A plant-based meatloaf with a quick glaze, roasted until the edges caramelize. This shelf product needs little fussing and cooks down to tender while you heat the oven and tend to vegetables. Serve thick slices with something bright on the side.

Serves 2. 35 minutes, 10 at the stove.

About 310 calories a serving, 12 g protein, 26 g carbohydrate, 19 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Peel and halve 12 ounces of carrots lengthwise, toss them with 1 tablespoon of oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper on a sheet pan, and slide them into the oven.
2. Slice the meatloaf into two thick pieces, brush both sides with a mixture of 3 tablespoons maple syrup and 2 minced garlic cloves, and lay them on the pan with the carrots, arranging them so they get direct heat.
3. Roast for 25 to 28 minutes, stirring the carrots halfway through and spooning any glaze that pools in the pan over the meatloaf, until the edges of the meatloaf caramelize and the carrots soften.26 min

Note Swap the carrots for parsnips or celery root for different sweetness. Leftovers keep for three days and taste good cold or reheated gently with a splash of water. Serve with a sharp vinegar slaw or a simple salad dressed with lemon.