Ah, finally an evening at home. Had to run a few errands first, so didn’t get started till around 7—then cooked for a few hours.
Tried a recipe from the Engine 2 Diet, the same one that a friend made last night for the VegNet potluck. Meatloaf turned out pretty good—instead of using veggie meat crumbles, I made my own out of TVP, so that increased the amount of prep time significantly. I’m shamelessly using the picture I took last night of Judy’s version of the recipe, since hers was presented so nicely!
(Also made baked onion rings from Appetite for Reduction. The batter wouldn’t stick to the onions, for some reason, so they were just OK.)
- 2 stalks celery, chopped
- ½ onion, chopped
- 2 cloves garlic, minced or pressed
- 10 ounces firm tofu, drained
- ¼ cup walnuts, finely ground
- 12 ounces vegetarian meat crumbles
- 1 ¼ cups quick-cooking oats
- 3 T soy sauce
- 2 T ketchup (additional for topping)
- 1 T Dijon mustard
- 2 tsp dried parsley
- ½ teaspoon each thyme, sage, and rosemary
- Ketchup to taste
Preheat oven to 375º. Spray a loaf pan. Sauté celery, onion, and garlic on high heat in a sprayed skillet for 5 minutes until tender. Remove from heat and cool. Mash the tofu in a large bowl. Stir in the cooked mixture and remaining ingredients, and combine well. Spoon the mixture into a loaf pan. Top with a layer of ketchup. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.