Puffball Meatloaf
- Ready In:
- 1hr 25mins
- Ingredients:
- 21
- Yields:
-
2 small loaves
- Serves:
- 6-8
ingredients
- 1 cup textured vegetable protein
- 1 1⁄2 cups vegetable stock (OR omit first two ingredients and use 1 and 1/2 cups ground round tofu)
- 1⁄4 cup olive oil
- 1 cup chopped shallot
- 4 stalks celery, sliced
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 1⁄4 cups puffball mushrooms
- 1 cup breadcrumbs
- 1⁄4 cup chopped fresh parsley
- 2 tablespoons tamari soy sauce
- 2 tablespoons chopped fresh basil
- 4 tablespoons ground flax seeds (2 T. seeds)
- 2 tablespoons lecithin granules
- 1 teaspoon chili paste
- 1 1⁄2 teaspoons dried thyme
- 1 1⁄2 teaspoons dried sage
- 2 teaspoons mustard powder
- 2 teaspoons ground mustard
- 1 teaspoon grated nutmeg
- 2 cups ketchup, divided
directions
- If using TVP combine in a stock pot with the stock and bring to a boil over high heat.
- Cover and remove from heat-let stand 30 minutes and drain.
- Preheat oven to 350 degrees.
- Heat the olive oil in a medium skillet over medium heat.
- Add the shallots, celery, bell pepper strips, and mushrooms.
- Cook, stirring for 10 minutes.
- In a large bowl combine remaining ingredients including the cooked veggies, reserving 1 cup ketchup.
- Add the TVP if using.
- Mix well.
- Divide mixture in-between two small{6x4x3}, oiled loaf pans.
- Top with remaining ketchup and bake for 1 hour.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois