Meatless Loaf - Tofu/Vegan

Meatless Loaf

There isn’t much I can say about meatless meat loaf.  It is what it is, ya know?  I don’t think I had meatloaf until I was about 15.  I was at my tante’s (if you don’t know what that is, google it.) house and she served it up- I fell in love. 

Why does meatloaf have such a bad stigma behind it?!?  Beats me.  It quickly became one of my favorite meals.  That is, until I became vegan.  Bye bye meat. 

Hello Meatless Loaf!

Little hands love to help! 

ps. I added celery to mine, but I wasn't impressed so I omitted it from my recipe :)
(that's the green stuff you see in the loaf)

So here we go.  What You Need:

1 sweet potato

1 can white beans – drained- (I use butter beans, what else?)

1 pkg. (14 oz) tofu

2 carrots – grated

½ onion – grated

2 cloves garlic- grated or chopped

2 tbl soy sauce

2 tbl worcestershire sauce (I had to google how to spell that crap.)

2 tbl ketchup

1 tbl mustard

1 packet meatloaf seasonings (McCormick is what I use)

¾ cup breadcrumbs (or oats, or ground crackers- whatever you usually use for meatloaf)

The Fun Part

- Cook the sweet potato (I nuke in microwave for 5 minutes then peal skins off & mash)

- In pan cook grated onion carrots and onion, just for a few minutes to soften.  --Optional.

- Drain beans, rinse, and mash

- Crumble tofu in bowl

- Add in grated onion, garlic, soy sauce, Worcestershire sauce, ketchup, mustard, meatloaf seasonings, and breadcrumbs. 

- form into mini loafs (or put in loaf pan) - I make mini loafs- takes less time to cook and easy serving sizes.  This recipe makes 13 Kim-hand size loafs.  

- top w/ bread crumbs

Cook in 350 for 25 minutes – or if using loaf pan cook for 1 hr.

Enjoy the meatless-ness J