3/4 cup bulgur.
1 1/2 boiling water. 1 large beet peeled.
1 large portobello mushroom stemmed and quartered.
1 can pinto beans drained and rinsed.
2/3 cup pecan pieces.
2 table of flax meal.
1 table Dijon mustard.
1 table soy sauce.
1 tea coriander.
1/2 tea Chinese five spice powder.
1 1/2 tea salt.
3/4 tea pepper.
2 table olive oil.

Glaze.
1/3 cup ketchup.
1/3 cup hoisin sauce.
1 table agave syrup.
1/2 tea smoked paprika.
1/4 tea cayenne.
1/4 tea salt.

Preheat oven to 350.
Spread the bulgur on a rimmed sheet pan, pull the oven rack out partway, and place the sheet pan on it. Carefully add the boiling water and wearing oven mitts, cover the sheet pan with aluminum foil, crimping it around edges to seal.
cook for 10 mins.
Remove and set it aside for 10 minutes.
Remove foil and fluff with fork.

Using food processor with garter attachment or use a box grater to shred beet and mushroom.

Put the shredded beef and mushroom in the processor with the beans,pecans,flax meal, mustard, soy sauce, coriander, five spice powder, salt, pepper, and the bulgur.

Pulse so it's finely ground yet still rough.

Line sheet pan with foil and lightly coat with olive oil. Transfer the bulgur mixture to sheet pan and form a log 9 inches long 4 inches wide 1 1/2 inches thick. Bake 25 minutes.

Glaze: stir ketchup, hoisin, syrup, paprika, cayenne, salt in bowl. Using half the glaze spread on loaf after the 25 minutes. Return to oven for another 15. Once that's done use rest of glaze and spread it again. Turn broiler on high and broil for 3 to 4 minutes (I just did a minute). Let it cool for 10 minutes. Cut and serve.