Glaze
Step 1
Stir ½ cup ketchup, 2 Tbsp. organic sugar, 1 Tbsp. apple cider vinegar, 1 Tbsp. hot chili sauce, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in small bowl until combined; set glaze aside.
Meatloaf and Assembly
Step 2
Place a rack in middle of oven; preheat to 375°. Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Cook 8 oz. crimini mushrooms, trimmed, sliced ½” thick, and 2 medium onions, sliced ½” thick, tossing occasionally, until softened and golden brown, 5–7 minutes. Add 2 Tbsp. ketchup and 2 Tbsp. soy sauce, preferably low-sodium, and cook, stirring often, until soy sauce is evaporated and ketchup has darkened in color, about 2 minutes. Let cool 10 minutes.
Step 3
Transfer mushroom mixture to a food processor. Add 2 Tbsp. vegetable bouillon paste, 1 Tbsp. garlic powder, 2 tsp. dried oregano, 2 tsp. freshly ground pepper, 2 tsp. yellow mustard, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; pulse, scraping down sides as needed, until mixture is finely chopped and almost a paste. Transfer to a large bowl.
Step 4
Add two 8.8-oz. packages precooked brown rice or 1¾ cups cooled cooked brown rice to food processor and pulse until grains are about the size of sesame seeds; add to large bowl with mushroom mixture. Add one 15-oz. can pinto beans, rinsed, to food processor and pulse, scraping down sides as needed, until a coarse purée forms; add to large bowl. Add ¾ cup quick-cooking oats to large bowl; mix with a rubber spatula until ingredients are evenly distributed.
Step 5
Transfer meatloaf mixture to a parchment-lined rimmed baking sheet and form into a roughly 10″x5″ log; smooth surface. Brush half of reserved glaze over top and sides.
Step 6
Bake meatloaf until glaze looks matte, 20–25 minutes. Brush remaining glaze over. Bake until glaze is set, surface is tacky, and a tester or paring knife inserted into the center of meatloaf comes out hot, 20–25 minutes. Let rest 15 minutes before slicing.
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