1.     Glaze- Stir ½ cup ketchup, 2tablespoons sugar, 1 tablespoon vinegar, 1 tablespoon chili sauce, and ½teaspoon regular salt or ¼ teaspoon kosher salt in a small bowl until combined.Set glaze aside.

 2.     Preheat the oven to 375. Heat 2tablespoons vegetable oil in a large skillet or Dutch oven over medium-highheat. Cook the mushrooms and onions until softened, 5 to 7 minutes. Add ketchupand 2 tablespoons soy sauce and cook for about two minutes until the soy sauceand ketchup evaporate and darken in color. Cool for 10 minutes.

 3.     Put the mushroom mixture in a foodprocessor. Add 2 tablespoons bouillon paste, 1 tablespoon garlic powder, 2teaspoons oregano, 2 teaspoons pepper, 2 teaspoons mustard, and 1 teaspoonregular salt or ½ teaspoon kosher salt. Pulse until the mixture is finelychopped and almost a paste. Transfer to a large bowl.

 4.     In an empty food processor, takecooked brown rice and pulse grains to the size of sesame seeds. Add them to thelarge bowl with the mushroom mixture. Now, in the empty food processor, addpinto beans and pulse until a coarse puree forms. Add to the large bowl ofmushrooms. Finally, add ¾ cup quick-cooking oats to the bowl. Mix thoroughly.

 5.     Put the meatloaf mixture onto aparchment-lined baking sheet. Shape into a roughly 10” x 5” log. Brush half ofthe glaze on top and sides.

 6.     Bake meatloaf for 20 to 25 minutes. Brushthe remaining glaze over. Bake another 20 to 25 minutes. Let rest 15 minutesbefore slicing.

 7.     For the ultimate comfort foodexperience, serve with a side of mashed potatoes. Mashed orange or purple sweetpotatoes would be a much healthier version. And of course, a ketchup bottle onthe side!

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