Ingredients
- 2 celery stalks, chopped
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 10 ounces tofu, drained (firm tofu)
- 1/4 cup walnuts, finely ground
- 1 1/2 cups lentils (cooked brown lentils)
- 1 1/4 cups quick-cooking oats
- 3 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 2 teaspoons dried parsley (I use 2 tablespoons fresh parsley, chopped)
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Ketchup, to taste (for topping)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Lightly coat a 5 x 9 inch loaf pan with cooking spray (or use non-stick bakeware); set aside.
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Step 3: In a small saucepan, over medium heat, cook celery, onion, and garlic in a small amount of water until softened; remove from heat, drain off excess liquid, and allow to cool.
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Step 4: In a large mixing bowl, mash tofu; then add in celery, onion, garlic, and all remaining ingredients (except "Ketchup, to taste"), and stir until well combined.
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Step 5: Transfer meatloaf mixture to prepared loaf pan, level, and spread a thin layer of ketchup on top.
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Step 6: Bake for 60 minutes, or until done.
Tips & Variations
- 5 x 9 inch loaf pan
- Cooking spray (if using regular bakeware)
We hope you enjoy this recipe!
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