Grease and line a 2 lb loaf tin with baking parchment paper leaving sufficient paper to fold down over the loaf when needed. Heat the oil in a large skillet and saute the onions and peppers for 5 minutes until softened. Add the garlic and cook for 2 more minutes. Remove from the heat and allow to cool for 2-3 minutes.
Stir in the Quorn Grounds, BBQ sauce, thyme, basil, parsley, breadcrumbs, cheese, broth, vegetarian Worcestershire sauce and beaten egg. Mix well to ensure that all ingredients are combined. Season well with salt and black pepper.
Tip into the lined loaf tin. Fold the baking paper over the loaf to enclose it. Place on a baking sheet and cook for 45 minutes. Remove from the oven and carefully unfold the paper to release the steam. Reduce the oven temperature to 300, put the loaf in the oven, uncovered, and cook for another 20 minutes until set.
Remove from the oven and use weights to compress the loaf for 5 minutes. Enjoy with steamed, seasonal vegetables.
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