Juicy Walnut-Meatloaf with Mashed Potatoes and Cucumber Salad by feastr

Ingredients

• 1 Carrot (~ 3.4 oz)
• ¼ Cucumber (~ 3.9 oz)
• 1 Garlic clove (~ 0.1 oz)
• 3 1/2 oz Mushrooms
• 1 Onion, red (~ 3 oz)
• ½ Onion, yellow (~ 1.4 oz)
• 8.8 oz Potatoes (w/o skin)
• 1 twig of Dill weed, fresh or frozen (~ 1 ⁠½ tsp)
• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• ¼ cup Bread crumbs
• ½ tsp Agave syrup
• 1 ⁠½ Tbsp Walnuts
• 2 tsp, ¾ tsp Tomato paste
• 2 tsp Barbecue sauce
• 1 Tbsp Ketchup
• 2 tsp Soy sauce, light
• 1 ⁠¼ cups Vegetable broth
• 1 tsp Yellow mustard
• 1⁄3 cup Plant milk, unsweetened (e.g. almond)
• 1 tsp, 1 tsp Margarine
• 7.1 oz Vegan crumbled meat substitute, fresh
• 1 tsp Balsamic vinegar
• 1 tsp Olive oil
• 1 tsp White wine vinegar
• ¼ cup Red wine
• 1 Bay leaf (~ 0.1 oz)
• ½ tsp Garlic powder
• ¼ tsp Nutmeg, ground
• ½ tsp Sweet paprika, ground
• Salt
• Black pepper