Not Your Mother's Meatloaf

Bring 1 cup water to a boil in a small saucepan. Heat the oven to 425ºF. Peel 3 garlic cloves. Crumble the porcini into a small bowl, add the boiling water, and set aside. Scrub the potatoes, cut them into 1 inch pieces and put them in a medium saucepan with 1 garlic clove, 2 oregano sprigs, and a large pinch of salt; cover with water by 2 inches. Bring to a boil and cook until the potatoes are fork-tender, 15 to 20 minutes.

Put 1/2 cup rice milk in a large bowl with the Panko, flax meal, chili powder, and a pinch of salt and pepper. Pulse 2 garlic cloves in a food processor. Add half the peas and the olives and pulse until they’re roughly chopped; transfer to the bowl with the Panko. Add the remaining peas and stir.

Grease a baking sheet with 1 tablespoon oil. Form the pea mixture into a loaf 1 or 2 inches high on one half of the pan. Rinse the zucchini and quarter them lengthwise. Put them cut side up onthe other half of the baking sheet, drizzle with 1 tablespoon oil, and sprinkle with salt and pepper. Bake until the edges of the loaf brown, 15 to 20 minutes.

Rinse and quarter the fresh mushrooms. Put 2 tablespoons oil in a large skillet over high heat. Add the mushrooms and cook, stirring occasionally until they’re browned, 4 or 5 minutes. Stir inthe flour with a wooden spoon and cook until it’s golden, 2 or 3 minutes. Add the porcini and soaking liquid and sprinkle with salt and pepper. Add the remaining rice milk and cook, stirring frequently until it’s thickened, about 4 to 5 minutes.

Drain the potatoes and return them to the pot; discard the oregano. Add 1 tablespoon oil and mash together. Taste and adjust the seasoning. Slice the loaf, top it with gravy, and serve with zucchini and potatoes.