E2 Meatloaf

E2 Meatloaf ★★★★★ Prep Time: 20 m | Cook Time: 60 m | Makes: 4


2 stalks celery or kale stems, chopped

½ onion, chopped

2 cloves garlic, minced or pressed

¼ cup walnuts, finely ground or 1/4 c vegan Parmesan

1.5 c cooked brown lentils

1¼ cups quick-cooking oats

10-12 oz firm silken tofu

3 tablespoons soy sauce

2 tablespoons ketchup (additional for topping)

1 tablespoon Dijon mustard

2 teaspoons dried parsley

½ teaspoon each thyme, sage, and rosemary

Ketchup to taste

Balsamic Vingar to taste

Directions: Preheat oven to 375º. Spray a loaf pan.

Saute the 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 just combine. Spoon the mixture into a loaf pan or form into meatballs. Top with a layer of ketchup and balsamic vinegar mixed together.

Bake for 55-60 minutes (about 25 mins for meatballs), or until a toothpick inserted in the center comes out clean.

Number of Servings: 4

Notes: Don’t overwork the mixture or it will become gummy. Mix it as little as possible.