Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1 hrs 15 mins
Altered from a meatloaf recipe I saw in Giant Food's healthy ideas. Fun to make and a little time-consuming, but worth it because just like meat lover's meatloaf, it has a lot of versatility for leftovers. It says on the card that if you use cooking wine for the red wine, to omit the salt. It originally called for whole wheat breadcrumbs and 3/4 lb each of lean ground beef and lean ground turkey. Firm tofu has a good consistency for this, as does Nasoya Soft. Vegans can easily veganize this with using ground flax and water, or a commercial vegan egg replacer, as a binder. I'd recommend serving this with broccoli and roasted baby carrots and pasta with tomato sauce. The magazine recommends sauteed spinach and red potatoes. Feel free to sub your own tomato sauce if you don't want to make the one listed, I didn't make it; but included for those who might like to.
Units: US | Metric
Serving Size: 1 (169 g)
Servings Per Recipe: 8