Tofu meatloaf

Yield: 6 servings

Measure Ingredient
1 large Onion, sliced or chopped
1 \N Half Green Pepper, sliced
2 cups Chopped mushrooms [or less to taste]
1 \N Clove Garlic, minced
½ cup Olive Oil [for sautee-ing the above]
2 cups Newman's Own Italian Dressing
1 pack Vegetarian Hamburger, Tofu Crumbles
4 cups Bread crumbs [I use whatever I have
\N \N Left -- wheat, Italian --
\N \N The more kinds, the
\N \N Better]
2 cans Italian Tomato Paste
2 cups Mozzarella Cheese, shredded
½ cup Parmesan cheese
1 \N Egg, room temperature
\N \N Pepper
\N \N Oregano
\N \N Salt

[Also Meat-less Loaf, Vegetarian MeatLoaf] Created by James E. True

This is a good hodgepodge of ingredients, and is quite tasty. Really good on Sandwiches!

Saute the chopped onion, garlic and olive oil in a saute skillet (at least 8"), until glassy. Add the Green pepper, mushroom and HALF the Newman's Dressing, reduce heat and continue to saute until peppers are cooked (no longer crunchy). Add seasoning to personal preference.

Preheat oven to 425*.

Meanwhile in a large bowl, combine the bread crumbs (I usually just take stale bread and tear it up into small pieces), one can of the tomato paste, cheeses and Tofu. Beat the egg separately, and add to Tofu-Bread mixture. Combine until bread is thoroughly saturated. Add sauteed vegetables and remaining Newman's Dressing.

The Meatloaf mixture should be cohesive enough to form into a loaf, but not soggy. If the mixture is too soggy, add more bread. If the mixture is too crumbly, add more dressing, or tomato paste. Tofu has a tendency to separate, so the more bread and cheeses, the better.

Spray a loaf pan with a non-stick cooking spray, and spoon tofu mixture into pan, spreading to an even level. Spoon remaining can of Tomato paste over tofu mixture, and spread evenly over the top. Bake in 425 * oven 15-25 minutes, or until juices bubble up around the edges.

Delicious as an entree, even better sliced on sandwiches. Refrigerate covered, or loaf can be frozen.

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