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.