Ingredients: |
Ingredients: Meatloaf:
1 pound 93% lean ground beef
1 package tofu (variety by Mori-Nu)
*if you can’t find this brand, use any brand but only use ¾ of the package.
2 slices bread, toasted & crumbled
2 cups shredded veggies (zucchini, carrots, onion)
1-2 cloves garlic, minced or pressed
1 small (8 oz) can tomato sauce
1 package meatloaf seasoning mix
Topping:
1/2 cup ketchup
2 tbsp. mustard
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Directions: |
Directions:Heat oven to 375.
Remove tofu from packaging, wrap in a couple of paper towels, and sandwich between two salad plates – put a can of soup or something on the top plate to add pressure (removes excess water). Set aside until veggies are ready.
Using a grater, shred veggies into a large bowl. Finely chop the garlic and add to the veggies. Using a colander, squeeze out all excess liquids (there will be quite a lot and this is an important step).
Use the grater to grate the tofu the best you can (it will crumble and fall apart) into the bowl with the veggies. Once grated, use hands to mash the tofu into the veggies, mixing well. The smaller the tofu the better.
Add beef, tomato sauce, crumbled bread and seasoning mix. Mix well, using hands. Form into loaf and put into a baking dish (I use stoneware that has been sprayed with Pam). Mix ketchup and mustard and spread on top.
Bake uncovered for 1 - 1 ½ hours or until done.
Drain excess liquid with a turkey baster.
Cool for at least 10 minutes before serving. |
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