcestershire sauce and mix well.
7. Add the onion-mushroom mixture to the green spelt groats and mix well.
8. Mix in two eggs and grated dry rolls or bread.
9. Form a roast with wet hands.
10. Fill the green spelt roast into a greased loaf tin, sprinkled with breadcrumbs and spread with the homemade barbecue sauce.
11. Bake for one to 1 1/2 hours in the preheated oven at 200 °C on the middle rail.
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